A vegetarian meal that is clean and ready in under 20 minutes.
A spicy Vegetarian Green Thai Curry that is packed with tender cooked vegetable and creamy coconut milk makes this a very tasty, gluten free, and clean-eating meal. This Thai Green Curry is made with a green curry paste that is readily available and backed with delicious Thai spices such as Thai Basil, Lime Leaves, and Kaffir Limes.
Thai Green Curry
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FOR THE LOVE OF SPICE!
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Vegetarian Thai Green Curry History
This is a healthy, one pot, and super simple meal which can be made in less than 20 minutes. It has spice so be sure to make alternate meal plans for the ones who can't tolerate the level of kick this dish comes with.
After moving to the Bay Area, I have learned to appreciate REAL Thai Food. I have tried to make multiple Thai dishes throughout the years, but only a few have been perfected to my liking. You can pair this recipe with jasmine rice, quinoa, or brown rice. I tend to make a soup out of it by mixing in quinoa and eat it out of a bowl. It is spicy, sweet, healthy, and overall comforting on a cold fall night.
Make it Vegetarian or Non-Vegetarian
I prefer my Thai food vegetarian, but you are more than welcome to add your choice of protein to it whether it is non-vegetarian or vegetarian. My favorite Green Thai Curry includes vegetables such as green beans, eggplant, and mushrooms but you can also add the ones listed below.
If you want to make it non-vegetarian, then you can add some chicken, shrimp, pork, fish, or beef.
Some vegetable suggestions for this curry:
- green beans
- baby corn
- red bell pepper
- bamboo shoots (find them in a can)
- bok choy
- green eggplant (check your asian grocery stores)
- Chinese eggplant
- mushrooms (button mushrooms taste best)
Which Green Curry Paste to buy?
I use a Green Curry Thai Paste for this recipe to make life easier; because having all of those ingredients at hand is like traveling to Thailand-right? I have actually found one I truly enjoy. Get it here!
How to make Vegetarian Thai Green Curry
Cook the green curry paste in a little oil and then add the coconut milk, sugar, lemon grass, and kaffir leaves. Heat the mixture until a boil and then add your selection of vegetables, chicken, tofu, and/or shrimp. Heat through for about 5 minutes and then add the sorghum mixture. Side Note: double the sorghum mixture for a thicker curry. I did not add salt to this dish. Again, you can serve it with jasmine rice, quinoa, or brown rice.
What to serve as a side?
I enjoy this meal with full of quinoa and fresh sliced thai chili peppers and turned it into a healthy Vegetarian Green Thai Curry Soup type of a meal. IT WAS PERFECT! You can also eat it with a bowl of jasmine rice. Want to know how to make the perfect white rice? Click here for my go-to method!
Vegetarian Thai Green Curry Recipe
Thai Green Curry
- 1 tablespoon green curry paste (Mai Ploy Brand)
- 14 oz coconut milk (with the cream)
- 4 cups combo of chopped vegetables/chicken/shrimp/tofu (see notes)
- 2 tablespoon sugar
- 1 tablespoon sorghum flour dissolved in 1 tablespoon of water (double the quantity for a thicker curry)
- 1 teaspoon fish sauce (optional)
- finely chopped lemongrass (optional)
- kaffir leaves (optional)
- thai chili peppers (optional)
- Saute the green curry paste in a little bit of oil for about 1 minute.
- Add the coconut milk and wait for it to boil.
- Mix in the vegetables/chicken/shrimp/tofu and cover. Let it simmer for 5 minutes.
- Add sorghum mixture, sugar, lemongrass, and kaffir leaves. Mix and simmer for an additional 2 minutes.
- Serve with jasmine rice, quinoa, or brown rice.
- SIDE NOTE: I did not need to add salt to this dish.
- My favorite vegetables to use in this recipe include green beans, Chinese eggplant, carrots, and mushrooms.
- Add tofu, shrimp, chicken, or any other form of protein if you prefer.
Happy Eating, Folks!