Vegetarian Thai Green Curry (2024)

Published: Mar 8, 2024 by Debs · This post may contain affiliate links · 2 Comments

Jump to RecipePrint Recipe

Quick and easy Vegetarian Thai Green Curry! Ready in just 30 minutes, this healthy and delicious dish is packed with vibrant spices and hearty vegetables, ensuring a meal that's both satisfying and nourishing. Perfect for a fuss-free weeknight dinner that doesn't skimp on taste.

This easy curry uses my homemade Thai green curry paste, but you can easily use store-bought paste. You can also try my homemade Thai yellow curry paste and Thai red curry paste. Try them in my simple Thai yellow curry, or Thai shrimp noodle bowls.

Jump to:

⭐️ Why this recipe works
🧾 Ingredients overview
👩🏻‍🍳 Here's how to make it
📖 Substitutions and variations
💡 Chef's Guide: Expert Tips
🍯 Storing and reheating leftovers
❓Recipe FAQ's
Vegetarian Thai Green Curry
Meet the Chef!

⭐️ Why this recipe works

Quick and easy: Despite its complex flavors, this curry can be prepared in under 30 minutes, making it a perfect choice for busy weeknights.
Versatility: Suitable for homemade and store-bought curry paste, catering to all levels of cooking expertise and need for convenience.
Nutritional value: Packed with vegetables and tofu, this curry is a wholesome meal that's both satisfying and nutritious.

🧾 Ingredients overview

Homemade/store-bought curry paste: The soul of the dish, bringing all the quintessential Thai flavors.
Coconut milk: Adds creaminess and balances the spice of the curry paste.
Tofu: A great source of protein, making the curry hearty and fulfilling.
Vegetables (e.g., bell peppers, bamboo shoots, and eggplant): Introduce texture and nutritional value.
Thai basil: Imparts a fresh and aromatic finish.
Fish sauce substitute (e.g., soy sauce or tamari): Ensures the dish remains vegetarian while adding depth to the flavor.

For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.

👩🏻‍🍳 Here's how to make it

Thai green curry recipe step-by-step

Prepare the curry paste: If using homemade, blend fresh herbs and spices until smooth. For store-bought, measure out the needed quantity.
Sauté vegetables: Start with the firmer vegetables, gradually adding softer ones to maintain texture.
Add tofu: Fry until golden, then set aside to add back into the curry later.
Combine coconut milk and curry paste: Cook until fragrant before adding vegetables and tofu.
Simmer: Allow the curry to simmer gently, melding the flavors together.
Final touches: Add lime leaves and Thai basil before serving to enhance aroma and taste.

📖 Substitutions and variations

For a fresh take on this recipe, try these easy tweaks. They add new flavors and bring variety without having to learn a whole new meal.

Curry paste: For a less spicy option, reduce the amount or opt for a milder paste.
Protein: Swap tofu for tempeh or chickpeas for a different texture or nutritional profile.
Vegetables: Use any seasonal vegetables available to you, making the dish adaptable year-round.

💡 Chef's Guide: Expert Tips

Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.

Balance of flavors: Thai cuisine is all about balancing the four main flavors: sweet, salty, sour, and spicy. Taste as you go and adjust the seasoning with palm sugar, fish sauce (or soy sauce), lime juice, and additional curry paste to achieve the perfect balance.
Freshness of ingredients: The freshness of your ingredients, especially herbs like Thai basil and spices, plays a crucial role in the final flavor of your curry. Whenever possible, opt for fresh over dried or pre-packaged options to ensure the most vibrant taste.
Vegetable cooking order: Add vegetables to the curry based on their cooking times to ensure everything is perfectly tender. Start with harder vegetables that take longer to cook, like carrots or potatoes, and end with softer ones, such as bell peppers or peas.
Aromatic garnishes: Enhance the aroma and presentation of your curry with garnishes like thinly sliced kaffir lime leaves, chopped Thai basil, and red chili slices. Not only do these add color and fragrance, but they also introduce an extra layer of flavor.
Experiment with texture: Consider adding roasted peanuts or cashews for a crunchy contrast to the creamy curry. This adds extra texture and a nutty flavor that pairs well with the dish.
Adjust heat levels: Control the spiciness of your curry by adjusting the number of green chilies in your homemade paste. Remember, it's easier to add heat than to take it away, so start conservatively if you prefer a milder curry.

🍯 Storing and reheating leftovers

Fridge: Store in an airtight container for up to 3 days.
Freezer: Freeze in suitable containers for up to 2 months.
Reheat: Gently reheat on the stove or in the microwave, adding a little water or coconut milk to adjust consistency.

❓Recipe FAQ's

What can I use instead of tofu?

If you're not a fan of tofu or simply want to try something different, options like chickpeas, tempeh, or even cauliflower can work well as substitutes.