Vegetarian Thai Green Curry Recipe

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Enjoy the authentic flavors of Thailand with this delicious and easy-to-make Vegetarian Thai Green Curry. It’s a
flavorful and comforting dish that’s perfect for vegetarians and vegans alike.


  • 1 can (14 oz) coconut milk
  • 2 tablespoons green curry paste
  • 1 cup mixed vegetables (bell peppers, broccoli, carrots, and snow peas)
  • 1 cup tofu or tempeh, cubed
  • 1 tablespoon vegetable oil
  • 2 kaffir lime leaves (optional)
  • 1-2 tablespoons soy sauce or tamari (adjust to taste)
  • 1 teaspoon brown sugar or palm sugar
  • Fresh basil leaves or cilantro for garnish


  1. In a large pan or wok, heat the vegetable oil over medium heat.
  2. Add the green curry paste and sauté for a minute until fragrant.
  3. Pour in half of the coconut milk and stir well with the curry paste.
  4. Add the tofu or tempeh cubes and cook for 3-4 minutes until they start to brown.
  5. Add the mixed vegetables and kaffir lime leaves (if using). Stir-fry for another 3-4 minutes until the vegetables
    are slightly tender.
  6. Pour in the remaining coconut milk and season with soy sauce (or tamari) and brown sugar. Mix well and let it
    simmer for 5-7 minutes until the sauce thickens slightly.
  7. Taste and adjust the seasoning if needed. You can add more soy sauce or sugar according to your preference.
  8. Remove from heat and discard the kaffir lime leaves if used.
  9. Serve your Vegetarian Thai Green Curry hot, garnished with fresh basil leaves or cilantro. It’s great with steamed
    jasmine rice or noodles.

This Thai Green Curry is a delightful and aromatic dish that’s sure to satisfy your taste buds. Enjoy!


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