Thai Green Curry with Vegetables

Short Description

A fragrant and creamy curry filled with fresh vegetables simmered in a vibrant green curry sauce. This vegetarian dish balances spicy, sweet, and herbal flavors for a wholesome, satisfying meal that perfectly captures the essence of Thai cuisine.

Why You’ll Love This Recipe

• Bursting with color and flavor: the blend of green curry paste, coconut milk, and fresh herbs makes each bite exciting.

• Flexible and customizable: you can use a variety of vegetables based on season or preference.

• Nutrient-rich and vegetarian: delivers plenty of vitamins, fiber, and plant-based protein if you include tofu or chickpeas.

• Comforting yet light: creamy texture without heaviness, ideal for warm or cool weather.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Green curry paste

• Coconut milk

• Mixed vegetables (such as bell peppers, green beans, zucchini, carrots)

• Onion

• Garlic

• Ginger or galangal

• Vegetable oil

• Fresh Thai basil leaves

• Fresh cilantro

• Sugar (palm or brown)

• Soy sauce or tamari (for vegetarian/vegan)

• Lime juice or kaffir lime leaves

• Optional protein: tofu, tempeh, or chickpeas

Directions

1. Prepare vegetables: wash, peel (if needed), and cut into bite‑sized pieces. If using tofu, press and cube it.

2. Heat oil in a large pan or wok over medium heat. Add chopped onion, garlic, and ginger. Sauté until fragrant and the onion becomes translucent.

3. Stir in the green curry paste. Cook for 1–2 minutes until the aroma is released, stirring constantly to avoid burning.

4. Pour in coconut milk, stirring to combine with the paste. Bring to a gentle simmer.

5. Add harder vegetables first (such as carrots, green beans) and cook until they begin to soften.

6. Add softer vegetables (such as bell peppers, zucchini) and any optional protein. Continue to simmer until all vegetables are tender but still crisp.

7. Season with sugar, soy sauce (or tamari), and lime juice or add kaffir lime leaves. Taste and adjust for balance of saltiness, sweetness, and acidity.

8. Finish with fresh Thai basil and cilantro. Serve hot over steamed rice or alongside rice noodles.

Servings and Timing

• Servings: 4 people

• Preparation time: 15 minutes

• Cooking time: 20–25 minutes

• Total time: approximately 40 minutes

Variations

• Swap vegetables: use eggplant, bamboo shoots, spinach, or snow peas depending on what is available.

• Add protein: tofu, tempeh, chickpeas, or even shrimp/chicken if not vegetarian.

• Adjust heat: reduce or increase the amount of green curry paste, or include fresh chili for more spice.

• Make it creamier: stir in a little coconut cream or full‑fat coconut milk.

• Make it lighter: use light coconut milk or reduce the amount of oil.

Storage/Reheating

• Storage: Transfer cooled curry into airtight containers. Store in the refrigerator for up to 3‑4 days. For longer storage, freeze for up to 2 months.

• Reheating: Gently reheat on the stovetop over low to medium heat, stirring occasionally and adding a splash of water or coconut milk if the curry has thickened. In a microwave, reheat in short intervals, stirring between each interval to distribute heat evenly.

FAQs

What kind of green curry paste should I use?

You can use store‑bought green curry paste or make your own from scratch. Choose a paste that matches your preferred heat level; some are very spicy, others milder.

Can I make this curry gluten‑free?

Yes. Use a gluten‑free soy sauce or tamari, and ensure the green curry paste you choose does not contain wheat or other gluten sources.

Is this recipe vegan?

This version is vegan, provided you use vegan‑friendly green curry paste (check for shrimp paste) and plant‑based protein.

Which vegetables work best in green curry?

Vegetables with different cooking times provide texture contrast: harder ones like carrots and green beans, then softer ones like bell peppers and zucchini. Leafy greens and herbs added at the end bring freshness.

Can I use fresh herbs like kaffir lime leaves or Thai basil?

Yes, fresh herbs add flavor and aroma. Kaffir lime leaves give a citrusy fragrance; Thai basil adds a sweet, anise‑like note. Use them if available.

How spicy will this curry be?

The spice level depends largely on the green curry paste. If you prefer mild, use less paste and remove seeds from any fresh chilies; for hotter curry, add more paste or fresh chilies.

Can I prepare this curry in advance?

You can do much of the prep ahead: chop vegetables, measure spices, and have curry paste ready. However, cooking is best done fresh so that vegetables retain texture and herbs remain vibrant.

What can I serve this with?

Serve over steamed jasmine rice, brown rice, or with rice noodles. Also good with flatbreads or crusty bread to soak up the sauce.

How do I adjust flavors if something tastes off?

If too salty, add a little sugar or lime juice to balance. If too sweet, add more soy sauce or a bit of salt. If too rich, lift with more lime juice or dilute gently with water or coconut milk. If bland, gently increase the paste or add more fresh herbs.

Can I freeze the curry?

Yes, green curry freezes well. Portion into freezer‑safe containers, leaving a little space for expansion. Thaw overnight in the refrigerator and reheat gently. Note: some vegetables (like zucchini) may become softer after freezing.

Conclusion

Thai Green Curry with Vegetables is a versatile, flavorful, and nourishing dish that works well for everyday meals or for entertaining. With its balance of spice, creaminess, and fresh herbs, it delivers that classic Thai curry experience without meat. Whether you follow the recipe as is or adapt it with your favorite vegetables or proteins, it’s bound to become a favorite in your repertoire.