Vegan Thai Green Curry

Make Restaurant Style Vegan Thai Green Curry at home with your favorite vegetables, fresh herbs and coconut milk. This curry with complex flavours is a favorite among the vegetarians and vegans too.

5 from 4 votes

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Prep Time 10

Cook Time 20

Course Main

Cuisine Thai

Servings

Equipment

Pan for curry
Pan to steam vegetables
Ladle
Knife to chop Vegetables
Measuring Cups and Spoons

Ingredients

Thai Green curry Paste

Handful Fresh Cilantro Leaves with steams
Handful Basil Leaves
1 small Onion or 2-3 shallots
1" Galangal/Ginger
5-6 Garlic Cloves
1 stalk Lemongrass
2-3 Green chillies see notes
2-3 Thai Red Chillies see notes
5-6 Makrut Lime Leaves
1 tbsp Coriander Seeds
1 tsp Cumin Seeds
6-7 Black peppercorns or White pepper corns
¼ tsp Salt or as per taste

Thai Green Curry

¼ cup Thai Green Curry Paste
200 ml Coconut Milk
½ Red Bell Pepper
½ cup Broccoli Florets
½ cup Baby Corn
½ cup Cubed Pumpkin/Squash
½ cup Tofu (cubed)
1 tsp Soy Sauce or Gluten-free Tamari Sauce
1 tsp Sugar coconut/jaggery/raw cane sugar
2 tbsp Oil
Salt as per taste
Fresh Basil handful
Makrut Lime Leaves 4-5 or more
Lime Juice from half lime
Veg stock/water as required

Instructions

Make Thai Green Curry Paste

Dry roasted cumin seeds and coriander seeds till it gives roasted aroma.
1 tbsp Coriander Seeds, 1 tsp Cumin Seeds
Keep aside to cool.
In a blender/grinder add all the ingredients. Traditionally the paste is made using mortar pestle, you can use either whichever is convenient for you.
Handful Fresh Cilantro Leaves with steams, Handful Basil Leaves, 1 small Onion, 1" Galangal/Ginger, 5-6 Garlic Cloves, 1 stalk Lemongrass, 2-3 Green chillies, 2-3 Thai Red Chillies, 5-6 Makrut Lime Leaves, 6-7 Black peppercorns or White pepper corns, ¼ tsp Salt or as per taste
Add about 2-3 tbsp water and grind to fine paste. Add more water (1-2 tbsp) if required.
Take out and store in a bowl/jar with lid.

Make Thai Green Curry

Heat 3-4 cups water in a pan, add broccoli florets, baby corn, keep for about 3-4 minutes and then drain away the water.
½ cup Broccoli Florets, ½ cup Baby Corn
In a pan heat oil, add pumpkin/squash and red bell pepper and saute for about 203 mins.
½ Red Bell Pepper, ½ cup Cubed Pumpkin/Squash, 2 tbsp Oil
Add tofu cubes and saute for another min.
½ cup Tofu (cubed)
Now add steamed broccoli, baby corn and saute for few seconds.
½ cup Baby Corn, ½ cup Broccoli Florets
Take out the sautéed vegetables and keep aside.
In the same pan, add 2 tbsp veg. stock/water and add green curry paste. Cook it for few seconds.
¼ cup Thai Green Curry Paste, Veg stock/water
Add coconut milk and veg. stock/water and let it boil.
200 ml Coconut Milk, Veg stock/water
Now add soy sauce, sugar. Add sautéed vegetables and salt.
1 tsp Soy Sauce, 1 tsp Sugar, Salt
Add more water/stock if required.
Cook curry for 1-2 mins. then add fresh basil and makrut lime leaves.
Fresh Basil, Makrut Lime Leaves
Cover and switch off the gas and finally add lime/lemon juice. Let the flavours infuse.
Lime Juice
While serving add more fresh basil.
Serve hot with rice/noodles of your choice.

Video

Notes

Use vegetables of your choice or whichever are available to you. You can add mushrooms, snap peas, zucchini, aubergine, sweet potatoes etc.

I have used local variety of green chillies. You can use your local variety if Thai green green chillies are not available. Like serrano peppers.

Instead of Tofu you can use paneer(my readers from India).

If you can't source galangal then use ginger along with lime zest.

Makrut lime leaves are not regularly available at my place so I freeze a bag and use it whenever required like in soups or Thai curries.