Vegetable Thai Green Curry Recipe

This Thai green curry recipe is my absolute favorite because it’s a vibrant medley of fresh veggies that comes together in a luscious, creamy coconut sauce—each bite feels like a little escape to a tropical paradise. Plus, the spicy kick from the green curry paste, balanced perfectly with the sweetness of sugar and lime’s acidity, makes for an unforgettable flavor adventure that always leaves me craving more!

Vegetable Thai Green Curry is one of the most vibrant and flavorful and nutritious dishes one can create. The combination of the paste made from the freshest and finest green curry components with rich coconut milk creates a sauce that has the perfect consistency—neither too thick nor too thin.

The ultimate dish is then made with the freshest and most colorful vegetables that contain the essential nutrients your body craves while you think about how good they are for you. When I make this dish, I do not skimp on basil.

I just don’t think you can have too many greens in this dish or too much basil.

Ingredients

Coconut milk makes your dish creamy and provides a subtler sweetness than cow’s milk.

A flavorful blend that adds depth of heat and aroma.

Red Bell Pepper: Rich in vitamin C; brings color and sweetness.

Sugar Snap Peas: Crunchy; they provide fiber and natural sweetness.

Florets of broccoli: full of vitamins; high in fiber; and teeming with antioxidants.

Zucchini has a low calorie count, and it brings a certain moistness and mild flavor to dishes.

Eggplant: Absorbs flavors nicely; provides a smooth, creamy texture.

Fungi: Rich in umami; bestows profundity and rootiness.

Ingredient Quantities

• 2 tablespoons vegetable oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons Thai green curry paste
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 tablespoon soy sauce
• 1 tablespoon sugar or palm sugar
• 1 red bell pepper, sliced
• 1 cup sugar snap peas
• 1 small zucchini, sliced
• 1 cup broccoli florets
• 1 cup baby corn, sliced
• 1 cup eggplant, diced
• 1 cup mushrooms, sliced
• 1 tablespoon lime juice
• Fresh basil leaves, for garnish
• Sliced green onions, for garnish
• Cooked jasmine rice, for serving

Instructions

1. In a large pan, medium heat, add 2 tablespoons of vegetable oil and heat. When the oil is hot, add the diced onion and sauté. Continue cooking the onion until it becomes translucent.

2. Combine the minced garlic and grated ginger in the pan, cooking them for about 1 minute until they’re fragrant.

3. Add 2 tablespoons of Thai green curry paste to the pan and sauté it with the onion, garlic, and ginger for a minute to combine.

4. Add a can of coconut milk and 1 cup of vegetable broth to the pot; stir until the curry paste is fully incorporated and the mixture is smooth.

5. Put in 1 tablespoon soy sauce and 1 tablespoon sugar and stir until the sugar is dissolved.

6. Bring the mixture to a gentle simmer and include the following:
— sliced red bell pepper
— sugar snap peas
— sliced zucchini
— broccoli florets
— sliced baby corn
— diced eggplant
— sliced mushrooms.

7. Let the vegetables gentle simmer in the curry for 10 to 15 minutes; they’re done when they’re tender yet still have a hint of crunch.

8. Incorporate 1 tablespoon of lime juice into the curry and taste it; if needed, make it salty or sweet again.

9. After you have cooked the vegetables to your satisfaction, take the curry from the heat.

10. Serve the Thai green curry with vegetables hot atop a mound of cooked jasmine rice. Garnish it with fresh basil leaves and sliced green onions.

Equipment Needed

1. Large pan
2. Wooden spoon or spatula
3. Measuring spoons
4. Can opener
5. Chef’s knife
6. Cutting board
7. Grater (for ginger)
8. Saucepan (for cooking rice)
9. Ladle (for serving)

FAQ

• Q: Can I use a different type of oil instead of vegetable oil?
  A: Yes, you can substitute coconut oil or olive oil for a slightly different flavor profile.
• Q: Is there a substitute for Thai green curry paste?
  A: You can make your own by blending green chilies, lemongrass, garlic, ginger, and cilantro, but store-bought paste is convenient and readily available.
• Q: Can I make this curry vegan?
  A: The recipe is already vegan as it stands. Ensure the curry paste you use is also vegan, as some brands may contain shrimp paste.
• Q: How can I adjust the spice level of the curry?
  A: Add more or less green curry paste to suit your taste, or include a chopped green chili for extra heat.
• Q: Can I use other vegetables?
  A: Absolutely, feel free to substitute with seasonal vegetables like carrots, spinach, or cauliflower based on your preference.
• Q: How long does it take to prepare this dish?
  A: The preparation and cooking time together should take about 30-40 minutes, making it a great option for a quick meal.
• Q: Can this dish be made ahead of time?
  A: Yes, the curry can be stored in the refrigerator for up to 3 days. Reheat it gently on the stove before serving, and cook the rice fresh for best results.

Substitutions and Variations

Vegetable Oil: Replace with coconut oil for a richer flavor.
Thai Green Curry Paste: If you’re looking for more heat, you can make this paste with red curry paste instead.
Coconut Milk: Trade it with almond milk for a breezier alternative.
Soy Sauce: Substitute tamari for a gluten-free version.
Sweetener Alternatives: Sugar or Palm Sugar

Use honey or agave syrup as a sweetener alternative.

Pro Tips

1. Curry Paste Activation Before adding the coconut milk, ensure you sauté the Thai green curry paste with the aromatics until it becomes fragrant. This step helps activate the flavors and enhances the depth of your curry.

2. Vegetable Texture To achieve the perfect texture, add the vegetables in stages based on their cooking time. Start with tougher veggies like broccoli and eggplant, followed by more delicate ones such as sugar snap peas and mushrooms. This way, all the vegetables will have a uniform, slightly crisp texture.

3. Coconut Milk Quality Use high-quality, full-fat coconut milk for a richer and creamier curry. This not only improves the flavor but also adds a luxurious texture to the sauce.

4. Flavor Balancing After simmering, taste the curry and adjust the seasoning as needed. If it’s too spicy, add a bit more sugar or a splash of coconut milk. For more acidity, increase the lime juice. This allows you to tailor the curry to your preferred balance of flavors.

5. Garnish Freshness Add the fresh basil leaves and sliced green onions just before serving to ensure their vibrant flavors aren’t lost. Consider adding a few whole basil leaves during simmering for an infused aroma and flavor.