Here’s a recipe for a Vegetarian Green Thai Curry for all fans, like me, of Thai cuisine. Green curry is one of my favorite dishes of Thai cuisine. It is a slightly spicier curry than green or red curry and rich in floral aromas thanks to the Kaffir leaves and the Thai basil.
How do you make your homemade Thai green curry paste?
For some time now, I have been making my own homemade curry paste. You will find an article on my blog about how to make homemade curry paste.
In order to prepare its homemade curry paste, it is strongly advised to have a mortar and a pestle. It is possible to place all the ingredients in a blender, but the mortar and pestle will give a pasty and homogeneous consistency. When using a blender, oil must be added to obtain this consistency, while this recipe has no added fat.
The curry paste can be made in advance and kept in the fridge for 3 to 4 weeks. You can also freeze it and keep it for months.
The essential ingredients
For this recipe, you will need four essential ingredients to get the authentic taste of this Vegetarian Green Thai Curry.
Green Thai curry paste: (see above) If you woud like to use a ready-made green curry paste, I recommend you this one. You will have enough to cook at least 10 times this recipe!
Kaffir lime leaves: The kaffir lime leaves are essential to the recipe and they will make the whole difference to a quick and european-style curry recipe. You will find them in specialized Asian grocery stores or supermarkets. The good news is that you can find them frozen! I personally, always have some in the freezer.
Thai basil: The Fresh Thai basil is another essential ingredient to this recipe. I love the smell of this herb! As you will see in the recipe below, you have to add ot at the end and it doesn’t need to be cooked.
Wok: Finally, even if you can do this recipe in a casserole, I recommend you to use a traditional steel wok, espcially if you cook a lot of Asian dishes. I use it for all my Asian recipes.
Preparation of the Vegetarian Green Thai Curry
Preparation of vegetables
Personally, I prefer to pre-cook the vegetables separately so that they stay crunchy and it also prevents the curry from absorbing the taste of the vegetables.
So start by cutting the broccoli into florets, the courgettes in half and then into strips of about 1 cm. Cut the mushrooms into strips.
In a small casserole, then heat a tablespoon of neutral oil. I like to use rice oil for my Asian recipes. Add the courgettes and sauté for 1 min. Add two tablespoons of water to prevent them from browning. Cook for a total of 5 to 10 minutes. The courgettes should remain crispy. Finally, remove from the heat and set aside for later.
Proceed in the same way with the broccoli and snow peas. The mushrooms do not need to be pre-cooked. Set the vegetables aside.
Preparation of the curry
Whether you use homemade curry paste or buy it ready-made, always fry it in oil before using it in a curry. Heat about three tablespoons of neutral oil in a wok. Add the green curry paste and sauté for a few minutes. It will start to burn and stick to the wok, this is quite normal. After 2 to 3 minutes, deglaze with 5 cl of coconut milk.
Add the rest of the coconut milk and the vegetable stock. Bring to the boil, then lower the temperature. Add the whole kaffir lime leaves. Add the lemongrass sticks cut into 5 cm pieces.
Season with fish sauce, salt and pepper. For a vegetarian version, replace the fish sauce with a little more salt. Cook over a low heat for 10 minutes.
Shortly before serving, add the broccoli, zucchini, mushrooms and snow peas. Cook for 5 minutes over low heat.
Check the taste and readjust if necessary. Add lime if the curry is too sweet. Add salt or fish sauce if it lacks salt. Just before serving, remove the Thai basil leaves from their branches and add them to the curry. Serve with Thai rice.
I hope this recipe has taken you on a little trip! If you liked this recipe of Vegetarian Green Thai Curry, you will surely like these other Asian recipes as well:
Feel free to leave me a comment if you liked this Vegetarian Green Thai Curry recipe or if you have any questions.
Vegetarian Green Thai Curry
- 4 tbsp. green curry paste
- 600 ml coconut milk
- 1 broccoli
- 1 zucchini
- 12 snow peas
- 100 g mushrooms
- 6 kaffir line leaves
- 2 lemongrass sticks
- 100 ml vegetable stock
- 5 branches Thai basil
- 1 lime
- fish sauce optional
- White pepper
- Neutral oil such as rice or rapeseed oil
Preparation of vegetables
- Cut the broccoli into florets, the zucchini in half and then into strips of about 1 cm. Cut the mushrooms into strips.
- In a small casserole, heat 1 tbsp. oil. Add the zucchini. Sauté for 1 min, then add 2 tbsp. water to prevent them from browning.
- Cook for 5 to 10 minutes. The zucchini should remain crunchy. Remove from the heat and set aside for later.
- Proceed in the same way with the broccoli. Set the vegetables aside.
Preparation of the curry
- Heat 3 tablespoons of oil in a wok. Add the green curry paste and sauté for a few minutes. Deglaze with 5 cl of coconut milk.
- Add the rest of the coconut milk and the vegetable stock. Bring to the boil, then lower the temperature. Add the whole kaffior leaves. Add the lemongrass sticks cut into pieces of about 5 cm.
- Season with fish sauce, salt and pepper. For a vegetarian version, replace the fish sauce with a little more salt. Cook over a low heat for 10 minutes.
- Add then, the broccoli, courgettes, snow peas and mushrooms. Cook over low heat for 5 minutes.
- Check the taste and readjust if necessary. Add lime if the curry is too sweet. Add salt or fish sauce if it lacks salt.
- Just before serving, remove the Thai basil leaves from their branches and add them to the curry.
- Serve with Thai rice.