Vegetarian Thai Green Curry Recipe
Thai Green Curry is made by cooking various assorted vegetables in a spicy coconut based gravy, flavored with aromatic herbs and spices.
Recipe Info
Ingredients For Vegetarian Thai Green Curry Recipe
For the green curry paste
- 1 Shallot
- 2 Thai Green Chillies
- 1/2 Cup Thai Basil Leaves
- 1/2 Cup Coriander Leaves (Cilantro or Dhaniya)
- 2 Lemongrass Stalks
- 3 Garlic Cloves
- 1 Inch Piece of Galangal or Ginger
- 3-4 Kefir Lime leaves or 1 Teaspoon Lime Zest
- 1 Tablespoon Lime Juice
- 1 Teaspoon Cumin Seeds (Jeera)
- 1 Teaspoon Coriander Seeds (Sabut Dhaniya)
- 8-10 Black Peppercorn (Sabut Kali Mirch)
- 1 Teaspoon Salt or to taste
For the curry
- 1 Cup Broccoli Florets
- 1 Carrot (Gajar)
- 1 Cup Colored Capsicum (Green, Red, Yellow Bell Peppers)
- 1/2 Cup Tofu extra firm or firm
- 1/2 Cup Thai Basil Leaves
- 2 Cups Coconut Milk
- 1 Teaspoon Brown Sugar
- 2 Teaspoons Tamari
- 1 Teaspoon Soy Sauce
- 1 Teaspoon Salt or to taste
- 2 Tablespoons Cooking Oil
Step By Step Instructions for Vegetarian Thai Green Curry Recipe
Preparing the green curry paste
- Coarsely chop a shallot into small pieces and add it to a blender. Shallots have a mild flavor that is somewhere in between onions and garlic, but if you don't have shallots you can use half an onion instead.1 Shallot
- Also add finely chopped thai green chillies. These can be substituted with any other green chilli as well.2 Thai Green Chillies
- Wash the thai basil leaves, remove the leaves from the stems and add to the blender. Thai basil has a sweeter taste than Italian basil, but if you can't find thai basil (brown stems) then you can use mint & Italian basil instead.1/2 Cup Thai Basil Leaves
- Also add coarsely chop coriander leaves. You can remove the thick part of the stem.1/2 Cup Coriander Leaves (Cilantro or Dhaniya)
- Next step is to prepare the lemongrass. Trim off the top portion of the lemongrass stalk that has the roots. Then peel off the outer 2-3 layers till you reach the soft fleshy part inside. Remove the leaves part and chop the firm white portion (top 3Ams -4 inches) into small pieces to add to the blender.2 Lemongrass Stalks
- Add garlic cloves, ginger and lime zest. Also add a little bit of lime juice. The traditional ingredient added to the curry is Galangal which is similar to Ginger, but slightly stronger in taste. I have used ginger since I couldn't find galangal. I have also substituted kefir lime leaves with lime zest, which is very similar in flavor.3 Garlic Cloves, 1 Inch Piece of Galangal, 3-4 Kefir Lime leaves, 1 Tablespoon Lime Juice
- Dry roast cumin seeds and coriander seeds on low-medium heat till they start to brown and give an aroma.1 Teaspoon Cumin Seeds (Jeera), 1 Teaspoon Coriander Seeds (Sabut Dhaniya)
- Let them cool down slightly and then grind them to a coarse powder.
- Add all the ingredients in a blender along with peppercorns & salt and grind them to a smooth paste. If needed, you can add a tablespoon of water.8-10 Black Peppercorn (Sabut Kali Mirch), 1 Teaspoon Salt
- Green curry paste is ready. You can use it to make the curry, or store in the refrigerator for later use.
Preparing the curry
- To start preparing the curry, slice up firm pressed tofu into small pieces. Heat oil in a pan and add the tofu in it.1/2 Cup Tofu
- Shallow fry the tofu turning the pieces at regular intervals till the tofu is cooked and all sides are golden brown in color. Set the cooked tofu aside.
- Add some more oil to the pan and the add chopped vegetables. I have used carrots, broccoli and colored bell peppers. Fry the vegetables on high heat for the 3-4 minutes till they are slightly tender.1 Cup Broccoli Florets, 1 Carrot (Gajar), 1 Cup Colored Capsicum (Green, Red, Yellow Bell Peppers)
- Add the green curry paste to the pan and cook it along with the vegetables for a couple of minutes.
- Then add the coconut milk to the pan and mix it with the curry.2 Cups Coconut Milk
- Add tamari, soy sauce, brown sugar and salt. Stir the mixture occasionally and cook it till it comes to a boil. You can add some water to adjust the consistency of the curry.1 Teaspoon Brown Sugar, 2 Teaspoons Tamari, 1 Teaspoon Soy Sauce, 1 Teaspoon Salt
- Add the cooked tofu pieces to the curry.
- Also add some chopped thai basil leaves and mix well.1/2 Cup Thai Basil Leaves
- Thai green curry is ready. Serve it hot with rice or roti.
