Vegetarian thai green curry recipe


Thai green curry is a classic Thai dish and a flavorful and healthy vegetarian option. This dish uses a variety of herbs and spices that are native to Southeast Asia.
This recipe calls for coconut milk, but if you're looking for something more light and fresh-tasting than this creamy sauce can provide (or if you're watching your fat intake), substituting vegetable broth instead!

Ingredients Needed

In this recipe, you will be needed;

  • 40g chopped carrot
  • 30g chopped mangetout
  • 50g chopped courgetti/zucchini
  • 40g chopped eggplant
  • 140 g of chopped red and green peppers
  • 40 g of chopped cauliflower
  • 40 g of chopped broccoli
  • 2 baby corn
  • 6 tsp. of coconut milk
  • 1 tbsp. of green curry paste

How To Cook

Step 1: To make this curry, add a small amount of coconut milk to a pan. Stir it for a few seconds. 

Step 2: Now add a tablespoon of green curry paste. Mix it well with coconut milk and cook it for at least 3 to 4 minutes.

Step 3: Now add 1 tin of more coconut milk. Add some water to it. Bring it to a boil for 3–4 minutes before adding vegetables.

Step 4: Now add broccoli, baby corn, and cauliflower and cook them until they are partially cooked.

Step 5: Add 40 grams of palm sugar and stir it.

Step 6: Now add aubergine or eggplant to the pan. And cook them for 1 minute.

Step 7: Add mangetout, red and green pepper, carrot, and courgetti or zucchini.

Step 8: Add 1 teaspoon of salt to it.

Step 9: Check the taste. And add more sugar and salt if you want. Cook it for a few seconds.

Step 10: Add kaffir lime leaves and sliced red chili over it. Now turn off the flame.

Here, our dish is ready.

You can try this amazing dish with rice too.