Real Vegetarian Thai Green Curry (Vegan/Gluten-free Options)

Delicious Vegetarian Thai Green Curry!
Delicious Vegetarian Thai Green Curry!.
  • 50 mins
  • Prep: 20 mins,
  • Cook: 30 mins
  • Yield: SERVES 3-4
Ratings (78)

An authentic and delicious Thai green curry recipe for the vegetarian palate with all of the authentic trimmings - lemongrass, coriander seeds, green chilies, galangal, kaffir lime leaves, coconut milk - without the meat (but with meat substitutes - wheat gluten or tofu, take your pick).

This recipe is vegan, and you can also choose to make it gluten-free. Any way you cook it, this is such a tasty meal, you'll tend to forget how healthy it also is.

What You'll Need

  • Green Curry Paste:
  • 1 stalk fresh lemongrass, sliced finely and minced OR 3 tbsp. frozen or bottled lemongrass
  • 1 tbsp. ground coriander
  • 2 tsp. ground cumin
  • 2 tbsp. soy sauce (use wheat-free for gluten-free diets)
  • 1/2 tsp. sugar
  • 1-3 green chilies, sliced (to taste)
  • 1/4 cup shallot or purple onion
  • 3 cloves garlic
  • 1 thumb-size piece ginger, grated
  • 2 kaffir lime leaves (fresh or frozen), snipped into thin strips with scissors or substitute 1 tbsp. fresh lime juice
  • 1 loose cup chopped fresh coriander leaves and stems
  • 1 tsp. salt
  • Handful fresh basil
  • Other:
  • 1 can coconut milk
  • 1 cup vegetable or faux-chicken stock
  • 2 kaffir lime leaves or substitute 2-3 bay leaves
  • 1.5 cups medium-firm tofu sliced into cubes or another protein source (e.g. chickpeas)
  • 1 small sweet potato, cubed
  • 1 small zucchini, sliced
  • handful snow peas
  • fresh basil
  • 2-3 tbsp. oil for frying

How to Make It

  1. Place all 'Green Curry Paste' ingredients in a food processor or blender. Add 1/3 can coconut milk or enough to blend ingredients. Process well.
  2. Heat a wok or deep frying pan over medium-high heat. Drizzle in oil and add paste. Stir-fry until fragrant (about 2 minutes).
  3. Add stock plus lime leaves or bay leaves. When sauce comes to a gentle boil, reduce heat to medium-low or just until you get a nice simmer. Add sweet potato plus tofu or wheat gluten. Simmer 7-10 min, or until sweet potato is soft enough to pierce with a fork.
  1. Finally, add bell pepper and zucchini. Stir and continue cooking for 5 more minutes, or until vegetables are cooked but still retain their color and form.
  2. Reduce heat to low and add about 1/4 cup more coconut milk. Stir to dissolve and do a taste-test. If not salty enough, add more soy sauce or salt. If too salty, add a little fresh lime or lemon juice. If too spicy, add more coconut milk until desired taste is reached.
  3. To serve, transfer to a large serving bowl or individual bowls. Sprinkle generously with fresh basil. Accompany with Thai jasmine-scented rice or my Easy Thai Coconut Rice. ENJOY!

*Other Sauces Used in Green Curry: Normally fish sauce is used to flavor green curry. If you eat fish, using fish sauce instead of soy sauce will give you a 'greener'-looking curry paste. If not, another excellent vegan substitution for fish sauce is Thai Golden Mountain Sauce. Use equal parts soy sauce and Golden Mountain sauce to equal a total of 3 to 3.5 Tbsp.(the flavor will be rich enough that you can then leave out the dark soy sauce).

Other Vegetables: Other vegetables that work with this recipe include: broccoli, cauliflower, asparagus, chopped spinach, green beans, eggplant, squash, and zucchini.