This Thai green curry recipe vegetarian, I made with my homemade Thai green curry paste. You can’t compare this Thai green curry paste with any bottled Thai green curry paste. The taste of the fresh curry paste is so different from the one you get from the store. As it can be made easily at home, next time don’t buy it from supermarkets. Make it yourself and show your care and love towards cooking. Making a homemade thing is always good for health and inexpensive than readymade one from the market.
What to eat with this Thai green curry recipe vegetarian Dish?
It’s a purely vegetarian dish. The best way to eat this vegetarian dish is with steamed white or brown rice. I like both kinds of rice to eat this. Both taste great with my Thai green curry recipe. But if you don’t like rice to it with it, you can select Thai noodles which is a good option to eat with this. But I find rice taste much better than anything else.
YOU MAY LIKE AN ANOTHER VEGETARIAN RECIPE I MADE Korean Stir-fry eggplant Recipe CLICK HERE TO KNOW THE RECIPE.
Is the ‘THAI GREEN CURRY’ recipe is Hotter than the ‘THAI RED CURRY’?
Typically Thai green curry tastes hotter than the Thai red curry. Because uses of Thai green chillies make it hot. Actually, it depends on you how much and what kind of hot chillies you are using in your green curry recipe. Usually, what I do, I use deseeded green chillies which creates the green chilli flavour in the curry without any hotness. And one thing I always add to my Thai green curry dish which minimizes the hotness of the curry and add lots of flavours is ‘THE COCONUT MILK’ Or ‘DASH OF LIME JUICE’. As I am making this curry recipe for the vegan I did not use fish sauce or shrimp paste in the curry. But if you are not a vegan/ Vegetarian you can use one of this ingredients to make it non-vegetarian and to add more taste and flavours to the curry.
What are the common Ingredients Thai people Use in their Thai Green Curry Recipe or what veggies you can use to make the curry?
There are no typical guidelines to use vegetables in the Thai Green curry recipe. You can use any vegetables you like. But commonly Thai people use Broccoli, bamboo shoots, Baby corns, Red or yellow bell peppers, Capsicums, bean sprouts, garlic, and onions. I prefer to use carrots, bell peppers, broccoli and baby corns to may Thai green curry. I found the vegetable combinations I used for my Green curry recipe actually complements the tastes of the curry. As I like this veggie combination hope you can like the same and try it. Or you can use snow peas, green peas, Mushrooms, sweet corns or any vegetables you like. Whatever vegetables you can use just never forget to use coconut milk in your curry dish.
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| Servings | Prep Time | Cook Time |
| 2People | 15Minutes | 20MInutes |
| Servings | Prep Time |
| 2People | 15Minutes |
| Cook Time |
| 20MInutes |
- 1 Big Onion chopped
- 1/2 Cup Fresh broccoli cut into medium size
- 1/2 Cup Carrot cut into a diced size
- 1/2 Cup Baby corn cut into medium size
- 1/4 Cup Capsicum cut into medium size
- 1/4 Cup Red bell pepper cut into medium size
- 1/4 Cup Yellow Bell Pepper cut into medium size
- 4 Cloves of Gralic chopped
- 2 Tbsp My Homemade Thai green curry paste
- 2 Tbsp Coconut oil
- 1 Cup Coconut milk Only use coconut milk not the cream
- 1 Tsp White pepper powder
- 1 Tsp Salt Salt as per your taste
- 1 Cup Boiling Hot water
Ingredients
Servings: People Units: |
- Take a cup added 2 Tbsp homemade green curry paste add full 1 cup boiling hot water to it mix well and strain the water with a sieve or strainer and keep the extract for use.
- Take a cooking pot, Make the pot hot enough and then add coconut oil to it and quickly low the gas flame so that the coconut oil can not burn.
- Now quickly add chopped onion to the pot and saute it for 4 minutes over the low medium heat.
- Just after 4 minutes add other vegetables to the pot and sautee them to over the low medium heat for another 4 to 5 minutes now add the green curry paste water chopped garlic and salt pepper to the pot and mix well with the other ingredients.
- Now cook all the ingredients for another 4 to 5 minutes. Then after 5 minutes turn off the gas flame and add the coconut milk to the cooking pot mix well and then turn on the gas flame.
- Do not cover the pot just cook all the ingredients in very low heat. Because we don't need mushy green curry vegetables we need vegetables perfect shape vegetables with curry.
- Just cook it for 10 minutes. If water required just added a little. Taste the vegetables between 5 minutes if you feel vegetables are cooked turn off the gas and serve the dish over the hot rice or you can eat the dish in your own way.