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  • Writer's pictureBon Vivant

Vegetable Green Thai Curry

Prep time: 10 minutes Cooking time: 40 minutes Total time: 55 minutes Serves: 6



For Thai Green Curry Paste

Lemongrass 5 stalks 

Green Chillies 3 (chopped)

Coriander Leaves (chopped) 1/4 cup

Basil leaves 10 -12 

Coriander Seeds (whole roasted) 1 tbsp

Cumin seeds (roasted) 1 tsp

Whole Black Peppercorns 1 tsp

Onion (roughly chopped) 1

Spring Onion (Bulb & Greens chopped) 1/4 cup

Garlic 3 cloves

Ginger 1 inch

Salt to taste

For the Thai Green Curry

Coconut milk 400 ml

Thai Green Curry paste

Broccoli florets 1 cup

Carrot (thickly sliced) 1 cup

Red, Yellow and Green Bell Pepper (thickly sliced) 1/2 cup each

Green zucchini (thickly sliced) 2 medium size

Mushroom (sliced) 1/4 cup

Water 1.5 cup

Brown Sugar 2 tbsp

Cottage Cheese/ Tofu ( 1inch slice shallow fried) 300 gms

Basil leaves to garnish

Salt to taste

Sunflower Oil 2 tbsp


Begin with making the Thai Curry paste.

To do that, we will first trim away and discard any root section below the bulb base of the lemongrass. We will also now remove the dried part of the root until we reach a stage we know that the root cuts easily and is tender. We don't use the leaf part of the lemongrass for the curry paste, you can use it for flavoring a tea or a soup.

Add all the ingredients for the paste into a blender and a little bit of water. Cover the blender and grind the mixture. If required add a little more water to the mixture and make a smooth paste.

Transfer the Thai curry paste in a bowl and keep it aside.

Next we will proceed to make the Vegetarian Thai Curry with this paste. Heat a teaspoon of oil in a heavy wok. Fry the sliced mushroom for 1-2 minutes and keep it aside, then fry the cottage cheese/tofu with a bit of salt for 2-3 minutes and keep it aside.

Now add in the vegetables like carrots, zucchini, broccoli, and bell peppers.

Add in some salt and stir fry the vegetables on high heat until lightly tender. Once tender add the Thai curry paste that we made and fry it for 4-5 minutes.

Next add in water and stir to combine into the curry. Next we will add in a tablespoon of brown sugar and finally 400 ml of the coconut milk.

Stir to combine all the ingredients. Once combined, add in the salt, stir and allow the mixture to thicken a little and come to a boil. 

Once the mixture comes to a boil, add in some torn basil leaves and the fried cottage cheese and mushrooms. Stir the mixture, give it a light boil and the Vegetarian Thai curry is ready to be served.

Serve the Vegetarian Thai Green Curry Recipe with a bowl of Steamed Rice or Jasmine Rice😋

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