Authentic Thai green curry is a fragrant, spicy dish built around green curry paste, coconut milk, vegetables and fresh herbs. This vegetarian version balances heat with a little sweetness and keeps the vegetables bright rather than soft.
Ingredients
- 2 tablespoons Thai green curry paste
- 400 ml full-fat coconut milk
- 1 cup vegetable stock
- 1 tablespoon soy sauce and 1 teaspoon palm sugar
- 1 cup tofu cubes, eggplant, bell pepper and baby corn
- Thai basil, lime leaves and lime juice
Method
- Warm the thick part of the coconut milk in a wok until glossy, then fry the curry paste for 1–2 minutes.
- Add the remaining coconut milk, stock, soy sauce and sugar; bring to a gentle simmer.
- Add eggplant and baby corn first, followed by tofu and bell pepper. Cook until just tender.
- Turn off the heat and finish with Thai basil, lime leaves and lime juice.
Tips and storage
Check the curry paste for fish or shrimp ingredients if you need a vegetarian dish. Serve with jasmine rice. Refrigerate leftovers for up to 3 days and reheat gently.
More global curry recipes
For more international vegetarian cooking, explore our vegetarian global cuisine guide, try the Vegan Stir Fry, or browse the Vegan Kimchi Ramen. For another fragrant curry, see the Paneer Jalfrezi.
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