Vegetarian Thai Green Curry Recipe

A fragrant Thai green curry with aubergine, broccoli, baby corn, peppers and snow peas simmered in coconut milk and finished with fresh basil and lime.

Recipe Details

• Course: Main Course
• Cuisine: Thai
• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Difficulty: Easy
• Tags: Thai, Green Curry, Vegetarian, Vegan, Coconut Milk, Aubergine, Eggplant, Vegetables, Spicy, Main Course

Ingredients

• 2 tbsp vegetable oil
• 3 tbsp Thai green curry paste
• 400ml coconut milk
• 250ml vegetable stock
• 1-2 kaffir lime leaves, torn
• 1-2 tbsp soy sauce, or tamari for a gluten-free option
• 1 tsp brown sugar
• 1 medium aubergine, cut into bite-sized pieces
• 1 cup broccoli florets
• 1 cup baby corn, halved lengthways
• 1 red bell pepper, sliced
• ½ cup snow peas
• ½ cup fresh basil leaves, preferably Thai basil
• 1 tbsp fresh lime juice
• Fresh red chillies, sliced, for garnish
• Cooked jasmine rice, for serving

Method

1. Prepare the Curry Base

Heat the vegetable oil in a large pan or wok over medium heat.

Add the Thai green curry paste and stir-fry for 1-2 minutes until fragrant.

2. Add the Coconut Milk

Pour in the coconut milk and vegetable stock.

Add the torn kaffir lime leaves and stir well to combine.

Bring the curry to a gentle simmer.

3. Season the Curry

Add the soy sauce and brown sugar.

Stir well and allow the curry to simmer gently.

4. Cook the Vegetables

Add the aubergine and simmer for 5-7 minutes until it begins to soften.

Add the broccoli, baby corn, red pepper and snow peas.

Continue cooking for another 5-7 minutes, until the vegetables are tender but still have some texture.

5. Finish the Curry

Stir in the fresh basil leaves and lime juice.

Taste and adjust the seasoning with additional soy sauce or lime juice if required.

6. Serve

Ladle the curry into bowls and garnish with sliced fresh red chilli.

Serve hot with steamed jasmine rice.

Notes

• Use Thai basil where possible for a more traditional flavour.
• Keep the vegetables slightly crisp rather than overcooking them.
• Use tamari instead of soy sauce for a gluten-free version.
• Check the curry paste ingredients if preparing the dish for a strict vegetarian or vegan diet, as some curry pastes may contain shrimp paste or other animal-derived ingredients.