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It is vegan, contains lots and lots of vegetables, and tastes amazing. This recipe is great to serve with homemade naan, flatbread, or tortillas. It doesn’t contain any meat or poultry but none are required for this dinner dish. So, are you ready to learn how to make Thai green curry? Let’s get started!
What You Need For This Recipe
What do you need to make this Thai green curry? Put the following ingredients on your shopping list and have them ready when you start:
- Green curry paste – you can decide how spicy you want the curry paste to be
- Broccoli
- Broccoli stems
- Mushrooms
- Red onion
- White onion
- Garlic
- Green peas
- Coconut milk
- Vegetable oil – you can use rice oil, vegetable oil, avocado oil
- Scallion pancakes or flatbread
Note that the full ingredients list, including measurements, can be found in the recipe card below.
How To Make Thai Green Curry
- Start by dicing the onion and garlic. In this recipe, we use whole broccoli. First, cut the florets from the stem of the broccoli.
- Then cut the stem of the broccoli into half and then cut it Julienne so you have thin slices of the broccoli stem.
- Heat a cast iron skillet and add vegetable oil like sunflower oil or olive oil to the skillet until it is hot.
- Pan-fry the red onion, white onion, and garlic until they are soft and translucent.
- As it takes longer for the stems to go soft start by adding the broccoli stems to the skillet first.
- Stir in the pan for a couple of minutes before adding the broccoli florets. The florets will not need as long as the stems and will go soft when the curry is simmering.
- Then add the mushrooms and green peas. Now it is time to add the green curry paste. Add some water to let the curry paste dissolve.
- Bring the green curry to a boil and pour coconut milk into the curry mix. Let the skillet simmer for 15 minutes and add water if the curry gets too thick.
- Only pour in a couple of tablespoons at a time. You do not want a watery curry.
- Warm the scallion pancakes in the oven for 8-10 minutes wrapped in aluminum foil at 400℉/200℃.
- When the pancakes are warm serve the Thai green curry in a bowl with Jasmin rice or some Basmati rice and scallion pancakes.
Easy Vegetarian Green Curry Recipe
Of course, you can say curry is nothing more than a stew but I must admit that not all curries are made equal, one is better than the other.
This curry is so delicious it will put a smile on your face. Yes, this curry will make you so happy. Why?
- First of all, the ingredients in the recipe are green or almost green.
- Then we have a delicious green curry paste that is spicy but not extremely hot and tastes great with scallion pancakes.
Green curry is named after one of the three curry variations you can find in the Thai kitchen. They have red, yellow, and green curry.
You can also find recipes for Thai red curry and Thai yellow curry on the Tortilla Channel it is now time to make a Thai green curry.
Curry is great to serve with any type of flatbread, naan, tortilla or roti so give this recipe a try.
A really green version that is vegan and fresh and contains a lot of veggies.
How To Store Thai Green Curry
If you made a big batch of curry and you have leftovers you have several ways to store it so you can serve it another time:
- Refrigerator – you can store it in the fridge for at least 2 days but longer is possible. Let the curry cool completely before storing it. Put the curry in an airtight food container.
- Freezer – if you want to store it longer it is recommended to store it in the freezer. To preserve space in your freezer you can put it in a resealable food bag or you can put it in an airtight food container. You can store it for up to 3 months.
How To Reheat Thai Green Curry
When you have leftovers, you have various ways to reheat them:
- Stovetop – an easy way to reheat a curry is on a stovetop. Put it in a skillet and if the curry is thick add some water or some coconut milk. Heat until it starts to boil then reduce to a simmer. Stir to heat it through
- Air Fryer – if you have a small amount of curry put it in a cake pan. Preheat your Air Fryer to 400℉/200℃ for 3 minutes. Then heat the curry for 5-7 minutes or until warm. If the curry is very thick you can add a small amount of water stir and add more until it has the consistency you like
- Microwave – you can also reheat curry in the microwave. Put it in a microwave-safe dish and cover it with some plastic wrap heat for 1 to 2 minutes stir and check if it is hot else repeat until the Thai green curry is hot
Flatbreads For Curry
Besides scallion pancakes, you can also serve this green curry with flatbreads, tortillas, or roti like:
- Roti with dahl
- Potato flatbread roti
- Flour tortilla
- Soft vegan flatbread
- Cheese flatbread
- Naan bread
- Butter flour tortillas
Other Curry Recipes
If you like this curry, take a look at these other curry recipes. You will love them as well:
- Yellow chickpea curry – a vegan dish made with chickpeas and snow peas
- Lentil mushroom curry – this is a very delicious curry you will not miss any meat, in this recipe
- Spicy Thai red chicken curry – if you are vegan just leave out the chicken. Serve with Jasmin rice to make it taste so delicious
- Fish curry – if you do not want meat or chicken, you can try this fish curry. Spicy with vegetables and a lot of flavors
- Instant Pot chicken curry – a thick and rich pressure cooker chicken curry in a creamy slightly coconut sauce
Have fun making this Thai green curry recipe!
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Thai green curry
Thai green curry recipe is vegan, contains lots of vegetables, and tastes amazing. Easy dinner recipe for weeknights and the weekend.
Ingredients
- 2 tbsp green curry paste
- 2 cup broccoli florets
- ⅓ cup of broccoli stems
- 5 large mushrooms
- 1 minced red onion
- 1 minced white onion
- 2 cloves of garlic
- 1 cup green peas
- 200 ml of coconut milk
- 1 cup of water
- 4 tbsp of vegetable oil
- 4 Chinese scallion pancakes
Instructions
- Heat a skillet and warm vegetable oil
- Pan fry the red onion, white onion and garlic until soft and translucent
- Then add the broccoli stems. Stir in the pan before adding the broccoli florets. When these florets are soft you can add the mushrooms and green peas
- Now it is time to add the green curry paste. Add some water to let the curry paste disolve
- Bring to the boil and pour the coconut milk in the curry
- Let the curry simmer for 15 minutes and add water when required
- Warm the scallion pancakes in the oven for 10 minutes wrapped in aluminium foil
- Serve in a bowl with Jasmin rice and scallion pancakes
Click To Play Recipe Video
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Nutrition facts
Calories: 662; Fat: 55.2g; Carbs: 38.3g; Protein: 11.5g
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