Today’s recipe is a favorite, a quick Thai style green curry filled with veggies. The emphasis of this plant based recipe is to use the curry as a vehicle for nutrition. Got certain veggies the kids don’t like? Drop them in green curry paste to help change their mind.
In addition to lots of vegetable, this recipe uses healthier noodles than you typically get in Thai restaurants. We chose brown rice noodles with chia seed, but we’re seeing a great variety of interesting noodles these days in the super markets and encourage you to explore using them when you have the opportunity.
If you have time, making your own curry paste is always best, and we usually teach guests in our Bangkok cooking classes exactly how. However, today’s recipe is aimed at busy people using a curry paste packet. Grab curry packets at your local grocery store, but before you purchase, flip them over and check the ingredient list. Many curries include shrimp paste, or other meat based flavoring. There are lots of choices, but we usually recommend the Kanokwan and WorldFoods brands as good options.
Once you’ve got your curry paste and coconut milk on standby, you’re nearly ready to cook. We use fresh coconut whenever possible, but we tested this recipe with canned coconut milk because we know it is easier to find for readers outside of Thailand. So use quick version of green curry on a busy night, remembering not to stress too much about certain ingredients.
Feel free to mix and match the veggies of your choice in the green curry. Just be sure to adjust the cooking time for more dense veggies, so that everything is tender when you serve. If you already keep lots of veggies prepped in the fridge from salads and other recipes, for example cherry tomatoes, this will decrease the amount of prep time. Finally, check that you have the classic Thai seasoning ingredients such as soy sauce and palm sugar.
Thai Green Curry Recipe
- Prep Time: 10-15 mins
- Cooking Time: 15 mins
- Feeds: 1 – 2 people
- Skill Level: Intermediate
- Diets: Gluten-free, Halal, Plant Based, Vegetarian, Vegan, Nut-Free and for soy-free replace the soy sauce with salt or liquid aminos.
Green Curry Ingredients
- Curry paste 50g
- Coconut Milk 1 cup
- Rice Noodles 60g
- Tofu 75g
- Light Soy Sauce 1 tbsp
- Miso 1 tsp
- Palm sugar (aka coconut sugar) 2 tsp
- Thai basil leaves 1 small handful
- Green peppercorn 1 branch
- Fingerroot 1 tbsp
- Large chili – 1 fruit
- Kaffir lime leaf – 2 leaves
- Cherry tomato 3-4 fruit*
- Orinji mushrooms 20g
- Green okra 2 pieces
- Micro greens 50g (we used a mix of sunflower, radish, and morning glory sprouts)
- Moonflower 4 buds
- Baby corn 2 cobs
- Pea eggplant 5 fruit
Green Curry Instructions
- Wash and prep all of your fresh veggies and herbs. You want to cut them so they cook quickly and are easy to eat. Fingerroot is not essential, but if you can find it, cut into small thin strips. Cut your cherry tomatoes in half. Julienne your okra, baby corn, and mushroom.
- The protein source in this recipe is tofu. Firm tofu is best, rinse and cut into large squares.
- Setup a pot of water to boil. Add your noodles when boiling. All noodles are different, refer to the instructions on the noodles you purchased for cooking time. Set a timer, rice noodles typically take 5-10 minutes once boiling. When finished strain and set aside.
- Place your wok over low to medium heat and add your curry paste. Stir until fragrant, add a tablespoon of coconut milk to keep your paste from burning.
- When fragrant add your most dense herbs and vegetables so they can begin cooking first. For example, pea eggplant, fingerroot, and kaffir lime leaf.
- Next add your tofu, allowing it to mix with the green curry. Add more spoons of coconut milk to be sure nothing is burning, but the goal is to soften the tougher ingredients and bring out the aroma. This means a little bit of char on your tofu or veggies is fine, just be careful not to over do it, or leave your wok unattended.
- When everything smells good and begins to soften, begin adding the remainder of your coconut milk, followed by the remaining veggies (except micro greens and basil). You’re in the home stretch with your curry, congrats.
- Allow to simmer on medium heat while seasoning with light soy sauce, miso, and palm sugar.
- If the soft veggies are suitably cooked, turn your heat off and add the handful of sweet basil and micro greens. In a pinch, Italian basil can be substituted for sweet basil. Both however, take little to no time to cook. Stir the leaves in your hot curry for a few moments until wilted.
- You did it! Your nutritious Thai dinner is ready in under an hour. Pat yourself on the back while plating your noodle first, followed by gently ladling your vegetables and curry over the top.
- If serving guests who are unfamiliar with the hard aromatics, like kaffir lime leaf and green peppercorn, take the liberty to remove them when plating.