BEST VEGETARIAN THAI GREEN CURRY RECIPE (Creamy, aunthentic & easy)

“Cooked for lunch… gone in minutes!” 😄🍃

That’s exactly what happened with this creamy Vegetarian Thai Green Curry, every last spoonful polished off!

There’s something irresistible about Thai food, the burst of aromas, the riot of colours, and the balance of flavours. And this dish brings it all together beautifully. 💚

What makes it truly special? A fresh, homemade green curry paste👆, packed with herbs, roasted spices, and bold flavours that elevate the entire dish.

Simmered in rich coconut milk and loaded with vibrant vegetables like broccoli, baby corn, zucchini, carrots, and peppers, this curry is as nourishing as it is indulgent.

Traditionally paired with jasmine rice, but at home, we absolutely love it with steaming hot basmati rice… and honestly, it’s pure comfort in a bowl! 🍚✨.

Every bite is creamy, fragrant, slightly spicy, and deeply satisfying — proof that wholesome food can also feel indulgent. 🌱💚

🌿 Ingredients

Homemade Paste:

Shallots/Onion – 7

Galangal (or Ginger) – 2 inch

Ginger – 2 inch

Green Chillies – 2–3

Lemongrass Stalks – 2

Coriander Leaves – 1 handful

Basil Leaves – ¼ cup

Kaffir Lime Leaves – 2–3

Cumin Seeds – 1 tsp

Coriander Seeds – 1½ tbsp

Peppercorns – ¼ tsp

Cloves – 2–3

Vinegar – 1 tsp

Curry Base:

Coconut Milk (full-fat) – 400 ml

Vegetables:

Broccoli – 1 cup

Cauliflower – 1 cup

Baby Corn – ½ cup

Carrots – 1 cup

Zucchini – 1 cup

Bell Peppers – 1 cup (any colour you have!)

Flavorings:

Oil – 1–2 tbsp

Soy Sauce – 1 tbsp

Green Chilli Sauce – 1 tbsp

Brown Sugar – ½ tsp

Salt – to taste

Lime Juice – to taste

Method Thai Green Curry Paste🌱☘️☘️

Dry roast coriander and cumin seeds on low heat until aromatic. Transfer to a mortar and pestle, add white peppercorns, and crush into a coarse powder.

Add the remaining ingredients and pound into a smooth, fragrant paste (or use a mixer grinder for convenience).

Store the paste in the refrigerator for a couple of days or freeze for up to 2–3 months.

Use half for this recipe and save the rest for a quick, flavourful curry anytime.

Method Thai Green Curry 🍲

Heat 200 ml coconut milk in a pan and boil for 2–3 minutes until slightly thickened.

Add the green Thai curry paste and cook on medium heat for 4–5 minutes until the colour deepens and the oil separates.

Pour in the remaining coconut milk, stir well, and bring to a gentle boil.

Add baby corn and cook for 2–3 minutes.

Add remaining vegetables, brown sugar, and salt. Cook for a few minutes, adjusting consistency with veg stock if needed.

Finish with kaffir lime leaves, Thai basil, and red chillies. Simmer for 2–3 minutes.

Serve hot with steamed rice.

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VEGETABLE LEMON GARLIC CLEAR SOUP

VEGETABLE LEMON GARLIC CLEAR SOUP

This is my husband Yo’s favorite soup and he always loves to order this whenever we go to our favorite restaurants. I always wanted to make it at home as my 2 princesses are soup lovers as well. The problem was I didn’t know how to make it. So this time when I went to the restaurant I ordered for the soup and tried to savor my soup till I could recognize each and every ingredient just like how it is done in the Master Chef series. This soup is a cross between the Chinese clear vegetable soup and the lemon garlic soup. So I would like to call it the Vegetable Lemon Garlic Clear soup. It’s not thick as other soups. Its very light and refreshing. The tangy tastes of the lemon and the crunchiness of the different colors of vegetables is not only a visual treat but also a delight to the palette.

Ingredients

Onion – 1

Garlic – 2 cloves

Ginger - ¼  inch piece

Chilli padi- 1 small red chilli (1-2 according to taste)

Carrot – 1 thinly sliced into rectangles

Broccoli – ½ cup florets

Baby corn – 2 pieces

White Tofu (the soup tofu) – a few slices thinly sliced

Green Cabbage – a few leaves thinly sliced

Celery – ½ stick thinly sliced

Leek – 1 thinly sliced

Lemon – 1 big

Parsley – 2 tbsps chopped

Dill – 2 tbsps chopped

Coriander – 2 tbsps

Cumin powder -1/4 tsp

Pepper - 1/4 Tsp          

Soya sauce – ½ tsp

Corn Flour - 2 tsps

Any vegetable oil – 1 tsp

Salt to taste

Method

Dice the onion. Mince the ginger very finely and crush the garlic with the back of a knife, chop the red chilli padi finely.

Chop or slice all the above mentioned vegetables and tofu as mentioned above in the ingredients.

Heat the oil in a sauce pan, add the ginger, garlic and the chopped chilli to the oil, and add some salt. Stir for a couple of minutes till you smell of the ginger and garlic in the oil. Now add the onion and sauté till its translucent. After this, add all the above mentioned vegetables and stir and let it cook for a couple of minutes. Add the soya sauce at this point. Add about 2 cups of water, let it come to a boil.

The vegetables should be half done by now, still crunchy. Mix water with the corn flour ensuring that there are no lumps. Cook for some more time. Ensure that the vegetables are half cooked and crunchy. This way they retain the color and the soup looks colorful as well. Add the cumin powder and freshly grounded black pepper. Simmer for 5 minutes and then add the Parsley, Dill & Coriander and turn off the heat.

Now, add the lemon juice check for salt and spice, if needed, you can add it at this point. The lemon in the soup is very refreshing. Since we are using vegetables with different colors, the soup looks colorful and interesting to kids. You can add a dash of pepper to taste and serve steaming hot.