Vegetarian Thai Green Curry

5 from 1 vote

Vegetarian Thai Green Curry is a delicious mix of aromatic veggies, butternut squash, and crisp snow peas in a rich coconut base, all brought to life with vibrant green curry paste. Finish it off with fresh lime and basil!

Prep Time30

Cook Time30

Total Time1

Course: Dinner, Vegetarian

Cuisine: Healthy, Thai, Vegetarian

Keyword: thai green curry, Vegetarian Thai Green Curry

Servings: servings

Author: Chelsea Lords

Cost: $10.21

Equipment

Large pot

Ingredients

2 tablespoons coconut oil
1 cup finely diced red onion 1 large red onion
1 cup finely diced red bell pepper 1 bell pepper
1 cup finely diced carrots 3 to 4 large carrots
1 tablespoon minced garlic 4 cloves
2 teaspoons minced ginger
1 tablespoon lemongrass paste see note 1
1 teaspoon salt
4 tablespoons green curry paste up to 6 tablespoons, see note 2
1-1/2 teaspoons ground coriander
3 cups butternut squash
1 (15.5-ounce) can chickpeas
2 (13.5-ounce) cans coconut milk see note 3
8 Kaffir lime leaves optional, see note 4
1-1/2 cups snow peas trimmed and halved
1-3 tablespoons light brown sugar see note 5
1 tablespoon soy sauce see note 6
1 to 2 tablespoons lime juice to taste
Thai basil or regular basil, for garnish
Cooked rice optional, for serving
Warmed roti bread optional, for serving

US - Metric

Instructions

Dice red onion, carrot, and bell pepper (by hand or quickly in the food processor). Mince garlic and ginger. (I peel the ginger with a spoon or vegetable peeler first.) Peel and chop butternut squash into bite-sized pieces (1/2-inch in size) so they’ll cook at the right time. Drain and rinse chickpeas.
Heat coconut oil in a large pot over medium-high heat. Add onion, carrot, and red pepper and sauté 7–9 minutes, or until onions begin to turn golden. Add garlic, ginger, and lemongrass paste. Stir to coat everything with oil. Season to taste with salt (I add 1 teaspoon salt.) Lower heat to medium and add green curry paste and ground coriander. Stir often, 2–3 minutes or until very fragrant. Add chickpeas and butternut squash and stir to coat, 1 minute.
Pour in coconut milk. Stir. Scrape the bottom of the pot and press all squash below the liquid. Bring to a boil, then reduce heat to a rapid simmer (it should be bubbling at the edges but not boiling),18–25 minutes, stirring occasionally. The butternut squash should be fork tender and curry sauce reduced; this happens at around 20–22 minutes for me. If the sauce is reducing too quickly and squash isn’t getting tender, add a splash of vegetable stock/broth or water. (You also may need to lower the heat a little.) If squash isn’t getting tender and the sauce isn’t reducing, increase heat slightly. Add snow peas and cook 2–3 more minutes or until tender.
Add sugar (start with less; you can always add more), soy sauce, and lime juice to the curry (feel free to adjust these ingredients to personal preference -- adding more soy sauce for seasoning/umami flavor, more lime for a fresh flavor, and more sugar if it’s too spicy). Taste and add more salt if needed; I typically add another 1/4 up to 1/2 teaspoon—flavors should be vibrant!
Remove curry from heat. Garnish individual bowls with basil. I like to serve lime wedges on the side! Serve over cooked rice with warmed roti bread. Enjoy!

Video

Notes

Note 1: Lemongrass paste can be tricky to find, but it add loads of flavor. I’ve had no problem finding it at my local Asian market, but I typically purchase lemongrass paste online for ease.

Note 2: Green curry paste is the main flavor of this dish. You’ll likely find it in the international section of your grocery store. Otherwise, purchase at an Asian grocery store or online. My favorite brand is Maesri, and Thai Kitchen is another one I’ve tested in this recipe. The intensity of the curry paste will vary from brand to brand. I use about 4 tablespoons Maesri curry paste and 5 or 6 tablespoons Thai Kitchen—both these amounts ensure bold flavors without too much heat since the coconut milk sweetness offsets the heat so much. Add to personal preference, and if you aren’t sure, start with less since you can always add more.

Note 3: I created this recipe with 2 cans of coconut milk for an ultra-rich, thick, and creamy curry similar to ones I’ve had at restaurants. If 2 cans are too much for you, use 1 can coconut milk and replace the other with 1 cup vegetable (or chicken if you aren’t vegetarian) stock. For coconut milk, I use Imperial Kitchen® since I can find it at my local grocery store, and I enjoy the richness of this brand. Use full-fat coconut milk for best flavor and thickness. Lite coconut milk won’t thicken and is less rich than regular coconut milk.

Note 4: Kaffir lime leaves add a vibrant, citrus flavor but can be tricky to find—I’ve only found them at my local Asian market. If you have access to some, crumple a few up and throw them in when you add in the coconut milk and remove them before serving. To get a citrusy flavor without the leaves, zest and juice a lime and mix through right before serving. When I do find kaffir lime leaves, I seriously stock up—they freeze wonderfully!

Note 5: Add sugar to personal preference and to offset potential spiciness. You may not even want any! Add slowly and to taste preference.

Note 6: Fish sauce is a common finishing ingredient in Thai curries—it adds that final seasoning and umami flavor. If you aren’t vegetarian, feel free to add some instead of soy sauce. Use regular (not lite) soy sauce.

Storage: These leftovers only get more flavorful as they sit. Store in an airtight container in the fridge for 3–5 days. Reheat over low heat, adding a splash of vegetable broth/stock (chicken stock if you aren’t vegetarian) as needed to thin the sauce. You can freeze leftovers in an airtight container for up to 3 months. Defrost fully in the fridge before reheating on the stove.

Nutrition