What is the secret to Thai curry?

The secret to making amazing Thai curries is to use plenty of aromatics , like onion, ginger and garlic. Choose full-fat coconut milk for its richness (you won't regret it!). Stirring in just a little bit of rice vinegar and sugar adds tons of complexity.

How do I thicken my Thai green curry?

Cornflour Ideal for Chinese sauces or Thai curries but can also be used for Indian curries. Add one tablespoon of cornflour to two or three tablespoons of cold water and stir. Pour the mixture into the sauce and allow to simmer until the sauce begins to thicken . Which doesn't take very long.

What makes restaurant Thai curry so good?

An interesting characteristic of Thai curries is that they are made of fresh ingredients only . Contrary to the Indian cooking, Thai restaurant prefers to use fresh herbs and spices to make the curry dishes, including fresh chillies and roots.

Why is my Thai green curry so watery?

A runny curry means you haven't cooked it long enough and/or you have used coconut milk with a low percentage of solids .

How do Thai restaurants make curry so creamy?

Often, Thai curries are made using coconut milk as the main liquid , which results in a creamy consistency. You can use as much or as little coconut milk as you wish based on your preference for texture, spice, and flavor.

Do you put coconut milk or paste first in Thai curry?

Bring the coconut milk to a boil for a couple of minutes, then add and blend the paste. You will see that after 3-5 minutes, the natural coconut oil starts to slit from coconut milk. Continue to fry your paste in this natural oil until you have a smooth thick sauce.

Does Thai curry use coconut milk or coconut cream?

The majority of Thai curries are made with coconut milk as the main liquid, which produces creamier curries, but they're not necessarily “rich.” The amount of coconut milk can vary by quite a lot, depending on the texture one is looking for: massaman curry, for example, is quite rich because it uses coconut milk and is ...

Does coconut milk thicken curry?

For a rich and creamy curry, coconut milk or cream can be a fantastic thickening agent . They not only add creaminess but also a delightful tropical flavour. Simply pour in some coconut milk or cream and let it simmer until your sauce reaches the desired consistency.

What are the secret ingredients to a good curry?

Indian chef Maunika Gowardhan suggests using tomato purée, coconut milk or yoghurt as natural thickening agents to achieve the perfect consistency. Adding ground nuts such as almonds or peanuts can also be a great way to ensure your curry is a knockout.

How to make Thai curry more flavourful?

10 tips for the perfect Thai curry: Homemade paste for the best taste. Fresh Thai ingredients for vibrancy. Toast the spices to wake them up. Turmeric for colour and seasoning. Pound the paste to release its flavour. Fry the paste in coconut oil. Caramel adds sweetness and depth. Choose your protein. More items...

What makes Thai curry different?

Traditionally, all Thai curries were made with the same ingredients except for one thing: the chillies . Red curry was made with several red chillies for a fiery hot dish, while green curry was made with green chillies, and yellow curry was made with yellow chillies.

Vegetarian Thai Green Curry Recipe | Ambitious Kitchen (2024)

I could tell that my body needed rest and a healthy dose of anti-inflammatory, disease-fighting food.

So of course, this Thai green curry was on the dinner menu. It’s vegetarian and SO easy to make!

And guess what? It works. I make this recipe and my healing chicken soup every single time I’m feeling under the weather. The next day I wake up feeling a little better. Thus, this recipe was crowned the name ‘healing thai green curry’… with a few other descriptors in there too, I suppose.

Before we get into just how amazing and incredible this recipe is, I want to let you know that 1) you don’tabsolutely need to have lemongrass to make this dish fabulous and b) I need you to make this recipe immediately. I SAID IMMEDIATELY. OK?

What is green curry?

Green curry is a very popular curry dish in Thai cuisine and differs from both red and yellow curries because of its vibrant color & flavors. Thai green curry paste gets its color from green chilies and herbs like cilantro and Thai basil. Traditional green curry paste can also have lemongrass, garlic, shallots shrimp paste and even more herbs and spices.

In my take on Thai green curry we’re using many of those delicious, nourishing ingredients, but are simplifying a bit by using store bought green curry paste.

Is it spicy?

Nope! Between red, yellow and green curry, green is considered the mildest (with red being the hottest). However, there are always easy ways to spice it up to your taste preference!

The healing powers of this Thai green curry

Not only is this Thai green curry recipe delicious, but it’s also chock full of anti-inflammatory ingredients making it perfect for winter and cold season.

Garlic: Studies have actually found garlic to be effective against fighting colds. It also has been known to fight infections naturally. I actually eat a clove raw when I feel sick. Tony thinks it’s weird because he’s the one who has to kiss me.
Ginger: A true tummy tamer aka really good for when you have an upset stomach. Put it in your smoothie or put it in this curry.
Lemongrass: The leaves of this plant are often used to make medicine. Its oil is often used in aromatherapy too. Check out how else lemongrass is commonly used here. I love the flavor it gives this curry and I promise you will too. Of course, you can always leave it out if it’s unavailable to you or if you don’t like it.
Turmeric: Super trendy for the past few years, but always delicious and a known anti-inflammatory spice. I love the brightness it adds to this dish. I recommend using fresh turmeric.
Thai Green Curry Paste: You can get this at most grocery stores, but if they don’thave it — you can order it from Amazon.

What you’ll need to make vegetarian Thai green curry

Besides being vegan and gluten free, this comforting Thai green curry is filled with the most delicious flavor combination I think I’ve ever tasted. I could proclaim my love for it over and over again, and if you trust me for recipes, then you know you need to make it too. Here’s what you’ll need to make it:

Herbs and spices: the key to this green curry recipe is all of those flavorful herbs & spices that I mentioned above. You’ll need garlic, lemongrass, ginger, fresh basil, cilantro, green curry paste and turmeric.
Veggies: this recipe is packed with wonderful veggies like red bell pepper, carrots, green onion & peas.
Protein: we’re keeping this Thai green curry vegan & vegetarian by using chickpeas!
For the broth: you’ll simmer all of those veggies and spices in lite coconut milk, vegetarian broth and a little soy sauce.
For the rice: don’t forget that coconut infused rice! You’ll just need a bit of coconut oil and short grain brown rice.

Customize this recipe

Good news: this Thai green curry recipe is super easy to customize with ingredients you have on-hand! Here are suggestions and swaps I can recommend:

No lemongrass? No problem. This dish will still be delicious without it.
Swap your protein. This curry would be amazing with tofu, and if you’re not following a plant-based diet feel free to try chicken or shrimp!
Mix up your veggies. Feel free to change up the veggies with what you have on-hand. Broccoli, mushrooms and even some spinach would be perfect.
Add a little umami. Deepen the flavor of this Thai green curry with some peanut butter (yes, peanut butter!) or fish sauce.
Change your grain. This would be delicious served with quinoa, cauliflower rice or even rice noodles!
Kick up the heat. If you like spicy flavors feel free to add in some sriracha, red chili paste or your fav hot sauce.

Storing & freezing tips

In the refrigerator

To store: store this Thai green curry in the refrigerator for up to 4 days in an airtight container.
To reheat: simply reheat the curry in the microwave or on the stovetop until heated through.

In the freezer

To freeze: be sure to not overcook the vegetables. Let the curry cool completely before transferring to a freezer safe bag or container. Freeze for up to 2 months. I would not recommend freezing the curry with rice.
To reheat: thaw the Thai green curry in the refrigerator. While the curry is thawing, feel free to make the coconut brown rice, cauliflower rice or quinoa to serve with it. Reheat on the stovetop or in the microwave for 2 minutes until heated through.

So what are you waiting for? It’s time to make this fabulous dish. I love to do it for meal prep and cook everything up on a Sunday for myself, then divide into containers. I’ve also included an easy recipe for a delicious toasted coconut brown rice that I think pairs well with the curry.

More healthy curry recipes to try

Nourishing Yellow Chickpea Pumpkin Curry with Coconut Brown Rice
Chopped Thai Chickpea Salad with Curry Peanut Dressing
Curry Roasted Cauliflower Sweet Potato Salad
Thai Peanut Coconut Cauliflower Chickpea Curry

Get all of our delicious curry recipes here!

I hope you all love this vegetarian Thai green curry recipe! If you make this recipe, be sure to rate the recipe and leave a comment below, or take a pic, upload it to Instagram and tag #ambitiouskitchen! xoxo love you guys.

Vegetarian Thai Green Curry Recipe | Ambitious Kitchen (4)

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Healing Lemongrass Chickpea Thai Green Curry

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Ingredients

For the brown rice:
1 teaspoon coconut oil
1 cup uncooked short grain brown rice
For the Thai green curry:
2 teaspoons olive oil or coconut oil
3 cloves garlic, minced
3/4 cup diced green onion
2 stalks lemongrass, tender white inner bulb only, minced
1 heaping cup diced carrots (about 3 large carrots)
1 tablespoon freshly minced ginger
3 tablespoons finely diced fresh basil
2 tablespoons green curry paste
1/2 teaspoon turmeric (or 1/2 tablespoon freshly ground turmeric)
1 (15 oounce) can lite coconut milk
1/2 cup vegetarian broth (or water)
1 (15 ounce) can chickpeas, rinsed and drained
1 tablespoon gluten free soy sauce (or coconut aminos)
1 lime, juiced
1/2 teaspoon salt, plus more to taste
1 red bell pepper, thinly sliced
1 cup frozen peas
To garnish: Cilantro, green onion & hot sauce

Instructions

To make the brown rice: Add one cup of brown rice to a pan along with 1 teaspoon of coconut oil. Toast rice over medium heat for 5 minutes until fragrant. Next and 2 1/2 cups of water to a pot; bring to a boil, then reduce heat to low, cover and simmer for about 45 minutes.
Heat oil in a large pot over medium high heat. Once oil is hot, add in garlic, green onion, lemongrass, carrots, fresh ginger, and diced fresh basil. Stir fry for about 5 minute until the onions begin to slightly brown. Next add in green curry paste and turmeric and stir for 30 seconds to release flavors.
Add in coconut milk, vegetarian broth, chickpeas, soy sauce, lime juice, salt and red bell pepper. Stir well to combine. Bring to a boil, then reduce heat to low and simmer uncovered for about 20 minutes, or until carrots are tender. Right before serving, stir in frozen peas. Taste and adjust seasonings as necessary.
Serve over brown rice in a bowl and garnish with fresh cilantro, green onion and a dash of hot sauce if you like things spicy. Serves 4.

Recipe Notes

*You can leave out the lemongrass and still get fabulous flavor! I know it can be difficult to find. I usually get mine from Whole Foods.

If you'd like more protein in this dish, add another can of chickpeas, or if you aren't vegetarian/vegan, you can add 1/2 pound of chopped cooked chicken breast.

To freeze: be sure to not overcook the vegetables. Let the curry cool completely before transferring to a freezer safe bag or container. Freeze for up to 2 months. I would not recommend freezing the curry with rice.

To reheat: thaw the curry in the refrigerator. While the curry is thawing, feel free to make the coconut brown rice, cauliflower rice or quinoa to serve with it. Reheat on the stovetop or in the microwave for 2 minutes until heated through.

Nutrition

Serving: 1serving (based on 4)Calories: 389calCarbohydrates: 42.1gProtein: 12.2gFat: 12.7gFiber: 11.5gSugar: 5.1g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by:Eat Love Eats