Name: Vegetarian Thai Green Curry at Home
Yield: 4

Vegetarian Thai Green Curry bursts with fresh veggies, green curry paste, and coconut. Butternut squash and snow peas make it comforting and crave-worthy.

author’s note

Fresh and Flavorful Vegetarian Thai Green Curry!

A few weeks ago, my sister insisted I try a local Thai restaurant she had just visited, specifically recommending the vegetarian Thai green curry.

I was hesitant because I usually prefer Thai chicken or meat-based dishes, but I ordered a few items to share with my family, not expecting to love the vegetarian curry so much. To my surprise, it was incredible!

I knew I had to recreate it. After chatting with the server about the ingredients, I got to work making it at home so I could enjoy those amazing flavors anytime. It’s now one of my absolute favorite dinners!

Process shots-- images of the oil, onion, pepper, carrot, garlic, ginger, lemongrass paste, coriander, and green curry paste being added to the pot

Let’s Chat Green Curry Paste

Green curry paste is the key flavor in this dish and is now straightforward to find in most grocery stores,

Where to find: Often in the international aisle of grocery stores or at Asian markets.
What brand to use: For dietary restrictions, check the ingredients as some pastes contain fish sauce or shrimp. Maesri and Thai Kitchen are great options.
How much to use: Use about 4 tablespoons of Maesri® or 6 tablespoons of Thai Kitchen® for bold flavor balanced by the coconut milk.

Vegetarian Thai Green Curry Ingredients

There are a few ingredients worth mentioning and offering suggestions or substitutes for:

Kaffir lime leaves add vibrant citrus flavor but can be hard to find. For a citrusy flavor without them, use lime zest and juice right before serving.
Fish sauce: For a vegetarian version, sub with soy sauce (regular, not lite) or tamari.
Thai basil is the preferred topping, but regular basil works if Thai basil is unavailable.
Lemongrass paste adds great flavor and is typically found at Asian markets or online.
Coconut milk: I use Imperial Kitchen since it’s at most stores. Avoid lite.

Process shots of this Vegetarian Thai Green Curry-- images of the chickpeas, butternut squash, and coconut milk being added

Shortcuts

For a quicker prep time, use a bag of already cut butternut squash in the produce section of the store. If the pieces are too large, cut them down a bit so they’ll cook in time for this Vegetarian Thai Green Curry.

Process shots-- images of the curry simmering and the snow peas being added and mixed in

Storage

Vegetarian Thai Green Curry Storage

One of a reliable things about curry recipes is how well they store! Leftovers only get more and more flavorful as they sit. Store any leftover curry in an airtight container in the fridge for 3-5 days. Reheat over a low burner, adding a splash of vegetable broth/stock (chicken stock if you aren’t vegetarian) as needed to thin the sauce.

Freeze leftovers in an airtight container for up to 3 months. Defrost fully in the fridge before reheating on the stovetop.