🥦 How to Make Delicious Vegetarian Thai Green Curry at Home

 Introduction: The Rise of Plant-Based Thai Cuisine 🌱

Thai cuisine has long been praised for its explosive flavors, fragrant spices, and vibrant curries. But for those embracing a plant-based lifestyle, finding a truly vegetarian Thai green curry recipe that’s both authentic and healthy can be a challenge. Good news — you're about to discover a recipe that’s easy, delicious, and completely vegan!

One of the keys to a flavorful dish is using the right ingredients — and that starts with the Mekhala green curry paste. This clean-label product is a go-to for many health-conscious home cooks, especially those who want something organic, gluten-free, and preservative-free.

Why Choose Mekhala Green Curry Paste?

Let’s face it: making curry paste from scratch can be time-consuming. That's why brands like Mekhala green curry paste have become a favorite. It’s:

  • 100% plant-based

  • Gluten-free and preservative-free

  • Made with organic ingredients

  • Perfect for vegan and vegetarian dishes

Many chefs and food bloggers consider it one of the most versatile options among green Thai curry paste products.

Ingredients You’ll Need 🍛

Before we jump into the cooking, here’s what you’ll need to create the perfect green curry vegetables dish.

Vegetables:

  • 1 cup broccoli florets

  • 1 red bell pepper (sliced)

  • 1 zucchini (sliced)

  • 1/2 cup baby corn

  • 1/2 cup snow peas

  • 1/2 cup carrots (julienned)

  • 1/2 cup eggplant (cubed)

  • Fresh basil leaves for garnish

Other Ingredients:

  • 2 tbsp Mekhala green curry paste

  • 1 can (400ml) full-fat coconut milk

  • 1 tbsp oil (coconut or avocado preferred)

  • 1 tsp soy sauce or tamari (for gluten-free)

  • 1 tsp brown sugar or maple syrup

  • 1/2 cup water or vegetable broth

  • Optional: tofu or tempeh for protein boost

Step-by-Step: Vegetarian Thai Green Curry Recipe 🥘

Step 1: Sauté the Curry Paste

In a large pan, heat 1 tbsp of oil over medium heat. Add 2 tbsp of green Thai curry paste and sauté for about 1–2 minutes until fragrant.

Step 2: Add Coconut Milk

Pour in the coconut milk and stir until the curry paste is fully incorporated. Let it simmer for 3–5 minutes.

Step 3: Add Vegetables

Add the green curry vegetables — start with harder ones like carrots and broccoli, then add bell pepper, zucchini, baby corn, and eggplant. Stir gently.

Step 4: Add Seasoning

Add soy sauce, sugar, and water or broth. Let everything simmer for 10–12 minutes until vegetables are tender but not mushy.

Step 5: Finish with Fresh Basil

Once the curry has thickened slightly and vegetables are cooked, turn off the heat. Add fresh basil leaves and gently mix.

Optional Additions

Want more protein? Try adding:

  • Pan-fried tofu

  • Steamed tempeh

  • Chickpeas or edamame

These ingredients keep the recipe in line with a vegan Thai curry paste dish while giving you an extra nutritional boost.

Serving Suggestions 🍚

Serve your curry with:

  • Jasmine rice

  • Brown rice for added fiber

  • Rice noodles for a fun twist

Top with extra basil, red chili slices (for heat), or a drizzle of coconut cream.

Storage & Meal Prep Tips

This curry stores beautifully:

  • Fridge: Up to 4 days in an airtight container

  • Freezer: Up to 1 month

It’s a great option for meal prep and even tastes better the next day as flavors deepen.

Why This Recipe Works

✔ Uses clean, high-quality vegan Thai curry paste
✔ Packed with nutrient-dense green curry vegetables
✔ Quick to make — 30 minutes or less
✔ Perfectly balanced in flavor: spicy, sweet, creamy, and aromatic

Final Thoughts

This vegetarian Thai green curry recipe is not only simple to make but also incredibly satisfying. Using high-quality ingredients like Mekhala green curry paste ensures you don’t have to compromise on flavor or nutrition.

Whether you're a seasoned vegan or just dipping your toes into plant-based cooking, this curry will surely become a favorite. Try it today — your taste buds will thank you!


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