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Jump to:What is Green Thai Curry Thai Green Curry Video RecipeHow does Thai Green Curry compare to other curries?Thai Green Curry ingredientsHow to make Thai Green Curry?Homemade vs store-bought green curry paste? How to make green vegetable curry on stove topServing Suggestions Pro tips and tricksIs this green Thai curry vegan?How to store this Thai green curry recipe?How long does this Thai green curry recipe keep?How to reheat Thai Green CurryLet us know what you thinkThai Green Curry Recipe
What is Green Thai Curry
Green Thai curry uses green chilies, basil, lime leaves, and other ingredients to create a fresh tasting dish. Our take on this classic recipe uses the Instant Pot to cook the veggies in less than 30 minutes. And if you follow our cooking times, you won’t have any mushy veggies! Our curry is packed with flavors. The basil really shines through. And it has just enough heat to satisfy your family members who like a hotter curry. This dish is perfect for those following a vegan diet. Unlike other curry recipes, ours does not use any fish sauce, which makes it naturally vegan. When you make this curry for your family, they will instantly fall in love with the flavors. And you’ll love that you can make this for them in no time at all!
Thai Green Curry Video Recipe
How does Thai Green Curry compare to other curries?
Traditionally, Thai curries got their name and color from the different chili peppers they used. Red chilies went into red curry, green into green curry, and yellow into yellow curry. More recent recipes have added to the traditional ingredients. Green curry uses basil, lime leaves, and kaffir to help bring more flavors and enhance the green color. Red curries use red chilies as well as chili powder. And yellow curries use turmeric to add flavor and enhance the yellow flavor. The dishes have some flavor differences due to the different ingredients with green often having a fresher flavor. Red curry is often hotter. And yellow curry often has an earthy flavor due to the turmeric. You can control the heat of any curry by adding more or less chilis. Our version of green curry uses red chilis and has a mild to moderate heat level. Of course, if you are in the mood for some great curry recipes and inspiration, why stop at just green curry? Here are some other great curries we love to share with our family and friends:
Thai Peanut Curry Masamman Curry Thai Peanut Curry Panang Curry
Thai Green Curry ingredients
When you are ready to make this delicious curry, here’s what you’ll need to have on hand:
Sesame oil Crushed garlic Minced ginger Onion - white or yellow Green curry paste Lemongrass paste Kaffir lime leaves Coconut milk Baby corn Broccoli florets Small Zucchini Red bell pepper Red Thai chilies Extra firm tofu Fresh basil Coconut sugar Salt to taste Water
For serving, we like to use Instant Pot jasmine rice and then garnish with more fresh basil and lime wedges.
How to make Thai Green Curry?
When we make this curry, we use the Instant Pot. If you don’t have a pressure cooker, you can see below for how to make it on the stove top. First, press the tofu. To do this, place it on a plate and then stack another heavy plate and pot on top. Leave the tofu to press for 15 minutes while preparing the other veggies. When the tofu is ready, cut it into cubes.
Next, heat the sesame oil in the inner pot of the Instant Pot on Saute mode. Once heated, add onions, minced garlic, minced ginger, lemon grass paste, and green curry paste. Saute the mixture until the onions soften. Add the baby corn, red chilli peppers, kaffir lime leaves, coconut milk, water, and salt to taste and then give it all a good stir. Cover the lid, seal the vent and pressure cook for 2 mins foollowed by a quick release.
Open the lid carefully and switch on the saute mode. Now add the broccoli, zucchini, red pepper and cook for 5 minutes. Adding the veggies allows the veggies to not become mushy.
Finally, switch off the Instant Pot, add fresh basil and coconut sugar, and stir until the basil leaves have wilted. Serve with warm jasmine rice or freshly made homemade naan.
Homemade vs store-bought green curry paste?
For convenience sake, we use store-bought green curry paste. Though we often recommend making your own sauces, gravies, and curries, sometimes using a pre-made version works well too. But if you can make your own curry paste at home and have the time, you really can’t beat the flavor and freshness of a homemade paste.
How to make green vegetable curry on stove top
First, press the tofu. To do this, place it on a plate and then stack another heavy plate and pot on top. Leave the tofu to press for 15 minutes while preparing the other veggies. When the tofu is ready, cut it into cubes. Next, heat the sesame oil over medium heat in a large pot. Once the oil is heated, add crushed garlic, minced ginger, onions, lemongrass paste, and green curry paste. Saute the mixture until the onions have soften. Add the baby corn, broccoli, zucchini, red bell pepper, red chili peppers, kaffir lime leaves, coconut milk, water, and salt to taste and then give the mixture all a good stir. Next, place a lid on the pot and simmer for about 10 to 15 minutes or until the veggies are softened. Carefully remove the lid and then add the tofu. Cook for a couple minutes longer to cook the tofu and warm it through. Finally, remove the pot from the stove, add fresh basil and coconut sugar, and stir until the basil leaves have wilted. Serve hot over rice, with naan, or your favorite bread.
Serving Suggestions
We love to serve this curry over jasmine rice. The rice acts like a vacuum, sucking up all the extra moisture so you can enjoy every last bit of flavor. Another great option is to serve the curry with homemade naan. You can use the naan to scoop up the curry veggies, gravy, and rice. It is also a great way to ensure you don’t miss a single drop. If you are feeding a large family or crowd, you may want to serve this alongside some other Asian inspired favorites. Some dishes you can serve along with this curry include:
Chow mein Gobhi Manchurian Fried Rice Korean Cauliflower Wings
Pro tips and tricks
Before starting the curry, check out these tips and tricks:
Make sure you press the tofu for at least 15 minutes under heavy plates, pots, or other heavy objects. You can use just about anything you have on hand, just make sure not to go too heavy either. About one heavy plate and pot is all you need. Don’t over cook in the Instant Pot. Add the veggies in the Instant Pot as mentioned in the recipe to make sure they retain their firm texture. Add the veggies and tofu at the end, after pressure cooking the curry.
Is this green Thai curry vegan?
Yes, our Thai curry recipe is vegan. We only use veggies and tofu, both of which are acceptable for a vegan diet.
How to store this Thai green curry recipe?
Make sure when you store it to place in an airtight container. Also, store the curry by itself. We strongly recommend making rice fresh when you reheat the curry for the best flavor.
How long does this Thai green curry recipe keep?
Green curry will last in your fridge for about 2 to 4 days. You can also freeze the curry in a freezer safe container for up to 3 months for optimal taste. When you are ready to eat it again, allow it to thaw in the fridge overnight.
How to reheat Thai Green Curry
When reheating, you can use your preferred method to reheat the curry. If you want to use the microwave, cook it for about 3 minutes or until warmed through in a covered bowl or dish. Also, you could reheat it on the stove top in a small to medium sized pot over low heat. As it heats, stir occasionally and heat until warmed through.
Let us know what you think
If you make this delicious recipe, let us know how it went! When you make this, be sure to take a pic and tag us on Instagram @dbellyrulesdmind or Facebook @thebellyrulesthemind! More Asian Recipe
Thai Basil Fried Rice Vegetable Chowmein Thai Peanut Noodles Vegan Pad Thai
First, press the tofu. To do this, place it on a plate and then stack another heavy plate and pot on top. Leave the tofu to press for 15 minutes while preparing the other veggies. When the tofu is ready, cut it into cubes. Next, heat the sesame oil in the inner pot of the Instant Pot on Saute mode. Once heated, add crushed garlic, minced ginger, onions, lemon grass paste, and green curry paste. Saute the mixture until the onions soften. Add the baby corn, red chilli peppers, kaffir lime leaves, coconut milk, water, and salt to taste and then give it all a good stir. Cover the lid, seal the vent and pressure cook for 2 mins foollowed by a quick release. Open the lid carefully and switch on the saute mode. Now add the broccoli, zucchini, red pepper and cook for 5 minutes. Adding the veggies allows the veggies to not become mushy.Finally, switch off the Instant Pot, add fresh basil and coconut sugar, and stir until the basil leaves have wilted. Serve with warm jasmine rice or freshly made homemade naan.
Stove Top Thai Green Curry
How to make green vegetable curry on stove top First, press the tofu. To do this, place it on a plate and then stack another heavy plate and pot on top. Leave the tofu to press for 15 minutes while preparing the other veggies. When the tofu is ready, cut it into cubes. Next, heat the sesame oil over medium heat in a large pot. Once the oil is heated, add crushed garlic, minced ginger, onions, lemongrass paste, and green curry paste. Saute the mixture until the onions have soften. Add the baby corn, broccoli, zucchini, red bell pepper, red chili peppers, kaffir lime leaves, coconut milk, water, and salt to taste and then give the mixture all a good stir. Next, place a lid on the pot and simmer for about 10 to 15 minutes or until the veggies are softened. Carefully remove the lid and then add the tofu. Cook for a couple minutes longer to cook the tofu and warm it through. Finally, remove the pot from the stove, add fresh basil and coconut sugar, and stir until the basil leaves have wilted. Serve hot over rice, with naan, or your favorite bread.
Wholesome Organic Coconut Palm Sugar, Non GMO, Gluten Free, 1 LB bag (single pouch) Thai Kitchen Organic Gluten Free Lite Coconut Milk Uncle Ben's Jasmine Rice, 5lb (2pk) Thai Kitchen Green Curry Paste Instant Pot Ultra 6 Qt 10-in-1
