This Sh*t's Delicious

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Easy Vegetarian Thai Green Curry Recipe


I had been craving Thai food for a while, so when I stumbled upon Rasa Malaysia’s Asian-themed food blog, I knew I had hit the jackpot. I am a big fan of Thai curries and was pumped to come across a green curry recipe, which is the spiciest of them all. Unfortunately, like all Southeast Asian (SEA) cuisines, this one was chock full of meat which didn’t work for me as I am a staunch vegetarian (although really, I have no ethical issues with animal culling for meat consumption).

I love this recipe as it is super-quick to make (30 min. max), hits the spot for spicy and flavourful food, and believe it or not, is quite nutritious with all the veggies inside. Here’s my modified recipe (click here for the original):

1/2 lb. winter squash cut into 1” cubes
2 tbsp. Mae Ploy Thai Green Curry Paste
1 473 ml can coconut milk
1/2 bag Europe’s Best Imperial Blend frozen veggies (with bamboo shoots) 
3 kaffir lime leaves, split and thinly sliced (optional) 
1/4 cup Thai basil leaves
1 tbs. palm sugar 
2 tbs. vegetable oil

I replaced chicken with winter squash as the sweet-tasting squash would compliment the spiciness of the dish. The recipe’s original author calls for Mae Ploy brand as it is supposed to be the best; I was able to track it down in T&T without any problems. I made sure it was a paste that didn’t contain any fish sauce (there were many other brands with fish sauce in the paste) and also eliminated fish sauce from the actual recipe itself. I was too lazy to get additional kaffir lime leaves as the paste is supposed to contain some.

Here are the directions:

– Peel and evenly cut the squash into 1” pieces and roast for 15-20 min. at 375 deg F

– Heat oil in a wok and sauté the 2 tbsp. of green curry paste over medium heat until fragrant

– Add 1/2 the can of coconut milk and stir until evenly mixed

– Add the diced squash after roasting and cook for 5-10 min. until the pieces are soft enough

– Add remaining coconut milk and the frozen veggies. Add palm sugar.

– Stir evenly and bring to a boil.

– Cook until all the veggies are thawed and soft.

– Add basil leaves, stir, and remove from heat.


That’s it! Mmmm…this is some tasty sh*t! Pretty spicy, so you might want to temper it with some delicious coconut-milk rice. I just use regular rice as I find the combination of coconut-milk rice and curry a bit rich.

Thai curries are akin to pasta – you get the biggest bang for the buck in terms of costs + time input vs. taste + satisfaction output. Can’t get better than that.

Have fun salivating!


3 responses to “Easy Vegetarian Thai Green Curry Recipe

  1. Rufus' Food and Spirits Guide May 6, 2011 at 06:16

    Looks beautiful and very tasty!

  2. jessemalgren June 7, 2012 at 18:34

    Except that Mae Ploy curry paste is made with shrimp paste, so it is not actually vegetarian.

    • kiransomanchi June 7, 2012 at 18:41

      You know, I was afraid of that so I checked different curry packages from Mae Ploy and there are ones that specifically say they use shrimp paste. This one particularly didn’t say it had shrimp paste in it.

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