Background

In our household, Thai Green Curry has recently earned a place in our regular meal rotation. Growing up, I didn’t experience homemade Thai food, but frequent visits to Thai restaurants created a special place in my heart for these flavors. There’s something deeply nostalgic about the aromatic blend of lemongrass, coconut, and herbs that takes me back to those restaurant experiences. Now, in our mostly vegan household with someone who is gluten intolerant, we’re always seeking dishes that meet our dietary needs without sacrificing flavor. This curry delivers on all fronts – it’s packed with nutrition, bursting with those authentic Thai flavors I grew up loving, and can be easily adapted for different spice preferences.

Our 4-year-old son was initially skeptical about trying curry – the unfamiliar name and appearance made him hesitant. But his first taste completely changed his perspective. Now he gets excited when curry night comes around, though he’s not quite ready for the heat that my wife and I enjoy. Rather than making bland food for everyone or forcing spice on our little one, we’ve developed a two-batch system that keeps everyone happy and well-fed.

Why This Recipe Works

This Thai Green Curry is more than just delicious – it’s nutritionally complete. Each bowl offers:

• Healthy fats from creamy coconut milk
• Plant-based protein from firm tofu
• Abundant nutrients from sweet potatoes, eggplant, and other vegetables
• Authentic flavor from lemongrass, ginger, galangal, and lime leaves

The beauty of our two-batch method is that it respects everyone’s palate without creating extra work. The base ingredients remain the same – we simply divide the curry before adding the spicy elements to our adult portion. This approach has transformed our family dinners, ensuring everyone gets a meal they genuinely enjoy.

Thai Green Curry

Recipe by rajenms

Difficulty: Medium

Print

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Ingredients

• 4 cloves Garlic

• 4 inches Ginger

• 2 stocks Lemongrass

• 1 Sweet potato

• 1 Bell pepper

• 1 block Tofu

• 1 cup Veggie broth

• 3 tbsp Chopped cilantro

• 1 handful Thai basil

• 1 lime Lime juice

• 5 tbsp Green curry paste

• 2 Chinese eggplant

• 2 tbsp Cooking oil

• 2 cans Coconut milk

• 1 tbsp Brown sugar

• Salt

• 2 tbsp Soy sauce

• 2 tbsp Vegan oyster sauce

• 3 Thai red chilis

Directions

• Prep
• Cut ends off eggplant, cut in half lengthwise, and slice into 1/4 inch pieces; add to bowl and sprinkle some salt; let sit for 15+ minutes
• Chop garlic, ginger and lemongrass finely
• Cut sweet potato in 1/2 inch cubes
• Whisk together curry paste and a couple of tablespoons of the coconut milk in a small bowl
• Cook
• On medium heat, add oil to a large pan, add garlic, ginger and lemongrass and cook for a couple of minutes. Stir to make sure it doesn’t burn.
• Add the whisked curry paste and coconut milk, stir around and let cook for a minute while stirring
• Add the rest of the coconut milk, let cook for 4-5 minutes on medium heat
• Add the veggie broth and the sweet potato, eggplant, bell peppers, and sweet potato
• Add the soy sauce and oyster sauce
• Cover, let cook on medium heat for 8-10 minutes, stirring occasionally