How To Make Restaurant-Style Vegetarian Green Curry At Home

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How To Make Restaurant-Style Vegetarian Green Curry At Home

14 September 2015
 Categories: , Blog

If you love the green curry at your local Thai restaurant, you may wish you could make a similar dish at home. The secret to delicious homemade Thai food lies in the ingredients. If you shop at an authentic Asian market for your soy sauce, fish sauce, and green curry paste -- and follow this recipe closely -- the result is sure to rival your favorite Thai restaurant's vegetarian green curry.


  • 2 tablespoons vegetable oil
  • 1 medium onion, sliced
  • 1 cup snow peas
  • 1 can unsweetened coconut milk
  • 1/2 cup vegetable stock
  • 1 1/2 tablespoons fresh ginger, grated
  • 2 cloves garlic, minced
  • 2 red bell peppers, sliced
  • 1 can bamboo shoots, drained
  • 1 tablespoons lemongrass, minced
  • 1 tablespoon dark soy sauce
  • 1 teaspoon Thai dish sauce
  • 3 tablespoons green curry paste
  • 1 cup firm tofu, cubed


In a Dutch oven or other large pot with a cover, heat 2 tablespoons of vegetable oil. Add the onions and peppers to the pan, and saute until they begin to brown. Add the garlic and ginger to the pan, and sauté for 1 minute longer.

Pour the vegetable stock into the pot, and then add the peas, bamboo shoots, and lemongrass. Bring the mixture to a simmer, and then slowly pour in the coconut milk while stirring constantly. Stir in the remaining ingredients, except for the tofu, soy sauce, and remaining vegetable oil. Return the mixture to a simmer, and place the lid on the pan. Reduce the heat to low, and allow the curry to simmer for 45 minutes.

While the curry is simmering, toss the tofu in the soy sauce. Let it sit for 20 minutes, as this will allow the flavor of the soy sauce to permeate the tofu. Then, heat the remaining tablespoon of oil in a wok or saute pan. Sauté the marinated tofu for about 5 minutes, or until it is lightly browned.

Once the curry has simmered for 45 minutes, add the sauteed tofu to the pan. Let it simmer with the lid off for an additional 10–15 minutes. The sauce should thicken slightly.

Serve this curry with white rice or rice noodles on the side for an authentic experience. Green curry is substantially spicy, but if you like the dish even hotter, you can experiment with adding a small amount of chopped red chili peppers along with the peas and bamboo shoots. Enjoy!

Compare it to what you can find on menus like The Thai D'or Restaurant.