Find value in this? Share this
Thai Green Curry Vegetarian recipe with your friends or colleagues!

Thai Green Curry Vegetarian

Green thai curry with veggies and noodles

Thai Green Curry is the signature of the Thai cuisine. Thai green curry, so named because green chillies are used, is a delicious dressing for vegetables. It is rich, creamy and full of fresh ingredients.



Thai Green Curry Paste

  • 4 units green chillies 
  • 200 g spring onions (scallions)
  • 50 g lemongrass stalks
  • 20 g fresh ginger
  • 15 g garlic
  • 6 g kaffir lime leaves
  • 30 ml lime juice
  • 5 g lime zest
  • 3 g salt
  • 2 g white pepper
  • 2 g cumin
  • 5 g ground coriander seeds
  • 120 g fresh coriander
  • 60 g fresh spinach

Veggies Curry

  • 40 ml olive oil
  • 80 g Thai Green Curry Paste
  • 400 ml full fat coconut milk
  • 20 g light brown sugar
  • 2 g xanthan gum


Start by making the curry paste. In the blender add the green chillies, spring onions, lemongrass, ginger, garlic, kaffir limes leaves, zest and juice of lime, salt, white pepper, cumin, ground coriander. Pulse until fully combined. Add the large bunch of fresh coriander (stalks too) and pulse again until smooth. Set side.

Prepare the veggies accordingly the descriptions, respecting each timing and temperature.

Blend again the veggie curry ingredients, pass through a sieve, pour inside the siphon. Close and charge with 7 bars pressure. Keep in the 64ºC water bath until usage.


Serve over rice noodles topped with thai basil and freshly chopped red chillies. Use the veggies and green curry foam as garnish in a bowl.

Buy the complete Smartwhip system here!