Vegetarian Thai Green Curry

I have been looking for a completely vegetarian green curry paste that I can use to make my thai green curry and finally found this awesome brand. Now i have to share this recipe with everyone:)

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The brand is Maesri Green Curry Paste and this is the only one that is completely vegetarian and contains no fish sauce. Yay! Once you get hold of this can, trust me you can make green curry in less than 20 minutes. This is an easy yet delicious dish to prepare if you are entertaining and you are pressed for time.


1 Onion

1 Bell pepper

1 yellow squash

4-5 big florets of broccoli

1/4 cup of petite green peas

1/4 cup of green asparagus

2 cans of coconut milk (Chaokoh brand)

1 can of Maesri brand Green Curry Paste (from Asian or Korean supermarket)

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1 block of firm tofu

Canola oil

Salt to taste

Red pepper flakes

1 teaspoon garlic powder

1 teaspoon lemon pepper powder(optional- alternately use lemon juice instead)

Green Scallions for garnish


Chop all the vegetables like onion, bell pepper, yellow squash evenly so they cook evenly. Boil a pot of salted water and add broccoli florets, peas and chopped asparagus and cook for about 4-5 minutes. Then transfer to a bowl of cold water to retain the green color of the green vegetables and also to stop the process of cooking to retain a crunch.

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photo 3 (2)photo 4 (2)Chop the block of firm tofu into cubes.

TIP: Prior to this, always wrap the block of tofu in paper towel and keep something heavy over it for about 15 minutes. This helps drain the moisture from tofu making it crispy golden brown when thrown in hot oil.

Place a pan under medium heat and add 1 tablespoon canola oil. Transfer chopped cubes of tofu to the pan with oil. Add salt and crushed red pepper flakes for heat and toss well till the sides of the tofu cubes turn golden brown and crispy. Transfer the crispy cubes on to a paper towel to drain the excess oil.

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Now place a sauce pan under medium heat. Add 2 tablespoons of canola oil and transfer the chopped onion, bell pepper, squash along with broccoli, green peas and asparagus to the pan. Add salt, garlic and lemon pepper powder and mix well. Now add 2 tablespoons of Maesri brand green curry paste and mix so that it coats all the vegetables well.  Saute the veggies for another 3-4 minutes and then lower the flame. Add 2 cans of coconut milk and mix well. Switch off the flame once the coconut milk starts simmering under low flame. Add the crispy tofu cubes at the end so they do not break while tossing and mixing. Gently mix well.

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Serve with hot sticky rice or I usually serve it with basmati rice.

One Response to “Vegetarian Thai Green Curry”
  1. April says:

    Glad to see your posts again!


    Sent from my iPhone

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