Thai Vegetarian Green Curry Recipe

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Thai Vegetarian Green Curry
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  1. Saute the green curry paste in oil over medium heat until fragrant, reduce the heat, gradually add 1 1/2 cups of the coconut milk a little at a time, stir until a film of green oil surfaces.
  2. Add the seitan (fake chicken, or chicken) and lime juice, continue cooking for 3 minutes until fragrant and the meat is cooked through.
  3. Place over medium heat and cook until boiling. Add the remaining coconut milk along with the palm sugar, fish sauce and serrano pepper. When the mixture returns to the boil add the eggplants and sliced mushrooms. Cook until the eggplants are done, sprinkle sweet basil leaves and cilantro then turn off the heat. Arrange on a serving dish over jasmine rice rice.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 459.33 Kcal (1923 kJ)
Calories from fat 270.42 Kcal
% Daily Value*
Total Fat 30.05g 46%
Sodium 242.3mg 10%
Potassium 436.46mg 9%
Total Carbs 44.52g 15%
Sugars 4.16g 17%
Dietary Fiber 3.37g 13%
Protein 5.77g 12%
Vitamin C 10.5mg 18%
Vitamin A 0.1mg 4%
Iron 4.3mg 24%
Calcium 28.5mg 3%
Amount Per 100 g
Calories 181.31 Kcal (759 kJ)
Calories from fat 106.74 Kcal
% Daily Value*
Total Fat 11.86g 46%
Sodium 95.65mg 10%
Potassium 172.29mg 9%
Total Carbs 17.57g 15%
Sugars 1.64g 17%
Dietary Fiber 1.33g 13%
Protein 2.28g 12%
Vitamin C 4.1mg 18%
Iron 1.7mg 24%
Calcium 11.3mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11
  • 13

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

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