Vegetarian Keto Thai Green Curry
Vegetarian Keto Thai Green Curry is a easy Thai recipe that serves 4. 250 calories per serving. Recipe by HK’s Keto & Low Carb Recipes on YouTube.
Prep: 15 min | Cook: 22 min | Total: 47 min
Cost: $12.60 total, $3.15 per serving
Ingredients
- 400 ml Coconut Cream (full‑fat canned coconut cream)
- 200 ml Coconut Milk (to thin the curry)
- 1 stalk Lemongrass (bruised with a rolling pin)
- 1 inch Galangal (peeled and sliced; can substitute ginger)
- 6 leaf Kaffir Lime Leaves (torn roughly; reserve a couple for finishing)
- 2 tbsp Thai Green Curry Paste (store‑bought or homemade)
- 1 medium Thai Eggplant (cut into bite‑size cubes)
- 1 cup Mushrooms (sliced; shiitake or button work well)
- 1 medium Zucchini (sliced into half‑moons)
- 1 cup Broccoli Florets (cut into small florets)
- 0.5 tsp Salt (adjust to taste)
- a few drops Stevia Drops (for a subtle sweetness)
- 1 handful Thai Basil (roughly torn; adds fresh aroma)
- 1 piece Bird's Eye Chili (optional) (sliced for extra heat, optional)
Instructions
Heat Coconut Cream
Place the wok or saucepan over medium heat and pour in 100 ml of coconut cream. Let it heat until small bubbles appear around the edges.
Time: PT2M
Add Aromatics
Bruise the lemongrass stalk with a rolling pin, then add it to the wok along with the sliced galangal and torn kaffir lime leaves. Stir briefly.
Time: PT2M
Cook Curry Paste
Add the green curry paste and stir continuously until the mixture becomes fragrant and the oil starts to separate from the paste (about 2 minutes).
Time: PT2M
Introduce Vegetables
Add the cubed Thai eggplant, sliced mushrooms, zucchini half‑moons, and broccoli florets. Toss until every piece is well coated with the curry paste.
Time: PT3M
Add Remaining Coconut Cream
Pour the remaining 300 ml of coconut cream into the wok, stir, and bring the mixture to a gentle simmer.
Time: PT5M
Thin and Season
Stir in 200 ml coconut milk, ½ tsp salt, and a few drops of stevia. Cover the wok and let the vegetables cook until just tender, about 10 minutes.
Time: PT10M
Finish with Herbs
Add two more torn kaffir lime leaves, turn off the heat, and fold in the Thai basil leaves until wilted.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 3 g
- Carbohydrates
- 8 g
- Fat
- 22 g
- Fiber
- 3 g
Dietary info: Vegan, Keto, Low‑Carb, Gluten‑Free, Dairy‑Free
Allergens: Coconut, Mushrooms
Ingredient Substitutions
- Instead of Coconut Cream: Full‑fat coconut milk
- Instead of Coconut Milk: Additional coconut cream diluted with water
- Instead of Lemongrass: Lime zest
- Instead of Galangal: Fresh ginger
- Instead of Kaffir Lime Leaves: Lime zest
- Instead of Thai Green Curry Paste: Homemade green curry paste
- Instead of Thai Eggplant: Regular eggplant
- Instead of Mushrooms: Portobello, cremini
- Instead of Zucchini: Yellow squash
- Instead of Broccoli Florets: Cauliflower florets
- Instead of Salt: Sea salt
- Instead of Stevia Drops: Erythritol
- Instead of Thai Basil: Regular basil, Holy basil
- Instead of Bird's Eye Chili (optional): Thai red chili
Equipment Needed
- Wok or Large Saucepan
- Rolling Pin (optional)
- Cutting Board
- Chef's Knife
- Measuring Cups
- Wooden Spoon or Spatula
- Lid for Wok
- Serving Bowl
Critical Steps — Do Not Skip
- Bruising lemongrass to release flavor
- Cooking the green curry paste until oil separates
- Simmering the vegetables until just tender
- Adding Thai basil off the heat for fresh aroma
Chef Tips from the Video
- Use fresh Thai green curry paste for the most authentic flavor; homemade paste adds even more depth.
- If you cannot find kaffir lime leaves, use a teaspoon of lime zest per leaf as a substitute.
- For extra heat, add sliced bird's eye chili together with the vegetables.
Troubleshooting
Curry is too thick.
Stir in additional coconut milk, 1‑2 Tbsp at a time, until desired consistency is reached.
Curry is too thin.
Simmer uncovered for a few more minutes to reduce, or add a tablespoon of coconut cream.
Flavor is bland.
Add a pinch more salt, a few more drops of stevia, or an extra splash of lime juice for brightness.
Basil turns bitter.
Add basil after the heat is turned off; if added too early it can overcook and become bitter.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Not recommended; basil loses flavor and texture.
Room temperature: Do not keep at room temperature; perishable ingredients.
Make-Ahead Tips
- Prep and store the sliced vegetables, bruised lemongrass, and torn lime leaves in the fridge for up to 24 hours.
- The curry base (coconut cream + paste) can be made ahead and reheated; add fresh basil just before serving.
Frequently Asked Questions
What is the cultural significance and history of Thai Green Curry in Thai cuisine?
Thai Green Curry (Gaeng Keow Wan) originates from Central Thailand and traditionally showcases the region’s abundant fresh herbs, green chilies, and coconut milk. It reflects the Thai balance of spicy, sweet, salty, and aromatic flavors and is a staple at family meals and festive gatherings.
What are the traditional regional variations of Thai Green Curry in Thailand?
In the north, green curry may be milder and include local herbs like coriander roots, while in the south it often features extra coconut milk and seafood. Some regions add palm sugar for sweetness, whereas the classic central version relies on fresh green chilies and kaffir lime leaves.
How is authentic Thai Green Curry traditionally served in Thailand?
Authentic Thai Green Curry is served hot over steamed jasmine rice, but in low‑carb adaptations it’s paired with cauliflower rice or shirataki noodles. It is usually garnished with fresh Thai basil, sliced chilies, and a wedge of lime on the side.
What occasions or celebrations is Thai Green Curry traditionally associated with in Thai culture?
Green Curry is a common dish for everyday family meals and is also served during celebrations such as Thai New Year (Songkran) and temple festivals, where its bright flavors symbolize prosperity and happiness.
How does Thai Green Curry fit into the broader Thai cuisine tradition?
Thai cuisine emphasizes harmony of flavors; green curry exemplifies this by combining heat from chilies, sweetness from coconut milk, sourness from lime leaves, and saltiness from fish sauce (or salt in vegan versions). It showcases the Thai love for fresh herbs and aromatic spices.
What are the authentic traditional ingredients for Thai Green Curry versus acceptable substitutes?
Traditional ingredients include fresh green chilies, galangal, lemongrass, kaffir lime leaves, Thai basil, coconut cream, and shrimp paste. Acceptable substitutes are ginger for galangal, lime zest for kaffir lime leaves, and store‑bought curry paste when fresh herbs are unavailable.
What other Thai dishes pair well with this keto vegan Thai Green Curry?
It pairs beautifully with cauliflower fried rice, Thai cucumber salad (Som Tum), and low‑carb stir‑fried morning glory. For protein, tofu or tempeh can be added to keep the meal vegan and keto‑friendly.
What makes this keto vegan Thai Green Curry special in Thai cuisine?
The recipe replaces high‑carb ingredients like rice noodles with low‑carb vegetables and uses coconut cream for richness while keeping the dish entirely plant‑based, making it suitable for keto and vegan diets without sacrificing authentic Thai flavor.
What are the most common mistakes to avoid when making keto vegan Thai Green Curry?
Common mistakes include overcooking the curry paste (it can become bitter), adding too much coconut milk which dilutes flavor, and stirring in basil while the wok is still on high heat, which destroys its fresh aroma.
Why does this recipe use fresh lemongrass and galangal instead of just the curry paste?
Fresh lemongrass and galangal add bright, citrusy and earthy notes that store‑bought paste alone cannot provide. They elevate the aroma and give the curry a layered depth that is characteristic of authentic Thai cooking.
Can I make this keto vegan Thai Green Curry ahead of time and how should I store it?
Yes, you can prepare the curry base and store it in an airtight container in the refrigerator for up to 4 days. Reheat gently and add fresh Thai basil right before serving to retain its fragrance.
What does the YouTube channel HK’s Keto & Low Carb Recipes specialize in?
The YouTube channel HK’s Keto & Low Carb Recipes focuses on creating delicious, low‑carb and keto‑friendly meals, often with vegan or vegetarian twists, providing quick and practical cooking tutorials for health‑conscious home cooks.
How does the YouTube channel HK’s Keto & Low Carb Recipes' approach to Thai cooking differ from other Thai cooking channels?
HK’s Keto & Low Carb Recipes adapts traditional Thai dishes to fit keto and vegan guidelines, substituting high‑carb ingredients with low‑carb alternatives while preserving authentic flavors, whereas many other Thai channels focus on classic, non‑restricted versions.
Last updated: September 2, 2026
