Thai Vegetarian Recipes


Thai cuisine is known for its intricate balancing act of five fundamental flavors - hot, sour, sweet, salty, and bitter (and sometimes fishy). Thai food tends to be full of fresh herbs, spices, chilis, and a wonderful array of fruits and vegetables. Coconut milk plays a major part in a multitude of Thai curries, and the aromatic flavors of lemongrass, chili, lime, galangal, and a plethora of herbs permeate the cuisine.

Thai food is also well known for its liberal use of seafood-based products - it practically defines many Thai dishes. The Thai vegetarian recipes on this site all use substitutes - we've found it best to substitute either mushroom-flavored soy sauce or a "vegetarian fish sauce" mockup for the ubiquitous fish sauce. When it comes to shrimp paste, commonly used in curry pastes and dips, we choose to either use a fermented soybean product, such as red miso, or omit the ingredient altogether.

Recipes, techniques, and ingredients vary slightly from one geographic region of the country to another. Chiang Mai and the mountainous north enjoy Burmese and Shan influences, while Northeastern Thailand (Isan) takes its cues from Lao cuisine and the Mekong River. Southern Thai food relies heavily on seafood, blending flavors that have traveled up the Malay peninsula from Indonesia and Malaysia with those of the Indian and Muslim traders of old to create a unique take on Thai - evident in dishes like Massaman Curry. "Bangkok Thai" or Central Thai cuisine is the one most are familiar with, combining elements from all of the country's regional tastes with royal Thai cuisine.

Check out the menu on your right for our list of Thai vegetarian recipes!

Thai Regional Recipes

Northern Thailand (2)
Southern Thailand (3)