24 Vegetarian Thai Recipes for Spicy Food Lovers

If you like spicy food, you're in luck! Most Thai dishes are spicy, which is great news for you. Thai people love spicy food, and you can find spicy dishes everywhere in Thailand.

Are you ready for a treat? We have 24 yummy vegetarian Thai recipes that are spicy and delicious, with stir-fries and curries that will make your taste buds happy. Can you handle the heat and try these spicy recipes?

1. Spicy Vegetable Stir Fry

Spicy Vegetable Stir Fry is a quick and flavorful Thai dish.

Ingredients

• 2 cups mixed vegetables
• 2 tablespoons vegetable oil
• 1 onion
• 2 cloves garlic
• 1 tablespoon grated ginger
• 1 tablespoon Thai red curry paste
• 1 tablespoon soy sauce
• 1 tablespoon fish-free stir-fry sauce
• 1 teaspoon palm sugar
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Heat the vegetable oil in a large wok or frying pan over medium-high heat.
2. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and ginger and cook for 1 minute, until fragrant.
4. Add the mixed vegetables and cook until they start to soften, about 3-4 minutes.
5. Add the Thai red curry paste and cook for 1 minute, until fragrant.
6. Add the soy sauce, fish-free stir-fry sauce, and palm sugar, and stir to combine.
7. Cook for an additional 2-3 minutes, until the vegetables are tender-crisp.
8. Season with salt and pepper to taste.
9. Garnish with fresh basil leaves and serve immediately.

2. Vegan Tom Yum Soup

Spicy and sour, Vegan Tom Yum Soup is a classic Thai dish made with flavorful broth and vegetables.

Ingredients

• 2 cups mixed mushrooms
• 2 cups vegetable broth
• 1/2 cup coconut milk
• 2 tablespoons tom yum paste
• 1 tablespoon lime juice
• 1 teaspoon grated ginger
• 1/4 teaspoon turmeric
• 1/4 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 kaffir lime leaves
• 2 stalks lemongrass
• 1 small onion
• 2 cloves garlic
• Fresh cilantro for garnish

Instructions

1. In a large pot, combine vegetable broth, coconut milk, tom yum paste, lime juice, ginger, turmeric, paprika, salt, and black pepper.
2. Add kaffir lime leaves and lemongrass to the pot and bring to a boil.
3. Reduce heat and let it simmer for 10 minutes.
4. Add mixed mushrooms, onion, and garlic to the pot and cook until the mushrooms are tender.
5. Remove kaffir lime leaves and lemongrass from the pot.
6. Taste and adjust the seasoning as needed.
7. Serve hot, garnished with fresh cilantro.

3. Thai Red Curry With Vegetables

Thai Red Curry With Vegetables is a flavorful and spicy dish made with a variety of vegetables.

Ingredients

• 2 medium-sized potatoes
• 1 large onion
• 2 cloves of garlic
• 1 large red bell pepper
• 2 tablespoons of vegetable oil
• 2 tablespoons of Thai red curry paste
• 2 cups of mixed vegetables
• 1 can of coconut milk
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• Fresh basil leaves

Instructions

1. Heat oil in a large pan over medium heat and sauté the onion and garlic until softened.
2. Add the curry paste and cook for 1-2 minutes, stirring constantly.
3. Add the potatoes, red bell pepper, and mixed vegetables, and cook for 5 minutes.
4. Pour in the coconut milk and add salt and pepper, stirring well.
5. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes.
6. Taste and adjust the seasoning as needed.
7. Garnish with fresh basil leaves and serve hot over rice or noodles.

4. Spicy Papaya Salad

Spicy Papaya Salad is a classic Thai dish made with shredded green papaya and chili peppers.

Ingredients

• 1 green papaya
• 2 cloves of garlic
• 2 tablespoons of palm sugar
• 1/2 cup of peanuts
• 1/4 cup of chopped tomatoes
• 1/4 cup of chopped chilies
• 2 tablespoons of fish sauce
• 1 tablespoon of lime juice
• Salt to taste

Instructions

1. Peel and shred the green papaya into long strips.
2. Pound the garlic and chilies in a mortar and pestle until well combined.
3. Add the peanuts, tomatoes, and palm sugar to the mortar and pestle and pound until coarsely chopped.
4. Add the shredded papaya to the mortar and pestle and pound until well combined with the other ingredients.
5. Add the fish sauce and lime juice to the mortar and pestle and stir until well combined.
6. Season the salad with salt to taste.
7. Serve the Spicy Papaya Salad immediately, garnished with chopped peanuts and chilies.

5. Vegetarian Massaman Curry

Rich and slightly sweet Vegetarian Massaman Curry made with potatoes and peanuts.

Ingredients

• 2 medium potatoes, peeled and diced
• 1/4 cup peanuts
• 2 tablespoons Massaman curry paste
• 2 tablespoons vegetable oil
• 2 onions, diced
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 can coconut milk
• 1 cup vegetable broth
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1/2 teaspoon ground cumin
• 1/2 teaspoon turmeric powder
• Salt and pepper, to taste
• Fresh cilantro, chopped

Instructions

1. Heat oil in a large pan over medium heat and sauté onions until they are translucent.
2. Add garlic, ginger, and curry paste, and cook for 1 minute, stirring constantly.
3. Add the diced potatoes, peanuts, cumin, turmeric, salt, and pepper, and cook for 5 minutes.
4. Pour in the coconut milk, vegetable broth, soy sauce, and brown sugar, and bring to a boil.
5. Reduce heat to low and simmer, covered, for 20-25 minutes or until the potatoes are tender.
6. Taste and adjust seasoning as needed.
7. Garnish with chopped cilantro and serve over rice or noodles.

6. Green Curry With Tofu and Vegetables

Creamy and spicy Thai green curry with tofu and mixed vegetables.

Ingredients

• 1 cup firm tofu
• 2 cups mixed vegetables
• 2 tablespoons green curry paste
• 2 tablespoons coconut oil
• 2 cups coconut milk
• 1 tablespoon fish-free sauce
• 1 teaspoon palm sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cloves garlic
• 1 tablespoon fresh basil

Instructions

1. Cut the tofu into small cubes and set aside.
2. Heat coconut oil in a large pan over medium heat.
3. Add green curry paste and cook for 1-2 minutes, stirring constantly.
4. Add mixed vegetables, tofu, and cook for 5 minutes.
5. Pour in coconut milk, fish-free sauce, palm sugar, salt, and pepper.
6. Bring the mixture to a simmer and cook for 10-15 minutes or until the sauce thickens.
7. Add garlic and cook for an additional minute.
8. Taste and adjust the seasoning as needed.
9. Garnish with fresh basil and serve over steamed rice.

7. Roasted Chili and Vegetable Soup

Spicy and savory Thai soup made with roasted chilies and assorted vegetables.

Ingredients

• 2 tablespoons vegetable oil
• 4-6 dried red chilies
• 2 cloves garlic
• 1 small onion
• 2 cups mixed vegetables
• 4 cups vegetable broth
• 1 teaspoon grated ginger
• 1 tablespoon soy sauce
• 1 tablespoon fish-free Thai red curry paste
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Preheat the oven to 400°F (200°C) and roast the dried red chilies for 5-7 minutes, or until fragrant.
2. In a large pot, heat the oil over medium heat and sauté the onion and garlic until softened.
3. Add the mixed vegetables, roasted chilies, ginger, and curry paste, and cook for 5 minutes, stirring frequently.
4. Pour in the vegetable broth and soy sauce, and bring the mixture to a boil.
5. Reduce the heat to low and simmer the soup for 20-25 minutes, or until the flavors have melded together.
6. Season the soup with salt and pepper to taste, then serve hot, garnished with fresh cilantro.

8. Spicy Thai Basil Fried Rice

Spicy Thai Basil Fried Rice is a flavorful and aromatic vegetarian dish.

Ingredients

• 2 cups cooked rice
• 1 tablespoon vegetable oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup mixed vegetables
• 1 cup Thai basil leaves
• 1 teaspoon grated ginger
• 1 teaspoon soy sauce
• 1 teaspoon oyster sauce (vegetarian alternative)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1-2 Thai red chilies, sliced

Instructions

1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and grated ginger, cook for another minute.
4. Add the mixed vegetables and cook until they are tender-crisp.
5. Add the cooked rice to the skillet or wok, stirring to combine with the vegetables.
6. Add the Thai basil leaves, soy sauce, oyster sauce alternative, salt, and black pepper, stir-fry for about 2-3 minutes.
7. Add the sliced Thai red chilies and stir-fry for another minute.
8. Taste and adjust the seasoning as needed.
9. Serve the Spicy Thai Basil Fried Rice hot, garnished with additional Thai basil leaves if desired.

9. Grilled Portobello Mushroom Satay

Grilled Portobello Mushroom Satay is a vegetarian twist on traditional Thai satay.

Ingredients

• 12 Portobello mushrooms
• 1/2 cup coconut milk
• 1/4 cup lime juice
• 2 cloves garlic
• 1 tablespoon grated ginger
• 1 teaspoon Thai red curry paste
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 10 bamboo skewers
• Vegetable oil for brushing

Instructions

1. In a blender or food processor, combine coconut milk, lime juice, garlic, ginger, curry paste, salt, and pepper, and blend until smooth.
2. Cut the mushrooms into strips and thread them onto the bamboo skewers.
3. Brush the mushrooms with the coconut milk mixture, making sure they are well coated.
4. Preheat a grill or grill pan to medium-high heat and brush with vegetable oil.
5. Grill the mushroom satay for 3-4 minutes per side, or until they are tender and slightly charred.
6. Serve the satay hot with your favorite Thai sauce or peanut sauce.

10. Coconut Milk and Vegetable Curry

Creamy and flavorful curry made with coconut milk and mixed vegetables.

Ingredients

• 1 can coconut milk
• 2 medium sized potatoes
• 1 large onion
• 2 cloves garlic
• 1 tablespoon curry powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 medium sized carrots
• 1 large red bell pepper
• 2 tablespoons vegetable oil

Instructions

1. Heat oil in a large pan over medium heat.
2. Add onion and garlic and sauté until the onion is translucent.
3. Add curry powder, salt, and pepper, and stir for 1 minute.
4. Add potatoes, carrots, and red bell pepper, and stir to combine.
5. Pour in coconut milk and bring to a simmer.
6. Reduce heat to low and cook for 20-25 minutes or until the vegetables are tender.
7. Serve hot over rice or noodles.

11. Crispy Fried Wontons With Spicy Sauce

Crispy fried wontons served with a sweet and spicy sauce.

Ingredients

• 1 package of wonton wrappers
• 1/2 cup of shredded cabbage
• 1/2 cup of shredded carrots
• 1/4 cup of chopped cilantro
• 1/4 cup of grated ginger
• 2 cloves of garlic, minced
• 1/2 cup of vegetable oil
• 1/4 cup of soy sauce
• 1/4 cup of chili sauce
• Salt and pepper to taste

Instructions

1. Heat the vegetable oil in a deep frying pan over medium-high heat.
2. In a bowl, mix together the cabbage, carrots, cilantro, ginger, and garlic.
3. Lay a wonton wrapper on a flat surface and place a tablespoon of the vegetable mixture in the center.
4. Dip your finger in a small amount of water and run it along the edges of the wonton wrapper.
5. Fold the wonton wrapper into a triangle and press the edges together to seal.
6. Repeat with the remaining wonton wrappers and filling.
7. Fry the wontons in batches until they are golden brown and crispy.
8. Remove the wontons from the oil and place them on a paper towel-lined plate to drain excess oil.
9. In a small bowl, mix together the soy sauce and chili sauce.
10. Serve the crispy wontons with the spicy sauce for dipping.

12. Steamed Dumplings With Chili Dipping Sauce

Delicate steamed dumplings served with a spicy chili dipping sauce.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup warm water
• 1/4 cup vegetable oil
• 1/2 cup finely chopped cabbage
• 1/2 cup finely chopped carrots
• 1/2 cup finely chopped scallions
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce (optional)
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• Chili dipping sauce

Instructions

1. In a large mixing bowl, combine the flour and warm water to form a dough.
2. Knead the dough for 5-7 minutes until it becomes smooth and elastic.
3. Divide the dough into small balls, about the size of a small egg.
4. Roll out each ball of dough into a thin circle.
5. Place a tablespoon of chopped vegetables in the center of each dough circle.
6. Fold the dough over the filling to form a half-moon shape and press the edges together to seal the dumpling.
7. Place the dumplings in a steamer basket, leaving some space between each dumpling.
8. Steam the dumplings over boiling water for 10-15 minutes, or until they are cooked through.
9. Serve the steamed dumplings with chili dipping sauce.

13. Spicy Pumpkin and Vegetable Curry

Spicy Pumpkin and Vegetable Curry is a flavorful Thai dish made with pumpkin and various vegetables.

Ingredients

• 1 small pumpkin
• 2 medium sized potatoes
• 1 large onion
• 2 cloves of garlic
• 1 tablespoon grated ginger
• 2 tablespoons vegetable oil
• 2 teaspoons curry paste
• 2 cups coconut milk
• 1 cup water
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh cilantro

Instructions

1. Cut the pumpkin and potatoes into bite-sized pieces and set aside.
2. Heat oil in a large pan over medium heat and sauté the onion, garlic, and ginger until the onion is translucent.
3. Add the curry paste and cook for 1-2 minutes, stirring constantly, until fragrant.
4. Add the pumpkin and potatoes, and cook for 5 minutes, stirring occasionally.
5. Pour in the coconut milk and water, and add salt and pepper.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the pumpkin and potatoes are tender.
7. Taste and adjust the seasoning as needed.
8. Garnish with chopped cilantro and serve hot over rice or noodles.

14. Thai-Style Fried Tofu With Spicy Mango Sauce

Crispy fried tofu paired with sweet and spicy mango sauce.

Ingredients

• 1 block of firm tofu
• 1 cup of all-purpose flour
• 1/2 cup of cornstarch
• 1/2 cup of panko breadcrumbs
• 1/4 cup of vegetable oil
• 2 ripe mangos
• 1/4 cup of chili sauce
• 2 cloves of garlic
• 1 tablespoon of soy sauce
• 1 tablespoon of honey
• Salt and pepper to taste

Instructions

1. Cut the tofu into small cubes and dry them with paper towels.
2. In a shallow dish, mix together the flour, cornstarch, and panko breadcrumbs.
3. Dip each tofu cube into the flour mixture, coating it evenly.
4. Heat the vegetable oil in a large skillet over medium-high heat and fry the tofu until golden brown.
5. In a blender, combine the mangos, chili sauce, garlic, soy sauce, and honey, and blend until smooth.
6. Once the tofu is fried, remove it from the oil and place it on a paper towel-lined plate to drain excess oil.
7. Serve the fried tofu with the spicy mango sauce and garnish with sliced mangos and chopped cilantro.

15. Vegetable and Tofu Skewers With Peanut Sauce

Delicious vegetarian Thai dish with marinated tofu and vegetables grilled to perfection.

Ingredients

• 1 block of firm tofu
• 1 red bell pepper
• 1 yellow bell pepper
• 1 onion
• 2 cloves of garlic
• 1 cup of mixed vegetables
• 1/2 cup of peanut sauce
• 1/4 cup of soy sauce
• 1/4 cup of coconut milk
• 2 tablespoons of olive oil
• Salt and pepper to taste

Instructions

1. Cut the tofu and vegetables into bite-sized pieces.
2. In a large bowl, whisk together soy sauce, coconut milk, and olive oil to make the marinade.
3. Add the tofu and vegetables to the marinade and mix well.
4. Thread the marinated tofu and vegetables onto skewers.
5. Grill the skewers over medium heat for 10-12 minutes.
6. Serve the skewers with peanut sauce for dipping.
7. Garnish with chopped fresh herbs, such as cilantro or basil.

16. Spicy Glass Noodle Salad

Spicy Glass Noodle Salad is an invigorating Thai dish made with glass noodles and mixed vegetables.

Ingredients

• 1 cup glass noodles
• 2 cups mixed vegetables
• 1/2 cup chopped cilantro
• 1/4 cup chopped peanuts
• 2 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 teaspoon grated ginger
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste

Instructions

1. Cook the glass noodles according to package instructions and set aside.
2. In a large bowl, combine the mixed vegetables, chopped cilantro, and chopped peanuts.
3. In a small bowl, whisk together the vegetable oil, soy sauce, lime juice, grated ginger, and red pepper flakes.
4. Pour the dressing over the vegetable mixture and toss to combine.
5. Add the cooked glass noodles to the bowl and toss to combine with the vegetable mixture.
6. Season with salt and pepper to taste.
7. Serve immediately, garnished with additional cilantro and peanuts if desired.

17. Vegan Pad Thai With Spicy Peanuts

Vegan Pad Thai With Spicy Peanuts is a plant-based version of the classic Thai stir-fry dish.

Ingredients

• 1 cup rice noodles
• 2 tablespoons vegetable oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup mixed vegetables
• 1 cup tofu, cut into small pieces
• 2 tablespoons tamarind paste
• 2 tablespoons soy sauce
• 1 tablespoon palm sugar
• 1/4 cup spicy peanuts
• Salt and pepper, to taste
• Fresh cilantro, chopped

Instructions

1. Cook the rice noodles according to package instructions and set aside.
2. Heat the vegetable oil in a large wok or frying pan over medium-high heat.
3. Add the onion and garlic and stir-fry until the onion is translucent.
4. Add the mixed vegetables and tofu and stir-fry for 2-3 minutes.
5. Add the tamarind paste, soy sauce, and palm sugar, and stir-fry for 1 minute.
6. Add the cooked noodles and stir-fry for 2-3 minutes, combining all the ingredients.
7. Add the spicy peanuts and stir-fry for 1 minute.
8. Season with salt and pepper to taste.
9. Transfer the Pad Thai to a serving platter and garnish with chopped cilantro.
10. Serve immediately and enjoy.

18. Creamy and Spicy Butternut Squash Curry

Creamy and Spicy Butternut Squash Curry is a flavorful Thai dish with a blend of spices and coconut milk.

Ingredients

• 1 medium butternut squash
• 2 medium onions
• 3 cloves garlic
• 1 tablespoon grated ginger
• 1 tablespoon curry paste
• 2 cups coconut milk
• 1 cup vegetable broth
• 1/2 cup Thai basil
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• 2 tablespoons vegetable oil

Instructions

1. Peel and dice the butternut squash into 1-inch cubes.
2. Heat oil in a large pan over medium heat and sauté the onions until softened.
3. Add the garlic and ginger and cook for 1 minute, stirring constantly.
4. Stir in the curry paste and cook for another minute.
5. Add the butternut squash, coconut milk, vegetable broth, cumin, turmeric, salt, and pepper.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes.
7. Stir in the Thai basil and adjust the seasoning as needed.
8. Serve the curry hot over rice or noodles.

19. Thai Green Papaya and Chili Salad

Spicy and sour Thai Green Papaya and Chili Salad made with unripe papaya.

Ingredients

• 1 unripe green papaya
• 2-3 Thai chilies
• 1/2 cup peanuts
• 1/2 cup tomatoes
• 1/4 cup palm sugar
• 2 cloves garlic
• 1/4 cup fish sauce
• 2 tablespoons lime juice
• Salt to taste

Instructions

1. Peel and grate the green papaya, removing seeds and excess liquid.
2. Roast the peanuts in a pan until fragrant and set aside.
3. Pound the Thai chilies, garlic, and peanuts in a mortar to create a coarse paste.
4. Add the grated papaya, tomatoes, palm sugar, fish sauce, and lime juice to the mortar.
5. Pound the mixture together, adjusting the flavors as needed.
6. Season with salt to taste.
7. Transfer the salad to a serving dish and garnish with additional peanuts and chilies if desired.
8. Serve immediately and enjoy.

20. Baked Tofu With Spicy Thai Red Curry Sauce

Baked tofu in spicy Thai red curry sauce is a flavorful vegetarian dish.

Ingredients

• 1 block of firm tofu
• 2 tablespoons of vegetable oil
• 2 cloves of garlic
• 1 tablespoon of grated ginger
• 2 tablespoons of Thai red curry paste
• 1 can of coconut milk
• 1 cup of mixed vegetables
• 1 teaspoon of soy sauce
• 1 teaspoon of palm sugar
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the tofu into cubes and bake for 20-25 minutes or until golden brown.
3. Heat the oil in a pan over medium heat and sauté the garlic and ginger until fragrant.
4. Add the Thai red curry paste and cook for 1-2 minutes, stirring constantly.
5. Pour in the coconut milk and bring the mixture to a simmer.
6. Add the mixed vegetables, soy sauce, and palm sugar, and cook until the vegetables are tender.
7. Add the baked tofu to the curry sauce and stir to combine.
8. Season with salt and pepper to taste.
9. Garnish with fresh basil leaves and serve hot.

21. Spicy Vegetable and Mushroom Fried Noodles

Spicy Vegetable and Mushroom Fried Noodles is a flavorful Thai dish.

Ingredients

• 200g rice noodles
• 2 cups mixed vegetables
• 1 cup mushrooms
• 2 cloves garlic
• 1 tablespoon grated ginger
• 2 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1/2 teaspoon ground white pepper
• Salt to taste
• 2-3 dried red chilies
• Chopped scallions for garnish

Instructions

1. Cook the rice noodles according to the package instructions and set aside.
2. Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat.
3. Add the garlic, ginger, and dried red chilies, and stir-fry for 1 minute.
4. Add the mixed vegetables and mushrooms, and stir-fry for 2-3 minutes or until they are tender-crisp.
5. Add the cooked noodles, soy sauce, oyster sauce, sesame oil, sugar, and ground white pepper, and stir-fry for 2 minutes.
6. Season with salt to taste.
7. Transfer the noodles to a serving platter and garnish with chopped scallions.
8. Serve immediately and enjoy.

22. Coconut and Vegetable-Based Tom Kha Soup

Creamy Tom Kha Soup made with coconut milk and vegetables.

Ingredients

• 2 cups coconut milk
• 2 tablespoons vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 cups mixed vegetables
• 2 teaspoons Tom Kha paste
• 1 teaspoon soy sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups vegetable broth
• Fresh cilantro, chopped

Instructions

1. Heat oil in a large pot over medium heat.
2. Add onion, garlic, and ginger; cook until the onion is translucent.
3. Add Tom Kha paste; cook for 1 minute, stirring constantly.
4. Add mixed vegetables, coconut milk, soy sauce, salt, and pepper.
5. Pour in vegetable broth and bring to a boil.
6. Reduce heat and simmer for 10-15 minutes or until the vegetables are tender.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with chopped cilantro.

23. Grilled Eggplant With Spicy Thai Basil Sauce

Grilled eggplant with spicy Thai basil sauce is a flavorful and aromatic vegetarian dish.

Ingredients

• 2 large eggplants
• 1/4 cup vegetable oil
• 1/2 cup Thai basil leaves
• 2 cloves garlic
• 1 tablespoon grated ginger
• 1 tablespoon soy sauce
• 1 tablespoon fish-free sauce
• 1 tablespoon palm sugar
• 1/4 teaspoon ground black pepper
• 2-3 Thai bird's eye chilies
• Salt to taste

Instructions

1. Preheat the grill to medium-high heat and brush the eggplants with oil.
2. Grill the eggplants until they are charred and tender, then set aside to cool.
3. In a blender or food processor, combine basil leaves, garlic, ginger, soy sauce, fish-free sauce, palm sugar, black pepper, and chilies, and blend until smooth.
4. Slice the grilled eggplants into thick rounds and place on a serving plate.
5. Spoon the spicy Thai basil sauce over the eggplant slices and season with salt to taste.
6. Serve immediately and garnish with additional basil leaves if desired.

24. Spicy Sweet Potato and Black Bean Curry

Spicy Sweet Potato and Black Bean Curry is a flavorful and nutritious Thai dish.

Ingredients

• 2 medium sweet potatoes
• 1 can black beans
• 2 tablespoons curry paste
• 2 cloves garlic
• 1 tablespoon olive oil
• 1 onion
• 1 red bell pepper
• 1 can coconut milk
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Peel and dice the sweet potatoes into bite-sized pieces.
2. Heat the olive oil in a large pan over medium heat.
3. Add the onion and cook until softened, about 3-4 minutes.
4. Add the garlic and cook for 1 minute, until fragrant.
5. Add the curry paste and cook for 1 minute, stirring constantly.
6. Add the sweet potatoes, black beans, and red bell pepper, and stir to combine.
7. Pour in the coconut milk and add the cumin, salt, and pepper.
8. Bring the mixture to a simmer and cook for 20-25 minutes, until the sweet potatoes are tender.
9. Taste and adjust the seasoning as needed.
10. Garnish with fresh cilantro and serve over rice or noodles.

Conclusion

You might think spicy food is overwhelming, but these 24 vegetarian Thai recipes will show you that heat can enhance, not overpower, the flavors. From stir-fries to curries, each dish balances spice with fresh herbs and creamy coconut milk, creating a harmonious blend that will leave you craving more of Thailand's bold, aromatic cuisine.