Quick and Easy Thai Green Curry

By Jessica Hylton -

Vegan Thai Green Curry takes only 15 minutes to prep! This homemade vegan curry is loaded with rich flavors and healthy vegetables, and it’s bound to be a crowd-pleaser!

Vegetables cooking in a creamy curry sauce.

I have a huge declaration to make: This Vegan Thai Green Curry equally rivals my Chickpea Curry for the best recipe on my website. I know, HUGE. So, needless to say, you need to add this curry to this week’s meal prep. See if you agree with me!

Okay, with that revealed, let’s dive into the recipe. This Thai Green Curry could not have been easier to make, and it only takes 40 minutes from start to finish!

Bowl of vegan Thai green curry with basmati rice.

What is Green Curry?

Thai Green Curry is aptly named because it’s, well, green. The curry sauce turns a bright, vibrant shade of green because of the paste and the Thai basil. (BTW, there’s also red and yellow Thai curry.)

Anyway, I love making this green curry because it’s the whole package flavor-wise. It’s spicy, savory, and even a little bit sweet. And, texture-wise, the curry comes out so creamy in the end! Yum.

Ingredients for vegan Thai green curry.

Notes on Ingredients

Ready to dig into some spicy-sweet vegan Thai green curry? Me too! Here’s a list of everything that we’ll need to round up:

  • Coconut Oil: To sauté the onion in. You can use another cooking oil, if you prefer.
  • Green Curry Paste: I use and love this (aff. link) green curry paste; it’s vegan and gluten free!
  • Vegetables: Chop up some red onion, broccoli, red bell pepper, green bell pepper, carrots, and zucchini.
  • Garlic: Minced, for added savory flavor.
  • Seasoning: Mix sea salt, ground black pepper, and coconut sugar or raw sugar (for a little sweetness).
  • Liquid Aminos: Tamari will also work well here.
  • Coconut Milk: You can use the full fat version or the lite version, it doesn’t really matter.
  • Lime: Tangy lime juice really brings the flavors of this dish together.
  • Thai Basil: Make sure to wash and chop it before adding. If you don’t have Thai basil, you can use a subtle mint or parsley!
  • Sambal Oelek: You can also use Sriracha for heat, though both ingredients are optional.
  • Coconut Flour: Also optional, this is to thicken the curry sauce just slightly.

How to Make Thai Green Curry

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

Fry the Curry Paste/Sauté the Onion: In a pan over medium-high heat, heat the coconut oil. Stir in the curry paste to fry it for about a minute. Add in the chopped onion and cook it until the onion is slightly translucent – this should take about 8 minutes.

Cook the Vegetables: Add in the garlic, stir together, and then add the rest of the coconut oil. Next add the broccoli, red bell pepper, green bell pepper, carrots and zucchini. Mix in the sea salt, black pepper, coconut sugar, and liquid aminos on top, and stir everything together once more. Reduce the heat to medium and cook down, stirring, until the carrots are tender-crisp (this takes about 10-15 minutes).

Make the Sauce: Add in the coconut milk, stir, and then let it simmer for about 5 minutes. Squeeze the lime over the dish, stir, and then remove it from the heat.

Garnish: Add in the Thai basil on top and stir in the sambal oelek (or Sriracha), if using. Enjoy!!

Tips for Success

Pretty simple, right? While there is quite a bit of vegetable chopping involved here, there’s nothing else too complicated going on, which is nice.

And, before I forget, I’ve got a couple of tips and tricks that make this dish even easier to prepare/more satisfying:

  • Can I Switch Up the Vegetables? Yes! You can use any combination of veggies you want – just use roughly 3 ½ cups of veggies, so that you don’t overcrowd the pan. You could even use another type of greens, such as spinach or kale!
  • Is the Lime Necessary? YES! Several readers have told me that this recipe came alive when they did the lime squeeze. Please don’t skip it!! It’s so crucial to bringing out all those delicious flavors. While you’re at it, serve each plate with a half a lime wedge. I promise, your family/spouse/guests will LOVE you for it.
  • For More Protein: To add more protein, I usually add a block of baked tofu into the 5 minute simmer section near the end!
  • To Make It Creamier: Add a little more coconut milk to the curry sauce to make it creamier. Conversely, add a little less if you want it less creamy.
Wooden spatula in a pan of cooked vegetables with a curry cream sauce.

Serving Suggestions

I like to serve this vegan Thai green curry with some basmati rice or naan bread, or both. Any kind of steamed rice (like Jasmine) will work, basmati is just a personal favorite.

You can also eat this curry by itself if you like, though – it’s pretty darn filling!

To say I was in heaven while eating this is SUCH an understatement. Every bite ties into the next beautifully, and I promise you’ll be making this again.

How to Store and Reheat Leftovers

I don’t recommend storing this vegan Thai curry in the fridge for more than 3 days. Make sure to use an airtight container to do so.

When you want to reheat your curry, put it back in the pan, add a splash of coconut milk, and cook over low-medium heat until everything is heated through.

Can I Freeze This?

You can try freezing your curry in an airtight container for up to a month, if you like. The vegetables will most likely lose their crispy texture, but it should still taste good.

Two bowls of vegan Thai green curry with rice and lime wedges.

Enjoy friends! If you make this Thai Green Curry, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

Vegetables cooking in a creamy curry sauce.

Vegan Thai Green Curry

Vegan Thai Green Curry takes only 15 minutes to prep! This homemade vegan curry is loaded with rich flavors and healthy vegetables, and it's bound to be a crowd-pleaser!
by: Jessica in the Kitchen
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Course Dinner, Lunch
Cuisine Thai
Ingredients

Vegan Thai Green Curry Recipe (Vegan & Gluten Free)

  • 2 tablespoons coconut oil
  • 2 tablespoons green curry paste
  • 1 red onion chopped
  • 4 cloves garlic minced
  • 1 head broccoli chopped
  • ½ medium red bell pepper cut into strips/spears
  • ½ medium green bell pepper cut into strips/spears
  • 3 carrots cut into strips/spears
  • 1 zucchini cut into spears
  • ¾ teaspoon sea salt to taste
  • ½ teaspoon ground black pepper to taste
  • 1 tablespoon coconut sugar or raw sugar
  • 1 tablespoon liquid aminos or tamari or low sodium soy sauce
  • 1 can coconut milk (full fat or lite) 13.5 ounces (383g)
  • half a lime
  • 1 bunch thai basil washed and chopped (about 2-3 tablespoons)
  • ½ tablespoon sambal oelek or Sriracha optional, for heat
  • optional 2 teaspoons coconut flour for slight thickening
Instructions

Instructions

Vegan Thai Green Curry Recipe (Vegan & Gluten Free)

  • In a pan over medium high heat, heat 1 tablespoon of the coconut oil.
  • Add in the curry paste to fry it, stirring into the coconut oil, for about 1 minute. Add in the chopped onion and cook until onion is slightly translucent about 8 minutes.
  • Add in the garlic, stir together, then the second tablespoon of coconut oil, then add the broccoli, red bell pepper, green bell pepper, carrots and zucchini. Add the sea salt, black pepper, coconut sugar, and liquid aminos on top and stir everything together. Reduce heat to medium and cook down, stirring, until carrots are tender crisp, about 10-15 minutes.
  • Add in the coconut milk, stir, and then let it simmer for about 5 minutes. Squeeze the lime over, stir, and then remove from heat.
  • Add in the thai basil on top, and stir in the sambal oelek (or Sriracha) if using. Serve with rice, naan bread and a lime wedge. Enjoy!!

Video

NOTES
Notes: 
  • Can I Switch Up the Vegetables? Yes! You can use any combination of veggies you want – just use roughly 3 ½ cups of veggies, so that you don’t overcrowd the pan. You could even use another type of greens, such as spinach or kale!
  • Is the Lime Necessary? YES! Several readers have told me that this recipe came alive when they did the lime squeeze. Please don’t skip it!! It’s so crucial to bringing out all those delicious flavors. While you’re at it, serve each plate with a half a lime wedge. I promise, your family/spouse/guests will LOVE you for it.
  • For More Protein: To add more protein, I usually add a block of baked tofu into the 5 minute simmer section near the end!
  • To Make It Creamier: Add a little more coconut milk to the curry sauce to make it creamier. Conversely, add a little less if you want it less creamy.
  • Adding Coconut Flour: The coconut flour is totally optional, and it just depends on whether you want a slightly thicker curry sauce.
  • Storage: You can store this dish in the fridge for no more than 3 days! You can try freezing your curry in an airtight container for up to a month, instead, if you like.
  • If You Don’t Have Thai Basil: You can use a subtle mint or parsley.

Nutrition

Calories: 249kcal | Carbohydrates: 33g | Protein: 9g | Fat: 12g | Saturated Fat: 9g | Sodium: 1085mg | Potassium: 1152mg | Fiber: 10g | Sugar: 14g | Vitamin A: 13853IU | Vitamin C: 244mg | Calcium: 156mg | Iron: 2mg
by Jessica

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Recipe Rating




104 comments

  1. Katherine says:

    5 stars
    This was perfect. My daughter loves Veg Thai Green Curry and we are always ordering it from our local Thai place. I finally decided to look up the recipe and make it home to save some dollars, LOL and this was just amazing. There was lots more quantity to enjoy for every one. Thanks.

  2. Alexis says:

    5 stars
    Super YUM! I used turnips instead of carrots and it was wonderful. I also through in a little chili powder for heat. simple, quick and perfect over cauliflower rice

    • Gavin | Jessica in the Kitchen says:

      Thank you so much for the review Alexis.We’re happy that you’re happy.

  3. Andrea Eddleman says:

    5 stars
    I love this recipe. This is the only recipe that we make repeatedly. We eat this at least once a month. It has so much flavor, but it’s lighter and healthy.

  4. Delores Millhouse says:

    5 stars
    This recipe was AMAZING! My veggies of choice included mushrooms, colored peppers, carrots, and zucchini. I omitted the sugar (dietary reasons) but not the lime. Do not omit the lime🤣. As usual you gave me a recipe that had my tastebuds jumping for joy.

  5. lilly says:

    5 stars
    This recipe was 10/10! it was so easy and flavorful. everyone in my house loved it and asked when i would make it again. I will definitely be keeping it in my recipe rotation. thank you!!

  6. Kathryn says:

    5 stars
    This is an amazing dish for a busy weeknight meal. I took an even lazier route and used two bags of frozen stir fry veggies and chopped onion and garlic. So good my kiddos wanted to make sure to add this to the regular rotation.

  7. Molly Epstein says:

    5 stars
    Excellent recipe! Loved that it only used one pot and the variety of vegetables was fantastic. I added some.exrea curry paste at the end for a little extra heat. I would definitely make this again.

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