Vegan Thai Green Curry Recipe

By Jessica Hylton - - Updated

This Vegan Thai Green Curry takes only 15 minutes of prep time! All it takes is one pot, it’s loaded with rich flavours, and is bound to be a crowd pleaser!

thai green curry in a pan along with in a bowl with white rice

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.  My Chickpea Curry is my most popular recipe. The video has over 1 million views. But the second the Mr. and I took a forkful of this curry, we immediately exchanged glances at the magic that was happening in our mouths and tummies.

Uh, needless to say, you need to add this curry to this week’s meal prep.

ingredients to make thai green curry including bell peppers, carrots, broccoli and curry paste

Before I get into this amazing curry, can we talk about that gorgeous turquoise skillet? It’s from GreenLife Cookware, a healthy ceramic non-stick coating cookware company. When I was approached about working with them to create a fantastic recipe using their pots and pans set, I could not say no. First of all, these colours immediately add joy into your life. I literally want to use them daily just because of the colour.

That’s not the only great thing about these GreenLife Cookware pots and pans though. Not only does your food not stick, clean up is so easy. No, like, SO incredibly easy, you can colour me impressed. The non-stick coating is real, friends. I made a whole curry in this and was surprised that I didn’t need to soak anything, nor even use hot water. It’s also lead and cadmium free, and manufactured without PFAS and PFOA. Know that you’ll not only be cooking your healthy food in these, but they’ll be super healthy and keep your food safe.

Win, win.

thai green curry in a pan overhead view

This Thai Green Curry could not have been easier to make. I started with some vegan thai green curry paste to keep it easy, natural and vegan. It’s a deliciously mild curry paste, so I added a heat option in the recipe. I was feeling really inspired and wanted this to be a really filling curry, so went for all the delicious veggies in this one. You can use your own veggie choices, but I went for broccoli, bell peppers, zucchini, and carrots. The zucchini, or courgettes, really took this over the top for that meaty feel, like helping to fill you up. I loved the slightly crunch that the other tender-crisp veggies lent to this curry. There’s so much delicious flavour going on while you’re eating this delight. P.S. I use and love this green curry paste: it’s vegan & gluten free!thai green curry in a pan overhead view

With the addition of the thai basil, coconut sugar and soy sauce, this curry has that familiar slightly sweet but savoury flavour. It honestly tastes like my favourite thai green curry when we order takeout, and I’m pretty sure that can’t be beat. Takeout type dinner at home? Yes. Please. Don’t forget to squeeze that lime over – it’s like an immediate flavour release that adds deeper layers of flavour to the entire dish. While you’re at it, serve each serving with a half lime wedge. I promise, your family/spouse/guests will LOVE you for it. thai green curry in a pan along with in a bowl with white rice

Lastly, serve these with some rice or naan, or both. To say I was in heaven while eating this is SUCH an understatement. Every bite ties into the other beautifully, and I promise you’ll be making this again. We actually ended up with leftovers, which was HARD since it was so good, and I had this the next day for lunch. Perfect.

I hope you enjoy, and happy cooking friends!

thai green curry in a pan along with in a bowl with white rice

YOUR QUESTIONS ANSWERED

Q: Can I use a different set of vegetables in this Vegan Thai Green Curry?
A: Yes! You can use any combination of veggies you want – just use roughly 3 ½ cups of veggies, which is what I used. I used these because of their textures and they are very filling. You could even use another type of greens, such as spinach, or kale!

Q: What goes well with this curry?

A: You can serve this curry with basmati rice and/or naan bread.

Q: Is the lime necessary?

A: 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 flavours!

 

More Amazing Curry Recipes

Thai Red Curry with Tofu

Vegan Thai Green Curry Recipe (Vegan & Gluten Free)

This Vegan Thai Green Curry takes only 15 minutes of prep time! All it takes is one pot, it's loaded with rich flavours, and is bound to be a crowd pleaser!
by: Jessica in the Kitchen
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 to 4 servings
Course Dinner, Lunch
Cuisine Thai
Keyword Dairy Free, Egg Free, Gluten Free, Low Carb, vegan, Vegetarian
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
  • 1/2 medium red bell pepper cut into strips/spears
  • 1/2 medium green bell pepper cut into strips/spears
  • 3 carrots cut into strips/spears
  • 1 zucchini cut into spears
  • 3/4 teaspoon sea salt to taste
  • 1/2 teaspoon ground black pepper to taste
  • 1 tablespoon coconut sugar or raw sugar
  • 1 tablespoon liquid aminos or tamari
  • 1 can 383g coconut milk (full fat or lite)
  • half a lime
  • 1 bunch thai basil washed and chopped (about 2-3 tablespoons)
  • 1/2 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
This recipe is vegan and gluten free. The coconut flour is totally optional, and it just depends on whether you want a slightly thicker curry sauce.
HOW TO STORE
You can store this dish in the fridge for no more than 3 days!.
NOTES
If you don’t have Thai basil, you can use a subtle mint, or parsley!
P.S. I use and love this green curry paste: it’s vegan & gluten free!
To add more protein, I usually add a block of baked tofu into the 5 minute simmer section near the end!
If you try this Thai Green Curry please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.
This post is sponsored by GreenLife Cookware. All opinions and text are my own. Thank you for supporting the brands that support Jessica in the Kitchen!

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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79 comments

  1. Amanda says:

    5 stars
    Loved it! I added some tofu because I had to use it up and put it on top of rice noodles, soo good

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe Amanda! Thank you so much for reading and leaving such a nice comment!

      Ps. Adding tofu in it sounds incredible

  2. Liz Herrick says:

    5 stars
    Yum! Made this with green beans and sweet potatoes for the veggies. It came out great. Thank you!

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe Liz! Thank you so much for reading and leaving such a nice comment!

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