This 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!

This 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! via https://jessicainthekitchen.com

I have a huge declaration to make: This 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.

This 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! via https://jessicainthekitchen.com

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.

This 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! via https://jessicainthekitchen.com

This Thai Green Curry could not have been easier to make. I started with some 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!This 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! via https://jessicainthekitchen.com

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. This 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! via https://jessicainthekitchen.com

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!

This 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! via https://jessicainthekitchen.com

YOUR QUESTIONS ANSWERED

Q: Can I use a different set of vegetables in this 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!

WATCH THE VIDEO TO SEE HOW IT’S MADE:

 

Thai Green Curry Recipe (Vegan & Gluten Free)

Preparation 00:10 Cook Time 00:30 Serves 3-4 servings     adjust servings

Ingredients

  • 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

In a pan over medium high heat (I used GreenLife Cookware), 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!!

by

Recipe Notes

1.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.
2.HOW TO STORE
You can store this dish in the fridge for no more than 3 days!.
3.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!

P.S. Here are some of the items I used to make this recipe if you’d like to use them too:

| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |

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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.

MORE QUICK VEGAN DINNER RECIPES

Coconut Chickpea Curry (Vegan & Gluten Free)

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!

This Thai Green Curry takes only 30 minutes! All it takes is one pot, it's loaded with rich flavours, and is bound to be a crowd pleaser! via https://jessicainthekitchen.com

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15 comments

  1. Love quick easy and delicious meal like this and Thai flavour happens to be one of my favourites. YUM!

  2. Sheila says:

    I agree that this Thai Green Curry also rivals your Chickpea Curry for the best recipe on your website. I learned a lot from you. Thank you

    • Jessica says:

      Thank you SO much Sheila!! I hope you try this and enjoy!!

  3. Alma Vorrei says:

    This was so freakin delicious recipe! My whole family loved it. This is definitely a keeper!

    • Jessica says:

      Oh I am SO happy to hear Alma!! Thanks so much for letting me know!

  4. Laurel says:

    This curry looks AMAZING! I am always looking for a good one pot recipe and love that this one is filled with veggies! Pining to make ASAP 🙂

    • Jessica says:

      Thanks so much Laurel!! I hope you enjoy and thanks for pinning!!

  5. Rowan says:

    Just tried this out for the first time and it was amazing!
    Easy, quick ánd delicious!
    Replaced basil with parsley since I had none and naan bread with pita (no vegan naan bread?) which was fine!
    Every one in my family loved it, so probably gonna eat it again next week!
    Thanks!

    • Jessica says:

      Hey Rowan,

      I’m so happy to hear that!! You’re so welcome! Thanks so much for your feedback!!

  6. Michelle Harrington says:

    Delicious – made for dinner last night (with red paste, as that is what I had) absolutely fabulous. Enjoyed again today for an early brunch!! Thank you x

    • Jessica says:

      Hi Michelle,

      I’m so happy to hear that and it sounds amazing!! Thanks so much for your feedback!

  7. Marisa says:

    I did it yesterday and it was soooo tasty! Even my boyfriend loved it who is a meat eater and is always a bit skeptical of how veggie dishes will taste like so I am soo happy, I could do it just under 15 mins and I had a light, tasty and healthy quick lunch, thanks Jessica for so many good recipes and info!

    • Jessica says:

      Hi Marisa,

      Yay! I’m so happy to hear!! This is one of my favourite dishes. You’re so very welcome and thanks so much for your feedback!!

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