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!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 on the side.

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

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
  • 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
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




99 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.

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