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!
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.
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 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!
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. 
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!
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!
WATCH THE VIDEO TO SEE HOW IT’S MADE:
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!
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
Vegan Thai Green Curry Recipe (Vegan & Gluten Free)
- 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!!
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!
by Jessica
You Might Also Like
Love quick easy and delicious meal like this and Thai flavour happens to be one of my favourites. YUM!
Thanks so much Angie!! I love Thai flavours too!
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
Thank you SO much Sheila!! I hope you try this and enjoy!!
This was so freakin delicious recipe! My whole family loved it. This is definitely a keeper!
Oh I am SO happy to hear Alma!! Thanks so much for letting me know!
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 🙂
Thanks so much Laurel!! I hope you enjoy and thanks for pinning!!
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!
Hey Rowan,
I’m so happy to hear that!! You’re so welcome! Thanks so much for your feedback!!
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
Hi Michelle,
I’m so happy to hear that and it sounds amazing!! Thanks so much for your feedback!
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!
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!!
Restaurant quality flavour! My husband said that when he tried this and I agree. Made a double batch my first time and so glad iI did – we finished it in two dinners! Served it with brown basmati rice as that’s what I had in the freezer already cooked and was worried it would change the Thai flavour as I’m used to Jasmine or coconut rice with curry but.. Nope, still delicious!!! I don’t enjoy peppers so I used squash as a substitute and that was our favourite part as it soaked up the sauce and added a touch of sweetness. Otherwise, iI used carrots broccoli and zucchini as I had them on hand and they worked beautifully. Wish I had bamboo shoots as that’s usually my favourite part of green curry from the restaurants… And might try eggplant next time too! Such a yummy yummy recipe. Thank you! So glad I somehow stumbled upon your blog, Jessica. Now I’m going to try your chickpea curry recipe… Yum!
When do we add the curry paste? I don’t see it
This recipe turned out flawless — I tried it in a Instant Pot on a weekend where I had a bit more time. I added a bit more coconut milk, and chick peas to add some protein and it turned out outrageous! Thanks for the recipe, this is a definite keeper!
What about using pablano or jalapeño peppers instead of along with bell peppers?
Hi Kemper,
You could do that if you want! I’m not sure how it would taste but you can try!
Thai Green Curry – am going to try it but one question – may it also be frozen?
Hi Judith!
I don’t think so – the veggies might get soggy and the mixture would separate. I hope that helps!
You could probably freeze the sauce itself though!
Absolutely amazing ! Thank you very much 😀
No, thank you!
Super yummy…although I used extra curry paste because I like things spicy and in the past I’ve found curries not fully flavored enough for me…NOPE! Should have trusted your recipe…had to dial it back a bit with extra coconut milk and sugar. This one is going in the rotation for sure! Really yummy.
Yay! Thanks so much for this comment Amanda! We’re really glad that you enjoyed this recipe and that you took time out to leave these kind words!
Just a note to say that my husband and I made this last night and it was delicious! We didnt have thai basil so we used coriander instead and it was still so tasty. Thanks for the recipe!
Hi Lalitha,
I’m so happy to hear that! You’re so welcome and thanks for your feedback!!
Made this tonight and OMG it was epic! I used red & yellow peppers, yellow onion, zucchini, squash & carrots. Will absolutely make again & again. THANK YOU!
Love your additions Erica!! You’re so welcome and thanks for your feedback!!
Hi,
Love the recipe – great taste, but I found I ended up with little to no sauce… what do you think I did wrong/ could change?
Hey Jenny,
Hmm, that’s weird! Did you maybe boil it vs simmer, or added way more vegetables? I have a video in that post that you could watch! I hope it helps!
What can I substitute the chick peas with? I don’t care for them. THANKS
Hi Beverly,
What chickpeas? This recipe doesn’t have any! I hope that helps!!
Holy crap this is delicious!! I made this the other night after seeing a friend post the recipe on Facebook. I subbed the broccoli for kale that I had in my freezer (originally from my garden), and used two whole sweet peppers (red and yellow), and used fresh chopped tarragon as my store did not have thai basil, and it was perfect. I will make this again and again!
Hi Michele,
Aww this makes me SO happy!! Thank you sooo much for sharing with me!!
Hi Jessica, I really want to try this recipe but all the green curry pastes I can buy have anchovies in it. Suggestions?
Hi Monica,
Which country do you live in?
Dammit, I couldn’t work out how to reply to you Jessica. I’m in rural Australia.
I’ve made this twice now and absolutely love this recipe! I usually add a protein; this time I added shrimp and cooked it separately and adding at end. So delicious!!!
Thanks so much for sharing with me Kelly!! SO glad you enjoyed!!
Can you use lemon instead of lime?
Hi Arn you can definitely use lemon instead of lime. I hope this helps.
Literally just made this and it is amazing!!! My family loved it! Thank you so much for sharing this recipe.
Hi Denise! We’re happy that you and your family was able to enjoy this recipe. Thank you for trying it!
Hi! Was just wondering whether nutritional information is available for this recipe? Would be very much appreciated. Thanks, Mara
Hey Mara,
Great news – the nutritional information is finally up!! 250 calories per serving, including fats, carbs, sugars, fibre and proteins!
this falls into the “must try” realm. I’m printing the recipe right now while I still have the ingredients!
Hey Randy,
Awesome!! I hope you enjoy it soo much!!!