Vegan Thai Green Curry Recipe
Vibrant veggies, aromatic Thai spices, and rich coconut milk come together in this speedy and satisfying vegan Thai green curry.
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Why I Keep Coming Back to Thai Green Curry
When I think about the ultimate comfort food that doesn’t weigh me down, Thai green curry is always at the top of my list. What draws me to this vegan version is its balance of creamy coconut milk, punchy fresh vegetables, and the fiery brightness of green curry paste. That first fragrant steam when you lift the lid is unbeatable.
Cooking this curry is all about versatility. It’s a fantastic way to use up extra vegetables (and let’s be honest, every fridge is hiding a random zucchini or some broccoli). No matter what you throw in, it comes together into something greater than the sum of its parts.
Here's what works best with this curry:
- Jasmine rice for soaking up all that gorgeous juice
- A handful of fresh herbs—basil or cilantro at the end lifts everything
- Extra lime wedges if you like things really zesty
For anyone new to making Thai curries at home, don’t overthink it. If you keep coconut milk and curry paste in your pantry, a great meal is only minutes away, especially when you want maximum flavor with minimal effort. It’s a recipe I never get tired of, and I can pretty much guarantee you won’t either.
Spicy Vegan Thai Green Curry
A fragrant, spicy Thai green curry loaded with veggies and finished with creamy coconut milk. A totally vegan, quick, and comforting meal.
Ingredients
Instructions
- 1
Heat the coconut oil in a large pot over medium heat. Add the sliced onion and sauté until translucent, about 5 minutes.
- 2
Stir in the minced garlic and ginger, cooking for another minute until fragrant.
- 3
Add the green curry paste and cook for another minute, stirring to combine.
- 4
Pour in the coconut milk and vegetable broth, stirring well. Bring to a simmer.
- 5
Add the broccoli, bell pepper, zucchini, and snap peas. Cook for 5-7 minutes, or until the vegetables are tender yet still crisp.
- 6
Stir in the soy sauce and lime juice. Adjust seasoning as needed.
- 7
Serve hot, garnished with fresh basil and cilantro. Enjoy with jasmine rice or noodles.
Notes
Add tofu or chickpeas for extra protein.
Use tamari and gluten-free curry paste for a fully gluten-free dish.
Adjust curry paste to taste for preferred spiciness.
Great way to use up almost any veggie you have on hand.
Nutrition Facts
Serves: 4 bowls
Calories Per Serving: 320
Frequently Asked Questions About This Recipe
Absolutely. Store-bought green curry paste works perfectly and saves time. If you want more heat or freshness, you can add extra fresh ginger or chili.
This curry is versatile! Use mushrooms, carrots, baby corn, eggplant, or spinach—whatever you enjoy or have on hand.
It can be! Use tamari instead of soy sauce to keep the curry completely gluten-free.
The spice depends on the curry paste and how much you use. Start with a smaller amount and add more as needed to reach your preferred heat level.
Jasmine rice, brown rice, or rice noodles are all fantastic for soaking up the curry. You can also serve it with flatbread for a heartier meal.
