This easy Vegan Thai Green Curry is the perfect weeknight dinner solution. Simple to make, flavorful and so much better than takeout! Whether you use store-bought curry paste or make your own, this green curry is sure to be a hit served over steamed rice.
Thai Green Curry with Vegetables recipe
I make this vegan Thai Green Curry recipe all the time as it’s an easy way to enjoy the taste of Thai food in the comfort of my own home. The recipe is quite easy to make, versatile, and easy to customize. I use a variety of vegetables and a flavorful store-bought green curry paste for convenience. The addition of coconut milk gives it a creamy and rich texture.
One of the great things about this vegan Thai curry recipe is that I can use any vegetables that I have on hand. I can also adjust the level of spiciness to my taste preference. If I want it more spicy, I can add more green curry paste or chilli flakes.
Homemade vegan Thai green curry is ready in just 30 minutes on your dinner table.
Thai Green curry vegetables
Thai Green Curry is a versatile dish that can be made with a variety of vegetables. The key is to choose vegetables that will cook evenly and quickly and will complement the flavors of the thai green curry paste. Some popular veggies that can be used in this dish include bell peppers, carrots, courgette, aubergine, baby corn, and snap peas. You can also use broccoli, cauliflower, spinach, mushrooms, kale, sweet potato, butternut squash, string beans, bamboo shoots or water chestnuts.
Tofu or tempeh can also be added for added protein. Feel free to experiment with different vegetables that you have readily available in the refrigerator and adjust the recipe according to your taste preference.
Why you’ll love this Thai Green Curry recipe
- All you need is one pot and 30 minutes
- Creamy and loaded with flavors
- Spicy, true to traditional Thai cuisine
- Uses full-fat coconut milk
- Uses Thai basil for authentic taste and aroma
- Suitable for vegan and gluten-free diets
- Customisable, can add vegetables of your choice
- Perfect for weeknight dinner option
Ingredients for Vegan Thai green curry
- Thai Green Curry Paste: This is the base of the curry and gives it its distinct green color and flavor. You can either make your own paste using ingredients such as lemongrass, kaffir lime leaves, and green chilies, or you can use store-bought paste, which is readily available in most grocery stores or Asian supermarkets. I personally use Tesco brand of Thai Green Curry paste which is vegan and has no fish sauce.
- Coconut Milk: gives the curry its creamy and rich texture. It is important to use full-fat coconut milk as it adds a lot of flavor and richness to the dish. Skimmed or light coconut milk is not recommended as it is quite thin and watery and lacks flavor.
- Vegetable Stock: Adds great flavor to the curry, but if you don’t have any, you can use water instead.
- Vegetables: You can use any vegetables of your choice, but for this recipe, I used sweet potato, red pepper, mangetout, and shallots. These vegetables are a good combination as they add a nice balance of sweetness and crunch to the curry.
- Soy Sauce:Optional, but it adds a nice depth of flavor to the curry.
- Kaffir Lime Leaves: These leaves add a citrus fragrance to the curry and are an essential ingredient in Thai cooking.
- Coriander and Thai Basil Leaves: These herbs are essential to bring out the best of the Thai curry and add a nice freshness to the dish.
- Lime Juice: brings the curry to life and adds a nice acidity to balance out the flavors.
How to make Vegan Thai green curry?
Making this Easy Homemade Thai Green Curry is just a breeze and 30 minutes is all you need. Apart from the Thai green curry paste (from the jar or homemade), all you need is a choice of vegetables, some herbs, and coconut milk.
Start by frying the curry paste well before adding the rest of the ingredients. Vegetables that take longer to cook should be added first and those that lend a crunch to the curry should be added towards the end. Taste and add salt, soy sauce, sugar (if you like extra sweetness) to your liking.
Finish with Thai basil, coriander leaves and lime juice to taste.
What to serve with Vegan Thai Green Curry with vegetables?
Thai Green Curry is typically served with steamed rice like jasmine rice or basmati rice, which helps to balance out the spiciness of the curry and absorb the flavorful sauce. It can also be served with other grains such as quinoa, rice noodles or vermicelli.
Is Thai green curry vegan?
Yes, Thai Green Curry can definitely be vegan! There are many Thai curry pastes available that are labeled as vegan, such as the Thai Curry Paste from Tesco and the Thai Taste Green Curry Paste. These pastes do not contain any fish sauce, making them suitable for vegans. Additionally, you can also make your own curry paste using ingredients such as lemongrass, kaffir lime leaves, and green chilies. When making the curry, using coconut milk instead of dairy milk and skipping any meat or seafood will make it vegan.
Leftover Vegan Thai green curry
Thai Green Curry can be stored in the refrigerator for 3-4 days in an airtight container.When reheating the curry, you can use the microwave or the stovetop.
Keep in mind that the curry may thicken as it cools and reheating it may require a splash of water or coconut milk to help loosen it up again. It’s also important to note that some vegetables may not hold up well when reheating, but they can be added again fresh when you are reheating the curry.
How to make Thai Green Curry Noodle Soup?
When making the Thai green curry, add another 1 cup of vegetable stock to give you a soupy consistency. Now add the cooked spaghetti or rice noodles to the curry, garnish with coriander, chilli and basil. Serve hot Thai green curry noodles soup for a delicious meal option.
If you love this recipe, you will also love
- Thai Pineapple fried rice
- Thai Red Curry
- Vegetarian Pad Thai Noodles
- Pad Thai Noodles with Tofu, Asparagus & Soy Beans
Thai Green Curry with vegetables recipe below
Ingredients for Vegan Thai Green Curry
- 1 tbsp coconut Oil
- 2 small Shallots 1/2 white onion, diced
- 3 cloves garlic minced
- 1 inch ginger grated
- 1 red chilli finely chopped ( optional )
- 4 tbsp Thai Green Curry Paste
- 300 g sweet Potato peeled and cut into cubes
- 1 red pepper cut into thick slices
- 100 g baby corn cut length wise
- 100 g mangetout
- 400 ml coconut milk
- 100 ml vegetable stock
- 1 tsp brown Sugar optional
- 1 tsp light Soy Sauce optional
- salt to taste
- 3 kaffir lime leaves
- 50 g coriander leaves
- thai basil
- lime juice
- Heat oil in a heavy skillet or casserole dish with a fitted lid.
- Add ginger, garlic, and shallots and cook for 4 minutes until translucent.
- Add red chilli and Thai Green Curry Paste and fry for 2-3 minutes until most of the paste dries out.
- Add sweet potatoes, red pepper, coconut milk, and vegetable stock and stir through.Add kaffir lime leaves, cover with a lid, and cook until the sweet potatoes are tender.
- Now add baby corn and mangetout and continue to cook for another 5 minutes.
- Taste and season with salt, soy sauce (if needed), and brown sugar (optional).
- Thai Curry Sauce should have reduced and will still be a be on the thin side. Scatter coriander leaves, Thai basil, and lime juice, and stir.
- Remove from heat and serve with steamed rice.
INSTANT POT VEGAN THAI GREEN CURRY
- Press Sauté on your Instant Pot. Once it displays, add oil and onions, ginger & garlic. Sauté for 30 seconds.
- Add Green Curry Paste, 1 tbsp coconut milk and stir well until well combined. Fry the curry paste well until the aroma is released.
- Add the remaining coconut milk, stock, soy sauce, salt and stir.
- Press CANCEL. Secure the lid, seal the valve and pressure cook HIGH for 1 minute. Allow the pressure to release naturally for 10 minutes.
- Open the Instant Pot, PRESS SAUTE. Add all the vegetables, Kaffir Lime and cover with the Instant Pot glass lid. Cover and cook for 6- 7 minutes until vegetables are tender.
PRESS CANCEL. Squeeze in lime juice, cilantro leaves.
- Taste and season more with soy sauce, rice vinegar and salt, if you need more punch.
- Divide the cooked rice and curry into bowls and garnish with basil, red chilli and coriander leaves.