Want an easy and delicious vegan Thai recipe? Try this Thai Green Curry with Vegetables, it's packed with flavors and healthy ingredients. Perfect for a weeknight dinner or weekend lunch. Learn how to make it in this recipe in just 30 minutes.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Lunch & Dinner
Cuisine: Thai
Keyword: curry, vegan, green curry, thai curry,, vegan thai
Servings: 4People
Calories: 419kcal
Author: Sandhya Hariharan
Ingredients
Ingredients for Vegan Thai Green Curry
1tbspcoconut Oil
2small Shallots 1/2 white onion, diced
3clovesgarlicminced
1inchgingergrated
1red chillifinely chopped ( optional )
4tbspThai Green Curry Paste
300gsweet Potatopeeled and cut into cubes
1red peppercut into thick slices
100gbaby corncut length wise
100gmangetout
400mlcoconut milk
100mlvegetable stock
1tspbrown Sugaroptional
1tsplight Soy Sauceoptional
salt to taste
3kaffir lime leaves
50gcoriander leaves
Garnish
thai basil
lime juice
Instructions
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.