Easy & Flavorful Vegan Thai Green Curry: A Quick Plant-Based Meal
Embark on a culinary journey with this incredible Vegan Thai Green Curry recipe! Requiring only 15 minutes of prep time, this homemade plant-based delight is bursting with rich, authentic flavors and a vibrant array of fresh vegetables. It’s not just a meal; it’s a definite crowd-pleaser that will quickly become a staple in your kitchen.
Get ready for a flavor revelation! I have a bold statement to make: this Vegan Thai Green Curry stands shoulder-to-shoulder with my beloved Chickpea Curry as one of the best recipes on my website. Yes, it’s that good! So, without further ado, you absolutely must add this incredible curry to your meal plan this week. I’m confident you’ll agree!
Cooking at home should be an enjoyable and rewarding experience, and this Thai Green Curry perfectly embodies that philosophy. Not only is it incredibly easy to prepare, but it also goes from your kitchen counter to your dinner table in a mere 40 minutes. Perfect for busy weeknights or when you crave something truly special without spending hours in the kitchen.
What Exactly is Thai Green Curry?
Thai Green Curry, or “Gaeng Keow Wan” in Thai, translates to “sweet green curry,” a name that beautifully captures its essence. It’s aptly named for its distinct, vibrant green hue, which comes primarily from the fresh green chilies and other green herbs used in its traditional paste, often enhanced by the addition of fresh Thai basil leaves. Beyond its captivating color, this curry offers a complex and well-balanced flavor profile that has captivated palates worldwide. It masterfully blends spicy, savory, and subtly sweet notes, all wrapped in a luscious, creamy texture.
While green is the star here, Thai cuisine boasts a spectrum of curries, each with its own unique character. You might also be familiar with red curry (Gaeng Phet), which gets its fiery color and kick from red chilies, and yellow curry (Gaeng Karee), a milder, often sweeter curry with a golden hue from turmeric and yellow chilies. Each offers a distinct experience, but our vegan green curry is a celebration of fresh, herbaceous flavors that truly sing.
What makes this particular green curry so irresistible is its comprehensive flavor experience. It’s a symphony of tastes – a delightful kick of spice, a deep savory undertone, and a touch of sweetness that rounds out every bite. And let’s not forget the texture! The final result is incredibly creamy and rich, making it a comforting and satisfying meal. You’ll find yourself craving its unique balance of flavors time and again.
Essential Ingredients for Your Vegan Thai Green Curry
Ready to create this spicy-sweet, incredibly satisfying vegan Thai green curry? Let’s gather our ingredients. Each component plays a vital role in building the layers of flavor that make this dish so special:
- Coconut Oil: Our starting point for sautéing the aromatics. Its subtle sweetness and high smoke point make it ideal for this dish. Feel free to substitute with another preferred cooking oil if needed.
- Green Curry Paste: The heart and soul of our curry. I highly recommend this (aff. link) vegan and gluten-free green curry paste. It’s crucial to find a paste that explicitly states it’s vegan, as traditional versions often contain shrimp paste. This paste delivers the authentic Thai flavor base, packed with lemongrass, galangal, kaffir lime, and green chilies.
- Fresh Vegetables: A colorful and nutritious medley including chopped red onion, vibrant broccoli florets, sweet red bell pepper, crisp green bell pepper, crunchy carrots, and tender zucchini. This combination provides a fantastic variety of textures and nutrients, making the curry hearty and wholesome.
- Garlic: Minced fresh garlic adds a pungent, savory depth that is indispensable in Thai cooking.
- Seasoning: A simple blend of sea salt, ground black pepper, and coconut sugar or raw sugar. The sugar is vital for balancing the spiciness and acidity, creating that signature sweet-savory Thai flavor profile.
- Liquid Aminos: A fantastic gluten-free alternative to soy sauce, adding umami and saltiness. Tamari works equally well if you have it on hand.
- Coconut Milk: The creamy foundation of our curry. You can use either full-fat for a richer, more decadent sauce or light coconut milk for a slightly lighter version. Both will yield delicious results.
- Lime: Freshly squeezed lime juice is a non-negotiable ingredient! Its bright, tangy acidity cuts through the richness of the coconut milk and awakens all the other flavors, elevating the dish from good to exceptional.
- Thai Basil: This aromatic herb adds a distinct, slightly peppery, anise-like flavor that is characteristic of Thai green curry. Wash and chop it just before adding. If true Thai basil is unavailable, a subtle mint or parsley can offer a fresh herbaceous note, though the flavor will be different.
- Sambal Oelek: For those who love extra heat! This chili paste adds a clean, bright spiciness. Sriracha is another excellent option if you prefer. Both are optional, so adjust to your personal spice preference.
- Coconut Flour: An optional ingredient used for ever-so-slightly thickening the curry sauce. A small amount can add body without altering the flavor significantly.
How to Craft Your Delicious Vegan Thai Green Curry
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
Making this vegan Thai green curry is a straightforward process, broken down into a few simple steps. The key is to allow the flavors to build and meld at each stage, resulting in a truly aromatic and deeply satisfying dish.
Step 1: Building the Flavor Base – Fry the Curry Paste and Sauté the Onion
Begin by heating one tablespoon of coconut oil in a large pan or wok over medium-high heat. Once shimmering, add the green curry paste. Frying the paste for about a minute, stirring constantly, is a crucial step known as “blooming.” This process releases the full aromatic potential of the spices and herbs within the paste, intensifying its flavor. The kitchen will fill with an incredible fragrance! Next, add your chopped red onion to the pan. Sauté the onion, stirring occasionally, for about 8 minutes, or until it softens and becomes slightly translucent. This creates a sweet and savory base for the vegetables.
Step 2: Cooking the Vibrant Vegetables to Perfection
Now, it’s time to introduce the rest of our fresh ingredients. Stir in the minced garlic for another burst of savory flavor, then add the remaining tablespoon of coconut oil. Follow this with the broccoli, red bell pepper, green bell pepper, carrots, and zucchini. Sprinkle the sea salt, black pepper, coconut sugar, and liquid aminos over the vegetables. Give everything a good stir to ensure all the vegetables are coated in the fragrant curry base and seasonings. Reduce the heat to medium and continue to cook, stirring periodically, until the carrots achieve a tender-crisp texture. This typically takes about 10-15 minutes, ensuring the vegetables are cooked through but still retain a pleasant bite.
Step 3: Creating the Creamy Curry Sauce
Once your vegetables are perfectly tender-crisp, pour in the full can of coconut milk. Stir everything together gently, then allow the curry to simmer for approximately 5 minutes. This simmering period allows the coconut milk to heat through and the flavors to truly meld into a rich, creamy sauce. After simmering, squeeze the juice from half a lime over the dish and stir once more. This fresh lime juice is a game-changer, adding a crucial bright, tangy finish that balances the richness of the curry. Immediately remove the pan from the heat to preserve the fresh lime flavor.
Step 4: The Final Flourish – Garnish and Serve!
To complete your masterpiece, stir in the freshly chopped Thai basil right at the end. Its distinct aroma and flavor are best enjoyed when added after cooking. If you’re a fan of extra heat, now is the time to stir in the sambal oelek or Sriracha. Serve your exquisite Vegan Thai Green Curry immediately with your choice of accompaniment. Prepare to be delighted!
Tips for a Perfect Vegan Thai Green Curry Every Time
This recipe is wonderfully straightforward, isn’t it? While there’s a fair amount of vegetable chopping involved, the cooking process itself is quite simple and incredibly rewarding. To ensure your Vegan Thai Green Curry is a resounding success and tastes even more amazing, here are a few extra tips and tricks:
- Customizing Your Vegetables: Absolutely! One of the joys of cooking curry is its versatility. Feel free to use any combination of vegetables you love or have on hand. Aim for roughly 3 ½ cups of chopped veggies to ensure the pan isn’t overcrowded, which could lead to steaming instead of proper cooking. Consider adding mushrooms, green beans, or even leafy greens like spinach or kale (add these towards the end as they cook quickly) for a nutritional boost and varied texture.
- The Non-Negotiable Lime: I cannot stress this enough – YES, the lime is absolutely essential! Many readers have confirmed that the dish truly “comes alive” with that final squeeze of fresh lime juice. It provides a bright, acidic counterpoint to the rich, creamy coconut milk and deepens the complex flavors of the curry paste. Skipping it would be like leaving out the final touch on a masterpiece. For an extra flourish and burst of flavor, always serve each plate with an additional half lime wedge. Your dining companions will thank you!
- Boosting Protein Content: If you’re looking to make this curry even more substantial, adding a block of baked or pan-fried tofu is an excellent choice. Simply cut a block of firm or extra-firm tofu into cubes, bake or pan-fry until golden, and then stir it into the curry during the 5-minute simmering stage near the end. This allows the tofu to absorb the delicious curry sauce without getting mushy. Other great vegan protein additions include chickpeas or edamame.
- Adjusting Creaminess: The beauty of a homemade curry is that you control the consistency. If you desire a thicker, more luxurious sauce, add a splash more full-fat coconut milk towards the end, allowing it to gently warm through. Conversely, if you prefer a slightly lighter sauce, you can use less coconut milk or opt for the “lite” version from the start. For a truly rich sauce, ensure you use the thick cream from the top of an unshaken can of full-fat coconut milk.
- The Role of Coconut Flour: The two teaspoons of coconut flour mentioned in the recipe are completely optional. If you prefer your curry sauce with a slightly thicker consistency, it’s a great natural thickener. Add it gradually while stirring during the simmering phase to avoid lumps. If you like a thinner, more brothy curry, simply omit it.
Delicious Serving Ideas for Your Green Curry
While this vegan Thai green curry is incredibly satisfying on its own, pairing it with the right accompaniment truly elevates the meal. My personal favorite way to serve it is alongside fluffy basmati rice. Its fragrant, slightly nutty flavor complements the curry beautifully. Jasmine rice is another excellent choice, offering a delicate aroma and sticky texture that’s perfect for soaking up every drop of that delicious sauce. For a more adventurous pairing, try it with warm vegan naan bread – ideal for scooping up the rich curry!
Beyond rice and naan, consider these creative serving suggestions:
- Quinoa or Brown Rice: For a nutrient-dense alternative, quinoa or brown rice offers a healthier base with added fiber and protein.
- Cauliflower Rice: A fantastic low-carb option that still provides a neutral bed for the curry flavors.
- Noodles: Serve over rice vermicelli or flat rice noodles for a Thai green curry noodle bowl.
- Fresh Garnishes: Don’t forget the finishing touches! A sprinkle of fresh cilantro, some crushed roasted peanuts, or a few extra chili flakes (if you love the heat) can add additional layers of flavor and texture.
To say I was in heaven while eating this is an understatement. Every bite beautifully ties into the next, creating a harmonious blend of flavors that you’ll want to experience again and again. This isn’t just a recipe; it’s an experience that I promise you’ll be making repeatedly.
Storing and Reheating Your Thai Green Curry
Leftovers of this vegan Thai green curry are a treat! To ensure they remain fresh and delicious, transfer any leftover curry to an airtight container and store it in the refrigerator for no more than 3 days. While the flavors might deepen slightly, it’s best enjoyed within this timeframe.
When you’re ready to reheat, transfer the curry back to a pan. Curries, especially those with coconut milk, can thicken in the fridge, so I recommend adding a splash of fresh coconut milk or even a little vegetable broth to loosen the sauce. Heat gently over low-medium heat, stirring occasionally, until everything is warmed through. Avoid high heat, as it can sometimes cause the coconut milk to separate.
Can I Freeze Vegan Thai Green Curry?
Yes, you can absolutely freeze this curry for longer storage, which makes it an excellent option for meal prepping! Allow the curry to cool completely before transferring it to a freezer-safe, airtight container. It can be stored in the freezer for up to a month. Be aware that the vegetables, particularly the bell peppers and zucchini, may lose some of their crisp texture upon thawing and reheating. However, the delicious flavor of the curry will still be present, making for a quick and convenient meal on a busy day. Thaw overnight in the refrigerator before reheating gently on the stovetop, adding a bit more liquid if needed.
Enjoy, friends! If you create this amazing Vegan Thai Green Curry, please share your culinary creations! Snap a photo and tag #jessicainthekitchen on Instagram! We would also be thrilled if you could leave a comment below and give the recipe a rating. Your feedback means the world to us! Thanks so much!
Vegan Thai Green Curry
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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
- ½ medium red bell pepper, cut into strips/spears
- ½ medium green bell pepper, cut into strips/spears
- 3 carrots, cut into strips/spears
- 1 zucchini, cut into spears
- ¾ teaspoon sea salt, to taste
- ½ teaspoon ground black pepper, to taste
- 1 tablespoon coconut sugar, or raw sugar
- 1 tablespoon liquid aminos, or tamari or low sodium soy sauce
- 1 can coconut milk, (full fat or lite) 13.5 ounces (383g)
- half a lime
- 1 bunch thai basil, washed and chopped (about 2-3 tablespoons)
- ½ tablespoon sambal oelek, or Sriracha for heat, optional
- 2 teaspoons coconut flour, for slight thickening, optional
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!!
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! When making substitutions, consider the cooking times; heartier vegetables like carrots or potatoes will need more time, while delicate greens like spinach or bell peppers cook quickly.
- 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. The acidity of the lime cuts through the richness of the coconut milk and brightens the entire dish, creating a more complex and balanced flavor profile. While you’re at it, serve each plate with a half a lime wedge for an extra burst of freshness. 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 or pan-fried tofu (cubed) into the 5-minute simmer section near the end! You can also incorporate chickpeas, lentils, or even vegan chicken substitutes for added heartiness.
- To Make It Creamier: Add a little more full-fat coconut milk to the curry sauce to make it creamier and richer. Conversely, add a little less if you want it less creamy, or use a lighter coconut milk option. For the richest texture, ensure you use the thick cream from the top of an unshaken can of full-fat coconut milk.
- Adding Coconut Flour: The coconut flour is totally optional, and it just depends on whether you want a slightly thicker curry sauce. Add it gradually while stirring during the simmering stage until you reach your desired consistency.
- Storage & Freezing: You can store this dish in the fridge for no more than 3 days in an airtight container. For longer storage, you can try freezing your curry in an airtight container for up to a month. Be aware that the texture of some vegetables may change slightly after freezing, becoming softer.
- If You Don’t Have Thai Basil: While Thai basil offers a unique anise-like flavor, if it’s not available, you can use a subtle mint or flat-leaf parsley as a fresh herb garnish. The flavor profile will be different but still delicious.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
More Irresistible Vegan Thai Recipes to Explore
If you’re a devoted fan of vegan Thai food (or even traditional Thai cuisine!), you won’t want to miss out on these other fantastic recipes from my collection. Each one is crafted to deliver authentic flavors in a plant-based format:
- Cashew Thai Quinoa Salad with Peanut Ginger Sauce: A refreshing, hearty salad bursting with textures and a creamy, zesty dressing. Perfect for a lighter meal or a vibrant side.
- Vegan Thai Red Curry with Tofu: For those who enjoy a deeper, spicier heat, this red curry offers a rich and aromatic experience with tender tofu. It’s a classic for a reason!
- Homemade Thai Peanut Sauce: A versatile, creamy, and irresistible sauce that can elevate almost any dish. Drizzle it over noodles, salads, stir-fries, or use it as a dipping sauce for spring rolls!