Looking for more vegan curry recipes? Be sure to check out my Easy Chickpea Curry, Lentil Curry, and One Pan Tofu Curry as well! Full of vibrant Thai-inspired flavors and easy to make in one pan, this Vegan Thai Green Curry is a foolproof meal that’s ready in under an hour. Just like my Vegan Thai Red Curry and Vegan Yellow Curry recipes, this meal tosses a flavorful mix of curry paste, coconut milk, lime juice, and vegetables in a skillet on the stove. You don’t have to make your own green curry paste or even use the vegetables in the recipe card. Use what you have on hand and stick with store-bought curry paste to get this flexible dinner on the table ASAP! After about 40 minutes, you’re left with an incredibly flavorful Thai-inspired dish that’s best served over rice or noodles. One bite and I know you’ll be adding it to your weekly dinner menu.
Why you’ll love this vegan green curry recipe
Perfect for meal prep – The leftovers not only stay fresh for days in the fridge but also taste even better after resting! You’ll be counting down the minutes to lunchtime when you have leftovers to heat up. A flavor-packed one-pan meal – The luscious green curry sauce and vegetables simmer together in one pan to give you an addictively delicious meal that took almost no time or effort to throw together. Loaded with veggies – I packed this vegetable Thai curry recipe with butternut squash, broccoli, zucchini, bell peppers, and more! Want to use up the veggies already in your fridge? Go ahead! Green curry is easy to customize with any veggies you like.
How to make vegan Thai green curry
Find the complete recipe with measurements in the recipe card below. Before you start cooking, chop all your vegetables and cook the rice. Or, to make meal prep easier, buy pre-chopped vegetables, like cubed squash, broccoli and cauliflower florets, pre-minced garlic, and ginger paste. Heat the olive oil in a large skillet over medium-high heat. Once warm, add the onion and sauté until it’s translucent. Next, add the garlic and ginger and cook for another 30 seconds. Add the butternut squash or sweet potatoes, red bell pepper, zucchini, and green curry paste to the pan and stir to combine. In a separate small bowl, whisk the cornstarch and coconut milk together and pour it into the pan. Finally, stir in the rest of the coconut milk, cauliflower, broccoli, sugar, soy sauce, and lime juice. Heat the curry sauce to a boil, then reduce the heat and let it simmer until the vegetables are tender. Finish by stirring in the baby spinach and peas. Continue cooking until the peas are heated through and the spinach has wilted. Serve the vegan green curry in bowls with cooked white rice, rice noodles, or quinoa, and garnish with lime wedges, fresh basil or cilantro, and chopped cashews or peanuts. Enjoy!
Variations
Like most of my vegan curry recipes, green curry is a breeze to customize for your taste buds, dietary restrictions, and allergies. Here are a few variations to get you started:
Finish it with flavor boosters, such as hot sauce and lime juice, and plenty of chopped nuts on top for crunch. Change up the veggies all you want! Add asparagus, cabbage, kale, bamboo shoots, Chinese eggplant, tomatoes, bok choy, snow peas, or any other veggies you have on hand. Even cremini, shiitake, or button mushrooms would give it a delicious umami flavor and meaty texture. For an authentic Thai flavor, stir Makrut lime leaves, Thai basil, and red chili peppers in with the peas and spinach. Are you gluten-free? Swap the soy sauce for tamari or gluten-free soy sauce. Give it a protein boost with baked, marinated, or air fryer tofu, fried tempeh, or a can of chickpeas.
Frequently asked questions
