This Vegan Thai Green Curry is a stunning one-skillet recipe that is easy to make. It’s packed full of vegetables, has a lusciously creamy green sauce, and is bursting with flavor!
This addictive and easy Thai Green Curry is incredibly versatile, flavorful, and fragrant. It’s an exciting yet simple meal that’s perfect for weeknight dinners or Sunday meal prep. Tone down the spicy flavors with creamy coconut milk, zesty lime juice, and all the veggies you can imagine!
Just like my Thai Red Curry, this meal is loaded with flavor and is totally versatile. Whip it up in about 30 minutes and customize the flavors to fit almost everyone’s preference! Simplify the recipe by using the vegetables you already have at home or head to the store to add in your favorites.
What is green curry?
Green curry is made by mixing a spicy paste together with creamy coconut milk and plenty of vegetables. Surprisingly, this variety is usually much spicier than red or yellow curry. This is because green curry paste is made with green chilies, coriander, makrut lime leaf, basil, lemongrass, garlic, ginger, and shallots. But the brand of green curry paste I love is not all that spicy, but it’s incredibly flavorful.
Mixing the paste with coconut milk, lime juice, vegetables, and protein will tone down the heat, so no need to worry about burning your mouth. Curry can easily be customized to fit almost all taste preferences and even accommodate allergies. It’s best served with rice, a wedge of lime, and freshly baked naan.
Ingredients needed (with substitutions)
- Butternut squash – Use sweet potatoes or regular white potatoes instead.
- Red bell pepper – For a beautiful pop of color! Feel free to use any color pepper you like.
- Green curry paste – Find this in the Asian section of your grocery store. Make sure to read the ingredients before buying, as some curry pastes contain fish sauce or other animal ingredients.
- Coconut milk – Full fat is best as it contains the creamiest flavors, but low fat coconut milk works, too.
- Cauliflower and broccoli florets – Chop them into bite-sized pieces for easy eating.
- Sugar – Any kind will do, or agave/maple syrup. Helps balance the flavors and tone down the heat.
- Low sodium soy sauce – Or tamari for gluten-free.
- Lime juice – Adds a citrus flavor that’s essential to green curry. Don’t skip it!
- Baby spinach and peas
Feel free to get creative with the vegetables you use here. You could also add in some tofu, tempeh or even chickpeas.
How to make Thai Green Curry
First, prepare all of the vegetables and ingredients. Keep them close by before you heat up the pan so there’s no need to scramble when it’s time to put the curry together.
Begin preparing the curry by heating the oil in a large skillet over medium-high heat. Add in the chopped onion and cook until translucent. Afterward, add the garlic and ginger and cook for 30 seconds.
Throw in the butternut squash, red bell pepper, zucchini and curry paste to the pan, then stir and cook for a few minutes.
In a small bowl, whisk the cornstarch together with ½ cup of the coconut milk. Pour it into the pan, then stir in the rest of the coconut milk, cauliflower, broccoli, sugar, soy sauce, and lime juice.
Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes or until the vegetables are fork tender.
When it’s ready, stir in the baby spinach and peas and cook until the peas are heated through and the spinach has wilted.
Feel free to thin the curry with a little water if needed. Otherwise, serve the curry over rice or noodles and garnish with more lime juice, fresh basil or cilantro, or even a few chopped cashews.
This vegan Thai dish was made to be customized. It can fit most preferences, allergies, and dietary preferences with a few simple changes. Here’s what I suggest doing:
- Add all the veggies you want! Add in what you have on hand or all of your favorites. I love to use asparagus, cabbage, kale, tomatoes, zucchini, and bok choy.
- Baked or marinated tofu would be so tasty and really beef up the curry. You can even air fry the tofu for more texture and flavor!
- Add in cremini, shiitake, or button mushrooms for a meaty texture and umami flavor.
- Not sweet enough? Add a little more sugar.
- Need it saltier? Season with more salt or even soy sauce.
- You can do all sorts of things to influence the flavor, like adding hot sauce for heat, more lime juice for tang, or cornstarch to thicken it up. I finish each bowl with chopped cashews or peanuts for crunch!
- Push the fork aside and scoop up the curry using vegan naan for a fun and traditional eating experience.
- Enjoy the curry on top of white or brown rice, cooked quinoa, rice noodles, or on its own.
Storing and freezing
Leftovers will store well in an airtight container in the fridge for 4 to 5 days. It’s a great option for meal prep, so keep the servings in individual containers for easy grab-and-go.
Freeze the green curry in a sealed container or freezer-safe bag for up to 1 month. Depending on the vegetables you use, some may end up mushy after freezing, but it’s still pretty dang good.
Looking for more vegan take out recipes?
Vegan Thai Green Curry
- 2 tablespoons olive oil
- 1 small yellow onion, chopped small
- 4 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 2 cups cubed butternut squash (or sweet potatoes)
- 1 red bell pepper, seeded and sliced into 1 inch pieces
- 1 medium zucchini, sliced and halved
- 3-4 tablespoons green curry paste (make sure it's vegan)
- (2)- 13.5 ounce cans full fat coconut milk (or use light for a thinner sauce)
- 1 tablespoon cornstarch
- 2 cups cauliflower florets
- 2 cups broccoli florets
- 1 tablespoon granulated sugar
- 2 tablespoons low sodium soy sauce OR tamari for gluten free
- 2 tablespoons fresh lime juice
- 4 cups baby spinach
- 1 cup frozen peas, thawed
- salt, to taste
- cooked rice, or serve over rice noodles
- lime wedges
- fresh chopped basil or cilantro
- First, prepare all of the vegetables and have them close by before you heat the pan. Get your rice cooking.
- Heat 2 tablespoons olive oil in a large skillet over medium high heat. Once it's warm, add the chopped onion and cook, stirring often, until the onion is translucent, about 3 minutes. Add the garlic and ginger and cook for 30 seconds.
- Add the butternut squash or sweet potatoes, red bell pepper, zucchini and curry paste to the pan and cook, stirring frequently, for 2-3 minutes.
- Whisk the cornstarch with a little of the coconut milk (about 1/2 cup) then add to the pan. Add the rest of the coconut milk, cauliflower, broccoli, sugar, soy sauce and lime juice. Stir.
- Bring to a boil, then reduce the heat and simmer for 10-15 minutes, until the vegetables are tender. Stir in the baby spinach and peas and cook until the peas are heated through and the spinach has wilted. Thin with a little water, as desired.
- Serve with rice or noodles, and garnish with lime wedges, basil or cilantro and chopped cashews, if desired. Enjoy!
- To make prep easier, you can purchase pre-chopped vegetables, such as pre-cut butternut squash, broccoli, cauliflower, already minced garlic and ginger paste.
- Gluten free: Make sure to use tamari instead of soy sauce to keep the dish gluten free.
- Feel free to switch up the vegetables based on what you have, or add tofu, tempeh or even chickpeas.
- Lighten it up: You may substitute light coconut milk if desired to make the dish lighter. OR use just one can of full fat coconut milk and 1-2 cups water.
- Leftovers will keep in the refrigerator for 4-5 days and it freezes well.