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!

vegan thai green curry in a pan with lime slices

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.

black bowl with white rice, creamy curry and limes

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.
  • Zucchini
  • 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.

cast iron pan with vegetables in it

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.

pan full of vegetables and coconut milk, fresh broccoli on top

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.

creamy sauce with vegetables in a pan with peas and spinach

Customize it

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.

green curry close up in a pan

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.

two bowls of thai green curry with rice on top

Looking for more vegan take out recipes?

square image on a pan with creamy curry and limes
5 stars (6 ratings)

Vegan Thai Green Curry

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!
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Servings: 6 servings


  • 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

For serving

  • cooked rice, or serve over rice noodles
  • lime wedges
  • fresh chopped basil or cilantro
  • cashews


  • 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!


  1. To make prep easier, you can purchase pre-chopped vegetables, such as pre-cut butternut squash, broccoli, cauliflower, already minced garlic and ginger paste. 
  2. Gluten free: Make sure to use tamari instead of soy sauce to keep the dish gluten free.
  3. Feel free to switch up the vegetables based on what you have, or add tofu, tempeh or even chickpeas.
  4. 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.
  5. Leftovers will keep in the refrigerator for 4-5 days and it freezes well.


Serving: 1serving | Calories: 389kcal | Carbohydrates: 24g | Protein: 7g | Fat: 33g | Saturated Fat: 25g | Sodium: 253mg | Potassium: 873mg | Fiber: 5g | Sugar: 6g | Vitamin A: 11043IU | Vitamin C: 91mg | Calcium: 110mg | Iron: 6mg
Course: Main Course
Cuisine: Thai
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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  1. Made this 2 times. The green curry paste was instrumental in flavor and added about 3 tablespoons of my favorite madras curry powder. Also used vegetable broth to create more sauce, as I had so many vegetables. Califlower, broccoli, squash, carrots, sweet potatoes, red bell pepper, spinach and double chick peas! Delish. Also a couple smalll Thai peppers to add zip!

  2. Nora!
    This green curry recipe is so delicious! So full of flavor and a good way to get in all your veggies. This recipe will be one of my regulars and I will share it with my friends who think vegan meals can’t be satisfying and delicious. Thank you!

  3. A bowl full of delicious veggies is exactly what I needed post holidays. Definitely one for the regular rotation!

  4. Thanks for another beautiful dish with a straightforward recipe!

    Next time I may try some variations, adding a carb or fake meat in place of some veggies, additional cornstarch along with water for more sauce.

    My version was a little too hot for me with 4 Tb curry paste and 2 whole jalapenos, but the family liked it, so I added more cooked squash to my bowl and that helped. Very versatile recipe!

    1. Hi Carolyn. Thanks for taking time to share your feedback and ideas! I’m glad you loved the curry recipe! This recipe is incredibly versatile! Have fun experimenting with different variations!

  5. I made and liked the Vegan Thai Green Curry.
    But in researching the ingredients of a jar of Thai Green Curry.
    I learned it contains . . . shrimp . . .
    I was going to double check; but didn’t want to lose this email and have to type it again on this teeny tiny phone screen.
    I made this recipe twice before checking online search.
    From now on, I will be more thorough in reading recipe ingredients for Vegans.

    1. Hi there, all brands are different, but plenty of them are vegan and do not contain shrimp or other animal products. I use Thai Kitchen brand which contains: Green Chili Pepper, Garlic, Lemongrass, Spices, Salt, Shallot & Lime Peel.

  6. Hi! I discovered this blog about 6 months ago, and have admittedly used it mostly for baking, and I’ve never been disappointed. I started looking at some of the other recipes and came across this one. I just made it, and oh my goodness, it is so good! The sauce is absolutely decadent! Thanks for such a flavorful, colorful, beautiful, and delicious dish!

    1. Welcome to my blog! I am so thrilled that you are loving my recipes, and starting to explore my main meal recipes! I also love the wonderful flavor and beauty of this curry. Thank you for taking time to share your wonderful feedback! Enjoy your journey through my recipes, and let me know if you have any questions about any of them! Wishing you happy cooking!

  7. Was very good taste. I skipped garlic and only used green beans, broccoli, butternut squash ’cause that is all I had. Added half hot green pepper. Served with basmati. It was excellent.

  8. The red curry and easy vegan curry both mention that the nutrition info doesn’t include rice. Correct to assume it’s the same here? Thanks so ,ugh! Excited to try these curry recipes 🙂

  9. This is one of my go-to meals. We add in chickpeas and bamboo shoots at the cauliflower step, mix in some dried mint for the simmer. Thank you for the tasty, easy to follow recipe!

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