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square image on a pan with creamy curry and limes
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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 Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Thai
Servings: 6 servings
Calories: 389kcal
Author: Nora Taylor

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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!

Notes

  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.

Nutrition

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