This easy vegan Thai green curry has bold and rich flavours and makes a great alternative for takeout. It's also super simple to customize for a fuss-free weeknight dinner the entire family will love.
This vegan Thai green curry is aromatic and wholesome while also being super easy to make. It's packed with veggies and features a creamy coconut milk sauce with just the right amount of spiciness for the entire family to enjoy.
Because it's super easy to make your own using any type of veggies you may have in the fridge, this veggie green Thai curry is the perfect base recipe that you can adjust to work with your ingredients.
This is not an overly fiery curry, but you can make it as spicy as you like by adjusting the quantity of Thai green paste.
Why you'll love this vegan Thai green curry
- It's super easy to make. This is one of those vegan curries you can make with shop-bought curry paste and still taste delicious.
- It's healthy. The combination of veggies and greens makes this a wholesome dinner option that's so much healthier and tastier than a takeaway.
- You can make it your own. This is the perfect base recipe for a Thai curry that you can customize to your heart's desire.
Ingredients and substitutions
Coconut oil — I use coconut oil for this curry since it pairs nicely with coconut milk, but you can use canola or sunflower oil, too. If you want to make it oil-free, saute the veggies in some vegetable stock instead.
Onion — Both yellow and red onions work well in this curry. You can also substitute shallots for a milder flavor.
Vegetables — I made this Thai green curry with a mix of red bell pepper, green beans, courgettes (zucchini) and sweet potato, but you can use any type of veggies you like.
Ideas include aubergines, sugar snap peas, green peas, cauliflower and bok choy.
Thai green paste — Make sure the Thai green paste you use is vegan. Some of them are very spicy, so make sure you adjust the quantity to your liking.
Soy sauce — Light soy sauce is perfect in this plant-based Thai green curry.
Light brown sugar — Coconut sugar also works here. The purpose of the sugar is to balance the flavours in the curry sauce.
Coconut milk — Full-fat coconut milk is best for a creamy Thai curry.
Coconut cream — If you want to make an extra creamy Thai green curry, add some coconut cream, too.
Lime juice — Add the juice of a medium lime to the sauce and have some extra wedges for serving.
Thai basil leaves — Unlike regular basil, Thai basil leaves have a slight spiciness and a faint anise-like scent that's just perfect for this green curry.
Spinach — Some fresh baby spinach will add brightness and extra vitamins to the curry.
How to make vegetable green Thai curry
Stir in the garlic and ginger and continue to cook for another minute.
Next, add the green beans and the courgette and cook for 1-2 minutes, stirring often.
Add the green paste and stir to combine.
Cook for 1-2 minutes, then add the soy sauce, light brown sugar, sweet potato and coconut milk.
Bring to a simmer, cover with a lid and cook on low-medium heat for 15 minutes or until the sweet potato is fork-tender.
Stir in the coconut cream, if using, then add the lime juice, Thai basil leaves, and fresh spinach. Cover again with the lid and cook for 2-3 minutes until the spinach has wilted.
Season to taste and serve over rice, topped with extra lime wedges if you like.
Recipe notes and tips
- This vegan Thai green curry goes well with rice, but quinoa and cauliflower rice are excellent alternatives.
- Add a small green or red chilli pepper together with the garlic and ginger for extra heat.
- This vegan curry is best served immediately. If you have any leftovers, they will keep in the fridge for up to 3 days, and you can reheat them in the microwave.
If you liked this vegan Thai green curry, you might also like some of my other easy vegan curry recipes:
- Thai Coconut Chickpea Curry
- Thai Mango Curry with Chickpeas
- Vegan Chickpea and Lentil Curry
- Vegan Madras Curry with Crispy Tofu
- Easy Vegan Butter Chicken