Vegan Thai Green Curry
This vegan Thai green curry is a rich and creamy one-pot recipe packed with fresh veggies and loaded with flavor. Ready in 30 minutes and better than a restaurant.
- 2 Tablespoons Sesame Oil
- 2 Cloves Garlic Crushed
- 1 Tablespoon Minced Ginger
- 2 Tablespoons Thai Green Curry Paste
- 2 Thai Green Chilis Seeds Removed, Sliced
- 28 ounces Canned Coconut Milk (800ml) Full Fat, Unsweetened
- 2 cups Broccoli Florets (160g)
- 1 cup Baby Corn (100g) Sliced
- 1 cup Zucchini (100g) Sliced
- 1 Medium Green Bell Pepper Sliced
- 1 Tablespoon Rice Vinegar
- 1 Tablespoon Lime Juice Freshly Squeezed
- 1 Tablespoon Soy Sauce
- 1 Tablespoon Coconut Sugar or Light Brown Sugar
- 1 cup Fresh Basil Leaves Roughly Torn
- Salt To Taste
Heat a large pot or skillet on medium heat. Add sesame oil, crushed garlic, minced ginger, Thai green curry paste and sliced green chilis. Sauté for 1-2 minutes to toast the spices.
Add coconut milk and cook until the coconut milk is simmering and well mixed with the spices.
Add broccoli florets, baby corn, sliced zucchini, sliced green bell pepper, rice vinegar, lime juice and soy sauce.
Bring to a simmer and then reduce the heat and let it simmer until the veggies are soft but firm (about 5 minutes).
Add coconut sugar and fresh basil leaves and cook until the basil is just wilted. Add salt to taste.
Serve with basmati rice and fresh lime slices on the side.
- Green curry paste - feel free to add more green curry paste if you want a spicier curry. Also make sure you use a brand of green curry paste that is vegan friendly. Check the ingredients list as some brands contain fish sauce.
- Thai green chilis - or any green chilis are great to use in this recipe. We slice them and remove the seeds and then chop them up. This makes the curry mildly spicy. If you want it milder, you can omit the chilis. If you want it spicier, you can leave the seeds in instead of removing them.
- Coconut milk - should be canned full fat unsweetened coconut milk. You could also use light coconut milk but it won't be nearly as delicious.
- Baby corn - switch for cauliflower florets if you have any difficulties in getting baby corn.
- Fresh basil - roughly tear the basil leaves before adding them to the curry as this releases a lot of the flavor of the fresh basil into the curry sauce.
- Switch up the veggies. We love using mostly green veggies for this curry as it just looks so pretty in that green curry sauce. But you can absolutely use this recipe as a 'clean out the fridge' occasion and just use whatever veggies you have on hand.
- Add tofu. If you want to add some protein to this meal then feel free to throw in some tofu. The usual way for tofu to be added to Thai curries is just to cut it into cubes and throw them into the curry. So it's very easy to add it in. Cut an 8 ounce block of extra firm tofu into cubes and add them to the curry in the last few minutes of cooking. Alternatively pan fry the tofu with a little sesame oil until lightly browned on either side and then add them to the curry sauce.
- Make it gluten free: Simply omit the soy sauce or switch it for a gluten free soy sauce or tamari for an entirely gluten free option.
- Storing: Leftovers keep very well in the fridge for 4-5 days and can be reheated in the microwave or on the stove.
- Freezing: It is also freezer friendly for up to 3 months if you want to freeze it, though depending on your choice of veggies, some veggies may be a little mushy when thawed. Nonetheless it's still delicious!
- Nutritional information is for curry only and excludes rice.
- This recipe was first published in October 2018. It has been updated with new photos and an updated and improved recipe.
Serving: 1Serve | Calories: 426kcal | Carbohydrates: 24g | Protein: 6g | Fat: 37g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 255mg | Potassium: 653mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1413IU | Vitamin C: 57mg | Calcium: 59mg | Iron: 3mg