Vegan Thai Green Curry
Easy 1-hour recipe that tastes delicious. The green curry paste in this recipe is inspired by Thai cuisine, which has strong influences from Indian and Chinese cooking styles. This vegan version brings together a variety of Asian spices and flavors.
This vibrant and fragrant green curry is loaded with vegetables and coconut milk for a hearty, satisfying dinner.
Thai Green Curry
Course: DinnerCuisine: ThaiDifficulty: Medium4
servings20
minutes25
minutes400
kcalEnjoy a vibrant vegan Thai Green Curry, bursting with flavor, veggies, and coconut milk, ready in just 1 hour! Perfect for a satisfying dinner.
Ingredients
1 tbsp coconut oil
1 onion, chopped
2 cloves garlic, minced
1 tbsp green curry paste (vegan)
1 can coconut milk (full-fat)
1 cup broccoli florets
1 cup bell peppers, sliced
1 cup zucchini, sliced
1/2 cup fresh basil leaves
1 tbsp soy sauce
Lime wedges for serving
Directions
- Heat the coconut oil in a large pan over medium heat. Sauté the onion and garlic until soft and fragrant, ensuring the flavors are well developed.
- Stir in the green curry paste and cook for 1 minute. This allows the paste to release its aromatic oils and intensify the curry’s flavor.
- Add the coconut milk and soy sauce, and then bring to a simmer. Stir well to combine, creating a rich and creamy base for the curry.
- Add the broccoli, bell peppers, and zucchini. Cook for 10-12 minutes until the vegetables are tender but still vibrant, absorbing the flavors of the curry
- Stir in fresh basil leaves and serve with lime wedges and steamed rice. This final touch adds freshness and brightness to the dish, making it irresistible
Notes
- For a milder version, reduce the amount of green curry paste or replace it with a small amount of mild curry powder. You can also steam the vegetables separately without the curry sauce for a plainer option. Serve the mild veggies and coconut milk sauce over rice for a dish that’s perfect for kids!
