Easy Vegan Thai Green Curry gets done in 30 minutes! Packed with fresh veggies and so much flavors, it's the perfect meal to whip up on busy days. Gluten-free!

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 3
  • Category: Main Course
  • Cuisine: Thai

Ingredients

  • 2 tablesooons oil (divided, I used avocado oil)
  • 1 large red bell pepper (sliced)
  • 2 medium carrots (sliced)
  • 10 green beans (trimmed and cut into 1 inch pieces)
  • 1 small head broccoli (cut into florets, around 1.5 cups broccoli florets)
  • 5-6 large garlic cloves (chopped)
  • 1 inch ginger (chopped)
  • 2 tablespoons green curry paste (I prefer & recommend Maesri)
  • 1-2 thai green chilies (sliced, adjust to taste)
  • 13.5 oz can coconut milk (use full fat for creaminess, I prefer & recommend Chaokoh)
  • 2 teaspoons tamari
  • 2 teaspoons coconut sugar
  • 1/4 teaspoon salt (or to taste)
  • 1/4 cup thai basil leaves
  • 2-3 kaffir lime leaves, sliced (optional)

Method

  1. Heat 1 tablespoon oil in a pan on medium high heat. Once oil is hot, add all the veggies to the pan. Toss veggies for around 2 minutes on medium high heat. This step is optional and you can directly add the veggies to the curry as well. I like tossing them in little oil before adding to curry for texture.
  2. Meanwhile heat the remaining 1 tablespoon oil in a heavy bottom pan or skillet on medium heat. Add garlic and ginger and cook for 1 minute until it starts changing color.
  3. Add the green curry pasta and sliced thai chilies, if using. Saute the curry paste for 1 to 2 minutes, stirring often.
  4. Then add the coconut milk. Stir continuously with a whisk until it's all combined.
  5. Let the coconut milk cook on medium heat for 3 to 4 minutes. It will come to a light simmer and become thick and creamy.
  6. Stir in the veggies and mix. Cook for 2 to 3 minutes until slightly softened. They are already half cooked, you want them crunchy.
  7. Add tamari, coconut sugar and salt and mix everything together.
  8. Add in the thai basil leaves and mix. At this point, also add the kaffir lime leaves, if using. Remove pan from heat.
  9. Adjust the consistency of the curry at this point. You can add water to thin it out, I did not add any water.
  10. Serve this vegan Thai Green Curry with brown rice or jasmine rice. Enjoy!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.