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Vegetarian Thai Green Curry Recipe

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Vegetarian Thai green curry recipe makes a vegetable-packed, creamy dish that’s ideal for vegans and anyone craving a saucy delight. Think tender, crunchy veggies swimming in a homemade curry sauce that’s so good, you’ll forget you’re at home.

Vegetarian Thai green curry with beans, basil, Thai eggplants, and bell peppers served in a coconut shell with a side of rice.

Check out some of my other takes on this classic Thai curry: the meaty Thai green curry pork or my quick and easy green curry chicken stir-fry.

What is Thai green curry

Thai green curry is a traditional Thai dish known for its aromatic flavor. Key ingredients include green chilies, coconut milk, and a blend of herbs and spices. Often made with protein and vegetables, it offers a balance of spicy, sweet, and savory.

Vegetarian Thai green curry

This vegan green curry is seriously the ultimate comfort dish. Imagine a dreamy bowl loaded with creamy coconut milk and fresh veggies. And if you love a bit of heat, feel free to toss in some green chilies to kick up the spice!

Close-up of a spoonful of vegetarian Thai green curry over a coconut bowl, highlighting the colorful mix of red bell pepper, eggplant, and green beans in a coconut milk sauce.

The best part about Thai curries is how easy they are to make at home. Opt for store-bought curry paste when you’re pressed for time, or go for my homemade green curry paste recipe to capture that authentic Thai flavor you love.

Whether you’re vegetarian or just in the mood for a delicious, veggie-packed meal, this curry is a winner. Throw in your favorite greens and watch them soak up that sweet, savory, spicy, and umami-loaded green curry sauce.

Close-up of vegetarian Thai green curry in a coconut shell, garnished with Thai basil, green beans, eggplant, and bell peppers.

Don’t forget to pair it with a side of jasmine rice or vermicelli noodles. It’s the perfect way to soak up all that saucy goodness, and you won’t want to miss a drop!

Why try this easy recipe

  • Personalize with your favorite vegetables: Go wild with the Thai green curry vegetables! You can add almost anything, from baby corn to bamboo shoots.
  • Curries are perfect year-round: Winter or summer, rain or shine, vegetarian curries are always a good idea. It’s a cozy bowl of warmth in the colder months and a feast when it’s warmer.
  • It’s reasonably healthy: Thai curries are loaded with herbs and spices plus vegetables that provide many health benefits.
  • It’s unbelievably easy: This vegetarian green curry recipe is a breeze to make! Just follow the simple instructions for an authentic Thai curry at home.
  • Crowd-pleaser: This recipe is versatile and can be adjusted to make it a hit with everyone. Feel free to toss in some extra protein like tofu or meat.

Ingredients

For the exact measurements, please scroll down to the recipe card at the end of this post.

Ingredients for vegetarian curry arranged on a banana leaf, including basil, yard-long beans, bell peppers, Thai eggplants, green curry paste, coconut milk, palm sugar, and salt.
  • Coconut milk – Full-fat coconut milk adds a creamy texture to this vegan Thai green curry. It’s the base of many curries, offering a sweetness that perfectly balances the spiciness without overwhelming the flavors.
  • Green curry paste – Provided specially for this recipe, Nittaya green curry paste offers a store-bought version of authentic Thai flavors. It’s a vegan curry paste that’s perfect for making vegan Thai food. For those who prefer cooking from scratch, use my own Thai green curry paste recipe, which is also vegan. Alternatives are Mae Ploy and Maesri.
  • Bell peppers, yard long beans, Thai eggplants – Fresh vegetables like the ones I used bring crunch, color, and nutrients. Make sure to choose vegetables that absorb the flavors of the coconut curry sauce.
  • Sweet basil – Basil leaves add a fresh, fragrant taste and aroma.
  • Palm sugar – Palm sugar balances out the salty and spicy flavors of the curry paste. You can get palm sugar at any Asian grocery store or online at Amazon.
  • Salt – A pinch of salt enhances all the other flavors. Feel free to sub with fish sauce if you’re on a pescetarian diet.

Cooking instructions

  1. Bubbling portion of coconut milk in a wok.

    1. Pour one-third (about 2/3 cup) of the coconut milk into a wok or pot over medium heat. Stir gently and heat until the milk starts to bubble but avoid boiling.

  2. 2. Once bubbles form, add green curry paste to the coconut milk. Fry the paste, stirring it for about 30 seconds to a minute, until it’s fully dissolved and releases its aroma.

  3. 3. Pour in the remaining coconut milk. Stir and let the mixture come to a gentle simmer, then season the curry. Stir in palm sugar and salt, mixing well until the palm sugar is completely dissolved.

  4. Thai green curry in a wok, with sliced eggplant, bell peppers, and yard long beans simmering in coconut milk curry.

    4. Add in the vegetables: yard-long beans, bell peppers, and Thai eggplants. Simmer the curry for several minutes, or until the vegetables are tender. Stir in basil just before taking the wok off the heat and serve immediately.

Kitchen tools

  • Cutting board & chef’s knife
  • Measuring spoons & cups
  • Large wok or cooking pot
  • Granite mortar and pestle if you’re making the curry paste from scratch.
  • Wooden spoon or spatula

Recipe tips and tricks

  • Use fresh ingredients: Use fresh vegetables and herbs. Asian markets usually offer the freshest ingredients.
  • Balance the flavors: Thai cuisine is all about balancing the flavors. Taste as you go and adjust the sweet, sour, salty, and spicy flavors.
  • Make in advance: Thai curries often taste even better the next day as the flavors continue to develop.
  • Too spicy? Try adding a bit more coconut milk to make it creamier.

Vegetable options for vegetarian green curry

Here are some more vegetables options for your curry:

  • Bamboo shoots
  • Bell peppers
  • Mushrooms
  • Snow peas
  • Baby corn
  • Eggplants
  • Broccoli
  • Carrots
  • Beans

How to serve

Serve your Thai green curry with rice or vermicelli noodles. Add a generous sprinkle of Thai basil before serving.

How to store and reheat

Let your leftover curry cool to room temperature. Store it in an airtight container in the refrigerator. It says good for up to 3–4 days.

Freezing instructions: Green curry can be frozen for several months. Thaw it in the fridge overnight before reheating.

Reheating instructions: Reheat on the stove over low-medium heat. Alternatively, reheat it in the microwave.

Frequently asked questions

Is green curry spicy?

Green curry typically has a moderate spice level, coming from the green chilies used in the curry paste. The spiciness can be adjusted to taste by varying the amount of green chilies or curry paste, or choosing a mild type of chili.

What does green curry taste like?

Green curry combines the creaminess of coconut milk with aromatic herbs and spices, resulting in a balance of spicy, sweet, and savory flavors.

What makes green curry green?

The green color of green curry comes from green chilies used in the green curry paste.

Is this recipe gluten-free?

Yes, this vegetarian Thai green curry recipe is naturally gluten-free.

More authentic Thai curries you’ll love

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5 from 2 votes

Vegetarian Thai Green Curry Recipe

Prep Time 15 min Cook Time 15 min Total Time 30 mins
Servings: 2 Calories: 729

Description

This vegetarian Thai green curry is easy to whip up with creamy coconut milk, fresh vegetables, and simple seasonings.

Ingredients

Instructions

  1. Pour one-third (about 2/3 cup) of the coconut milk into a wok or pot over medium heat. Stir gently and heat until the milk starts to bubble but avoid boiling.

  2. Once bubbles form, add green curry paste to the coconut milk. Fry the paste, stirring it for about 30 seconds to a minute, until it’s fully dissolved and releases its aroma.

  3. Pour in the remaining coconut milk. Stir and let the mixture come to a gentle simmer, then season the curry. Stir in palm sugar and salt, mixing well until the palm sugar is completely dissolved.

  4. Add in the vegetables: yard-long beans, bell peppers, and Thai eggplants. Simmer the curry for several minutes, or until the vegetables are tender. Stir in basil just before taking the wok off the heat and serve immediately.

Nutrition Facts

Servings 2


Amount Per Serving
Calories 729kcal
% Daily Value *
Total Fat 60.9g94%
Saturated Fat 50.8g254%
Total Carbohydrate 48.2g17%
Dietary Fiber 11.6g47%
Sugars 27.8g
Protein 9.7g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Keywords: vegetarian Thai green curry recipe, vegetarian green curry recipe
About Author

Praew

I owned my own Thai restaurant and have years of experience in various other Thai restaurants. I've been whipping up classic Thai dishes by my mother's and grandma's side since I was just a little girl. Now I'm sharing my deep-rooted passion with my authentic Thai recipes on this food blog.

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