This delicious 30-minute vegetarian Thai green curry vegetables recipe is made with creamy coconut milk and is easy to customize with your favorite veggies. It’s a healthy, vegan, and gluten-free dinner option packed with traditional flavors.
Tip: My homemade Thai green curry paste brings out the best flavor in this recipe, but store-bought works just as well! I also have a version with chicken and pork for those who like extra protein.
What vegetables go in Thai green curry?
Many different vegetables go in green curry. Choose what’s fresh, in season, or already in your fridge. Here are some popular options:
- Bamboo shoots
- Thai eggplants
- Green beans
- Bell peppers
- Mushrooms
- Snow peas
- Baby corn
- Broccoli
- Carrots
Ingredient notes
You can find all the ingredients at an Asian market or Asian grocery store. For precise measurements, scroll down to the recipe card at the bottom of the post!
- Coconut milk – Full-fat coconut milk adds creaminess and a light sweetness that balances the spiciness of this vegetable green curry.
- Green curry paste – Use my homemade paste (omit shrimp paste to keep it vegan) or store-bought brands like Nittaya, Mae Ploy or Maesri, which may contain shrimp paste too.
- Bell peppers, yard long beans, Thai eggplants – Feel free to swap with other seasonal vegetables.
- Sweet basil
- Palm sugar
- Salt – Use fish sauce to taste instead if you’re not strictly vegan or vegetarian.
- Tofu (optional) – Great for extra protein on a plant-based diet; firm tofu holds its shape best in curry.
How to make Thai green vegetable curry
Step 1: Start by pouring about one-third of the coconut milk (roughly 2/3 cup or 160 ml) into a wok or pot over medium heat. Let it gently bubble as you stir, after a minute or two, the natural oils will begin to rise to the surface. That’s your cue that it’s ready.
Step 2: Add the green curry paste and stir it into the bubbling coconut milk. Let it fry for about 30 seconds to 1 minute, until it’s fully dissolved and smells deliciously fragrant.
Step 3: Pour in the remaining coconut milk and stir well. Bring everything to a gentle simmer, then season with palm sugar and salt. Stir until the sugar is completely melted into the curry.
Step 4: Now add the sliced vegetables. Let everything simmer together until the veggies are just tender, about 5 to 7 minutes depending on size. Toss in the fresh basil leaves right at the end, after turning off the heat. Serve your Thai green vegetable curry with jasmine rice or vermicelli noodles.
Authentic Thai curry recipes
- Eggplant green curry
- Vegan yellow curry
- Thai massaman chicken curry
- Authentic Thai red curry
- Authentic panang curry
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Vegetarian Thai Green Curry Recipe
Equipment
- Knife and cutting board
- Wok or medium pot
- Cooking spoon or spatula
Ingredients
- 2 cups coconut milk
- 2 tablespoons green curry paste
- 1 cup bell peppers, sliced
- 1 cup yard long beans, sliced into 1-inch pieces
- 1 1/2 cups Thai eggplants, halved or quartered
- 1 handful sweet basil
- 1 tablespoon palm sugar
- 1 teaspoon salt
Instructions
- Pour one-third (about 2/3 cup or 200ml) of the coconut milk into a wok or pot over medium heat. Stir gently and cook until it begins to bubble and the natural oils start to separate from the milk.
- Once the coconut milk starts to bubble and the oil separates, add the green curry paste. Stir and cook for 30 seconds to 1 minute, until the paste is dissolved and fragrant.
- Add the rest of the coconut milk and stir. Bring the mixture to a gentle simmer, then season with palm sugar and salt. Stir well until the palm sugar has fully dissolved.
- Add the yard-long beans, bell peppers, and Thai eggplants to the curry. Simmer for several minutes until the vegetables are tender. Stir in fresh basil just before removing from heat. Serve immediately with jasmine rice or vermicelli noodles, and optionally top with a sprinkle of Thai basil. Enjoy!
Notes
- Use the nutrition card in this recipe as a guideline.
- Feel free to toss in any of your favorite vegetables!
What to do with leftovers
- Storing: Allow the leftovers to cool completely before transferring to an airtight container. Keep it in the fridge for up to 3–4 days. This recipe is perfect for making in advance!
- Freezing: Thai curry freezes well for several months. Before reheating, thaw it overnight in the fridge.
- Reheating: Warm on the stove over low to medium heat, or use the microwave for convenience.
This recipe is my go to when I have company. It literally tastes like I got it from a Thai restaurant. It is not intimidating to make, It’s very easy. That is what I like about the Hungary in Thailand recipes. Her recipes are so detailed anyone can make them!
Thank you so much, Vicki!