Vegetarian Thai Green Curry Recipe

Name: Vegetarian Thai Green Curry Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 cups coconut milk; 2 tablespoons green curry paste ((see notes)); 3.5 ounces bell peppers ((cut into small chunks)); 3.5 ounces yard long beans ((sliced into 1-inch sizes)); 5.5 ounces Thai eggplants ((halved or quartered)); 0.35 ounces sweet basil; 1 tablespoon palm sugar; 1 teaspoon salt

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This vegetarian Thai green curry recipe with vegetables is a weeknight winner—ready in less than 30 minutes, perfect for vegans, and totally customizable with whatever veggies you have on hand. It’s a healthy, gluten-free dinner option that’s also great for meal prep!

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

Quick tip: My homemade Thai green curry paste brings out the best flavors in this recipe. It also freezes wonderfully for future meals, but if you’re short on time, store-bought works just as well and is still super tasty!

Everything you need to know about this dish

What you’ll love about this authentic curry is how easy it is to make at home, with all the traditional flavors you’d expect from a Thai restaurant! This recipe has it all—creamy coconut milk, fresh greens, and just the right amount of spice (without any fish sauce, so it’s perfect for vegans too).

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.

You can have this ready in under 30 minutes! Whether you go for store-bought green curry paste or my homemade version, it’s a breeze to make and ideal for a quick weeknight dinner or tasty leftovers the next day.

Thai green curry paste in wooden spoon over granite mortar.

You can also use store-bought or homemade green curry paste in one of my other recipes: fried rice, gaeng keow wan, or try using it in a stir-fry!

The best thing is that you can customize this vegetarian curry to suit anyone’s taste! If you’ve got picky eaters or someone who likes extra protein, you can easily add tofu or even some chicken if you’re not strictly vegetarian. It’s healthy, easy, and a go-to for any Thai food lover on a plant-based diet.

When it comes to the vegetables, the options are endless. I love using bell peppers, Thai eggplants, and long beans for that perfect mix of textures, but feel free to toss in any of your favorite veggies.

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

This dish is endlessly adaptable, making it a great choice for a healthy, plant-based meal!

Vegetables for green curry

Here are some of the best vegetables to use in Thai curry:

Bamboo shoots
Thai eggplants
Bell peppers
Mushrooms
Snow peas
Baby corn
Broccoli
Carrots
Beans

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!

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 creaminess and a touch of sweetness that balances the spiciness of this vegan Thai green curry.
Green curry paste – For homemade, try my green curry paste recipe (omit shrimp paste to keep it vegan). Alternatives include Mae Ploy and Maesri, available at Amazon (these may include shrimp paste too).
Bell peppers, yard long beans, Thai eggplants – These vegetables bring lots of crunch, color, and nutrients. Choose vegetables that absorb the curry’s flavors well,
Sweet basil – Basil leaves add a fresh, fragrant taste and aroma.
Palm sugar – Balances out the salty and spicy flavors of the coconut curry sauce.
Salt – Enhances flavors. For a pescetarian diet, substitute with fish sauce to taste.

How to make Thai green vegetable curry

Bubbling portion of coconut milk in a wok.

Step 1: Pour one-third (about 2/3 cup) 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.

Step 2: 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.

Coconut milk with green curry paste cooking in a wok.

Step 3: 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.

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

Step 4: 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!

Kitchen tools

Here’s what you’ll need to make this green curry vegetables:

Thai mortar and pestle (optional; for making the curry paste from scratch)
Cutting board & chef’s knife
Measuring spoons & cups
Large wok or cooking pot
Wooden spoon or spatula

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.

Frequently asked questions

What does green curry taste like?

Green curry has a bold, fresh flavor with a mix of heat from green chilies and creaminess from coconut milk. It’s fragrant with hints of Thai basil and many fresh herbs used in the curry paste, making it spicy, slightly sweet, and aromatic.

What makes green curry green?

Green curry gets its signature green color from fresh green chilies, which are blended into the curry paste. The vibrant hue comes directly from these chilies!

Is this recipe gluten-free?

Yes, this recipe is gluten-free. There’s no soy sauce!

Authentic Thai curry recipes

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