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.

Vegetarian Thai green curry with vegetables served in a coconut shell.

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.

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5 star rating
5 star rating
5 star rating
5 star rating
5 star rating
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, itโ€™s very easy. That is what I like about the Hungry in Thailand recipes. Her recipes are so detailed that anyone can make them!
Vicki

What vegetables go in Thai green curry?

Many different vegetables go in green curry. Choose whatโ€™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
Thai vegetarian green curry with eggplants, bell peppers, and yard long beans in coconut milk served in a coconut bowl

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 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) โ€“ 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. Thatโ€™s your cue that itโ€™s ready.

Bubbling portion of coconut milk in a wok.

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 itโ€™s fully dissolved and smells deliciously fragrant.

Thai green curry paste fried in a wok.

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.

Coconut milk with green curry paste cooking in a wok.

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.

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

Authentic Thai curry recipes

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Vegetarian Thai Green Curry Recipe

Vegetarian Thai green curry with vegetables and coconut milk served in a coconut shell.
Healthy 30-minute vegetarian Thai green curry vegetables recipe with coconut milk. Vegan, gluten-free, and customizable with your favorite veggies.
Praew
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Cuisine Asian, Thai
Course Main Course
Serving Size 2 people

Equipment

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!
Calories: 519kcal | Carbohydrates: 20g | Protein: 7g | Fat: 50g | Saturated Fat: 43g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1209mg | Potassium: 721mg | Fiber: 2g | Sugar: 7g | Vitamin A: 4345IU | Vitamin C: 76mg | Calcium: 91mg | Iron: 8mg

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 3โ€“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.

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2 Comments

  1. 5 stars
    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, Itโ€™s very easy. That is what I like about the Hungary in Thailand recipes. Her recipes are so detailed anyone can make them!

5 from 4 votes (3 ratings without comment)

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