Vegan Thai Green Curry

This vegan Thai curry is spicy but flavorful and satisfying! It's creamy, coconutty, full of vegetables, and pairs perfectly with jasmine rice.

This recipe was originally published on February 12, 2021. It was updated with new information on December 30, 2023.

This post is sponsored by Chef's Choice. All text and opinions are my own.

Ingredients

• Green curry paste. This vegan green curry is quick and easy to make thanks to store-bought curry paste. Use your favorite brand. Check the ingredients to make sure it doesn't include any shrimp paste unless you don't require a vegan curry paste.
• Coconut oil. Sautéing the vegetables in coconut oil brings out the flavors of the ingredients. If you use virgin coconut oil, it'll enhance the coconut flavors of the curry. You can also use grapeseed oil, vegetable oil, or light olive oil.
• Coconut milk. Adds a creamy texture and delicious flavor to this Thai coconut curry. Use full-fat canned coconut milk.
• Vegetables. Use your favorite vegetables. I used eggplant, broccoli, baby corn, and Nature's Charm vegan calamari which is made from king oyster mushrooms.
• Vegetable stock. Use your favorite vegetable stock or broth. I recommend using reduced-sodium stock so you can control the flavor of your curry.
• Salt. You may or may not need extra salt, depending on how strong your curry paste or vegetable stock is.
• Sugar. To mellow out the spiciness.

How to Make Green Curry

Step 1: Rinse and chop the mushrooms and vegetables, and pat them dry with a paper towel.

Step 2: Heat 1 tablespoon of coconut oil in a skillet on medium heat. Sauté the mushrooms until lightly browned and take it out onto a plate.

Step 3: Add another 2 tablespoons of coconut oil, sauté the broccoli and eggplant, and take them out onto the plate once they've lightly browned.

Step 4: In a saucepan, heat 1 tablespoon coconut oil over medium heat and add the green curry paste. Sauté until fragrant, and add the coconut milk.

Step 5: Once it reaches a boil, add the stock, water, sautéed mushrooms and vegetables, and baby corn. Let the mushroom curry come to a boil, turn the heat down, and let it simmer for 5 minutes, or until it reaches your desired texture. Add the salt and sugar to taste.

Expert Tips

Here are some pro tips for making the best vegetarian Thai green curry recipe:

• Use quality Thai curry paste. The curry paste you choose will determine the flavor so choose one that's good quality!
• Use full-fat coconut milk. Full-fat coconut milk that comes in a can is going to make the richest, creamiest curry.
• Let the curry rest. This green curry recipe might be a little spicy at first, but you can let the curry rest between 10 to 30 minutes to let the flavors mellow out before you serve it.
• Use pre-cut vegetables. Don't have a lot of time? Buy some pre-cut vegetables at the grocery store to save time and make your life easier!
• Make it your own. Switch up the vegetables! Switch out the mushrooms for some grilled tofu! This vegetarian curry recipe is super versatile.
• Season to taste. Be sure to taste the curry to see if you want to add a little salt to make it more savory, or a little more sugar to make it more mild.

Storage Directions

Refrigeration: Store this vegetable curry in an airtight container in the fridge for 3 to 4 days. You can reheat it in a saucepan on the stovetop, or pour some into bowls and reheat it in the microwave.

Freezing: You can put leftover curry in an airtight container or freezer bag and store it in the freezer for up to 3 months. Be sure to let it thaw in the fridge before reheating on the stovetop or in the microwave.

Frequently Asked Questions

More Vegan Curry Recipes

• Want more Thai curry? Try my red curry mac and cheese or my red curry ramen!
• If you want some comfort food, this vegan katsu curry is for you. Hot steamy rice topped with deep-fried vegan katsu and spicy curry.
• If you prefer a less spicy curry, try this vegan coconut curry. It's creamy and rich and full of winter vegetables.
• These vegan potato croquettes are flavored with curry paste, and have a crunchy golden exterior with a melty cheesy center!
• If you're not vegan, try this green curry salmon with broccoli.