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+ servings
two bowls of jasmine rice with green curry
5 from 2 votes

Vegan Thai Green Curry with Mushroom Calamari

Course: Main Course
Cuisine: Thai
Keyword: curry, vegan
Servings: 2
This Thai green curry with vegan calamari is spicy yet comforting! This plant-based meal is so flavorful, you won't be missing real calamari!
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  • 4 tablespoons coconut oil
  • 1 can Nature's Charm vegan calamari
  • 1½ cup cubed eggplant
  • 2 cups broccoli florets
  • ½ can baby corn, sliced lengthwise
  • 2 tablespoons Chef's Choice green curry paste
  • 1 can Chef's Choice coconut milk
  • ¼ cup vegetable stock
  • ¼ cup water
  • ½ teaspoon fine sea salt
  • 1 teaspoon sugar


  • Drain the vegan calamari and pat them dry with a paper towel.
  • Heat 1 tablespoon of coconut oil in a skillet on medium heat. Sautée the vegan calamari until lightly browned and take it out onto a plate. Add another 2 tablespoons coconut oil and sautée the broccoli and eggplant, and take them out on to the plate once they've lightly browned.
  • In a pot, heat 1 tablespoon coconut oil over medium heat and add the green curry paste. Sautée until fragrant, and add the coconut milk. Once it reaches a boil, add the stock, water, sautéed calamari and vegetables, and baby corn. Let it 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.
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