This Vegan Thai Green Curry recipe is creamy, healthy, incredibly delicious, yet super quick and easy to make using simple ingredients and fresh vegetables! Made with lots of veggies and coconut milk, it’s packed with vitamins and nutrients for a perfect lunch or dinner meal!
Easy Vegan Thai Green Curry Recipe
If you’ve been following me for a while, you may know that I’m a big fan of Thai dishes and curries! Not only because they are so delicious and nutritious, but also because they are quick and easy to make and perfect for meal prep! You can make a big batch right away and you’ll have meals for the next few days. Or you can freeze leftovers for the future, then simply thaw and reheat whenever you need a quick meal.
What I also love about curries is that they are so versatile! They’re a great way to use up leftover veggies, because you can put just about anything in a curry. So in a very uncomplicated way, and without being a professional chef, you can whip up a simple healthy meal with this no-fuss recipe!
Homemade Green Curry Sauce
I didn’t use any store-bought curry paste here. I just checked the ingredient list of some products and made the sauce myself by adding fresh ingredients. Thanks to the natural ingredients and fresh herbs used, this curry sauce also got its beautiful bright green color! In addition, it is free of artificial flavors, preservatives or other unusual ingredients that we do not want in our food.
How to make Green Thai Curry
As always, I recommend checking out the recipe video and these step-by-step instructions before you start making this curry.
Step 1: Get your ingredients ready
Start by preparing all the ingredients you need. You can find the full recipe with exact measurements in the recipe card below.
Step 2: Start by making the Green Curry Sauce
Star by sautéing the leek until tender. Then add green chili, lemon grass, garlic and ginger and sauté for another minute, stirring often. Transfer everything to a blender. Add cilantro, Tamari sauce, lime juice, maple syrup, salt, pepper, turmeric and coconut milk and blend until smooth.
Step 3: Make the Vegetable Curry
Now sauté zucchini, broccoli florets, sugar snap peas, and bell peppers, until lightly cooked, but still crisp. Add the green curry sauce and simmer, covered, for about 5 minutes, adding some water until desired consistency. Lastly, add peas, edamame and spinach and cook for a further minute until the spinach has wilted.
Step 4: Cook noodles
While the curry simmers, cook the ramen noodles (or other side dishes) according to package instructions. Also, toast the cashews in a pan until lightly browned. Garnish your Thai green curry with toasted cashews, sesame seeds, chili, fresh mint and lime slices and enjoy!
- Vegetables: Feel free to add other veggies, such as cauliflower, bamboo shoots, mushrooms, bok choy, potatoes, sweet potatoes, carrots, squash, etc.
- Protein: Edamame are high in protein and a great plant-based protein source! However, feel free to substitute them with other beans, chickpeas, or cooked lentils. Of course, also another vegan meat alternative like crispy tofu is suitable.
- Spices: Feel free to try other spices or use store-bought green curry paste.
- Noodles: You can also serve your curry with other noodles such as rice, soba or linguine noodles. If you’re not into noodles, you can serve it with rice or naan bread.
How can I store leftover curry?
You can store leftover Thai green curry sauce in an airtight container in the refrigerator for up to 5 days, however, it also freezes well! Then thaw and reheat it on the stove or in the microwave whenever you want to eat it. You might just need to add some water or dairy-free milk to thin it out.
This green vegetable curry recipe is:
- Dairy-free (lactose-free)
- Quick and easy
- Perfect for Meal Prep
- Super Yummy!
More Vegan Curry Recipes to try
- Red Thai Curry with Crispy Tofu
- Sweet Potato, Chickpea and Coconut Curry
- Pumpkin Chickpea Curry
- Vegan Black Lentil Curry
- Lentil Meatballs in Indian Curry Sauce
- Indian Chickpea Curry
- Cauliflower Tikka Masala
- Creamy Cauliflower Korma
If you try this easy Thai Green Curry recipe, feel free to leave me a comment and a star rating! And if you take a photo of your healthy dish and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Happy cooking! 🙂
Vegan Thai Green CurryAuthor:
Green Curry Sauce
- 2 tbsp coconut oil divided, for frying
- ½ stick leek chopped or 2 onions
- 1 green chilli deseeded & finely chopped
- 2 sticks lemon grass finely chopped
- 3-4 garlic cloves minced
- 1 tbsp ginger minced
- 1 bunch fresh cilantro or parsley
- 2 tbsp Tamari sauce or soy sauce
- 1-2 tbsp lime juice or rice vinegar
- 1 tbsp maple syrup
- ½ tsp salt
- ¼ tsp
- ½ tbsp turmeric
- 1 can coconut milk 14 oz (400 ml)
- ⅓ cup water 80 ml or to desired consistency
- 2 zucchini diced 400 g
- 1 green bell pepper chopped
- 1 cup sugar snap peas 100 g
- 1 ½ cup broccoli florets 200 g
- 1 cup peas thawed, 150 g
- 1 cup edamame thawed, 150 g or sub other beans or chickpeas (if soy-free)
- 2-3 cups fresh baby spinach
To Serve (optional)
- ramen noodles or rice, soba or linguine noodles or cooked rice
- toasted cashews or peanuts
- sesame seeds
- red chili
- fresh mint
*Note: Check out the recipe video + step-by-step photos in my blog post above!
Green Curry Sauce
- Heat one tablespoon of coconut oil in a large pan or wok. Add the chopped leeks, and sauté for 3-5 minutes until tender. Then add green chilli, lemon grass, garlic and ginger and sauté for another minute, stirring often.
- Transfer everything to a blender. Add cilantro, Tamari sauce, lime juice, maple syrup, salt, pepper, turmeric and coconut milk and blend until smooth.
- Heat another tablespoon of coconut oil in the same pan. Add zucchini, broccoli florets, sugar snap peas, and bell peppers, and sauté for about 5 minutes, until the vegetables are lightly cooked, but still crisp.
- Add the green curry sauce, stir, and bring to a simmer. Simmer covered for about 5 minutes until the veggies are tender, adding some water to desired consistency.
- Taste and adjust seasonings as needed. Add peas, edamame and spinach and cook for a further minute until the spinach has wilted.
- While the curry simmers, cook the ramen noodles in hot water for 1-2 minutes until they start to soften and come apart (or cook other noodles or rice according to package instructions).
- Also, toast the cashews in a pan until lightly browned, stirring often.
- Serve your Thai green curry with ramen noodles (or rice or naan bread) and garnish with toasted cashews, sesame seeds, chili, fresh mint and lime slices. Enjoy!
- Storage & freezing: Store leftover curry in an airtight container in the refrigerator for up to 5 days or freeze for the future.
- More veggies? You can add your favorite veggies, such as cauliflower, bamboo shoots, mushrooms, bok choy, potatoes, sweet potatoes, carrots, pumpkin, squash, etc.
- More protein? Feel free to add crispy tofu or your favorite beans, chickpeas or lentils.
- Please read my blog post for further information on this recipe.
- The nutritional informations is calculated for 1 serving without pasta and toppings.
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