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!
*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.