Vegan Thai Green Curry

This vegan Thai green curry is a quick and easy dinner recipe that is ready in about 30 minutes. With fresh Spring vegetables, chickpeas and a whole lot of flavor, this recipe is a total crowd pleaser.

I looooove curries. I love eating them but I also love making them because they’re so easy and versatile. You can add in virtually any vegetable you have and any source of protein and it’s bound to taste delicious.

While they’re great with things like chicken and tofu, this time of year I like very veggie based curries to keep it light.

I’ll show you how to make vegan green curry from scratch that is perfect served alongside some fresh white rice or my homemade gluten free naan!

This recipe features fresh spring vegetables like broccoli, zucchini, asparagus and bell pepper, but feel free to add in whatever you have on hand since most vegetables pair well with curry! Carrots, potatoes and eggplant are all great additions.

How to make green curry

Saute onion. Add the diced onion to a large pot or dutch oven with the oil. Saute for 5 minutes. Add in the minced garlic and ginger and saute an extra 2-3 minutes.

Add veggies. Add in the broccoli, asparagus, zucchini and pepper. Saute for 5 minutes just to soften the vegetables.

You don’t need to cook them all the way through since they’ll continue to cook in a second.

Add all ingredients. Add in all remaining ingredients aside from the cilantro and lime juice.

Simmer. Let simmer over low heat for about 15 minutes until the vegetables are fork tender and the flavors have combined.

Taste. Stir in the cilantro and lime juice. Taste and adjust flavors as desired. I often add more salt and pepper but up to you!

Serve. Serve with fresh white rice, my gluten free naan and enjoy!

As written, this recipe is not spicy, so I often like to add a generous pinch of red pepper flakes to the dish for a little kick. You can also add in a diced jalapeno pepper if you like a lot of spice, just depends on your preference!

How to store and freeze

This vegetarian green curry will keep in the fridge for about 3-5 days. I like to reheat it on the stove, but the microwave also works.

You can also freeze this curry! However, the vegetables will soften quite a bit when it defrosts, so they won’t have the same fresh crisp feel.

I suggest freezing in portioned out containers to make defrosting a bit easier. Then just thaw in the fridge and reheat on the stove as usual.

Is curry dairy free?

Most curry that you find in a restaurant is going to contain some kind of dairy. This vegan green curry is dairy free since we’re using coconut milk!

What curry paste is best?

Green curry paste is sometimes harder to find than red in most grocery stores. I like this one from the brand Thai Kitchen that I order from Amazon which is what I recommend for the most consistent flavor profile.

If you use a different brand, just be sure to taste and add more as needed.

You’ll also love…

• Thai Chickpea Curry
• Red Curry Noodles
• Sweet Potato Curry

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