Vegan Green Curry

A Vegan Green Curry that’s ready in 15 minutes. It’s the perfect way to use up leftover veggies and pack in the nutrition with bold Thai flavors.

I took a poll on my Instagram and you all wanted to see a video on how to make Thai curry. Well you’re going to beat yourself up for not making curry sooner once you see how easy it is!

There’s a lot of recipes out there that show you how to make your own curry paste, but coming from my Thai mom, she prefers pre-made curry paste. It’s quick, easy, and tastes just as good. Her go-to brand is Maesri, which can be found at most Asian stores or here on Amazon. But if you’re in a pinch then you can pick up the Thai Kitchen brand at most local grocery stores.

Spice Ratio for Curry Paste

In this video I used 2 Tablespoons of the Thai Kitchen brand curry paste and it was not spicy at all. I ended up adding more at the end to give a little more flavor. Always start with less and you can add more at the end if you’re unsure of the spice level.

Maesri and Mae Ploy curry paste brands are Much Spicier! If you’ve never used these brands before then I recommend:

2 teaspoons Curry Paste to 1 Can of Coconut milk

Coconut Milk

I always use Full Fat Canned Coconut Milk. I personally don’t like the lite or lowfat ones, because the point of making curry is to have a nice creamy broth. I also do not recommend using coconut milk beverage, this will make your curry watery as well. Chaokoh is an good Asian brand and I also like using Trader Joe’s canned coconut milk.

How to Make Vegan Green Curry

Start by having all your vegetables cut and ready to go. I prefer chunkier veggies, but you can chop them up into small pieces if you like. I also like to add canned bamboo shoots.

In a large skillet or pot add coconut oil over medium heat then add curry paste and ‘fry’ in the oil to release the aroma. If you were cooking a meat (chicken, pork, or beef) you would add it in now with with curry paste and cook thoroughly then add the veggies. But since this is vegan, we are just adding veggies now and mixing it with the curry paste.

Now add in your coconut milk, I used 1 can, and a little bit of water in the can to get it all out. If you want it to be more soupy then add 2 cans. Just remember that this will bring down the flavor and spice, so more curry paste is needed.

Bring the heat up to a boil, then place a lid, and lower heat to simmer for about 5 minutes, or until the veggies soften. I prefer mine with some crunch to them.

Taste the Curry…

If it needs to be saltier, add salt for vegan or fish sauce if you’re not vegan. Fish sauce will give it more umami flavor.

If it needs to be sweet, add coconut sugar or brown sugar.

If it needs to be spicier, you can add more curry paste, but you’ll need to bring it back to a boil to dissolve. Or you can add some chopped Thai chilies or sliced Jalapenos/Habaneros.

For Authentic Thai Green Curry, it’s garnished with fresh Thai basil and makrut lime leaves.

Serve over brown rice, white rice, cauliflower rice, noodles, zoodles, or even pasta! Want more Curry recipes? Check them out here:

Green Curry Shrimp

Yellow Curry with Chicken

Vegan Red Curry Noodles

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Vegan Green Curry

Renee Fuentes

A Vegan Green Curry that's ready in 15 minutes. It's the perfect way to use up leftover veggies and pack in the nutrition with bold Thai flavors.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 10 mins

Course Main Course

Cuisine Thai

Servings 4

Ingredients

  

• 2 Tbsp Coconut Oil Avocado or Canola work too
• 2 Tbsp Green Curry Paste See notes below on spice level
• 1 Zucchini Sliced
• 1 Cup Broccoli Florets
• 1/2 Cup Baby Carrots
• 1 can Bamboo shoots
• 1 can Full Fat Coconut Milk And 2 cans for more broth
• Flavor Enhancers: Salt, Fish Sauce (for non vegan), Coconut or Brown sugar.

Instructions

 

• In a large skillet or pot add coconut oil over medium heat then add curry paste and 'fry' in the oil to release the aroma. If you were cooking a meat (chicken, pork, or beef) you would add it in now with with curry paste and cook thoroughly then add the veggies. But since this is vegan, we are just adding veggies now and mixing it with the curry paste.
• Now add in your coconut milk, I used 1 can, and a little bit of water in the can to get it all out. If you want it to be more soupy then add 2 cans. Just remember that this will bring down the flavor and spice, so more curry paste is needed.
• Bring the heat up to a boil, then place a lid, and lower heat to simmer for about 5 minutes, or until the veggies soften.
• Taste the curry. If it needs to be saltier, add salt for vegan or fish sauce if you're not vegan. Fish sauce will give it more umami flavor. If it needs to be sweet, add coconut sugar or brown sugar. If it needs to be spicier, you can add more curry paste, but you'll need to bring it back to a boil to dissolve. Or you can add some chopped Thai chilies or sliced Jalapenos/Habaneros.
• For Authentic Thai Green Curry, it's garnished with fresh Thai basil and kaffir lime leaves.

  Serve over brown rice, white rice, cauliflower rice, noodles, zoodles, or even pasta!

Notes

In this video I used 2 Tablespoons of the Thai Kitchen brand curry paste and it was not spicy at all. I ended up adding more at the end to give a little more flavor. Always start with less and you can add more at the end if you’re unsure of the spice level.

Maesri and Mae Ploy curry paste brands are Much Spicier! If you’ve never used these brands before then I recommend:

2 teaspoons Curry Paste to 1 Can of Coconut milk

Keyword Vegan Green Curry