5 Must-Try Vegan Thai Green Curry Recipes Bursting with Flavor!
If you’re craving something warm, creamy, and packed with bold flavors, vegan Thai green curry is the perfect dish to add to your menu. This plant-based dish is not only incredibly versatile but also brings together a harmonious blend of fresh veggies, aromatic herbs, and creamy coconut milk, all with the signature spicy kick of green curry paste. In this article, we’ll explore five different vegan Thai green curry recipes, each offering its own unique twist on this classic dish. Whether you prefer it extra spicy, loaded with veggies, or served with a healthy grain, you’ll find a recipe that suits your tastes. Let’s dive into these vibrant bowls of green goodness!
Classic Vegan Thai Green Curry Recipe You’ll Love
This classic version is smooth and rich, thanks to the coconut milk, while the green curry paste adds just the right amount of heat. The combination of tofu and fresh vegetables makes it filling yet light.
Ingredients
- 1 tbsp coconut oil
- 2 tbsp green curry paste adjust to taste
- 1 can 14 oz coconut milk (full-fat for extra creaminess)
- 1 cup vegetable broth
- 1 cup diced tofu or tempeh
- 1 small zucchini sliced
- 1 red bell pepper sliced
- 1 cup baby spinach
- 1 tbsp soy sauce or tamari
- 1 tbsp lime juice
- Fresh Thai basil and cilantro for garnish
- Cooked jasmine rice for serving
Instructions
- In a large skillet, heat the coconut oil over medium heat. Add the green curry paste and sauté for 2-3 minutes, until fragrant.
- Stir in the coconut milk and vegetable broth, bringing the mixture to a simmer.
- Add the diced tofu, zucchini, and bell pepper to the skillet. Cook for 10 minutes, or until the vegetables are tender.
- Stir in the baby spinach, soy sauce, and lime juice. Let the spinach wilt and flavors combine, about 2-3 more minutes.
- Serve the curry over jasmine rice and garnish with fresh Thai basil and cilantro. Enjoy!
Spicy Vegan Thai Green Curry with Tofu and Eggplant
This spicy version of vegan Thai green curry turns up the heat, with bold eggplant, crisp green beans, and a splash of lime juice to brighten it all up. Perfect for spice lovers!
Ingredients
- 1 tbsp coconut oil
- 3 tbsp green curry paste
- 1 can 14 oz coconut milk
- 1/2 cup water or vegetable broth
- 1 block firm tofu pressed and cubed
- 1 medium eggplant cubed
- 1 cup green beans trimmed
- 1 small red chili thinly sliced (optional for extra heat)
- 1 tbsp soy sauce
- 1 tbsp lime juice
- Fresh cilantro for garnish
- Cooked brown rice for serving
Instructions
- Heat the coconut oil in a large skillet over medium heat. Add the green curry paste and sliced chili, cooking for 2 minutes to release the aroma.
- Pour in the coconut milk and vegetable broth, stirring to combine.
- Add the tofu and eggplant, cooking for 10-12 minutes until the eggplant softens.
- Toss in the green beans and soy sauce, simmering for an additional 5 minutes until the beans are tender.
- Stir in the lime juice and adjust seasoning to taste.
- Serve the curry over brown rice, garnished with fresh cilantro for extra flavor.
Vegan Thai Green Curry with Chickpeas and Sweet Potatoes
Sweet potatoes and chickpeas create a filling, fiber-rich version of Thai green curry, with sweet and savory flavors that balance perfectly. This dish is great for both a healthy meal and meal prep!
Ingredients
- 1 tbsp coconut oil
- 2 tbsp green curry paste
- 1 can 14 oz coconut milk
- 1 1/2 cups vegetable broth
- 1 medium sweet potato peeled and cubed
- 1 can 15 oz chickpeas, drained and rinsed
- 1 small onion diced
- 1 red bell pepper sliced
- 1 tbsp soy sauce
- 1 tbsp maple syrup optional for extra sweetness
- Fresh cilantro and lime wedges for garnish
- Cooked quinoa for serving
Instructions
- Heat coconut oil in a large pot over medium heat. Sauté the onion for 3-4 minutes, then add the green curry paste and cook until fragrant.
- Stir in the coconut milk and vegetable broth, bringing to a gentle simmer.
- Add the cubed sweet potato and cook for 10 minutes, until it begins to soften.
- Stir in the chickpeas, bell pepper, soy sauce, and maple syrup (if using). Cook for another 10 minutes, until the vegetables are tender.
- Serve the curry over cooked quinoa, garnished with fresh cilantro and lime wedges for brightness.
Creamy Vegan Thai Green Curry with Mushrooms and Broccoli
Mushrooms and broccoli give this curry a rich, earthy flavor, complemented by the creaminess of coconut milk. It’s the perfect balance of textures with a smooth sauce to bring it all together.
Ingredients
- 1 tbsp coconut oil
- 2 tbsp green curry paste
- 1 can 14 oz coconut milk
- 1 cup vegetable broth
- 1 cup sliced mushrooms shiitake or button
- 1 small head of broccoli cut into florets
- 1 tbsp soy sauce
- 1 tsp maple syrup optional
- Fresh Thai basil for garnish
- Cooked jasmine rice or noodles for serving
Instructions
- In a large skillet, heat the coconut oil and sauté the green curry paste for 2-3 minutes.
- Stir in the coconut milk and vegetable broth, allowing the mixture to simmer.
- Add the mushrooms and cook for 5 minutes, allowing them to soften.
- Stir in the broccoli florets, soy sauce, and maple syrup, cooking for another 5-7 minutes until the broccoli is tender but still bright green.
- Serve the curry over jasmine rice or noodles, and garnish with fresh Thai basil.
Vegan Thai Green Curry with Tempeh and Kale
Tempeh and kale take center stage in this hearty and nutritious version of vegan Thai green curry. It’s packed with protein and greens, making it a satisfying and energizing meal.
Ingredients
- 1 tbsp coconut oil
- 2 tbsp green curry paste
- 1 can 14 oz coconut milk
- 1 cup vegetable broth
- 1 block tempeh cubed
- 1 small bunch kale stems removed and chopped
- 1 red bell pepper sliced
- 1 tbsp soy sauce
- 1 tbsp lime juice
- Fresh cilantro for garnish
- Cooked brown rice or jasmine rice for serving
Instructions
- Heat coconut oil in a large skillet over medium heat. Add the green curry paste and sauté for 2-3 minutes.
- Stir in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
- Add the cubed tempeh and cook for 5-7 minutes, allowing it to absorb the flavors.
- Stir in the kale, red bell pepper, and soy sauce, cooking for another 5 minutes until the kale is wilted and tender.
- Add the lime juice and adjust seasoning as needed. Serve the curry over rice and garnish with fresh cilantro.
