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This Vegan Thai Green Curry is simply the best! Fresh, crispy veggies simmer in a rich and fragrant broth to create this spicy and satisfying dish.
I. LOVE. GREEN. CURRY!
Don’t ask me to scream it again, because I totally will. Thai Green Curry has been my all-time favorite dish (and constant restaurant order) for pretty much my entire adult life. I mean, can you blame me? There’s just something about thatcreamy, spicy broth and heaps offresh, vibrant veggies that makes me feel some type of way.
Today, my friends, is a very special day indeed. Because I’m going to show you how to makerestaurant-quality curry, all from the comfort of your own home! I have a few tricks up my sleeve that are going to make this next curry experience your best one yet – and that’s a guarantee.
Ingredients for Thai Green Curry
In my not-so-humble opinion, a good Thai curry relies on two things:
- A rich, fragrant, and flavorful broth
- Fresh, crisp, and perfectly cooked vegetables
I’ve had many a sub-par curry dish where the broth was pretty good, but the oily, stale-looking vegetables sort of just, well….ruined the whole dang thing. Or where the veggies were acceptable, but the broth tastes like water with a hint of curry paste. Can anyone relate?!
So, let’s break it down:
- A good curry broth consists of a high-quality curry paste, full fat (!!!!) coconut milk, and a touch of sugar for sweetness. Store-bought curry pastes will do the trick, but are typically lacking in flavor and freshness – which is why I make my own 10-minute curry paste at home! Also, many Thai restaurantsfry their curry paste in some sort of oil in order to bring out more flavor – you can do this too, or I also have an oil-free option listed in the recipe notes.
- In terms ofvegetables,traditional thai green curry often contains a mix of red and greenbell peppers and eggplant,but my favorite restaurant also adds in somekabocha squash andbambooshoots too – so that’s what I did here! I had to go to my local asian grocery store to find Thai eggplant (those green & white balls), but if you can’t find it near you, a Japanese eggplant will also work in a pinch.
How to Make Thai Green Curry
Would you believe me if I told you you can have an entire pot of mouth-watering curry in less than 30 minutes?! All you really need to do is:
- Fry the curry paste
- Whisk the paste with coconut milk and sugar to form a sauce, and
- Add in your vegetables and simmer until tender!
I like to serve my curry with fluffywhite rice and the easiestCrispy Tofurecipe (it’s only 3 ingredients!) for a nice serving of plant-protein. You can, however, serve it alongside whatever you’d like!
Personally I prefer my curry to be more like a soup (with a few grains of rice) because I amaddicted to that so-dang-delicious broth. My boyfriend, however, likes to soak up all the broth in his rice. So like I said, whatever floats your boat!
However you serve it, Iknow you’re going to love this restaurant-style Thai Green Curry. It’s creamy, fragrant, and hits the perfect balance between salty, sweet, and spicy. Now that I know how easy it is to make my own delicious curry at home, I’ve made it countless times! It’s a win-win for me — I save $$$ by not going to a restaurant every time my curry craving hits,and I can make, eat, and enjoy it in my comfy pants.
If you’re looking for more asian-inspired recipes, you’ll also love theseSpicy Sesame Noodles,thisBest-Ever Miso Soupand these Summer Rolls with Braised Tofu!
Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂
This Vegan Thai Green Curry is simply the best! Fresh, crispy veggies simmer in a rich and fragrant broth to create this spicy and satisfying dish.
- Author: Caitlin Shoemaker
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Total Time: 30 minutes
- Yield: 2-4 servings 1x
- Category: Entree
- Method: Stovetop
- Cuisine: Thai, Vegan
Ingredients
Scale
For the Green Curry:
- 1 tablespoon coconut oil (optional – see recipe notes)
- 4–5 tablespoons Thai Green Curry Paste
- 1 13.5 oz can full-fat coconut milk
- 1 tablespoon coconut sugar
- 3 cups mixed vegetables, chopped (such as peppers, kabocha squash, bamboo shoots, and/or eggplant)
To Serve:(optional)
- The Easiest Crispy Tofu
- Cooked white or brown rice
Instructions
- Bring a nonstick pan to medium heat and add the coconut oil OR one large scoop of coconut cream*. Once melted, add in the green curry paste; fry the paste for 90 seconds, to bring out the flavors.
- Add the remainder of the coconut milk and coconut sugar to the pan and mix until well combined. Add in the mixed vegetables, stir well, and bring the heat to high. Once the mixture starts to bubble, reduce the heat to medium-low and let simmer, covered, for 15-17 minutes, until the vegetables are fork-tender.
- Place some cooked rice into each serving bowl, then top with green curry and Crispy Tofu. Serve warm.
Notes
- To Make this Recipe Oil-Free: use 1-2 tablespoons of coconut “cream” (the thicker, almost paste-like portion in the can of full fat coconut milk) instead of the coconut oil; the naturally high fat content in the coconut cream will work just as well to fry the curry paste. I have tried this recipe both ways, and did not really notice a difference between the two!
- On Curry Paste: I much prefer my homemade recipe, but this is my go-to vegan friendly brand if I don’t have the time to make it. Many curry pastes contain seafood, so make sure you read the ingredient label before you buy!
Keywords: vegan green curry, thai green curry, healthy green curry, oil free curry, vegan thai curry, green curry recipe
