Vegan Thai Green Curry

Name: Vegan Thai Green Curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: thai
Ingredients: 1 can full-fat coconut milk. (13.5 ounces can); 3 tablespoons green curry paste: The heart of the dish, delivering bold, spicy, and aromatic flavors. I use the store-bought curry paste-Maesri brand for its vegan curry paste. Homemade green curry paste will give the most authentic results.; 2 tablespoons garlic, roughly chopped; 1/4 medium-sized onion, sliced into long, thin pieces. Any kind will work. Purple, white or sweet onion are great.; 3 stalks of lemongrass, sliced into 4-5 inch pieces, smash with a knife and discard before serving.; 1 1/2 cup water or vegetable stock. Use unsalted stock or broth; 1/2 teaspoon salt; 1/2 cups bamboo shoots. Use sliced or shredded shoots.; 4 Thai eggplants, cut into quarters.; 3 cups vegetables of your choice. Suggested options are red bell pepper, green beans, baby corn, sugar snap peas, shiitake mushrooms, spinach, zucchini, and broccoli.; 8 ounces extra firm tofu. Slice into 2x2 inch pieces or any shape you like. Slice them big!; 2 tablespoons tamari soy sauce: Adds umami and seasoning. Vegan fish sauce is another option if you’d like to experiment.; 3 tablespoons brown sugar: Use palm, white, brown, or coconut sugar to balance flavors.; 4 large kaffir lime leaves, julienned; 1 1/2 cup Thai basil leaves

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This vegan Thai green curry is quick, light, and packed with veggies—perfect for vegans, vegetarians, and mixed households. Creamy coconut milk, green curry paste, and fresh vegetables deliver authentic Thai flavors that curry lovers will adore! Gluten free and vegan!

Thai green vegan curry on a red bowl on a table.

While cooking as the lead chef at Spokane’s Feast World Kitchen this past weekend, I noticed how popular vegan orders were among customers. Seeing the demand for plant-based options inspired me to add more Thai vegan recipes to Simply Suwanee.

As one of the few immigrant chefs at Feast, I share authentic Thai dishes that often sell out at my events, showing how much people love genuine Thai food. Stay tuned for more vegan or vegetarian Thai curries!

Make your own green curry paste using my homemade Thai green curry paste here. To make it vegan, skip the shrimp paste. Enjoy more vegan recipes with these vegan Thai red curry and vegan Pad Thai.

Jump to:

What is Vegan Thai Green Curry?
Why You’ll Love This Thai Curry
Ingredients for Vegan Thai Green Curry
Vegan Thai Curry Vegetables
How to Make Vegan Thai Green Curry
How to Serve Thai Green Curry
Helpful Kitchen Tips for Big Vegan Flavor
Variations & Substitutes
Storing
More Thai Dishes to Check out
Frequently Asked Questions
Vegan Thai Green Curry
Related

What is Vegan Thai Green Curry?

Vegetarian Thai Green Curry, also known as vegan Thai green curry, is a flavorful Thai dish made with green curry paste, fat coconut milk, and a medley of fresh vegetables. Traditionally, it’s served with jasmine rice or rice noodles, creating a creamy, spicy, and aromatic experience. This curry swaps animal products for ingredients like extra firm tofu or plant-based proteins, making it a delightful meal for everyone.

Why You’ll Love This Thai Curry

Quick and Easy: Ready in under 30 minutes, it’s a lifesaver for busy weeknights.
Healthy and Light: This delicious vegan green curry is Packed with nutritious greens, this curry is perfect for any time of year.
Customizable: Use your favorite seasonal vegetables to make it your own.
Authentic Flavors: Featuring traditional Thai ingredients like kaffir lime leaves, lemongrass, and Thai basil, this vegan green curry delivers an unforgettable taste.
Family-Friendly: Perfect for households with both vegans and meat-eaters. Prepare the curry vegan, then let carnivores add shredded chicken to their bowls for a win-win dinner!

Ingredients for Vegan Thai Green Curry

Here are the key ingredients for this vibrant dish. Many can be found at your local grocery store, except for the store-bought green curry paste, which is often available in Asian markets. For full recipe measurements, check the recipe card below.

Labeled ingredients for Thai green vegan curry on a table.

Green Curry Paste: The heart of the dish, delivering bold, spicy, and aromatic flavors. I use the store-bought curry paste-Maesri brand for its vegan curry paste. Homemade green curry paste will give the most authentic results.
Full-Fat Coconut Milk: Provides creaminess and balances the spice. Choose full-fat for a rich texture.
Garlic: Add a savory base to the curry.
Onion. Adds a layer of fun texture and flavors to the curry.
Lemon grass: Brings fresh, herbal notes to the curry.
Water or Vegetable Stock: To adjust the curry’s consistency.
Vegetables of Your Choice: Suggested options include red bell pepper, green beans, baby corn, sugar snap peas, shiitake mushrooms, spinach, zucchini, and broccoli.
Extra Firm Tofu: A great plant-based protein that soaks up the curry’s rich flavors.
Tamari Soy Sauce: Adds umami and seasoning. Vegan fish sauce is another option if you’d like to experiment.
Bamboo Shoots: For added texture and a mild earthy flavor.
Thai Eggplants: A traditional ingredient that enhances the curry’s authenticity. Grab these at the Asian markets.
Sugar: Use palm, white, brown, or coconut sugar to balance flavors. I prefer brown sugar for depth. Read more about palm sugar here.
Kaffir Lime Leaves: Adds a signature citrusy aroma. Makrut lime leaves or lime zest work as substitutes.
Thai Basil Leaves: Adds a sweet, anise-like flavor that’s essential for authentic Thai curries. Read more about Thai herbs here.

Vegan Thai Curry Vegetables

Mix and match vegetables to suit your taste or seasonality. For this vegan Thai green curry, versatile choices like sugar snap peas, snow peas, shiitake mushrooms, sweet bell peppers, zucchini, broccolini, or baby spinach are excellent options.

green curry paste and tamari soy sauce on a table. — These two essential ingredients pictured above are key to making this Vegan Thai curry. Maesri curry paste is vegan and gluten-free, while Kikkoman Tamari soy sauce adds the umami depth typically provided by fish sauce in traditional Thai curries.

How to Make Vegan Thai Green Curry

1. Heat the Coconut Milk: In a large pot or Dutch oven, scoop out ½ cup of the thick coconut cream from the top of the can over medium heat. This thick, creamy layer is known as coconut head or coconut cream. Cook until the oil separates or small bubbles form.

2. Add the Curry Paste: Stir in the green curry paste, breaking up any lumps. Cook for about 1 minute until it forms a smooth sauce.

Green curry paste with coconut milk in a pot.

3. Add Garlic and Onion: Add garlic and onion to the curry mixture, stirring well to combine with the creamy green curry sauce.

Garlic and onion in green curry paste in a pot.

Mixed vegetables in green curry paste in a pot.

4. Cook the Vegetables: Add your choice of vegetables, including smashed lemongrass, and stir. Pour in the remaining coconut milk, water/vegetable broth, and salt. Bring the mixture to a gentle boil over medium-high heat, then reduce to medium and cook until the vegetables are tender yet crisp, about 4–5 minutes.

coconut milk from a can pouring into a pot of vegetarian curry.

Salt pouring into a pot of vegetarian curry.

5. Season the Curry: Add sugar and tamari soy sauce, stirring to combine. Then, add the tofu and julienned kaffir lime leaves, and cook for another 2 minutes.

Addin tofu slices into a pot of green curry.

6. Finish with Thai Basil: Adjust the seasoning with more soy sauce or sugar as needed. Turn off the heat and fold in the Thai basil leaves.

Fresh basil in a pot of green vegetarian curry.

vegetables in Thai green curry in a bowl.

How to Serve Thai Green Curry

Serve it hot over steamed jasmine or brown rice, and savor every bite of your delicious vegan Thai green curry. For extra veggie-packed goodness, try layering it with rice noodles or zucchini noodles!

Helpful Kitchen Tips for Big Vegan Flavor

Tofu Tips: For extra texture, pan-fried the tofu. Deep-fried tofu works really well, too. Use my recipe recipe here. (I bought my firm tofu from the U.S Chef store).
Pick extra firm tofu: Use very firm tofu for this recipe and slice them into large pieces. Small tofu cubes tend to break apart easily in the pot.
Boost Authentic Flavors: Generously use garlic, lemongrass, kaffir lime leaves, and fresh basil for the best fragrance and flavors.
Spice It Up: Add slices of Thai green chilis or green serrano pepper for an extra heat kick. (Keep the ingredients green for the green theme!)
Vegetarian or carnivore: For a vegetarian-friendly twist, replace the fish sauce with tamari. If you’re catering to meat enthusiasts, stir in some shredded roasted chicken to create a meal that pleases everyone!

Variations & Substitutes

Swap tofu for chickpeas or tempeh for variety.
Adjust spice levels by adding more green curry paste or chili peppers.
Add dried tofu sheets for a fun texture boost.

Storing

Refrigerator: Store leftovers in an airtight container for up to 3 days. This curry tastes even better the longer it sits!
Freezer: Freeze the curry (without tofu) for up to 1 month. Thaw and reheat gently over medium heat.

Green thai curry full of vegetables in a bowl.

More Thai Dishes to Check out

Frequently Asked Questions

Why is my green curry not green?

Green curry gets its color from green chilies in the paste. The pale color of the paste, combined with the coconut milk, can dilute the green shade, giving it a creamy green sauce appearance. To enhance the green theme, add more green vegetables.

Are Thai curry pastes vegan?

Not all are vegan. Many store-bought options include shrimp paste. Look for Maesri brand for vegan Thai curry paste, or make your own curry paste and omit shrimp paste.

Is vegetable Thai green curry healthy?

Yes! Packed with fresh vegetables and nutritious ingredients, it’s a wholesome and delicious meal.

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