Vegan Thai Green Curry takes only 15 minutes to prep! This homemade vegan curry is loaded with rich flavors and loads of vegetables, and it’s a definite crowd-pleaser!
I have a huge declaration to make: This Vegan Thai Green Curry equally rivals my Chickpea Curry for the best recipe on my website. I know, HUGE. So, needless to say, you need to add this curry to this week’s meal prep. See if you agree with me!
Okay, with that revealed, let’s dive into the recipe. This Thai Green Curry could not have been easier to make, and it only takes 40 minutes from start to finish!
What is Green Curry?
Thai Green Curry is aptly named because it’s, well, green. The curry sauce turns a bright, vibrant shade of green because of the paste and the Thai basil. (BTW, there’s also red and yellow Thai curry.)
Anyway, I love making this green curry because it’s the whole package flavor-wise. It’s spicy, savory, and even a little bit sweet. And, texture-wise, the curry comes out so creamy in the end! Yum.
Notes on Ingredients
Ready to dig into some spicy-sweet vegan Thai green curry? Me too! Here’s a list of everything that we’ll need to round up:
- Coconut Oil: To sauté the onion in. You can use another cooking oil, if you prefer.
- Green Curry Paste : I use and love this (aff. link) green curry paste ; it’s vegan and gluten free!
- Vegetables: Chop up some red onion, broccoli, red bell pepper, green bell pepper, carrots, and zucchini.
- Garlic: Minced, for added savory flavor.
- Seasoning: Mix sea salt, ground black pepper, and coconut sugar or raw sugar (for a little sweetness).
- Liquid Aminos : Tamari will also work well here.
- Coconut Milk: You can use the full fat version or the lite version, it doesn’t really matter.
- Lime: Tangy lime juice really brings the flavors of this dish together.
- Thai Basil: Make sure to wash and chop it before adding. If you don’t have Thai basil, you can use a subtle mint or parsley!
- Sambal Oelek : You can also use Sriracha for heat, though both ingredients are optional.
- Coconut Flour : Also optional, this is to thicken the curry sauce just slightly.
How to Make Thai Green Curry
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
Fry the Curry Paste/Sauté the Onion: In a pan over medium-high heat, heat the coconut oil. Stir in the curry paste to fry it for about a minute. Add in the chopped onion and cook it until the onion is slightly translucent – this should take about 8 minutes.
Cook the Vegetables: Add in the garlic, stir together, and then add the rest of the coconut oil. Next add the broccoli, red bell pepper, green bell pepper, carrots and zucchini. Mix in the sea salt, black pepper, coconut sugar, and liquid aminos on top, and stir everything together once more. Reduce the heat to medium and cook down, stirring, until the carrots are tender-crisp (this takes about 10-15 minutes).
Make the Sauce: Add in the coconut milk, stir, and then let it simmer for about 5 minutes. Squeeze the lime over the dish, stir, and then remove it from the heat.
Garnish: Add in the Thai basil on top and stir in the sambal oelek (or Sriracha), if using. Enjoy!!
Tips for Success
Pretty simple, right? While there is quite a bit of vegetable chopping involved here, there’s nothing else too complicated going on, which is nice.
And, before I forget, I’ve got a couple of tips and tricks that make this dish even easier to prepare/more satisfying:
- Can I Switch Up the Vegetables? Yes! You can use any combination of veggies you want – just use roughly 3 ½ cups of veggies, so that you don’t overcrowd the pan. You could even use another type of greens, such as spinach or kale!
- Is the Lime Necessary? YES! Several readers have told me that this recipe came alive when they did the lime squeeze. Please don’t skip it!! It’s so crucial to bringing out all those delicious flavors. While you’re at it, serve each plate with a half a lime wedge. I promise, your family/spouse/guests will LOVE you for it.
- For More Protein: To add more protein, I usually add a block of baked tofu into the 5 minute simmer section near the end!
- To Make It Creamier: Add a little more coconut milk to the curry sauce to make it creamier. Conversely, add a little less if you want it less creamy.
Serving Suggestions
I like to serve this vegan Thai green curry with some basmati rice or naan bread , or both. Any kind of steamed rice (like Jasmine) will work, basmati is just a personal favorite.
You can also eat this curry by itself if you like, though – it’s pretty darn filling!
To say I was in heaven while eating this is SUCH an understatement. Every bite ties into the next beautifully, and I promise you’ll be making this again.
How to Store and Reheat Leftovers
I don’t recommend storing this vegan Thai curry in the fridge for more than 3 days. Make sure to use an airtight container to do so.
When you want to reheat your curry, put it back in the pan, add a splash of coconut milk, and cook over low-medium heat until everything is heated through.
Can I Freeze This?
You can try freezing your curry in an airtight container for up to a month, if you like. The vegetables will most likely lose their crispy texture, but it should still taste good.
Ingredients
Vegan Thai Green Curry Recipe (Vegan & Gluten Free)
- 2 tablespoons coconut oil
- 2 tablespoons green curry paste
- 1 red onion , chopped
- 4 cloves garlic , minced
- 1 head broccoli , chopped
- ½ medium red bell pepper , cut into strips/spears
- ½ medium green bell pepper , cut into strips/spears
- 3 carrots , cut into strips/spears
- 1 zucchini , cut into spears
- ¾ teaspoon sea salt , to taste
- ½ teaspoon ground black pepper , to taste
- 1 tablespoon coconut sugar , or raw sugar
- 1 tablespoon liquid aminos , or tamari or low sodium soy sauce
- 1 can coconut milk , (full fat or lite) 13.5 ounces (383g)
- half a lime
- 1 bunch thai basil , washed and chopped (about 2-3 tablespoons)
- ½ tablespoon sambal oelek , or Sriracha for heat, optional
- 2 teaspoons coconut flour , for slight thickening, optional
Instructions
Vegan Thai Green Curry Recipe (Vegan & Gluten Free)
- In a pan over medium high heat, heat 1 tablespoon of the coconut oil.
- Add in the curry paste to fry it, stirring into the coconut oil, for about 1 minute. Add in the chopped onion and cook until onion is slightly translucent about 8 minutes.
- Add in the garlic, stir together, then the second tablespoon of coconut oil, then add the broccoli, red bell pepper, green bell pepper, carrots and zucchini. Add the sea salt, black pepper, coconut sugar, and liquid aminos on top and stir everything together. Reduce heat to medium and cook down, stirring, until carrots are tender crisp, about 10-15 minutes.
- Add in the coconut milk, stir, and then let it simmer for about 5 minutes. Squeeze the lime over, stir, and then remove from heat.
- Add in the thai basil on top, and stir in the sambal oelek (or Sriracha) if using. Serve with rice, naan bread and a lime wedge. Enjoy!!
Notes
- Can I Switch Up the Vegetables? Yes! You can use any combination of veggies you want – just use roughly 3 ½ cups of veggies, so that you don’t overcrowd the pan. You could even use another type of greens, such as spinach or kale!
- Is the Lime Necessary? YES! Several readers have told me that this recipe came alive when they did the lime squeeze. Please don’t skip it!! It’s so crucial to bringing out all those delicious flavors. While you’re at it, serve each plate with a half a lime wedge. I promise, your family/spouse/guests will LOVE you for it.
- For More Protein: To add more protein, I usually add a block of baked tofu into the 5 minute simmer section near the end!
- To Make It Creamier: Add a little more coconut milk to the curry sauce to make it creamier. Conversely, add a little less if you want it less creamy.
- Adding Coconut Flour: The coconut flour is totally optional, and it just depends on whether you want a slightly thicker curry sauce.
- Storage: You can store this dish in the fridge for no more than 3 days! You can try freezing your curry in an airtight container for up to a month, instead, if you like.
- If You Don’t Have Thai Basil: You can use a subtle mint or parsley.
More Thai Recipes to Try
If you’re a fan of vegan Thai food (or even traditional Thai food!), you’re not going to want to miss any of the following recipes:
- Cashew Thai Quinoa Salad with Peanut Ginger Sauce
- Vegan Thai Red Curry with Tofu
- Thai Peanut Sauce
Vegan Thai Green Curry takes only 15 minutes to prep! This homemade vegan curry is loaded with rich flavors and loads of vegetables, and it’s a definite crowd-pleaser!
I have a huge declaration to make: This Vegan Thai Green Curry equally rivals my Chickpea Curry for the best recipe on my website. I know, HUGE. So, needless to say, you need to add this curry to this week’s meal prep. See if you agree with me!
Okay, with that revealed, let’s dive into the recipe. This Thai Green Curry could not have been easier to make, and it only takes 40 minutes from start to finish!
What is Green Curry?
Thai Green Curry is aptly named because it’s, well, green. The curry sauce turns a bright, vibrant shade of green because of the paste and the Thai basil. (BTW, there’s also red and yellow Thai curry.)
Anyway, I love making this green curry because it’s the whole package flavor-wise. It’s spicy, savory, and even a little bit sweet. And, texture-wise, the curry comes out so creamy in the end! Yum.
Notes on Ingredients
Ready to dig into some spicy-sweet vegan Thai green curry? Me too! Here’s a list of everything that we’ll need to round up:
- Coconut Oil: To sauté the onion in. You can use another cooking oil, if you prefer.
- Green Curry Paste : I use and love this (aff. link) green curry paste ; it’s vegan and gluten free!
- Vegetables: Chop up some red onion, broccoli, red bell pepper, green bell pepper, carrots, and zucchini.
- Garlic: Minced, for added savory flavor.
- Seasoning: Mix sea salt, ground black pepper, and coconut sugar or raw sugar (for a little sweetness).
- Liquid Aminos : Tamari will also work well here.
- Coconut Milk: You can use the full fat version or the lite version, it doesn’t really matter.
- Lime: Tangy lime juice really brings the flavors of this dish together.
- Thai Basil: Make sure to wash and chop it before adding. If you don’t have Thai basil, you can use a subtle mint or parsley!
- Sambal Oelek : You can also use Sriracha for heat, though both ingredients are optional.
- Coconut Flour : Also optional, this is to thicken the curry sauce just slightly.
How to Make Thai Green Curry
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
Fry the Curry Paste/Sauté the Onion: In a pan over medium-high heat, heat the coconut oil. Stir in the curry paste to fry it for about a minute. Add in the chopped onion and cook it until the onion is slightly translucent – this should take about 8 minutes.
Cook the Vegetables: Add in the garlic, stir together, and then add the rest of the coconut oil. Next add the broccoli, red bell pepper, green bell pepper, carrots and zucchini. Mix in the sea salt, black pepper, coconut sugar, and liquid aminos on top, and stir everything together once more. Reduce the heat to medium and cook down, stirring, until the carrots are tender-crisp (this takes about 10-15 minutes).
Make the Sauce: Add in the coconut milk, stir, and then let it simmer for about 5 minutes. Squeeze the lime over the dish, stir, and then remove it from the heat.
Garnish: Add in the Thai basil on top and stir in the sambal oelek (or Sriracha), if using. Enjoy!!
Tips for Success
Pretty simple, right? While there is quite a bit of vegetable chopping involved here, there’s nothing else too complicated going on, which is nice.
And, before I forget, I’ve got a couple of tips and tricks that make this dish even easier to prepare/more satisfying:
- Can I Switch Up the Vegetables? Yes! You can use any combination of veggies you want – just use roughly 3 ½ cups of veggies, so that you don’t overcrowd the pan. You could even use another type of greens, such as spinach or kale!
- Is the Lime Necessary? YES! Several readers have told me that this recipe came alive when they did the lime squeeze. Please don’t skip it!! It’s so crucial to bringing out all those delicious flavors. While you’re at it, serve each plate with a half a lime wedge. I promise, your family/spouse/guests will LOVE you for it.
- For More Protein: To add more protein, I usually add a block of baked tofu into the 5 minute simmer section near the end!
- To Make It Creamier: Add a little more coconut milk to the curry sauce to make it creamier. Conversely, add a little less if you want it less creamy.
Serving Suggestions
I like to serve this vegan Thai green curry with some basmati rice or naan bread , or both. Any kind of steamed rice (like Jasmine) will work, basmati is just a personal favorite.
You can also eat this curry by itself if you like, though – it’s pretty darn filling!
To say I was in heaven while eating this is SUCH an understatement. Every bite ties into the next beautifully, and I promise you’ll be making this again.
How to Store and Reheat Leftovers
I don’t recommend storing this vegan Thai curry in the fridge for more than 3 days. Make sure to use an airtight container to do so.
When you want to reheat your curry, put it back in the pan, add a splash of coconut milk, and cook over low-medium heat until everything is heated through.
Can I Freeze This?
You can try freezing your curry in an airtight container for up to a month, if you like. The vegetables will most likely lose their crispy texture, but it should still taste good.
Ingredients
Vegan Thai Green Curry Recipe (Vegan & Gluten Free)
- 2 tablespoons coconut oil
- 2 tablespoons green curry paste
- 1 red onion , chopped
- 4 cloves garlic , minced
- 1 head broccoli , chopped
- ½ medium red bell pepper , cut into strips/spears
- ½ medium green bell pepper , cut into strips/spears
- 3 carrots , cut into strips/spears
- 1 zucchini , cut into spears
- ¾ teaspoon sea salt , to taste
- ½ teaspoon ground black pepper , to taste
- 1 tablespoon coconut sugar , or raw sugar
- 1 tablespoon liquid aminos , or tamari or low sodium soy sauce
- 1 can coconut milk , (full fat or lite) 13.5 ounces (383g)
- half a lime
- 1 bunch thai basil , washed and chopped (about 2-3 tablespoons)
- ½ tablespoon sambal oelek , or Sriracha for heat, optional
- 2 teaspoons coconut flour , for slight thickening, optional
Instructions
Vegan Thai Green Curry Recipe (Vegan & Gluten Free)
- In a pan over medium high heat, heat 1 tablespoon of the coconut oil.
- Add in the curry paste to fry it, stirring into the coconut oil, for about 1 minute. Add in the chopped onion and cook until onion is slightly translucent about 8 minutes.
- Add in the garlic, stir together, then the second tablespoon of coconut oil, then add the broccoli, red bell pepper, green bell pepper, carrots and zucchini. Add the sea salt, black pepper, coconut sugar, and liquid aminos on top and stir everything together. Reduce heat to medium and cook down, stirring, until carrots are tender crisp, about 10-15 minutes.
- Add in the coconut milk, stir, and then let it simmer for about 5 minutes. Squeeze the lime over, stir, and then remove from heat.
- Add in the thai basil on top, and stir in the sambal oelek (or Sriracha) if using. Serve with rice, naan bread and a lime wedge. Enjoy!!
Notes
- Can I Switch Up the Vegetables? Yes! You can use any combination of veggies you want – just use roughly 3 ½ cups of veggies, so that you don’t overcrowd the pan. You could even use another type of greens, such as spinach or kale!
- Is the Lime Necessary? YES! Several readers have told me that this recipe came alive when they did the lime squeeze. Please don’t skip it!! It’s so crucial to bringing out all those delicious flavors. While you’re at it, serve each plate with a half a lime wedge. I promise, your family/spouse/guests will LOVE you for it.
- For More Protein: To add more protein, I usually add a block of baked tofu into the 5 minute simmer section near the end!
- To Make It Creamier: Add a little more coconut milk to the curry sauce to make it creamier. Conversely, add a little less if you want it less creamy.
- Adding Coconut Flour: The coconut flour is totally optional, and it just depends on whether you want a slightly thicker curry sauce.
- Storage: You can store this dish in the fridge for no more than 3 days! You can try freezing your curry in an airtight container for up to a month, instead, if you like.
- If You Don’t Have Thai Basil: You can use a subtle mint or parsley.
More Thai Recipes to Try
If you’re a fan of vegan Thai food (or even traditional Thai food!), you’re not going to want to miss any of the following recipes:
- Cashew Thai Quinoa Salad with Peanut Ginger Sauce
- Vegan Thai Red Curry with Tofu
- Thai Peanut Sauce
Vegan Thai Green Curry takes only 15 minutes to prep! This homemade vegan curry is loaded with rich flavors and loads of vegetables, and it’s a definite crowd-pleaser!
I have a huge declaration to make: This Vegan Thai Green Curry equally rivals my Chickpea Curry for the best recipe on my website. I know, HUGE. So, needless to say, you need to add this curry to this week’s meal prep. See if you agree with me!
Okay, with that revealed, let’s dive into the recipe. This Thai Green Curry could not have been easier to make, and it only takes 40 minutes from start to finish!
What is Green Curry?
Thai Green Curry is aptly named because it’s, well, green. The curry sauce turns a bright, vibrant shade of green because of the paste and the Thai basil. (BTW, there’s also red and yellow Thai curry.)
Anyway, I love making this green curry because it’s the whole package flavor-wise. It’s spicy, savory, and even a little bit sweet. And, texture-wise, the curry comes out so creamy in the end! Yum.
Notes on Ingredients
Ready to dig into some spicy-sweet vegan Thai green curry? Me too! Here’s a list of everything that we’ll need to round up:
- Coconut Oil: To sauté the onion in. You can use another cooking oil, if you prefer.
- Green Curry Paste : I use and love this (aff. link) green curry paste ; it’s vegan and gluten free!
- Vegetables: Chop up some red onion, broccoli, red bell pepper, green bell pepper, carrots, and zucchini.
- Garlic: Minced, for added savory flavor.
- Seasoning: Mix sea salt, ground black pepper, and coconut sugar or raw sugar (for a little sweetness).
- Liquid Aminos : Tamari will also work well here.
- Coconut Milk: You can use the full fat version or the lite version, it doesn’t really matter.
- Lime: Tangy lime juice really brings the flavors of this dish together.
- Thai Basil: Make sure to wash and chop it before adding. If you don’t have Thai basil, you can use a subtle mint or parsley!
- Sambal Oelek : You can also use Sriracha for heat, though both ingredients are optional.
- Coconut Flour : Also optional, this is to thicken the curry sauce just slightly.
How to Make Thai Green Curry
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
Fry the Curry Paste/Sauté the Onion: In a pan over medium-high heat, heat the coconut oil. Stir in the curry paste to fry it for about a minute. Add in the chopped onion and cook it until the onion is slightly translucent – this should take about 8 minutes.
Cook the Vegetables: Add in the garlic, stir together, and then add the rest of the coconut oil. Next add the broccoli, red bell pepper, green bell pepper, carrots and zucchini. Mix in the sea salt, black pepper, coconut sugar, and liquid aminos on top, and stir everything together once more. Reduce the heat to medium and cook down, stirring, until the carrots are tender-crisp (this takes about 10-15 minutes).
Make the Sauce: Add in the coconut milk, stir, and then let it simmer for about 5 minutes. Squeeze the lime over the dish, stir, and then remove it from the heat.
Garnish: Add in the Thai basil on top and stir in the sambal oelek (or Sriracha), if using. Enjoy!!
Tips for Success
Pretty simple, right? While there is quite a bit of vegetable chopping involved here, there’s nothing else too complicated going on, which is nice.
And, before I forget, I’ve got a couple of tips and tricks that make this dish even easier to prepare/more satisfying:
- Can I Switch Up the Vegetables? Yes! You can use any combination of veggies you want – just use roughly 3 ½ cups of veggies, so that you don’t overcrowd the pan. You could even use another type of greens, such as spinach or kale!
- Is the Lime Necessary? YES! Several readers have told me that this recipe came alive when they did the lime squeeze. Please don’t skip it!! It’s so crucial to bringing out all those delicious flavors. While you’re at it, serve each plate with a half a lime wedge. I promise, your family/spouse/guests will LOVE you for it.
- For More Protein: To add more protein, I usually add a block of baked tofu into the 5 minute simmer section near the end!
- To Make It Creamier: Add a little more coconut milk to the curry sauce to make it creamier. Conversely, add a little less if you want it less creamy.
Serving Suggestions
I like to serve this vegan Thai green curry with some basmati rice or naan bread , or both. Any kind of steamed rice (like Jasmine) will work, basmati is just a personal favorite.
You can also eat this curry by itself if you like, though – it’s pretty darn filling!
To say I was in heaven while eating this is SUCH an understatement. Every bite ties into the next beautifully, and I promise you’ll be making this again.
How to Store and Reheat Leftovers
I don’t recommend storing this vegan Thai curry in the fridge for more than 3 days. Make sure to use an airtight container to do so.
When you want to reheat your curry, put it back in the pan, add a splash of coconut milk, and cook over low-medium heat until everything is heated through.
Can I Freeze This?
You can try freezing your curry in an airtight container for up to a month, if you like. The vegetables will most likely lose their crispy texture, but it should still taste good.
Ingredients
Vegan Thai Green Curry Recipe (Vegan & Gluten Free)
- 2 tablespoons coconut oil
- 2 tablespoons green curry paste
- 1 red onion , chopped
- 4 cloves garlic , minced
- 1 head broccoli , chopped
- ½ medium red bell pepper , cut into strips/spears
- ½ medium green bell pepper , cut into strips/spears
- 3 carrots , cut into strips/spears
- 1 zucchini , cut into spears
- ¾ teaspoon sea salt , to taste
- ½ teaspoon ground black pepper , to taste
- 1 tablespoon coconut sugar , or raw sugar
- 1 tablespoon liquid aminos , or tamari or low sodium soy sauce
- 1 can coconut milk , (full fat or lite) 13.5 ounces (383g)
- half a lime
- 1 bunch thai basil , washed and chopped (about 2-3 tablespoons)
- ½ tablespoon sambal oelek , or Sriracha for heat, optional
- 2 teaspoons coconut flour , for slight thickening, optional
Instructions
Vegan Thai Green Curry Recipe (Vegan & Gluten Free)
- In a pan over medium high heat, heat 1 tablespoon of the coconut oil.
- Add in the curry paste to fry it, stirring into the coconut oil, for about 1 minute. Add in the chopped onion and cook until onion is slightly translucent about 8 minutes.
- Add in the garlic, stir together, then the second tablespoon of coconut oil, then add the broccoli, red bell pepper, green bell pepper, carrots and zucchini. Add the sea salt, black pepper, coconut sugar, and liquid aminos on top and stir everything together. Reduce heat to medium and cook down, stirring, until carrots are tender crisp, about 10-15 minutes.
- Add in the coconut milk, stir, and then let it simmer for about 5 minutes. Squeeze the lime over, stir, and then remove from heat.
- Add in the thai basil on top, and stir in the sambal oelek (or Sriracha) if using. Serve with rice, naan bread and a lime wedge. Enjoy!!
Notes
- Can I Switch Up the Vegetables? Yes! You can use any combination of veggies you want – just use roughly 3 ½ cups of veggies, so that you don’t overcrowd the pan. You could even use another type of greens, such as spinach or kale!
- Is the Lime Necessary? YES! Several readers have told me that this recipe came alive when they did the lime squeeze. Please don’t skip it!! It’s so crucial to bringing out all those delicious flavors. While you’re at it, serve each plate with a half a lime wedge. I promise, your family/spouse/guests will LOVE you for it.
- For More Protein: To add more protein, I usually add a block of baked tofu into the 5 minute simmer section near the end!
- To Make It Creamier: Add a little more coconut milk to the curry sauce to make it creamier. Conversely, add a little less if you want it less creamy.
- Adding Coconut Flour: The coconut flour is totally optional, and it just depends on whether you want a slightly thicker curry sauce.
- Storage: You can store this dish in the fridge for no more than 3 days! You can try freezing your curry in an airtight container for up to a month, instead, if you like.
- If You Don’t Have Thai Basil: You can use a subtle mint or parsley.
More Thai Recipes to Try
If you’re a fan of vegan Thai food (or even traditional Thai food!), you’re not going to want to miss any of the following recipes:
- Cashew Thai Quinoa Salad with Peanut Ginger Sauce
- Vegan Thai Red Curry with Tofu
- Thai Peanut Sauce
Vegan Thai Green Curry takes only 15 minutes to prep! This homemade vegan curry is loaded with rich flavors and loads of vegetables, and it’s a definite crowd-pleaser!
I have a huge declaration to make: This Vegan Thai Green Curry equally rivals my Chickpea Curry for the best recipe on my website. I know, HUGE. So, needless to say, you need to add this curry to this week’s meal prep. See if you agree with me!
Okay, with that revealed, let’s dive into the recipe. This Thai Green Curry could not have been easier to make, and it only takes 40 minutes from start to finish!
What is Green Curry?
Thai Green Curry is aptly named because it’s, well, green. The curry sauce turns a bright, vibrant shade of green because of the paste and the Thai basil. (BTW, there’s also red and yellow Thai curry.)
Anyway, I love making this green curry because it’s the whole package flavor-wise. It’s spicy, savory, and even a little bit sweet. And, texture-wise, the curry comes out so creamy in the end! Yum.
Notes on Ingredients
Ready to dig into some spicy-sweet vegan Thai green curry? Me too! Here’s a list of everything that we’ll need to round up:
- Coconut Oil: To sauté the onion in. You can use another cooking oil, if you prefer.
- Green Curry Paste : I use and love this (aff. link) green curry paste ; it’s vegan and gluten free!
- Vegetables: Chop up some red onion, broccoli, red bell pepper, green bell pepper, carrots, and zucchini.
- Garlic: Minced, for added savory flavor.
- Seasoning: Mix sea salt, ground black pepper, and coconut sugar or raw sugar (for a little sweetness).
- Liquid Aminos : Tamari will also work well here.
- Coconut Milk: You can use the full fat version or the lite version, it doesn’t really matter.
- Lime: Tangy lime juice really brings the flavors of this dish together.
- Thai Basil: Make sure to wash and chop it before adding. If you don’t have Thai basil, you can use a subtle mint or parsley!
- Sambal Oelek : You can also use Sriracha for heat, though both ingredients are optional.
- Coconut Flour : Also optional, this is to thicken the curry sauce just slightly.
How to Make Thai Green Curry
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
Fry the Curry Paste/Sauté the Onion: In a pan over medium-high heat, heat the coconut oil. Stir in the curry paste to fry it for about a minute. Add in the chopped onion and cook it until the onion is slightly translucent – this should take about 8 minutes.
Cook the Vegetables: Add in the garlic, stir together, and then add the rest of the coconut oil. Next add the broccoli, red bell pepper, green bell pepper, carrots and zucchini. Mix in the sea salt, black pepper, coconut sugar, and liquid aminos on top, and stir everything together once more. Reduce the heat to medium and cook down, stirring, until the carrots are tender-crisp (this takes about 10-15 minutes).
Make the Sauce: Add in the coconut milk, stir, and then let it simmer for about 5 minutes. Squeeze the lime over the dish, stir, and then remove it from the heat.
Garnish: Add in the Thai basil on top and stir in the sambal oelek (or Sriracha), if using. Enjoy!!
Tips for Success
Pretty simple, right? While there is quite a bit of vegetable chopping involved here, there’s nothing else too complicated going on, which is nice.
And, before I forget, I’ve got a couple of tips and tricks that make this dish even easier to prepare/more satisfying:
- Can I Switch Up the Vegetables? Yes! You can use any combination of veggies you want – just use roughly 3 ½ cups of veggies, so that you don’t overcrowd the pan. You could even use another type of greens, such as spinach or kale!
- Is the Lime Necessary? YES! Several readers have told me that this recipe came alive when they did the lime squeeze. Please don’t skip it!! It’s so crucial to bringing out all those delicious flavors. While you’re at it, serve each plate with a half a lime wedge. I promise, your family/spouse/guests will LOVE you for it.
- For More Protein: To add more protein, I usually add a block of baked tofu into the 5 minute simmer section near the end!
- To Make It Creamier: Add a little more coconut milk to the curry sauce to make it creamier. Conversely, add a little less if you want it less creamy.
Serving Suggestions
I like to serve this vegan Thai green curry with some basmati rice or naan bread , or both. Any kind of steamed rice (like Jasmine) will work, basmati is just a personal favorite.
You can also eat this curry by itself if you like, though – it’s pretty darn filling!
To say I was in heaven while eating this is SUCH an understatement. Every bite ties into the next beautifully, and I promise you’ll be making this again.
How to Store and Reheat Leftovers
I don’t recommend storing this vegan Thai curry in the fridge for more than 3 days. Make sure to use an airtight container to do so.
When you want to reheat your curry, put it back in the pan, add a splash of coconut milk, and cook over low-medium heat until everything is heated through.
Can I Freeze This?
You can try freezing your curry in an airtight container for up to a month, if you like. The vegetables will most likely lose their crispy texture, but it should still taste good.
Ingredients
Vegan Thai Green Curry Recipe (Vegan & Gluten Free)
- 2 tablespoons coconut oil
- 2 tablespoons green curry paste
- 1 red onion , chopped
- 4 cloves garlic , minced
- 1 head broccoli , chopped
- ½ medium red bell pepper , cut into strips/spears
- ½ medium green bell pepper , cut into strips/spears
- 3 carrots , cut into strips/spears
- 1 zucchini , cut into spears
- ¾ teaspoon sea salt , to taste
- ½ teaspoon ground black pepper , to taste
- 1 tablespoon coconut sugar , or raw sugar
- 1 tablespoon liquid aminos , or tamari or low sodium soy sauce
- 1 can coconut milk , (full fat or lite) 13.5 ounces (383g)
- half a lime
- 1 bunch thai basil , washed and chopped (about 2-3 tablespoons)
- ½ tablespoon sambal oelek , or Sriracha for heat, optional
- 2 teaspoons coconut flour , for slight thickening, optional
Instructions
Vegan Thai Green Curry Recipe (Vegan & Gluten Free)
- In a pan over medium high heat, heat 1 tablespoon of the coconut oil.
- Add in the curry paste to fry it, stirring into the coconut oil, for about 1 minute. Add in the chopped onion and cook until onion is slightly translucent about 8 minutes.
- Add in the garlic, stir together, then the second tablespoon of coconut oil, then add the broccoli, red bell pepper, green bell pepper, carrots and zucchini. Add the sea salt, black pepper, coconut sugar, and liquid aminos on top and stir everything together. Reduce heat to medium and cook down, stirring, until carrots are tender crisp, about 10-15 minutes.
- Add in the coconut milk, stir, and then let it simmer for about 5 minutes. Squeeze the lime over, stir, and then remove from heat.
- Add in the thai basil on top, and stir in the sambal oelek (or Sriracha) if using. Serve with rice, naan bread and a lime wedge. Enjoy!!
Notes
- Can I Switch Up the Vegetables? Yes! You can use any combination of veggies you want – just use roughly 3 ½ cups of veggies, so that you don’t overcrowd the pan. You could even use another type of greens, such as spinach or kale!
- Is the Lime Necessary? YES! Several readers have told me that this recipe came alive when they did the lime squeeze. Please don’t skip it!! It’s so crucial to bringing out all those delicious flavors. While you’re at it, serve each plate with a half a lime wedge. I promise, your family/spouse/guests will LOVE you for it.
- For More Protein: To add more protein, I usually add a block of baked tofu into the 5 minute simmer section near the end!
- To Make It Creamier: Add a little more coconut milk to the curry sauce to make it creamier. Conversely, add a little less if you want it less creamy.
- Adding Coconut Flour: The coconut flour is totally optional, and it just depends on whether you want a slightly thicker curry sauce.
- Storage: You can store this dish in the fridge for no more than 3 days! You can try freezing your curry in an airtight container for up to a month, instead, if you like.
- If You Don’t Have Thai Basil: You can use a subtle mint or parsley.
More Thai Recipes to Try
If you’re a fan of vegan Thai food (or even traditional Thai food!), you’re not going to want to miss any of the following recipes:
- Cashew Thai Quinoa Salad with Peanut Ginger Sauce
- Vegan Thai Red Curry with Tofu
- Thai Peanut Sauce
Vegan Thai Green Curry
Ingredients
Vegan Thai Green Curry Recipe (Vegan & Gluten Free)
- 2 tablespoons coconut oil
- 2 tablespoons green curry paste
- 1 red onion chopped
- 4 cloves garlic minced
- 1 head broccoli chopped
- ½ medium red bell pepper cut into strips/spears
- ½ medium green bell pepper cut into strips/spears
- 3 carrots cut into strips/spears
- 1 zucchini cut into spears
- ¾ teaspoon sea salt to taste
- ½ teaspoon ground black pepper to taste
- 1 tablespoon coconut sugar or raw sugar
- 1 tablespoon liquid aminos or tamari or low sodium soy sauce
- 1 can coconut milk (full fat or lite) 13.5 ounces (383g)
- half a lime
- 1 bunch thai basil washed and chopped (about 2-3 tablespoons)
- ½ tablespoon sambal oelek or Sriracha for heat, optional
- 2 teaspoons coconut flour for slight thickening, optional
Instructions
Vegan Thai Green Curry Recipe (Vegan & Gluten Free)
- In a pan over medium high heat, heat 1 tablespoon of the coconut oil.
- Add in the curry paste to fry it, stirring into the coconut oil, for about 1 minute. Add in the chopped onion and cook until onion is slightly translucent about 8 minutes.
- Add in the garlic, stir together, then the second tablespoon of coconut oil, then add the broccoli, red bell pepper, green bell pepper, carrots and zucchini. Add the sea salt, black pepper, coconut sugar, and liquid aminos on top and stir everything together. Reduce heat to medium and cook down, stirring, until carrots are tender crisp, about 10-15 minutes.
- Add in the coconut milk, stir, and then let it simmer for about 5 minutes. Squeeze the lime over, stir, and then remove from heat.
- Add in the thai basil on top, and stir in the sambal oelek (or Sriracha) if using. Serve with rice, naan bread and a lime wedge. Enjoy!!
Video
Notes
- Can I Switch Up the Vegetables? Yes! You can use any combination of veggies you want - just use roughly 3 ½ cups of veggies, so that you don’t overcrowd the pan. You could even use another type of greens, such as spinach or kale!
- Is the Lime Necessary? YES! Several readers have told me that this recipe came alive when they did the lime squeeze. Please don’t skip it!! It’s so crucial to bringing out all those delicious flavors. While you’re at it, serve each plate with a half a lime wedge. I promise, your family/spouse/guests will LOVE you for it.
- For More Protein: To add more protein, I usually add a block of baked tofu into the 5 minute simmer section near the end!
- To Make It Creamier: Add a little more coconut milk to the curry sauce to make it creamier. Conversely, add a little less if you want it less creamy.
- Adding Coconut Flour: The coconut flour is totally optional, and it just depends on whether you want a slightly thicker curry sauce.
- Storage: You can store this dish in the fridge for no more than 3 days! You can try freezing your curry in an airtight container for up to a month, instead, if you like.
- If You Don’t Have Thai Basil: You can use a subtle mint or parsley.
Nutrition
Vegan Thai Green Curry https://jessicainthekitchen.com/thai-green-curry-vegan-gluten-free/ September 23, 2021
Super Moist Vegan Vanilla Cupcakes are topped with a delicious homemade whipped buttercream frosting and colorful sprinkles! These light and fluffy vanilla cupcakes are perfect for birthdays, bake sales, and more.
What Makes these the Best Vegan Vanilla Cupcakes?
- They’re Quick: You can have these vanilla cupcakes baked and frosted in just about 45 minutes. Also, most of these ingredients are pantry staples, so you whip them together on fairly short notice.
- They’re Simple: No need to worry about picky eaters when you have these cupcakes on hand. After all, who can turn down a vanilla cupcake? They’re so classically delicious!
- It’s a 2-Bowl Recipe: One for the cupcake batter and one for the buttercream frosting! Or, you can use one bowl total, and wash it in between ventures. Whatever you feel like doing. Either way, we’re cutting down on dishes today!
- They Can Be Customized: Sprinkles. Vegan chocolate chips. Caramel sauce . Sliced Strawberries. The options are endless when it comes to add-ons – vanilla complements so many flavors! Get creative and have fun. 🙂
Notes on Ingredients
For the Vanilla Cupcakes
- Vegan Buttermilk: Combine apple cider vinegar with soy milk (or other vegan milk) at room temperature to create a homemade vegan buttermilk! This gives the cupcakes an incredible texture. You could also use lemon juice.l
- Sugar: Brown sugar or cane sugar both work really well in this recipe.
- Flour: I like to use all-purpose flour, but you could try using gluten-free flour if needed.
- Baking Soda: To help the cupcakes rise up nice and tall.
- Salt: I like to use sea salt in these cupcakes.
- Vegan Butter: Melted and cooled.
- Vanilla Extract: They are vanilla cupcakes, after all!
For the Buttercream Frosting
- Powdered Sugar: Add this in bit by bit so that it doesn’t fly everywhere. I recommend sifting it first.
- Vegan Butter: Softened, see more info in the tips section.
- Vanilla Extract: For extra sweet vanilla flavor.
- Vegan Milk: This amount can be adjusted depending on how you want the texture of the frosting to turn out.
- Sea Salt: Only add this if you’re using unsalted butter.
How to Make Vegan Vanilla Cupcakes
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
This is a great recipe to start with if you don’t do a lot of baking, because it’s so easy. First you’ll mix the cupcake batter together, and then while the cupcakes are baking/cooling, you’ll whip the frosting together. Finally you’ll decorate, and then you can treat yourself!
Here’s the step-by-step guide on how to make the best vegan vanilla cupcakes:
Preheat the Oven to 350°F/180°C: Line muffin cups with cupcake liners or foil bake cups.
Make the Vegan Buttermilk: In a small bowl or jar, add the apple cider vinegar and the soy milk together and stir to combine. It will curdle. Set aside.
Mix All Cupcake Ingredients Together: Whisk together sugar, flour, baking soda and salt in a large bowl until thoroughly combined. Add milk mixture, melted butter and vanilla. Mix with a spatula or hand whisk for about 1 to 2 minutes until everything is just combined. Scrape down the sides of the bowl and stir one more time to ensure everything is incorporated. Do not over-mix.
Fill the Cupcake Pan: Divide the batter evenly between 12 cupcake liners (about ½ full with batter). You can use an ice cream scoop to help! Tap the cupcake pan on the counter three times (lift and tap down slightly) to remove any excess air bubbles before baking.
Bake the Cupcakes: Place the pan in the middle rack of your oven and in the center of that rack. Bake for 20-22 minutes until fully cooked. Remove from the oven and let cool in pan for 5 minutes. Remove from the baking pan, and move the cupcakes to a wire rack to cool completely.
Start on the Frosting: Beat the butter and vanilla for about 2-3 minutes with a stand mixer or a handheld mixer, until fluffy.
Mix in the Powdered Sugar: Add 1 cup of powdered sugar. Fold it in with a spatula so it doesn’t fly everywhere, then beat for about 1 minute. Add the rest of the powdered sugar in small increments too, until fully incorporated.
Combine with the Milk: Add in a 1/2 tablespoon of vegan milk at a time until it reaches your preferred volume and consistency. Add that last ½ cup of powdered sugar if you desire. Beat the Frosting Together: Then beat for about 5 minutes, using the spatula to mix everything together every other minute, until the frosting is fluffy, white, smooth and creamy. Decorate and Enjoy: Frost cakes and decorate. The frosting will set at room temperature. Enjoy!
Tips for Success
There’s nothing too crazy going on in any of these steps, but in this case (and many others), simplicity equals deliciousness. Here are some more tips to simplify these vegan vanilla cupcakes even further:
- How to Get Ultra-Moist Cupcakes: For an even more moist cake, brush with simple syrup before putting on the frosting!
- Don’t Over-Mix the Batter: Just mix until all of the ingredients are combined. Over-mixing the batter can lead to a tough, dense texture in the cupcakes instead of a light and airy one.
- Let the Cupcakes Cool Before Frosting Them: If they’re still warm from the oven, odds are they will begin to fall apart the moment you start frosting them. Let them cool completely to avoid that – you can even pop them in the fridge for a bit if you want to speed up the process.
- Use Room Temperature Vegan Butter: When it’s too cold it doesn’t combine well with the powdered sugar, which results in lumpy frosting.
How to Store Cupcakes
My preferred way to store these homemade vegan vanilla cupcakes is to keep them in the fridge in an airtight container for 5-6 days. (I’ve never had them last that long, but hypothetically they could keep until that point!)
Can I Freeze These?
Yes! Freeze your completely cooled cupcakes in an airtight container for 2-3 months. I recommend freezing the frosting separately, and then thawing both components in the fridge when you’re ready to eat them again. That way you can enjoy freshly decorated cupcakes!
Ingredients
For the Cupcakes
- 1 tablespoon apple cider vinegar
- 1 cup soy milk , or other vegan milk ( 240mL ), room temperature
- 1 cup brown sugar , or cane sugar ( 200g )
- 1 ½ cups all-purpose flour , ( 180g )
- 1 teaspoon baking soda , ( 5g )
- ½ teaspoon sea salt , ( 1.4g )
- ⅓ cup vegan butter , melted and cooled ( 75g )
- ½ tablespoon vanilla extract
For the Whipped Buttercream Frosting
- 3 to 3 ½ cups powdered sugar
- 1 cup vegan butter , softened
- 1 teaspoon vanilla extract
- 1 tablespoon vegan milk , add more if needed
- ¼ teaspoon sea salt , but only if using unsalted butter
Instructions
For the Cupcakes
- Preheat the oven to 350°F/180°C. Line muffin cups with cupcake liners or foil bake cups.
- In a small bowl or jar, add the apple cider vinegar and the soy milk together and stir to combine. It will curdle. Set aside.
- Whisk together sugar, flour, baking soda and salt in a large bowl until thoroughly combined. Add milk mixture, melted butter and vanilla. Mix with a spatula or hand whisk for about 1 to 2 minutes until everything is just combined. Scrape down the sides of the bowl and stir one more time to ensure everything is incorporated. Do not overmix.
- Divide the batter evenly between 12 cupcake liners (about ½ full with batter). You can use an ice cream scoop to help! Tap the cupcake pan on the counter three times (lift and tap down slightly) to remove any excess air bubbles before baking.
- Place the pan in the middle rack of your oven and in the center of that rack. Bake for 20-22 minutes until fully cooked. Remove from the oven and let cool in pan for 5 minutes. Remove from the baking pan, and move the cupcakes to a wire rack to cool completely.
- After cooled, frost with buttercream frosting and sprinkles (if you want). Enjoy!
For the Buttercream Frosting
- Beat the butter and vanilla for about 2-3 minutes with a stand mixer or a handheld mixer, until fluffy.
- Add 1 cup of powdered sugar. Fold it in with a spatula so it doesn’t fly everywhere, then beat for about 1 minute. Add the rest of the powdered sugar in small increments too, until fully incorporated.
- Add in a 1/2 tablespoon of vegan milk at a time until it reaches your preferred volume and consistency. Add that last ½ cup powdered sugar if you desire.
- Then beat for about 5 minutes, using the spatula to mix everything together every other minute, until the frosting is fluffy, white, smooth and creamy.
- Frost cupcakes and decorate. The frosting will set at room temperature. Enjoy!
Notes
- How to Get Ultra-Moist Cupcakes: For an even more moist cake, brush with simple syrup before putting on the frosting!
- Don’t Over-Mix the Batter: Just mix until all of the ingredients are combined. Over-mixing the batter can lead to a tough, dense texture in the cupcakes instead of a light and airy one.
- Let the Cupcakes Cool Before Frosting Them: If they’re still warm from the oven, odds are they will begin to fall apart the moment you start frosting them. Let them cool completely to avoid that – you can even pop them in the fridge for a bit if you want to speed up the process.
- Use Room Temperature Vegan Butter: When it’s too cold it doesn’t combine well with the powdered sugar, which results in lumpy frosting.
More Vegan Desserts to Try
Ready to try some more easy vegan dessert recipes? Here are some of my favorites:
- Vegan Chocolate Cupcakes
- Red Velvet Brownies with Cream Cheese Frosting
- Vegan Mug Brownie
- Vegan Pumpkin Pie
- Vanilla Ice Cream
