Delicious & Easy Vegan Thai Green Curry: A Creamy, Flavorful Plant-Based Masterpiece
Embark on a culinary journey to Thailand from the comfort of your kitchen with this incredible vegan Thai green curry recipe. It’s a vibrant, aromatic, and deeply satisfying dish that proves plant-based meals can be bursting with flavor, even when they’re spicy! Creamy from rich coconut milk, packed with an array of fresh vegetables, and perfectly balanced with traditional Thai spices, this curry pairs exquisitely with fluffy jasmine rice, making it an ideal meal for any occasion.
Whether you’re a seasoned vegan chef or new to plant-based cooking, this recipe offers a straightforward path to an authentic and comforting dish. We’ve simplified the process without compromising on taste, ensuring that you can achieve restaurant-quality results right at home. Prepare to impress your taste buds and loved ones with this truly remarkable green curry!
This recipe was originally published on February 12, 2021. It was thoroughly updated with fresh information, enhanced instructions, and expanded tips on December 30, 2023, to bring you the best possible cooking experience.
This post is proudly sponsored by Chef’s Choice, a brand committed to quality ingredients. All content, text, and opinions expressed herein are entirely my own, reflecting my genuine experience with their products.
Key Ingredients for Your Vegan Thai Green Curry
Crafting the perfect Thai green curry relies on a few core ingredients that deliver its characteristic flavor and texture. Here’s a breakdown of what you’ll need and why each component is vital to this delicious plant-based creation:
- Green Curry Paste: This is the heart and soul of your curry! Using a high-quality, store-bought paste makes this vegan green curry incredibly quick and easy to prepare. However, it’s crucial for vegan recipes to always check the ingredients list carefully to ensure it doesn’t contain traditional non-vegan components like shrimp paste or fish sauce. Brands like Chef’s Choice or Aroy-D often offer vegan-friendly versions. If you’re feeling adventurous and have extra time, you can also prepare your own paste from scratch for an even fresher, more authentic flavor profile.
- Coconut Oil: We use coconut oil for sautéing the vegetables because its mild coconut flavor beautifully complements the curry, enhancing its overall tropical aroma. Virgin coconut oil will impart a more noticeable coconut essence, while refined coconut oil is more neutral. If you prefer, other neutral oils like grapeseed oil, vegetable oil, or light olive oil can also be used as substitutes.
- Full-Fat Canned Coconut Milk: This is absolutely essential for achieving the rich, creamy texture and delightful coconut flavor that defines a good Thai curry. Opt for full-fat coconut milk (not “light” versions) as it provides the necessary body and velvety smoothness. Shake the can well before opening, or if the cream has separated, scoop out the thick cream from the top to sauté the curry paste for a deeper flavor base.
- Fresh Vegetables: This recipe is incredibly versatile when it comes to vegetables. I’ve used a delicious combination of eggplant (which soaks up the flavors wonderfully), vibrant broccoli florets, and tender baby corn. For a unique touch, I’ve also incorporated Nature’s Charm vegan calamari, ingeniously made from king oyster mushrooms, which adds a fantastic texture reminiscent of seafood. Feel free to customize with your favorite vegetables like bell peppers, bamboo shoots, green beans, spinach, or even firm tofu or tempeh for added protein.
- Vegetable Stock/Broth: A good quality vegetable stock adds depth to the curry’s liquid base. I recommend using a reduced-sodium variety. This allows you to control the overall saltiness of your curry and adjust it perfectly to your taste preferences without it becoming overly salty from the paste or other seasonings.
- Salt: Salt is added to taste to enhance and balance all the flavors in the curry. The amount you’ll need can vary depending on the inherent saltiness of your curry paste and vegetable stock, so it’s always best to season gradually and taste as you go.
- Sugar: A touch of sugar (traditionally palm sugar, but granulated sugar works fine) is key in Thai cuisine to balance the spiciness and acidity, creating a harmonious flavor profile that is sweet, salty, spicy, and savory. It mellows out the heat and rounds out the overall taste.
Step-by-Step: Crafting Your Flavorful Vegan Green Curry
Making this creamy vegan Thai green curry is simpler than you might think. Follow these clear steps to create a dish that’s rich in flavor and satisfying:
Step 1: Prepare Your Ingredients. Begin by thoroughly rinsing your chosen mushrooms and vegetables. Chop them according to your preference – uniform pieces ensure even cooking. After chopping, pat them dry with a paper towel. This step is important, especially for mushrooms, as removing excess moisture helps them brown nicely when sautéed.
Step 2: Sauté the Mushrooms. Heat 1 tablespoon of coconut oil in a large skillet or wok over medium heat. Once shimmering, add the chopped mushrooms. Sauté them, stirring occasionally, until they are lightly browned and have released most of their moisture. Browning the mushrooms adds a deeper, umami flavor to the curry. Once done, transfer them from the skillet onto a clean plate and set aside.
Step 3: Cook the Remaining Vegetables. Add another 2 tablespoons of coconut oil to the same skillet. Once hot, add the broccoli florets and cubed eggplant. Sauté these vegetables until they are lightly browned and tender-crisp. You want them cooked but still retaining a slight bite. Once they reach this stage, remove them from the skillet and add them to the plate with the sautéed mushrooms.
Step 4: Develop the Curry Base. In a deep saucepan or Dutch oven, heat 1 tablespoon of coconut oil over medium heat. Once melted, add the green curry paste. Sauté the paste, stirring constantly, for 1-2 minutes until it becomes intensely fragrant. This step is crucial as it “blooms” the spices in the paste, releasing their full aroma and flavor. Next, pour in the full-fat coconut milk, stirring it well to combine with the fragrant paste.
Step 5: Simmer and Serve. Bring the coconut milk and curry paste mixture to a gentle boil. Once boiling, stir in the vegetable stock, water, the previously sautéed mushrooms and vegetables, and the sliced baby corn. Allow the entire mixture to return to a boil. Then, reduce the heat to low, cover the saucepan, and let it simmer for about 5 minutes, or until the vegetables reach your desired tenderness and the curry has thickened slightly. Taste the curry and add salt and sugar as needed to perfectly balance the flavors – aiming for a harmonious blend of spicy, savory, and sweet. Serve hot with steamed jasmine rice.
Expert Tips for the Best Vegan Thai Green Curry
Elevate your homemade vegetarian Thai green curry from good to extraordinary with these professional insights and clever tricks:
- Prioritize Quality Thai Curry Paste: The quality of your green curry paste will profoundly impact the final flavor of your dish. Invest in a reputable brand that offers a good balance of heat and aromatic spices. For vegan recipes, always double-check the label to ensure it’s free from shrimp paste or fish sauce. Brands like Chef’s Choice and Aroy-D are often excellent vegan options, whereas traditional Mae Ploy usually contains shrimp paste. Thai Kitchen can be a vegan choice but is generally milder in flavor.
- Embrace Full-Fat Coconut Milk for Richness: For a truly decadent and creamy curry, full-fat canned coconut milk is non-negotiable. Its higher fat content creates that desirable velvety texture and rich, authentic taste. “Light” coconut milk will result in a thinner, less flavorful curry. If the cream and water in your can have separated, you can scoop out some of the thick cream to sauté the curry paste for an even richer foundation.
- Allow Flavors to Mellow: Thai green curry, especially when fresh, can be quite spicy. While delicious immediately, letting the curry rest for 10 to 30 minutes off the heat allows the flavors to meld and deepen, and the initial spiciness often mellows slightly. This brief resting period can significantly improve the overall harmony of the dish.
- Expedite Prep with Pre-Cut Vegetables: Short on time? Don’t hesitate to utilize the convenience of pre-cut vegetables available at most grocery stores. While slightly pricier, they can save you valuable chopping time and make this weeknight-friendly curry even faster to prepare.
- Customize and Make it Your Own: This vegan curry recipe is incredibly versatile! Don’t feel limited by the suggested vegetables. Experiment with bell peppers, bamboo shoots, green beans, or even spinach. If you want to change up the protein, grilled tofu, pan-fried tempeh, or chickpeas make fantastic additions. The beauty of homemade curry is the freedom to tailor it to your preferences.
- Season to Perfection: Always taste your curry before serving and adjust the seasonings as needed. If it feels a bit flat, a pinch more salt can bring out the flavors. If the spiciness is overwhelming, a little more sugar (or a squeeze of lime juice) can help to balance it out and mellow the heat. Thai cuisine is all about balancing sweet, sour, salty, and spicy notes.
- Garnish for Freshness and Visual Appeal: Don’t underestimate the power of garnishes. Fresh cilantro, a sprinkle of finely sliced red chilies (if you love extra heat), a wedge of lime for a squeeze of acidity, or even some toasted peanuts can add a final layer of flavor, aroma, and visual appeal to your curry.
- Pair with the Right Side: While jasmine rice is the classic accompaniment, this curry is also fantastic with brown rice, quinoa, or even noodles. Consider serving it with a side of vegan naan bread or roti to soak up every last drop of the delicious sauce.
Storage and Reheating Tips for Your Vegan Green Curry
This vegan Thai green curry is fantastic as leftovers, often tasting even better the next day as the flavors have more time to meld. Here’s how to properly store and reheat it:
Refrigeration: To keep your vegetable curry fresh and delicious, allow it to cool completely before transferring it to an airtight container. Stored in the refrigerator, it will maintain its quality for 3 to 4 days. When you’re ready to enjoy it again, you can easily reheat it. For best results, warm it gently in a saucepan on the stovetop over medium-low heat, stirring occasionally until heated through. Alternatively, for a quicker option, pour a portion into a microwave-safe bowl and reheat in the microwave in 1-minute intervals, stirring between each, until piping hot.
Freezing: This vegan curry freezes wonderfully, making it an excellent candidate for meal prepping. Once the curry has cooled down entirely, transfer it into an airtight, freezer-safe container or a heavy-duty freezer bag. You can store it in the freezer for up to 3 months. To reheat, remember to let it thaw overnight in the refrigerator first. Once thawed, you can reheat it using the stovetop or microwave methods described above. Freezing individual portions can be a great way to have quick, healthy meals on hand.
Frequently Asked Questions About Vegan Thai Green Curry
When seeking a vegan Thai curry paste, it’s essential to diligently check the ingredient list. Many traditional Thai curry pastes, including popular brands like Mae Ploy, typically contain shrimp paste (gapi) or fish sauce, which are not vegan. However, several brands cater to plant-based diets. Chef’s Choice and Aroy-D are excellent, widely available brands that often offer high-quality Thai green curry pastes confirmed to be vegan. Thai Kitchen also produces vegan pastes, though some find their flavor to be a bit milder compared to other authentic brands. Always look for explicit “vegan” or “vegetarian” labels, or scan the ingredient list for animal-derived products.
Traditionally, authentic Thai green curry is generally not vegan-friendly. Its paste almost always includes shrimp paste, and the curry itself is often made with fish sauce and frequently served with non-vegan proteins like chicken, beef, or prawns. However, it is very easy to adapt! This Thai green curry recipe, for instance, is specifically designed to be fully vegan, excluding all animal products while retaining all the rich, complex flavors you’d expect from a traditional curry. By using vegan curry paste and vegetable stock, and choosing plant-based proteins and vegetables, you can enjoy a delicious and authentic vegan version.
The spiciness level of any Thai curry can depend significantly on the chef’s preference and the recipe. However, as a general rule, green curry is often considered to be spicier than red curry. Thai green curry gets its characteristic color and heat from young, fresh green chili peppers, which tend to be potent. Red Thai curry, on the other hand, is made with dried red chili peppers. While both curries offer a delightful kick, the type of chili used often gives green curry a sharper, more immediate heat, while red curry’s heat can be deeper and more robust. Ultimately, you can adjust the spiciness of your homemade curry by controlling the amount of paste you use or by adding fresh chilies.
Absolutely! While mushrooms (especially king oyster mushrooms in this recipe for a “calamari” texture) add a wonderful umami depth and texture, this vegan curry recipe is incredibly versatile. If you’re not a fan of mushrooms or simply don’t have them on hand, feel free to omit them. You can substitute them with other vegetables like bell peppers, bamboo shoots, green beans, or even a different plant-based protein like pan-fried tofu or tempeh. The curry will still be incredibly flavorful and delicious without them!
No, not all Thai curries are made with coconut milk. While many popular Thai curries, such as green, red, Panang, and Massaman curries, prominently feature rich coconut milk as a base, there are also “jungle curries” (Gaeng Pa) which are typically made without coconut milk. These curries tend to be thinner, spicier, and often showcase a broader range of herbs and spices. So, while coconut milk is a hallmark of many beloved Thai curries, it’s not a universal ingredient across all variations.
There are a few effective ways to thicken a Thai curry. The most common and natural method is simply to simmer it for longer. As the curry cooks, excess liquid will evaporate, naturally concentrating and thickening the sauce. Stir occasionally to prevent sticking. Another option is to create a cornstarch slurry: mix a teaspoon or two of cornstarch with an equal amount of cold water until smooth, then slowly stir this mixture into the simmering curry until it reaches your desired consistency. Be sure to cook it for a minute or two after adding the slurry to remove any starchy taste. You can also sometimes rely on vegetables with higher starch content, like potatoes, to break down slightly and contribute to thickening over a longer simmer.
Discover More Delicious Vegan Curry Recipes
If you’ve fallen in love with the vibrant flavors of this vegan Thai green curry, you’ll be thrilled to explore other incredible plant-based curry creations. From comforting classics to innovative fusions, there’s a world of aromatic delights waiting to be discovered:
- Looking for another exciting Thai curry experience? Try my creative vegan red curry mac and cheese for a comforting fusion, or warm up with a bowl of my savory Thai red curry ramen.
- For the ultimate comfort food with an Asian twist, this hearty vegan katsu curry is an absolute must-try. Imagine hot, steamy rice topped with perfectly deep-fried vegan katsu and a rich, spicy curry sauce.
- If you prefer a milder, yet equally satisfying curry, my vegan coconut curry is an excellent choice. It’s incredibly creamy and rich, loaded with seasonal winter vegetables, and offers a gentle warmth.
- These delightful vegan potato croquettes are infused with curry paste, boasting a satisfyingly crunchy golden exterior and a wonderfully melty, cheesy center – perfect as a side or appetizer!
- If you’re looking for non-vegan options for others, consider this flavorful green curry salmon with broccoli for a pescatarian alternative.
Vegan Thai Green Curry Recipe
Ingredients
- 4 tablespoons coconut oil
- 1½ cups chopped mushrooms
- 1½ cups cubed eggplant
- 2 cups broccoli florets
- 4 oz baby corn, sliced lengthwise
- 2 tablespoons green curry paste
- 13.5 fl oz full-fat coconut milk
- ¼ cup vegetable stock
- ¼ cup water
- ½ teaspoon fine sea salt
- 1 teaspoon sugar
- steamed jasmine rice
Instructions
- Rinse and chop the mushrooms and vegetables, and pat them dry with a paper towel.
- Heat 1 tablespoon of coconut oil in a skillet on medium heat. Sauté the mushrooms until lightly browned and take it out onto a plate.
- Add another 2 tablespoons of coconut oil, sauté the broccoli and eggplant, and take them out onto the plate once they’ve lightly browned.
- In a saucepan, heat 1 tablespoon coconut oil over medium heat and add the green curry paste. Sautée until fragrant, and add the coconut milk.
- Once it reaches a boil, add the stock, water, sautéed mushrooms and vegetables, and baby corn. Let the mushroom curry come to a boil, turn the heat down, and let it simmer for 5 minutes, or until it reaches your desired texture. Add the salt and sugar to taste.