This post is sponsored by The Little Potato Company.
The Thai term for green curry is translated to English literally as "sweet green curry". The "sweet" part doesn't refer to the flavour but the shade of green, it's light and pale, getting its sweet green colour from green chilies. I used a store-bought green curry paste and as you can see, this vegan Thai green curry isn't particularly green looking. But it's green curry, I promise!
For this Thai green curry, I experimented with frying in coconut milk for the first time. To do this you heat high-fat coconut milk/coconut cream over high heat until it bubbles and the clear coconut oil separates from the white coconut milk. Then you whisk in the curry paste (store-bought or homemade) followed by the garlic, ginger, and onion. After a minute, add the remaining veggies, a lot more coconut milk, and vegetable stock for extra flavour.
As the curry simmers you can prepare a batch of rice and fry up some tofu (optional, but highly recommended!) for a complete comfort food meal.
After the vegetables have simmered in the green curry coconut broth, the curry becomes rich, creamy, and oh-so flavourful. The creamy coconut tames the heat of the curry paste and ginger, bringing it down to a light kick.
Of course, you can use any vegetables you like in this vegan Thai green curry. I went with The Little Potato Company's Terrific Trio Little Potatoes, zucchini, baby eggplant, red pepper, and spinach. I also tried it with broccoli instead of eggplant, which I liked because the broccoli soaked up tons of flavour. You can you whatever vegetables you have on hand: carrots, peppers, potatoes, snap peas, cauliflower, and kale are just a few options that would work well here.
This is a great dish to reheat for leftovers or to take along to work. With added tofu (or chickpeas!) this vegan Thai green curry is an extra satisfying vegan meal that will leave you feeling satiated for hours.
Check out out other Little Potato-based curries:
- Creamy Red Coconut Curry Soup (my fave!)
- Spicy Tofu & Coconut Curry Soup/Stew
- Potato Veggie Lentil Curry
This post is sponsored by The Little Potato Company.
We love them for their commitment to simple, healthy whole foods like their delicious Creamer potatoes. Thanks for supporting the brands that support I Love Vegan!
Learn more about why we love Little Potatoes at www.littlepotatoes.com
Vegan Thai Green Curry
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 2-4 servings 1x
- Category: Lunch, Dinner
- Method: Satuéing, Simmering
- Cuisine: Vegan, Thai
This vegan Thai green curry is rich, creamy and full of bold flavours with a kick of heat. It's a hearty, comforting vegan meal that's full of vegetables like Creamer potatoes, zucchini, baby eggplant, red bell pepper and spinach. Serve this Thai green curry with rice and fried tofu (or added chickpeas!) for a satiating plant-based meal.
- ⅓ cup (80ml) + 1 ⅔ cups (410ml) coconut cream/full-fat coconut milk
- 1 tbsp (15ml) green curry paste
- 2 cloves garlic, minced
- 1” knob of ginger, julienned
- ½ cup (250ml) (½ medium) sliced white or yellow onion
- 2 cups (500ml) vegetable broth
- 1 cup (250ml) quartered Terrific Trio Little Potatoes from The Little Potato Company
- ½ cup (125ml) sliced zucchini
- ½ cup (125ml) sliced baby eggplant
- ½ cup (125ml) sliced red bell pepper
- 1 tsp (5ml) sugar
- 1 tsp (5ml) lemon juice
- 1 cup (250ml) baby spinach
- OPTIONAL: ½ block (175g) extra-firm tofu, cut into strips and fried or
- OPTIONAL: 1 cup (250ml) cooked chickpeasor
- OPTIONAL: ½ cup dried red lentils, rinsed
- Cooked rice, to serve
- Over high-heat, heat ⅓ cup coconut cream in a wok or large frying pan. Stir often until the coconut cream fully bubbles and the clear coconut oil appears to be separating from the white coconut milk.
- Whisk in 1 tablespoon of green curry paste (adjust based on the strength of your chosen curry paste, 1 tablespoon could be too spicy for some or not spicy enough for others!)
- Add onion, garlic, ginger. Stir and cook for 1 minute.
- Add 1 ⅔ cups coconut cream, 2 cups vegetable broth, Little Potatoes, zucchini, baby eggplant, red pepper, sugar, and lemon juice.
- (OPTIONAL: Add 1 cup cooked chickpeas or ½ cup rinsed red lentils.)
- Bring to a boil over high heat. Turn heat down to medium-high and simmer vigorously for 20 minutes or until vegetables are tender and sauce has thickened.
- Add spinach and stir. (OPTIONAL: Add fried tofu and stir to coat and heat thoroughly.)
- Taste and adjust seasoning.
- Serve with rice.
Keywords: vegan thai green curry
This curry is sooo tasty! I love how much coconut broth there is, so creamy and delicious 😋
Since being on a plant based diet, I've tried several different curry recipes. Tgis one is pretty damn great!
Thanks from The Merriken Family
How many serves guys for this recipe ?
Thanks a lot !
Just tried it and it was soooo delicious. Thank you fo sharing this recipe. Lots of love, Chrissi
Thank you SO much Christiane!
can this be made with a different plant milk (almond, soy)?
Eh, while you could try it, coconut is a key ingredient in this curry!
I want to warn you all. Although green curry can be made as a vegan recipe, store-bought green curry paste "may not" be vegan-friendly (cuz one of the every Thai curry paste ingredients is shrimp paste). So, it's better to make curry paste yourself (I think miso can replce shrimp paste).
From non-vegan Thai.
Thank you so much for the tip! I didn't think of that! The only curry paste I could find locally happens to be vegan, I shouldn't have assumed that they were all that way!
Zucchini is one of the foods that contains very low amounts of carbohydrates and yet is delicious. It was perfect that you included coconut milk in the recipe because coconut's saturated fat provides a very good source of energy that doesn't clog the arteries nor turns into abdominal mass.
Thanks so much Erica!
Great recipe! As a guy who just turned vegan, I really like to read about various types of dishes that can be made without meat.
Just a question: do you often buy potatoes with plastic wrapped around them? It is more ecofriendly not to do so 😛 (not criticism, just a question)
This recipe is really yummy thanks for sharing this great vegan Thai green curry.
I just tried this recipe for lunch and it turned out amazing. I doubled the amount of curry paste because I like it a bit spicy (mild). I also added a bit of cornflour to thicken the curry. I highly recommend everyone to try this out. Thanks, Brittany!
Mmm... That sounds great Anna! Thanks for commenting!
This was really good. We aren't vegan but are going for once a week (easing into it!) And everyone ate it. My two year old picked out the tofu and dunked it in ketchup, totally happy with his "french fries." Everyone else actually ate the veggies! I forgot to add the spinach...next time!
This is a brilliant recipe, I made this tonight for myself and my husband. We loved it! I want to eat it everyday! I would not expect it. Your blog positively surprised me. I hope it is not the only time. I will be looking here, Regards 🙂
Hello, Brittany, this Curry looks very delicious! Your pics make me hungry! Your instruction is very easy to understand. So I can not wait to try one at home. By the way, you did not mention Nutrition chart!
We LOVED this recipe. I doubled it and added red bell pepper and mushrooms. Leftovers!!!
Celeste | The Whole Serving
I’m not a super fan of curry but this looks delicious, and your photos take it over the top. Simply beautiful.
This recipe looks yummy! Can you buy these potatoes in the UK? I haven't seen them in the supermarket before. Thanks for sharing 🙂
I am a chef and I really good feel about this recipe
Yum! Love me a good curry recipe. So comforting. Thanks for sharing 🙂
I have never made a curry! This looks beyond delicious, I might have to give it a try next week.
This curry looks soooo delicious, Brittany! I absolutely LOVE Thai food and I can't wait to give this a try. So many flavors going on here. Yummy! 🙂
Before going vegan, this was one of my favourite dishes to order when going out to eat Thai food. I'm so excited to make this and have an old favorite back!
Peace & Love
Food Without A Face
This looks fantastic. Can't wait to try it for myself!
I have never cooked a curry dish before but with this recipe, I think I can do it. The flavours sound wonderful and it seems pretty easy to make. I love all the variety of veggies that can be used; and those flavours again ...mmm
Thanks so much Cheryl! Happy Holidays!
Oh yum! Looks delicious!
Your recipes are always on point. This was so delicious! Thank you for this!
Thanks so much Chris!
You are right Chris,
This one also looks healthy and easy to try 🙂
Anyway, Thanks Brittany for the awesome recipe.