Vegan Thai Green Curry #food #lunchrecipe #vegan #vegetarianrecipe #easyrecipe

The best part about these curries is that in addition to the fact that they are excessively tasty they complete in under 30 minutes! So it's ideal for a considerable length of time when you don't have a great deal of time to make supper.

I start by sauteing the veggies first. This is discretionary, you can avoid this progression and straight away add veggies to the curry and stew.

I like my veggies in Thai curry extra crunchy, so I like sauteing them first before adding to the curry.

For this curry I utilized broccoli, green beans, peppers and carrots. You may utilize zucchini, asparagus or whatever other veggies that you like. I favor crunchy vegetables in my Thai green curry.

So once the veggies are sauteed, I at that point make the curry by cooking the curry glue and coconut milk together. It meets up in like 15 minutes!

Better believe it, too simple formula and extraordinary for those bustling days. You can make it whatever veggies you have in the fridge.

What's more, to polish off the curry, I include some Thai basil leaves. In the event that you can, don't supplant the thai basil with Italian basil. Indeed, it has any kind of effect to the last taste.
Vegan Thai Green Curry #food #lunchrecipe #vegan #vegetarianrecipe #easyrecipe
Also try our recipe Vegan Butter Garlic Noodles with Toasted Breadcrumbs #food #lunchrecipe #vegan #vegetarianrecipe #easyrecipe


  • 2 tablesooons oil, divided, I used avocado oil
  • 1 large red bell pepper, sliced
  • 2 medium carrots, sliced
  • 10 green beans, trimmed and cut into 1 inch pieces
  • 1 small head broccoli, cut into florets, around 1.5 cups broccoli florets
  • 5-6 large garlic cloves, chopped
  • 1 inch ginger, chopped
  • 2 tablespoons green curry paste, I prefer & recommend Maesri
  • 1-2 thai green chilies, sliced, adjust to taste
  • 13.5 oz can coconut milk, use full fat for creaminess, I prefer & recommend Chaokoh
  • 2 teaspoons tamari
  • 2 teaspoons coconut sugar
  • 1/4 teaspoon salt, or to taste
  • 1/4 cup thai basil leaves
  • 2-3 kaffir lime leaves, sliced, optional


  1. Heat 1 tablespoon oil in a pan on medium high heat. Once oil is hot, add all the veggies to the pan. Toss veggies for around 2 minutes on medium high heat. This step is optional and you can directly add the veggies to the curry as well. I like tossing them in little oil before adding to curry for texture.
  2. Meanwhile heat the remaining 1 tablespoon oil in a heavy bottom pan or skillet on medium heat. Add garlic and ginger and cook for 1 minute until it starts changing color.
  3. Add the green curry pasta and sliced thai chilies, if using. Saute the curry paste for 1 to 2 minutes, stirring often.
  4. Then add the coconut milk. Stir continuously with a whisk until it's all combined.
  5. Let the coconut milk cook on medium heat for 3 to 4 minutes. It will come to a light simmer and become thick and creamy.
  6. Stir in the veggies and mix. Cook for 2 to 3 minutes until slightly softened. They are already half cooked, you want them crunchy.
  7. Add tamari, coconut sugar and salt and mix everything together.
  8. Add in the thai basil leaves and mix. At this point, also add the kaffir lime leaves, if using. Remove pan from heat.
  9. Adjust the consistency of the curry at this point. You can add water to thin it out, I did not add any water.
  10. Serve this vegan Thai Green Curry with brown rice or jasmine rice. Enjoy! 

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