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This Vegan Thai Green Curry is simply the best! Fresh, crispy veggies simmer in a rich and fragrant broth to create this spicy and satisfying dish.
I. LOVE. GREEN. CURRY!
Don’t ask me to scream it again, because I totally will. Thai Green Curry has been my all-time favorite dish (and constant restaurant order) for pretty much my entire adult life. I mean, can you blame me? There’s just something about thatcreamy, spicy broth and heaps offresh, vibrant veggies that makes me feel some type of way.
Today, my friends, is a very special day indeed. Because I’m going to show you how to makerestaurant-quality curry, all from the comfort of your own home! I have a few tricks up my sleeve that are going to make this next curry experience your best one yet – and that’s a guarantee.
Ingredients for Thai Green Curry
In my not-so-humble opinion, a good Thai curry relies on two things:
- A rich, fragrant, and flavorful broth
- Fresh, crisp, and perfectly cooked vegetables
I’ve had many a sub-par curry dish where the broth was pretty good, but the oily, stale-looking vegetables sort of just, well….ruined the whole dang thing. Or where the veggies were acceptable, but the broth tastes like water with a hint of curry paste. Can anyone relate?!
So, let’s break it down:
- A good curry broth consists of a high-quality curry paste, full fat (!!!!) coconut milk, and a touch of sugar for sweetness. Store-bought curry pastes will do the trick, but are typically lacking in flavor and freshness – which is why I make my own 10-minute curry paste at home! Also, many Thai restaurantsfry their curry paste in some sort of oil in order to bring out more flavor – you can do this too, or I also have an oil-free option listed in the recipe notes.
- In terms ofvegetables,traditional thai green curry often contains a mix of red and greenbell peppers and eggplant,but my favorite restaurant also adds in somekabocha squash andbambooshoots too – so that’s what I did here! I had to go to my local asian grocery store to find Thai eggplant (those green & white balls), but if you can’t find it near you, a Japanese eggplant will also work in a pinch.
How to Make Thai Green Curry
Would you believe me if I told you you can have an entire pot of mouth-watering curry in less than 30 minutes?! All you really need to do is:
- Fry the curry paste
- Whisk the paste with coconut milk and sugar to form a sauce, and
- Add in your vegetables and simmer until tender!
I like to serve my curry with fluffywhite rice and the easiestCrispy Tofurecipe (it’s only 3 ingredients!) for a nice serving of plant-protein. You can, however, serve it alongside whatever you’d like!
Personally I prefer my curry to be more like a soup (with a few grains of rice) because I amaddicted to that so-dang-delicious broth. My boyfriend, however, likes to soak up all the broth in his rice. So like I said, whatever floats your boat!
However you serve it, Iknow you’re going to love this restaurant-style Thai Green Curry. It’s creamy, fragrant, and hits the perfect balance between salty, sweet, and spicy. Now that I know how easy it is to make my own delicious curry at home, I’ve made it countless times! It’s a win-win for me — I save $$$ by not going to a restaurant every time my curry craving hits,and I can make, eat, and enjoy it in my comfy pants.
If you’re looking for more asian-inspired recipes, you’ll also love theseSpicy Sesame Noodles,thisBest-Ever Miso Soupand these Summer Rolls with Braised Tofu!
Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂
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★★★★★5 from 5 reviews
This Vegan Thai Green Curry is simply the best! Fresh, crispy veggies simmer in a rich and fragrant broth to create this spicy and satisfying dish.
- Author: Caitlin Shoemaker
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Total Time: 30 minutes
- Yield: 2-4 servings 1x
- Category: Entree
- Method: Stovetop
- Cuisine: Thai, Vegan
For the Green Curry:
- 1 tablespoon coconut oil (optional – see recipe notes)
- 4–5 tablespoons Thai Green Curry Paste
- 1 13.5 oz can full-fat coconut milk
- 1 tablespoon coconut sugar
- 3 cups mixed vegetables, chopped (such as peppers, kabocha squash, bamboo shoots, and/or eggplant)
To Serve:(optional)
- The Easiest Crispy Tofu
- Cooked white or brown rice
Instructions
- Bring a nonstick pan to medium heat and add the coconut oil OR one large scoop of coconut cream*. Once melted, add in the green curry paste; fry the paste for 90 seconds, to bring out the flavors.
- Add the remainder of the coconut milk and coconut sugar to the pan and mix until well combined. Add in the mixed vegetables, stir well, and bring the heat to high. Once the mixture starts to bubble, reduce the heat to medium-low and let simmer, covered, for 15-17 minutes, until the vegetables are fork-tender.
- Place some cooked rice into each serving bowl, then top with green curry and Crispy Tofu. Serve warm.
Notes
- To Make this Recipe Oil-Free: use 1-2 tablespoons of coconut “cream” (the thicker, almost paste-like portion in the can of full fat coconut milk) instead of the coconut oil; the naturally high fat content in the coconut cream will work just as well to fry the curry paste. I have tried this recipe both ways, and did not really notice a difference between the two!
- On Curry Paste: I much prefer my homemade recipe, but this is my go-to vegan friendly brand if I don’t have the time to make it. Many curry pastes contain seafood, so make sure you read the ingredient label before you buy!
Keywords: vegan green curry, thai green curry, healthy green curry, oil free curry, vegan thai curry, green curry recipe
FAQs
5 Mouth Watering Thai Curries That'll Leave You Wanting More
- Green Curry. This Green Curry is one of the best Thai curries if you like hot, spicy food. ...
- Red Curry. Kaeng Phet is as spicy as they come, bursting with the flavor of both fresh and dried red chillis. ...
- Yellow Curry. ...
- Panang Curry. ...
- Massaman Curry.
The secret to making amazing Thai curries is to use plenty of aromatics, like onion, ginger and garlic. Choose full-fat coconut milk for its richness (you won't regret it!). Stirring in just a little bit of rice vinegar and sugar adds tons of complexity.
What thickens Thai green curry? ›
How to Thicken Curry
- Add dairy. Many curry sauces have a creamy texture, so try adding more dairy—like Greek yogurt, heavy cream, or a thick non-dairy ingredient like coconut cream—to thicken a watery curry sauce.
- Add ground nuts. ...
- Add lentils. ...
- Add peanut butter. ...
- Add a tomato product. ...
- Start with a roux. ...
- Use a slurry.
First you can make your curry thick by adding as little liquid as possible. Secondly if you already have a lot of liquid in your curry, you reduce it by simmering. You may have to remove dry ingredients and set them aside to be added back later as some of them can be overcooked if not removed.
Which is the tastiest curry in the world? ›
No surprise then that the TasteAtlas guide has listed the 10 best curries in the world.
- 01 ⸻ 10. Panang curry. (c) shutterstock.
- 02 ⸻ 10. Malai kofta. (c) shutterstock.
- 03 ⸻ 10. Japanese karī (c) shutterstock.
- 04 ⸻ 10. Khao Soy soup. ...
- 05 ⸻ 10. Shahi paneer. ...
- 06 ⸻ 10. Butter chicken. ...
- 07 ⸻ 10. Green curry. ...
- 08 ⸻ 10. Massaman curry.
Curry, in general, is thought to be a healthy dish due to its natural anti-inflammatory properties. Although green curry dishes can be high in fat, they're high in beneficial nutrients, minerals, and protein intake. As long as you don't overindulge, curry is a healthy and tasteful dish no matter your taste preference.
How do you make green curry more flavorful? ›
Cooking with caramel
Most recipes just add unrefined sugar for sweetness, but by caramelising it in the pan first, you get a deeper flavour. Plus, it creates an intense heat to cook the curry paste and seal the chicken.
How do Thai restaurants make curry so creamy? ›
Often, Thai curries are made using coconut milk as the main liquid, which results in a creamy consistency. You can use as much or as little coconut milk as you wish based on your preference for texture, spice, and flavor.
How to make curry taste like restaurant? ›
Simple suggestions for restaurant good quality curries:
- Fry your onions till they are golden brown.
- Fry your spices but don't burn them. ...
- Use good quality spices. ...
- Seasoning. ...
- Use fatty yoghurt (greek style works) in curries to make them richer. ...
- Patience. ...
- Use a neutral vegetable oil. ...
- Experiment.
The majority of Thai curries are made with coconut milk as the main liquid, which produces creamier curries, but they're not necessarily “rich.” The amount of coconut milk can vary by quite a lot, depending on the texture one is looking for: massaman curry, for example, is quite rich because it uses coconut milk and is ...
Can You Make Thai Curry Without Coconut Milk? If you have a coconut allergy or want to omit the coconut milk for any reason, you could experiment with swapping it for half and half. The taste will be a little different, but the half and half would keep the sauce nice and creamy.
How long should a curry simmer for? ›
Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced.
Is canned coconut milk the same as coconut cream? ›
Coconut Cream vs Coconut Milk
Compared to normal coconut milk, coconut cream has a much higher fat content, containing around 19-22% fat. Coconut cream still retains the delicious coconut flavor that coconut milk has, but is much thicker as it is essentially coconut milk with less water.
Does coconut milk thicken curry? ›
For a rich and creamy curry, coconut milk or cream can be a fantastic thickening agent. They not only add creaminess but also a delightful tropical flavour. Simply pour in some coconut milk or cream and let it simmer until your sauce reaches the desired consistency.
Why is my Thai green curry brown? ›
Adding the basil leaves will make your curry paste more green and give more flavor but during the cooking process, the leaves will oxidize, resulting in a more brown-green gravy than emerald green gravy, nothing wrong with either color. Traditionally, green curry actually is more khaki green than the vivid green.
What Thai curry to try first? ›
Thai massaman
Massaman is a great starter Thai curry, while some think it's a great Thai curry for kids. It's the perfect base for my Slow-Roasted Duck Massaman and pairs perfectly with the gamey flavour of the meat.
What Thai curry should I try? ›
If you have never tasted Thai curry before, the yellow curry is definitely the best dish to start with the bright yellow color is from the turmeric spices and yellow mustard seeds. The yellow curry isn't always the same everywhere. But, you can always guarantee to enjoy a creamy taste created from the coconut milk.
Is Thai red or green curry nicer? ›
Thai Red Curry vs.
While the dish's spiciness can vary based on the chef, typically, red curry is hotter than green. Red curry tends to be more versatile, while green is more unique in its flavors.
Which is sweeter red or green Thai curry? ›
We use some sweeter green chillies to make our 'kaeng kiew Wan' which actually translates to 'sweet green curry'. The sweetness from the shallots will also balance the spice in the paste. Whereas in our Thai red curry paste, we use red chillies varieties that are more flavoursome, but spicier.
