Ready in just 20 minutes this Vegan Thai Green Curry is awesomely gluten-free and totally easy to customize with your favourite veggies!
Happy New Year, and Happy Veganuary friends!⠀
Anyone else still feeling like they have spent WAY too much time in the kitchen over the holidays?
If so, you totally NEED this super quick vegan Thai green curry in your weekly menu plan!
Whether you’re joining the Veganuary challenge or not, if you need a healthy and quick plant-based meal to prep after a long day, this delicious curry makes an excellent choice.
I promise it will keep you warm and full over the rest of the winter!
How To Make Vegan Thai Green Curry
The recipe for this Thai green curry couldn’t be easier, requiring just 20 minutes to make and a few simple ingredients, and it all comes together in a few easy-to-follow steps.
Ingredients You Need For This Vegan Thai Green Curry
For this vegan Thai green curry, I used a mix of slightly less common veggies such as purple cauliflower and oyster mushrooms, which both add a lovely punch of flavour.
Of course, if you have a hard time finding these veggies, feel free to substitute them with regular cauliflower and shiitake mushrooms.
I've also added snow peas, peas, yellow bell pepper, zucchini and onions to my curry, but again, feel free to use whatever veggies you have in the fridge.
Finally, add a few classic Thai curry staples such as green curry paste, coconut milk, lemongrass, coriander, ginger and lime.
Before you know it, a big colourful bowl of delicious vegan Thai green curry will be ready for you to devour.
When it comes to the curry paste, I'm a big supporter of homemade vegan green curry paste, so I recommend making your own, as I often do. But if you’re in a hurry, just buy a good quality vegan Thai green curry paste from your local Asian store, or from the international aisle of a big supermarket.
Once you have all your ingredients at hand, this vegan Thai Green Curry comes together very easily.
A little prep is essential for a smooth and speedy cooking process.
Make sure you clean and chop all the veggies and have them ready in line next to the wok (a saute pan or cast-iron skillet would work well too).
I give the cauliflower florets a quick boil just until they're slightly tender, but you can also use leftover steamed cauliflower, or chop it in very small bites and throw it with the other veggies in the wok directly.
Once all your ingredients are ready, all you have to do is stir-fry them for 10 minutes, stir in the coconut milk and simmer for 5 more minutes.
In the meantime, you can prep up some rice to go along your veggie Thai green curry.
I'm a huge rice fan and when it comes to curry pairings, I often opt for wholegrain basmati rice, wild rice or Camargue red rice.
They all have incredible and unique flavours and taste awesome on their own.
Don't forget to squeeze a lime over your curry right at the end, I promise it will bring your vegan Thai curry to the next level, making all the ingredients sing together!
If you're not convinced yet, here are a few reasons why you'll love this Vegan Thai green curry, it's:
- Totally vegan, dairy-free, nut-free and gluten-free
- Easy to customize with your favourite protein ( tofu, chickpeas for vegans/vegetarians, or fish, meat and poultry for non-vegans)
- Ready in less than 30 min!
More Thai Recipes To Try
And if you love Thai cuisine as much as I do, you may like to check these other vibrant Thai-inspired recipes on The Petite Cook:
- The Easiest Vegan Pad Thai
- Sweet Chili Salmon Soba Noodles
- Thai Green Curry Mussels
- Thai Red Fish Curry
Vegan Thai Green Curry
- 1 small head of purple cauliflower, cut into florets
- 2 tablespoon extra-virgin olive oil
- 1 garlic clove, grated
- 1 teaspoon fresh ginger, grated
- ½ white onion, finely sliced
- 1 yellow bell pepper, finely sliced
- 5 oz oyster mushrooms, roughly chopped (150 g)
- 1 zucchini, roughly cubed
- 2 oz snow peas, (60 g)
- 1 tablespoon vegan Thai green curry paste
- 2 teaspoon organic brown sugar
- 2 oz fresh or frozen peas, (60 g)
- 1 can organic coconut milk, (13.66 fl oz/ 400 ml)
- 1 tbsp gluten-free tamari sauce
- ½ lemon grass
- ½ red Thai chilli, finely sliced (optional)
- ½ lime
- 1 tablespoon fresh coriander, finely chopped
- In a large pot of lightly salted boiling water cook the cauliflower florets for 5 minutes or until just tender.
- Heat a large wok or cast iron skillet with the extra-virgin olive oil over medium heat. Add in the garlic, ginger, onion, bell pepper, oyster mushrooms, zucchini and snow peas, and stir-fry all the veggies for 2 minutes.
- Add in the Thai green curry paste and sugar and cook for another minute.
- Drain the cauliflower florets and fold them together with the peas into the pan with the other veggies, and cook for 5 more minutes.
- Pour in the coconut milk and tamari sauce, and add in the lemongrass. Cook for 5 minutes, then remove the lemongrass. If the curry is too thick, add a splash of water, and adjust seasoning to taste.
- Remove the pot from the heat, squeeze half lime over the top, and sprinkle the fresh coriander and red chilli (if using) all over the curry. Serve with your favorite steamed rice.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
What unit of lemongrass are you referring to? Thank you.
Hi Dianne, I use half lemongrass cut lengthwise and then remove it, as I wrote on the instructions 🙂 Happy cooking!
Mel C says
Love love love this recipe, thank you for sharing!
the colors in this dish are outstanding!! I love how quick this dish is, definitely a great fit for a meatless monday meal!