Easy Vegetable Green Curry
This easy vegan vegetable green curry takes is ready in 20 minutes and easy to prepare with simple ingredients. It can be made with whatever veggies you have available.
Why Make this Recipe
- super quick – have it on the table in 20 minutes
- customizable – great for using up extra veggies, use whatever you have on hand
- vegan and gluten-free – perfect for those with dietary restrictions
- Ginger, garlic and onion. I start my vegetable green curry by sautéing ginger, garlic and onion until softened. You can sauté them in coconut oil, olive oil, water or vegetable stock.
- Green curry paste. Store-bought or homemade both work great. I use this green curry paste from Thai Kitchen.
- Coconut milk. I recommend full-fat coconut milk for a delicious, thick and creamy curry.
- Sweetener. I add a little sweetener to my green curry but it’s optional. You can use coconut sugar, maple syrup or agave here.
- Bamboo shoots. Bamboo shoots are readily available in well-stocked grocery stores or online but if you can’t find them or don’t have any on hand, just leave them out.
- Vegetables. I use broccoli, peas and red pepper but feel free to switch those up and use whatever you have on hand. Carrots, mushroom, sweet potato and mushroom, baby corn and snap peas are all good choices.
Step by Step Instructions
Step 1. Sauté the onion, garlic and ginger.
Step 2. Add the chili flakes and green curry paste and cook for a few more minutes.
Step 3. Add the coconut milk and your choice of veggies and simmer lightly until the veggies are cooked al dente.
Step 4. Add the bamboo shoots and peas, stir to combine then add the lime juice and sweetener.
Serve the finished curry over your favorite rice, top with fresh cilantro and enjoy!
Tips and FAQs
- Spice level. I use a red pepper flakes to give the recipe some heat as I don’t usually have fresh chilis on hand. Use fresh Thai red or green chilis if you have them and want to add some heat to the recipe, otherwise skip those and the chili flakes.
- No green curry paste? Try this easy red curry or panang curry instead.
- Reduce the fat. This recipe is best with full-fat coconut milk but if you want to make a lower-fat version, you can use light coconut milk.
What vegetables can I use in this?
Use 3-4 cups of any of the following fresh or frozen vegetables:
- any color of bell pepper
- baby corn
- snap or snow peas
- spinach (stir in at end)
- peeled and cubed sweet potato or potato
Can I add tofu?
Sure! To add more protein to this recipe, mix in cubed tofu at the end. You could also add chickpeas or edmamame.
- Sweet Potato Curry
- Curried Coconut Chickpeas
- Curried Vegetable and Chickpea Stew
- Vegan Panang Curry
- Vegetable Korma
- 1 400 mL can light or full-fat coconut milk
- 5 average-sized cloves garlic, minced (about 2 tbsp)
- 1 tbsp minced fresh ginger
- 1/2 a medium-sized white onion, diced
- 1/2 tsp red pepper flakes (use more or less to suit your spice preference or omit and use 1–4 fresh red or green Thai chilis)
- 4 tbsp green curry paste
- 3 tbsp soy sauce (use coconut aminos or tamari for gluten-free)
- 2 red bell peppers, thinly sliced (or any color bell pepper0
- 3 cups (450 g) chopped broccoli
- 1 cup green peas (fresh or frozen)
- 1 8 oz. can bamboo shoots (optional)
- 1 tbsp coconut sugar (sub brown sugar, agave or maple syrup)
- 1 tbsp fresh lime juice
- Add the garlic, ginger and onion to a pan with 1 tsp of coconut oil or a splash of water or vegetable stock. Saute until soft, about 5-6 minutes, stirring often.
- Add the chili flakes and green curry paste. Cook for 3-4 minutes, stirring frequently. Add a bit more broth or water if the pan is drying out.
- Add the coconut milk, soy sauce, broccoli and red peppers (or whatever veggies you’re using) and simmer lightly for about 10 minutes (cooking time will vary depending on what veggies are used).
- Add the bamboo shoots and green peas and simmer for about another 5 minutes to heat through.
- Stir in the lime and coconut sugar and season with salt and pepper, if needed.
- Serve over white or brown rice, topped with fresh cilantro.
You can use light coconut milk to reduce the milk but I suggest sticking to the full-fat coconut milk for a thick and creamy curry.
Leftovers can be stored in the fridge for up to 5 days. Reheat in the microwave or stovetop.
Replace the broccoli and red bell pepper with 3-4 cups fresh or frozen veggies of choice. Choose from carrot, zucchini, eggplant, squash, sweet potato, baby corn, snap or snow peas, bok choy or spinach (if using spinach or other soft veggie or greens, stir them in at the end).
- Serving Size: 1/4 of recipe
- Calories: 224
- Sugar: 12 g
- Fat: 10 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 9 g
Keywords: easy green curry, vegan green curry
UPDATE NOTE: This recipe was originally published on November 1, 2015. It was updated with new photos and text on April 21, 2020.