This Easy Vegetable Green Curry recipe has been my go-to for yeas and I’m finally getting around to sharing it with you. It comes together in about 20 minutes and is easy to make with simple ingredients. This recipe is vegan, gluten-free and oil-free.
Vegetable Green Curry Ingredients
- 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.
- Spice. The only spice I add to my green curry is chili flakes for heat. I add 1 tsp which adds a nice kick to the recipe but isn’t overly spicy. If you like spicy food, you can use more or use fresh red chilis or even jalepeno. If you are sensitive to spicy food, you can leave the chili flakes out.
- Green curry paste. To make green curry, first of all you’ll need green curry paste. Now, you could make your own green curry paste but I’m no expert on that so I go ahead and use store-bought. I use this green curry paste from Thai Kitchen.
- Coconut milk. Next you’ll need coconut milk. You can use either light or full-fat coconut milk. Full-fat coconut milk is definitely ideal and will result in a much creamier curry however I often use light coconut milk to keep the fat down. Both work great, so go ahead and use which ever one suits your preference.
- Sweetener. I like to add a tiny bit of sweetener to my green curry. I’m not sure if sweetener is used in authentic Thai green curry but for my recipe, I use 1 tbsp of coconut sugar. You could also use brown sugar.
- Lime. I always finish my green curry with some fresh lime juice. I like to add it at the end for the most flavour.
- Bamboo shoots. Bamboo shoots are readily available in stores and should be located in the Asian food section. If you, you can buy it online. I used an 8 oz tin for this recipe.
- 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.
That’s all there is too it! I said it was easy, right?
Vegetable Green Curry Method
It’s as easy as can be…here’s what you need to do:
- Sauté the onion, garlic and ginger.
- Add the chili flakes and green curry paste. Stir.
- Add the coconut milk, broccoli and red peppers. Simmer.
- Add the bamboo shoots and peas. Simmer a bit more.
- Once the broccoli is tender, stir in the lime juice and sweetener.
Easy Vegetable Green Curry
This curry is ready in about 20 minutes and can be made in advance and kept in the fridge for up to 4 days. I would recommend serving it with brown rice or quinoa to soak up all that green curry goodness. You can also serve it over zucchini noodles, rice noodles or cauliflower rice. It’s also really good with tofu added. You can try my garlic black pepper tofu or the tofu from this recipe.
Vegetable Green Curry Nutrition
If you use light coconut milk, this recipe is low in fat and whether you use regular coconut milk or light, it’s low in carbs. It has 7 grams of protein per serving, not much but no problem, you can mix in your favourite protein source such as chickpeas, tempeh, seitan, tofu or edamame.
The recipe makes 3 large servings or 4-5 smaller ones. If you make 4 servings out of it, each serving will be 148 calories with 26 grams of carbs, 3 grams of fat and 7 grams of protein. You’ll have to adjust that if you use full-fat coconut milk though.Print
This easy vegetable green curry comes together in about 20 minutes and is packed with delicious, curry flavour. It’s vegan and gluten-free, can be made low fat, pairs perfectly with brown rice, quinoa or noodles and tastes amazing with a bit of spicy kick.
- 1 can light or full-fat coconut milk (go with full-fat for a richer, creamier curry)
- 5 cloves garlic, minced
- 1 tbsp minced fresh ginger
- 1/2 a onion, diced
- 1 tsp chili flakes (use more or less to adjust spiciness)
- 4 tbsp green curry paste
- 3 tbsp soy sauce (use gluten-free tamari if needed)
- 2 red peppers, sliced
- 3 cups (450 g) chopped broccoli
- 1 cup green peas
- 1 8 oz. can bamboo shoots
- 1 tbsp coconut sugar (sub brown sugar)
- 1 tbsp fresh lime juice
- Add the garlic, ginger and onion to a pan with 1 tsp of coconut or a splash of water or vegetable stock. Saute until soft, about 5 minutes.
- Add the chili flake and green curry paste. Stir to combine and cook for a few more minutes.
- Add the coconut milk, soy sauce, broccoli and red pepper and simmer for 10 minutes or so.
- Add the bamboo shoots and peas and simmer for about another 5 minutes.
- Stir in the lime and coconut sugar.
- Season with salt and pepper if desired.
- Serve over brown rice, quinoa, noodles or cauliflower rice, topped with fresh cilantro or Thai basil.