How to Make the Perfect Thai Green Curry Vegetables
Thai · Easy · 35 min · 4 servings
This fragrant Thai green curry is loaded with colorful vegetables and simmered in a rich coconut milk sauce infused with authentic green curry paste for a deeply flavorful vegan dinner. It comes together quickly in one pan and pairs perfectly with jasmine rice for a complete plant-based meal.
Why this recipe works
This Thai Green Curry Vegetables recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 35 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 420 calories with 10g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 2 cans full-fat coconut milk
- 3 tbsp vegan Thai green curry paste
- 2 cups broccoli florets
- 1 large zucchini sliced
- 1 cup snap peas
- 1 can chickpeas drained and rinsed
- 2 cups jasmine rice cooked
- 1 tbsp fresh lime juice
Step by step instructions
Step 1: Bloom the Curry Paste
Heat a large pan or wok over medium heat. Add a splash of coconut milk from the top of the can and the green curry paste. Stir and cook for 2 to 3 minutes until the paste is fragrant and begins to darken slightly.
Step 2: Add the Coconut Milk
Pour in the remaining coconut milk and stir to combine with the curry paste. Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
Step 3: Cook the Vegetables
Add the broccoli, zucchini, snap peas, and chickpeas to the simmering curry. Cook for 10 to 12 minutes until the vegetables are tender but still hold their shape and vibrant color.
Step 4: Finish and Serve
Stir in fresh lime juice and season with salt to taste. Ladle the curry generously over cooked jasmine rice and garnish with fresh basil leaves, sliced chili, and extra lime wedges. Serve immediately.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- chickpeas → firm tofu cubes or edamame for a different protein texture
- Thai green curry paste → red curry paste for a slightly different and spicier flavor profile
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using low-fat coconut milk which results in a thin and less flavorful sauce
- Overcooking the vegetables which causes them to lose their color and become mushy
Nutrition facts
Per serving: 420 calories, 10g protein, 48g carbs, 22g fat, 7g fiber.
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