Thai Green Curry Vegetables
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.
A fragrant creamy vegan Thai green curry packed with colorful vegetables and coconut milk.
Nutrition per serving
Ingredients
Sauce
Vegetables
Protein
Serving
Seasoning
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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