Vegetarian Thai Green Curry Recipe

If you’re craving a soul-warming dinner that’s easy to make and full of flavor, this Vegetarian Thai Green Curry is going to be your new weeknight favorite. It’s rich, creamy, and bursting with fresh veggies — all brought together in a silky coconut green curry sauce that’s nothing short of addictive. Whether you’re a longtime vegetarian or just trying to get more plant-based meals into your rotation, this curry is a winner.

I first made this when I had a fridge full of asparagus, zucchini, and some leftover snow peas from another stir-fry. I threw them all into a pot with green curry paste and coconut milk, and after one spoonful, I knew I had something special. It’s since become a go-to comfort food in my house, especially when I want something hearty but still fresh and healthy.

Why You’ll Love This Recipe

Quick and Easy
This recipe comes together in under 45 minutes — and most of that time is letting the curry simmer to perfection. It’s perfect for busy weeknights when you want something homemade without spending hours in the kitchen.

Loaded with Flavor
From the zing of fresh lime to the gentle heat of Thai green curry paste, every bite is layered with complexity. The vegetables soak up all that coconutty goodness, giving you flavor-packed forkfuls every time.

Good for You and the Planet
Not only is it vegetarian and gluten-free, but this curry is packed with fiber, vitamins, and plant-based nutrients. If you use a verified vegan curry paste, it’s totally vegan too.

Perfect Texture
The combination of soft zucchini, tender-crisp asparagus, and snappy snow peas makes every bite interesting. And the creamy coconut broth? It coats everything beautifully, bringing all the textures together into one irresistible dish.

Ingredients and Substitutions

Here’s what you’ll need to make your new favorite Vegetarian Thai Green Curry:

Ingredients

• 1 tablespoon oil (olive, coconut, or a neutral oil like avocado)
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1-inch fresh ginger, minced
• 2 tablespoons Thai green curry paste
• 1 bunch of asparagus, chopped into bite-sized pieces
• 1 medium zucchini, sliced into half-moons
• 1 cup snow peas
• 1 (14.5-ounce) can of full-fat coconut milk
• 2 tablespoons fresh lime juice
• 1 teaspoon kosher salt
• To serve: white or brown rice, chopped soft herbs (like cilantro, basil, or parsley), lime wedges

Notes on Ingredient Quality
Fresh is always best when it comes to produce in curries — especially with quick-cook veggies like zucchini and asparagus. For the curry paste, brands like Maesri or Thai Kitchen offer great flavor, but always check the label if you’re keeping things vegetarian or vegan. Some brands include fish sauce, so choose one accordingly.

Substitution Ideas

• No asparagus? Try green beans or broccoli florets.
• Snow peas can be swapped for snap peas or even bell peppers.
• Don’t have coconut milk? You could use oat cream or cashew cream in a pinch, though it won’t have quite the same depth.

Step-by-Step Instructions

1. Heat a large pot over medium-high heat and add the oil. Let it warm for about a minute.
2. Add the sliced onion and cook for about 3 minutes, until soft and lightly golden.
3. Stir in the garlic and ginger. Cook for 30 seconds until fragrant.
4. Add the green curry paste. Stir constantly for 1 minute to bring out its flavors.
5. Toss in the asparagus, zucchini, and snow peas. Cook for about 5 minutes, stirring occasionally.
6. Pour in the can of coconut milk. Stir to combine, then reduce heat to a simmer.
7. Let simmer for 8 to 10 minutes, or until the vegetables are tender and the sauce has thickened slightly.
8. Turn off the heat. Add lime juice and salt. Stir well.
9. Serve over rice, topped with your favorite chopped herbs and lime wedges on the side.

Expert Tips and Tricks

Best Practices

• Sauté the curry paste before adding liquid — it makes all the difference. This step unlocks deeper flavor and lets the aromatics shine.
• Use full-fat coconut milk for a luscious, restaurant-style curry. The light version just doesn’t have the same body or taste.

Common Mistakes

• Overcooking the vegetables. You want them tender, not mushy. Keep an eye on them as they simmer.
• Skipping the lime juice. It brightens the entire dish and balances out the richness of the coconut milk.

Time-Saving Tips

• Use pre-chopped vegetables from the produce section to speed things up.
• Double the batch and freeze leftovers for a quick dinner another night.

Serving Suggestions

This curry is a showstopper on its own, but it really shines with a few simple additions.

Perfect Pairings

• Serve it with jasmine rice or brown rice to soak up all that delicious sauce.
• A crisp cucumber salad or quick pickled carrots on the side add a lovely contrast.
• Need a little crunch? Top your bowl with roasted peanuts or crispy shallots.

Presentation Ideas

• Spoon the curry into shallow bowls with rice nestled on the side.
• Garnish generously with fresh herbs like cilantro and Thai basil.
• Add lime wedges for a pop of color and extra citrusy zing.

Beverage Pairings

• A dry Riesling or Sauvignon Blanc pairs beautifully with the spice.
• For non-alcoholic options, go with sparkling water with lime or a Thai iced tea for a sweet contrast.

Storage and Reheating

Leftover Storage

• Store cooled leftovers in an airtight container in the fridge for up to 4 days.
• It also freezes beautifully. Portion into freezer-safe containers for up to 3 months.

Reheating Tips

• Reheat gently on the stovetop over medium-low heat, stirring occasionally.
• You can also microwave it, but add a splash of water or coconut milk if it’s thickened too much.

Frequently Asked Questions

Can I use red or yellow curry paste instead?
Absolutely. The flavor will be different — red is a bit spicier and deeper, yellow is milder and sweeter — but either works well in this recipe.

How do I make it spicier?
Add a chopped Thai chili or a dash of red pepper flakes when cooking the curry paste.

What if my curry is too thin?
Let it simmer a little longer uncovered, or stir in a spoonful of cashew butter to thicken it up.

Variations and Customizations

Make It Vegan
Just make sure your curry paste doesn’t contain shrimp paste or fish sauce. Most major brands offer a vegan-friendly version.

Spice It Up
Add extra chili, a splash of sriracha, or even a spoonful of chili crisp for more heat.

Seasonal Swaps

• In summer, try corn, cherry tomatoes, or green beans.
• In fall and winter, use sweet potatoes, carrots, or butternut squash for a heartier version.

Conclusion

This Vegetarian Thai Green Curry is everything a great weeknight dinner should be — flavorful, satisfying, and totally comforting. It’s packed with wholesome veggies, creamy coconut milk, and just the right amount of spice. Whether you’re cooking for your family or meal prepping for the week, this curry will hit the spot every time.

If you try it, I’d love to know what you think! Leave a comment or tag me in your kitchen creations. I also share more recipes and tips over on Pinterest, so don’t forget to follow me there too.

Looking for more cozy and satisfying dishes? Check out these favorites:

• Heart-Shaped Grilled Cheese Sandwiches — perfect for a comforting lunch or cute date night
• Classic French Toast Recipe — a sweet, fluffy treat for breakfast or brunch
• French Omelette with Fines Herbes — elegant, simple, and oh-so-satisfying

Happy cooking and see you in the kitchen again soon!

Print