Vegan Thai Green Curry Recipe

This vegan Thai green curry with vegetables recipes is a truly delicious recipe!

I remember the first time I had Thai curry and I imagined I would hate it. I don't do great with spicy food, so I prepared to dislike it and move on. I was pleasantly surprised and I've only grown to adore Thai curries even more. 

This vegan Thai green curry with vegetables recipes is a truly delicious recipe!

Thai curries can be relatively mild, they contain so many subtle flavors, and they make every vegetable taste great. I thought I'd like to do an all green Thai Green Curry - so I choose to feature: zucchini, asparagus, snow peas, and spinach. 

This vegan Thai green curry with vegetables recipes is a truly delicious recipe!

This is a relatively quick meal - considering that there is some amount of chopping. It makes a good evening meal or a nice treat for lunch. I've found that the flavor is enhanced after a day of sitting in the fridge, but the spinach does look a little worse for the wear. 

Yield: 4 servings

Thai Green Curry with Vegetables & Lemongrass

This delicious and flavorful vegetarian green curry will keep for several days in the fridge.

prep time: 15 MINScook time: 25 MINStotal time: 40 mins


Green Curry Ingredients
  • 1 tablespoon coconut oil
  • 1 medium-size white onion, diced
  • 2 stems lemongrass, chopped into 2-inch pieces
  • 3 cloves garlic, minced
  • 1-inch ginger, minced
  • 1 bunch asparagus, cut into 1-inch pieces
  • 1 medium zucchini, diced
  • a handful of snow peas
  • 1 (14.5 ounce) can coconut milk
  • 2 teaspoons rice vinegar
  • 1 tablespoon soy sauce
  • 2 tablespoons freshly squeezed lime juice
  • salt, to taste
Rice Ingredients
  • 1 1/2 cups brown jasmine rice
  • 2 1/4 cups water


  1. Combine the rice and water in a medium pot on the stove. Bring to a boil, while uncovered. Then cover the pot, lower the heat, and let simmer for 20 minutes. Let sit for 10 minutes before fluffing with a fork. 
  2. Meanwhile, heat a wok or large skillet over medium heat. Add the coconut oil and let warm for one minute. 
  3. Cook the onion, garlic, ginger, and lemongrass for 3 minutes.
  4. Add the curry paste and cook for 1 minute, stirring constantly.
  5. Add the asparagus, zucchini, and coconut milk and let cool for 5 minutes, stirring occasionally. 
  6. Then add the snow peas and cook for another 3 minutes, or until the vegetables are tender. 
  7. Remove the curry from the heat and add vinegar, soy sauce, and lime juice. Serve with rice. 

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