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Vegetarian Thai Green Curry Recipe

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This vegetarian Thai green curry recipe is truly delicious. Thai curries can be relatively mild, they contain so many subtle flavors, and they make every vegetable taste great.

We're using all green veggies in this Thai green curry - the combination of zucchini, asparagus, and snow peas is fantastic!

This Thai green curry with vegetables is going to be your new favorite weeknight meal.

Vegetarian Thai Green Curry in a white bowl with a fork.

Why You'll Love Veggie Thai Green Curry

This is a relatively quick meal - considering that there is some amount of chopping. It's wonderful for both lunch and dinner and saves well in the refrigerator!

The umami flavor of the Thai green curry is fantastic. Green curry paste is made with a combination of green chili peppers, garlic, lemongrass, ginger, salt, shallot, and lime zest. The riot of flavors makes this dish really stand out!

Ingredients for veggie Thai green curry.

Vegan Thai Green Curry Ingredients

  • 1 tablespoon olive oil, neutral oil, or coconut oil
  • 1 medium-size yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1-inch ginger, minced
  • 2 tablespoons Thai green curry paste (you can make your own Thai green curry paste as well)
  • 1 bunch of asparagus, cut into pieces
  • 1 medium zucchini, sliced into half-moons
  • 1 cup of snow peas
  • 1 (14.5 ounces) can of coconut milk (you can use full-fat coconut milk for a richer texture or reduced-fat coconut milk if you'd like it to be lower in calories)
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon kosher salt

To serve - Serve with white or brown rice. I like Jasmine rice - it pairs well with curry.

Top with fresh basil (if you can, use Thai basil leaves), chopped parsley, or cilantro.

Garnish with a few lime wedges and some chopped red pepper, if desired.


Substitution Ideas

It's really easy to substitute the vegetables in this recipe. You can use seasonal vegetables or your favorite veggie combinations. Here are some other substitution options:

  • Bell Peppers - you can use one red bell pepper if you are substituting the snow peas or 2 peppers if you are subbing out the zucchini.
  • Snap Peas - you can use the same amount of snap peas as snow peas.
  • Green Beans - you can replace the asparagus with chopped green beans.
  • Carrots - you can replace the zucchini with two thinly sliced carrots.
  • Bamboo Shoots - you can substitute the zucchini for a can of bamboo shoots.

More optional add-ins:

  • Swap the salt for 2 teaspoons of soy sauce or fish sauce (adding fish sauce will obviously not make it vegan/vegetarian though!)
  • Add some chopped fresh lemongrass when you cook the garlic and ginger
Chopped asparagus on a cutting board.
Sliced zucchini on a cutting board.
Sliced onions, minced garlic, and minced ginger on a cutting board.

How to Make this Thai Green Curry Recipe

Heat the oil - Heat a large pot over medium-high heat. Add the oil and let warm for one minute. 

Cook the Aromatics - Add the onion and cook for 3 minutes, stirring occasionally. Add the garlic and ginger and stir for 30 seconds.

Cook the Vegetables - Add the curry paste and cook for 1 minute, stirring constantly. Add the asparagus, zucchini, and snow peas. Let cook for 5 minutes, stirring occasionally.

Simmer - Add the can of coconut milk and stir to combine. Allow to simmer for 8 to 10 minutes until slightly thickened. Remove the curry from the heat and add the lime juice and salt. 

Plate - Serve with white or brown rice. Top with optional cilantro or parsley and slices of lime.

Three photos of making Thai green curry with vegetables.

More Delicious Thai Curry Recipes to Try

A closeup of Thai green curry with veggies in a white bowl.

Tips for Making this Recipe

Links on some posts are affiliate links and as an Amazon Associate I earn from qualifying purchases.

Cooking Tips - if you have time, let the onions cook for 5 to 8 minutes and get a little browned. This really adds some great flavor! If you're in a hurry, just saute them for 3 minutes before adding the other ingredients!

Specialty Ingredients - Thai green curry paste can be purchased online, but the Thai Kitchen brand should be available in most grocery stores.

Storing Tips - This recipe saves well in the refrigerator. Store up to 4 days in an airtight container. The flavor is enhanced after a day of sitting in the fridge.

If you try this recipe, let us know! Connect with us on Instagram and share your photos or leave us a rating.

Yield: 4 servings

Vegetarian Thai Green Curry

Vegetarian Thai green curry in a bowl with a gold fork.

This Thai green curry with vegetables recipe is truly delicious. It's bursting with vegetables and is full of flavor!

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 1 tablespoon oil (you can use olive, coconut, or neutral oil)
  • 1 medium-size yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1-inch ginger, minced
  • 2 tablespoons Thai green curry paste
  • 1 bunch of asparagus, cut into pieces
  • 1 medium zucchini, sliced into half-moons
  • 1 cup of snow peas
  • 1 (14.5 ounces) can of coconut milk
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon kosher salt
  • To serve - white or brown rice, soft herbs (chopped cilantro, basil, or parsley), slices of lime

Instructions

  1. Heat a large pot over medium-high heat. Add the oil and let warm for one minute. 
  2. Add the onion and cook for 3 minutes, stirring occasionally. Add the garlic and ginger and stir for 30 seconds.
  3. Add the curry paste and cook for 1 minute, stirring constantly.
  4. Add the asparagus, zucchini, and snow peas. Let cook for 5 minutes, stirring occasionally.
  5. Add the can of coconut milk and stir to combine. Allow to simmer for 8 to 10 minutes until slightly thickened.
  6. Remove the curry from the heat and add the lime juice and salt.
  7. Serve with white or brown rice. Top with optional cilantro or parsley and slices of lime.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 225Total Fat: 16gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 581mgCarbohydrates: 19gFiber: 3gSugar: 4gProtein: 5g

Ruth lehmann

Tuesday 31st of March 2020

Am i missing something? I’ve reread the recipe and donkt see What kind of curry paste and how much.

Emily

Tuesday 31st of March 2020

Hi Ruth, So sorry about that! I recently transferred my recipes over to this new format and some of them didn't quite come with all the information!! I've updated it now. Should be 2 tablespoons of Thai green curry paste. Hope you can see it now :)

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