This Vegan Thai Green Curry is my rendition of the world-famous curry. It is my favorite curry of all time, evoking fond memories whenever I taste it. From Thai 'Gaeng Kiew Wan' translates to 'Curry Green Sweet'.
The name "green" curry derives from the color of the dish, which comes from green chilies. The "sweet" in the Thai name (wan means 'sweet') refers to the particular color green itself and not to the taste of the curry. As this is a Thai curry based on coconut milk and fresh green chilies, the color comes out creamy mild green or, as this color is called in Thai, "sweet green".
Its ingredients are not exactly fixed. The curry is not necessarily sweeter than other Thai curries but, although the spiciness varies, it tends to be more pungent than the milder red curry.
No two Thai green curries will ever taste the same! Every chef and home cook has their variation. This recipe is entirely flexible to adapt to whichever local and seasonal vegetables are available in your area.
Green Curry Paste
The secret to a good curry is of course the curry paste! You can purchase a good quality green curry paste or make your own at home, it's fun and only takes 10 minutes!
Green curry paste is traditionally made by pounding in a mortar; green chilies, shallots, garlic, galangal, lemongrass, kaffir lime peel, coriander roots, cumin seeds, white peppercorns, and salt.
Ingredients for Vegan Thai Green Curry
- Eggplant
- Chickpeas
- Coconut oil
- Coconut milk
- Green curry paste
- Chili
- Thai basil
- Lime leaf
- Palm sugar
- Soy sauce
- Pink salt
Why you will love this recipe...
- Creamy & Coco-nutty
- Sweet & Sour
- Salty & Spicy
- Aromatic
- Zesty
- Super flavorful
- Versatile
- Healthy & Nourishing
- Cost-effective
- It's delicious
Interesting green curry fact
Green curry evolved during the reign of King Rama VI or Rama VII, between the years 1908-1926
Discover more Thai vegan recipes
- Pomelo Salad
- Tom Yum Mushroom Soup
- Thai Red Curry
- Vegan Crab Curry
- Vegan Khao Soi Noodles
- Kanom Jeen Noodles
- Papaya Salad
Recipe FAQ
Traditionally, Thai green curry paste contains shrimp paste so make sure to check the labels before purchasing.
The beauty of Thai green curry is that you can add in whatever seasonal ingredients are available in your region. Cauliflower, pumpkin, mushrooms, broccoli, asparagus, carrots, parsnips, spinach, kale, and cabbage all work well.
Coconut milk curries do not keep well for longer than 1-2 days.
I don't recommend freezing coconut milk curries, it's best consumed within 24-48 hours after cooking.
Let us know what you think
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Happy cooking
We hope you enjoy this recipe. Let us know if you make it in the comments below.
📋 Recipe
Thara says
This recipe is so easy to make and delicious!!
Thank you so much for sharing!
BREDA says
Thank you looks delicious. Going to make this💚👍
Jamie Raftery says
Thank you Breda, let me know how you get on with the recipe and tag us on Instagram x