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
- Coconut oil
- Coconut milk
- Green curry paste
- Thai basil
- Lime leaf
- Palm sugar
- Soy sauce
- Pink salt
Why you will love this recipe...
- Creamy & Coco-nutty
- Sweet & Sour
- Salty & Spicy
- Super flavorful
- Healthy & Nourishing
- Totally delicious
Interesting green curry fact
Discover more Thai vegan recipes
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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Vegan Thai Green Curry
- Weighing scales
- Chopping board
- Chefs knife
- Saucepan - medium size
- Wooden spoon
- Serving bowl
- 20 ml Coconut oil
- 20 g Green curry paste to taste
- 500 ml Coconut milk
- 1 each Red chili - sweet
- 2 tablespoon Soy sauce
- 2 tablespoon Palm sugar
- 4 each Kaffir lime leaves
- 100 g Eggplant diced
- 100 g Chickpeas cooked
- ⅓ bunch Holy basil
- 1 teaspoon Pink salt to taste
- Assemble and measure all ingredients.
- Chop eggplant into medium sized pieces.
- Break kaffir lime leaf in half and pick fresh basil leaves.
- Slice red chili into rounds.
- Warm oil in pan and gently sauté the green curry paste until fragrant.
- Add coconut milk, palm sugar and stir slowly to mix thoroughly until sugar is dissolved.
- Add eggplant, cooked chickpeas, chili, kaffir lime leaf and soy sauce to the curry.
- Warm through for 6-8 minutes until everything is cooked.
- Adjust flavour with pink salt, soy sauce, add the Thai holy basil and infuse for another 2 minutes.
- Serve in a warm bowl with steamed rice or noodles.
- Garnish with sliced red chili and Thai basil leaf.
- Mixed mushrooms or tofu make a great addition
- Try adding pumpkin, green beans, or baby corn