Spring Vegetable Thai Green Curry

By Alexandra Caspero on March 28, 2022

A healthy weeknight, one-pot dinner with Spring vegetables and creamy green curry sauce.

Serves 4

Spring Vegan Thai Green Curry! This vegan curry is packed with flavor and tons of vegetables. Quick green curry sauce with peppers, asparagus and peas.

Tender spring vegetables in a homemade green curry sauce over rice? My kind of meal.

A healthy, one-skillet meal that’s perfect for weeknight dinners. This vegan Thai green curry features the best of produce right now: asparagus, peas and peppers in a slightly spicy coconut sauce.

There is something so satisfying about a spicy coconut sauce and warm rice. This curry recipe is one of my favorite recipes for highlighting how delicious vegetables can be. When I talk to clients over the years, I know that many of them think vegetables are only a steamed afterthought, a side dish that barely get’s any flavor enhancement or consideration after the main dish is put together.

Not here! Beautiful spring vegetables covered in a silky, creamy Thai green curry sauce. A vegetable-loving recipe for vegetable haters. The inspiration for this vegan Thai green curry bowl is from my 15-minute green curry sauce I shared years ago. That’s still one of my favorite things to drizzle on tofu, tempeh and every vegetable in between. (PS- not a fan of green? Try my versions of red, yellow and red again instead)

Ingredients for this vegan Thai green curry recipe

Here’s what you’ll need for this healthy green curry bowl. It’s also very customizable to what produce you have around. Substitution ideas below.

Olive oil or other neutral oil for the skillet
Green bell pepper, or other bell pepper like red, yellow or orange
Red bell peppers
White or yellow onion. Shallots can also be used instead of thinly sliced onions.
Garlic cloves
Fresh ginger
Fresh asparagus
Green thai curry paste. There are several vegan curry pastes available, I like Thai Kitchen and Maesri brand best.
Canned unsweetened coconut milk. I recommend full fatcoconut milk for this for maximum flavor.
Frozen green peas. Fresh peas can also be used, or fresh sugar snap peas instead of frozen peas
Brown sugar. The sugar adds a nice balance of sweetness to the curry sauce and I don’t recommend omitting it.
Rice wine vinegar
Soy sauce (or tamari for gluten-free version)
Thai basil leaves, for serving. Thai basil is not the same as Italian basil, though I’ve swapped in Italian basil when I can’t find Thai basil. If you have access to an International market or Asian grocery store, they will have it as will some well-stocked grocery stores. Whole Foods has it some times! Fresh cilantro can also be used instead of Thai basil.
Fresh limes, for serving
Jasmine or Basmati rice, for serving.

White vs brown rice

I know I’m technically supposed to recommend brown rice here, being a dietitian and all, but I much prefer the taste of white, especially in this vegan Thai green curry bowl. You can swap in brown rice if you’d like.

I look at it this way- I’m already getting vegetables and fiber in the rest of my meal, it’s OK if I lose a bit with white over brown rice. However you serve it, this meals a keeper.

Substitution Recommendations

As mentioned, there are so many ways that you can enjoy this recipe depending on what vegetables you have in your house.

You’ll need about 4 cups of chopped veggies total for this recipe so any combination of vegetables will work. Broccoli, zucchini, green beans or sugar snap peas can all be used for the vegetables here.

Instead of rice, rice noodles can also be used. For an extra boost of protein, you can add in cubed tofu or vegan chicken in this recipe.

Instructions for how to make this vegan Thai green curry recipe

Start by heating the olive oil in a large skillet over medium heat. Add the peppers, onion, garlic and ginger and sauté for 5-6 minutes until soft, stirring often.

Stir in the asparagus then whisk in the green curry paste, full fat coconut milk, green peas, sugar, vinegar and soy sauce. Simmer for an additional 5-6 minutes, until asparagus is cooked through and sauce has thickened a bit.

Taste, adding more soy sauce or salt if needed. Squeeze in fresh lime juice, then stir in the Thai basil and serve over rice.

Hope you love this recipe as much as we do! It’s one of my favorite weeknight meals, especially if you love Thai green curry paste as much as I do.

If you try this vegan Thai green curry recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
This recipe was first posted in 2017 and updated in 2022.

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Meet Alex Caspero

Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.