March 28, 2022

Spring Vegetable Thai Green Curry

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 redyellow and red again instead)

vegan thai green curry bowl

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.

vegan thai green curry in a skillet

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.

healthy one-skillet bowl of vegetables and thai green curry sauce

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.

More Vegan Thai Curry Recipes: 

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vegan green curry thai bowl

Spring Vegetable Thai Green Curry

  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: dinner, healthy, thai, vegan
  • Method: stove top
  • Cuisine: Thai Inspired
  • Diet: Vegan

Description

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


  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: dinner, healthy, thai, vegan
  • Method: stove top
  • Cuisine: Thai Inspired
  • Diet: Vegan
  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: dinner, healthy, thai, vegan
  • Method: stove top
  • Cuisine: Thai Inspired
  • Diet: Vegan
Scale

Ingredients

  • 1 tablespoon olive oil
  • 1 green bell pepper, sliced thin
  • 2 red bell peppers, sliced thin
  • 1 medium white or yellow onion, thinly sliced
  • 3 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 1 bunch asparagus, woody ends removed, sliced into 1” pieces
  • 2 tablespoons green curry paste (I like Thai Kitchen brand or Maesri Brand)
  • 1 (14 ounce) can unsweetened coconut milk
  • 1/2 cup frozen green peas
  • 1 teaspoon brown sugar
  • 1 teaspoon rice wine vinegar
  • 2 teaspoons soy sauce (or tamari for gluten-free version)
  • 1/2 cup Thai basil (can sub regular basil if you can’t find Thai)
  • Fresh lime juice, for serving
  • Jasmine or Basmati rice, for serving

Instructions

  1. Heat 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.
  2. Add in the asparagus then whisk in the green curry paste, 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.
  3. Taste, adding more soy sauce or salt if needed. Stir in the fresh lime juice, Thai basil and serve over rice. 

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Spring Vegetable Thai Green Curry! This curry is packed with flavor and tons of vegetables. Quick green curry sauce with peppers, asparagus and peas. Vegan and Gluten-Free | www.delishknowledge.com

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Meet Alex Caspero

Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

4 comments
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    1. smiles
      May 31, 2017 AT 11:34 am

      How many servings does this make?

      1. Alex
        May 31, 2017 AT 11:57 am

        I say 4 servings. Thanks!

    2. Hannah @CleanEatingVeggieGirl
      May 15, 2017 AT 9:20 am

      Yum! I have been loving peas during my second and third trimesters, so this sounds extra delicious!

      1. Alex
        May 17, 2017 AT 3:12 am

        OH! Me too! Especially when covered in a curry sauce. 🙂