Spring Vegetable Thai Green Curry
This vegan Thai green curry is packed with flavor and tons of vegetables. It’s a quick green curry sauce with peppers, asparagus and peas.
A healthy, one-skillet meal that’s perfect for weeknight dinners.
This vegan Thai green curry features the best of Spring produce: asparagus, peas, and peppers in a slightly spicy coconut sauce.
Tender spring vegetables in a homemade green curry sauce over rice? This is my kind of meal.
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 gets 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.
See below for more details and tips for success, or scroll down to the full recipe below.
Why I Love This Recipe
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 slow cooker Thai red curry, yellow curry bowls and red vegetable curry instead)
This dinner contains all the flavor of your favorite Thai green curry takeout but is made in 30 minutes at home with three servings of vegetables in each bowl.
Thai cuisine is renowned for its harmonious balance of distinct flavors and you’ll find the following combination in almost all Thai dishes– sweet, sour, salty, spicy and bitter.
In this recipe, the sweetness comes from the sugar, sour from the lime juice, salty from the soy sauce, spicy from the Thai chili and bitter from the Thai basil. As all of these ingredients work together, I don’t recommend omitting one.
Ingredient Notes
Here’s what you’ll need for this Thai green curry recipe. It’s also very customizable to what produce you have around. Substitution ideas are below.
- Bell peppers: I like the color of both red and green bell peppers, but you can use any kind that you like.
- White or yellow onion: Shallots can also be used instead of thinly sliced onions.
- 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.
- Thai basil leaves: Thai basil is not the same as Italian basil, though I’ve swapped in Italian basil when I can’t find Thai basil.
Tip: If you have access to an International market or Asian grocery store, you’ll be able to find Thai basil leaves as well as green curry paste. Whole Foods usually carries Thai basil.
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 crispy baked tofu or vegan chicken in this recipe.
If you can’t find Thai basil, fresh cilantro can also be used.
White vs brown rice
As a Registered Dietitian, I know I’m technically supposed to recommend brown rice here, 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.
How to Make this Vegan Thai Green Curry Recipe
Step 1: Saute the Onions and Peppers
Cook the onion, peppers, garlic, and ginger and saute until tender. To ensure even cooking, slice the peppers and onions into similar-sized strips.
Step 2: Add the Asparagus
Add in the green curry paste and the asparagus and cook another minute or two, letting the paste bloom a bit in the hot skillet.
Step 3: Add in the Coconut Milk
Whisk in the coconut milk, green peas, sugar, vinegar and soy sauce and simmer an additional 5 or so minutes, until asparagus is cooked through and sauce has thickened a bit.
If your asparagus is thicker than shown here, you may need to add a few more minutes to the cooking time.
Serve
Stir in fresh lime juice, Thai basil if you have it, and serve over cooked rice. The fresh lime juice at the end helps to balance the savoriness of the ginger and garlic along with the sweetness from the sugar.
Expert Tips for Success
Start by sautéing your aromatics (ginger, garlic, onions) in oil to build a flavorful base.
Use a high-quality green curry paste and let it bloom in the oil before adding coconut milk, which will prevent a gritty texture and add more flavor.
Lastly, balance the flavor with lime juice, a touch of maple syrup, and fresh herbs like cilantro or basil just before serving.
Frequently Asked Questions
Can I substitute the coconut milk to make it lower in fat?
Coconut milk is a traditional ingredient that adds a rich, creamy texture. For a lighter option, try using a blend of unsweetened almond milk along with a tablespoon or two of cashews for extra richness. Alternatively, you can use light coconut milk.
Can I make this gluten-free?
This vegan Thai green curry can be made gluten-free by substituting tamari, a gluten-free soy sauce alternative for the soy sauce. Most green curry paste is also gluten-free, but make sure to check the label.
How do I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. For best results, allow the curry to cool completely before placing in the fridge. You can reheat on the stovetop or in the microwave.
I like to add in a splash of vegetable broth or coconut milk to leftovers when I reheat to loosen up the curry as it will thicken upon sitting.
Serving Size
This Thai green curry recipe serves 4. If you like extra sauce with your curry, then I recommend increasing the curry paste and coconut milk to make for a saucier curry.
For that, I like to use 1 1/2 cans of coconut milk, and 3 tablespoons of green curry paste.
I prefer to serve this over rice, but you can also serve over cooked rice noodles for a variation.
More Vegan Recipes You’ll Love:
- 15 Minute Vegan Pad Thai
- Tofu Thai Red Curry
- Easy Vegan Pasta (Ready in 20 Minutes)
- Air Fryer Cauliflower Wings
- Vegan Lentil Tacos
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 Spring Vegetable Thai Green Curry, make sure to come back to leave a comment and a rating. Your feedback helps other readers, and seeing you make my recipes makes my day.
Spring Vegetable Thai Green Curry
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 Thai chili, finely chopped
- 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
- Heat olive oil in a large skillet over medium heat. Add the chopped Thai chili pepper, peppers, onion, garlic and ginger and sauté for 6-8 minutes until soft, stirring often.
- Add in the asparagus and green curry paste and cook another minute or two, allowing the paste to bloom a bit in the hot skillet. Whisk in the 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. Stir in the fresh lime juice, Thai basil and serve over rice.
Nutrition
This recipe was first posted in 2017 and updated in 2025.