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+ servings
Green Thai Curry Pot

How to Make Thai Green Curry

This Vegetarian Thai Green Curry Recipe is really easy to make; you just need to get ready for an avalanche of flavor and grab those forgotten veggies in your fridge. Plus a couple of queues!
5 from 30 votes
Prep Time 5 mins
Cook Time 25 mins
Resting Time 5 mins
Total Time 35 mins
Course Main Course
Cuisine Asian-Inspired, Gluten-Free, Thai, Vegan
Servings 4 Servings
Calories 426 kcal


  • 10 oz sweet potato diced
  • 1 eggplant medium, diced
  • 3 shallots
  • 1 oz peanuts a handful
  • 8 oz coconut milk add more if want it creamier
  • 2 tablespoons green curry paste
  • 2 tablespoons fresh grated ginger
  • 1 cup cilantro leaves about a bunch, chop only half
  • 1 tablespoon sesame oil optional, omit if following a WFPB diet
  • 3 cups water or vegetable stock

Optional extras:

  • 10 oz green beans without tops
  • 1 tablespoon sesame seeds
  • 2 heads bok choy
  • 2 tablespoons tamarind paste
  • 2 cups spinach about 2 bunchs
  • 8 oz crispy tofu see recipe
  • sea salt to taste, optional, omit if following a WFPB diet


  • Stir-fry the shallots along with sesame oil and cashews (or peanuts) for 1-2 minutes on high heat until slightly browned.
  • Add the curry paste, ginger, and stir fry for another minute. If using tamarind paste, add at any point from now.
  • Add the coconut milk and bring to a boil.
  • Stir in the veggies. Add the “hard” vegetables such as diced sweet potato (or potatoes), plus eggplants which require a little more cooking time.
  • Pinch veggies. After 5 minutes, pinch the veggies. When they are slightly soft, add 3 cups of water and some cilantro leaves. Next, add the “soft” veggies, such as diced zucchini, and let them boil for another 10 minutes.
  • Adjust. Halfway through these last 10 minutes, I like to taste for flavor. Add some salt if you want to. You can also choose to add an extra teaspoon of curry paste or grated ginger for extra flavor.
  • Turn off the heat and stir in the spinach and/or Bok Choy and Green Beans.
  • Add tofu. At this point, I also add half of the crispy tofu. This way so it can absorb some of the curry juices without losing their crispiness.
  • Cover. Place the lid on and let it rest for 5-10 minutes.
  • Serve with any of the suggested toppings. I like to add them all.


Nutrition Facts

Calories: 426kcalCarbohydrates: 50gProtein: 20gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gSodium: 358mgPotassium: 2128mgFiber: 15gSugar: 21gVitamin A: 32197IUVitamin C: 210mgCalcium: 654mgIron: 9mg
Keyword 1-pot, curry, Green Curry, one pot, Thai Curry
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