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From sweet and sour Pad Thai to creamy green curry and mango salad, these vegan Thai recipes will make you travel to Thailand from the comfort of your home!

It’s no secret that Thai cuisine is one of the most flavorful in the world. From the use of fresh aromatics like galangal, kaffir lime leaves, chili, and basil, to wonderful condiments like green curry paste, tamarind juice, and sweet chili sauce, each Thai dish is an explosion of flavor.

To get you started, we have rounded up our most popular Thai-inspired recipes in one place! The best of all is that these recipes are entirely plant-based!

Thai Corn Fritters (Vegan)
These Thai-inspired corn fritters are amazingly crispy on the outside, fluffy and tender on the inside, and subtly infused with red curry paste, ginger, and garlic! A delightful appetizer that can be served with sweet chili sauce or a zesty yogurt sauce!
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Thai Basil Tempeh With Persimmon Salsa
Caramelized tempeh with Thai basil served with fresh persimmon and avocado salsa. Easy to make and so flavorful!
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The Best Vegan Pad Thai
Delicious vegan Pad Thai with rice noodles, bean sprouts, chives, tofu, and the most amazing sweet-salty-sour sauce! Vegan + 30 minutes!
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Thai Fried Rice (Sweet & Sour!)
Slightly sour, a bit sweet, spicy, and highly comforting Thai-inspired fried rice! With mushrooms, carrots, pineapple, green onions, and plenty of garlic. A delicious way to use leftover rice!
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Easy Vegan Thai Green Curry
This restaurant-quality vegan Thai green curry packs bold flavors and a super creamy and perfectly spiced coconut sauce. It's a dish that takes about 25 minutes from start to finish to prepare, and that will surely excite your tastebuds!
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Spicy Thai Flaxseed Wraps
Flavorful and garlicky wraps made from ground flaxseeds and filled with marinated tofu, avocado, grated carrots, spinach, and red bell peppers. Drizzled with a sweet and spicy peanut butter coconut sauce!
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15 Minute Thai Peanut Jackfruit Noodles
Super tasty jackfruit served with a spicy and nutty peanut butter coconut sauce. Ready in 15 minutes!
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Sheet Pan Crispy Tofu & Veggies with Thai Hummus
Easy one-pan crispy tofu with roasted sweet potatoes, red bell peppers, and cashews. Served with a spicy Thai hummus dip!
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Tempeh Khao Soi
Creamy Thai coconut curry soup with marinated tempeh, rice noodles, and peanuts. A flavorful and healthy take on the traditional Khao Soi!
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Instant Pot White Bean Green Curry
This Thai-inspired green curry is creamy, spicy, and infused with fresh cilantro and basil. Serve with perfectly tender white navy beans, mushrooms, and carrots!
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Vegan Thai Red Curry (With Crispy Rice!)
Comforting, flavorful, and creamy red curry served with toasty and crispy rice! Packed with textures and SO DELICIOUS!
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Curried Spinach Soup with Cashew Tempeh
Thick and comforting curried spinach soup that's loaded with Thai flavors! Coconut milk makes this soup insanely rich and creamy!
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Easy Vegan Thai Green Curry

15+ Best Vegan Thai-Inspired Recipes: Thai Green Curry

5 from 1 vote
Author: Thomas Pagot
This restaurant-quality vegan Thai green curry packs bold flavors and a super creamy and perfectly spiced coconut sauce. It's a dish that takes about 25 minutes from start to finish to prepare, and that will surely excite your tastebuds!
Prep Time : 15 minutes
Cook Time : 10 minutes
Total Time : 25 minutes
Servings 3 servings
Calories 362 kcal


  • 2 13.5 cans full-fat coconut milk
  • 2 tbsp green curry paste
  • 1/3 cup packed fresh cilantro
  • 1/3 cup packed fresh Thai basil
  • 2-3 mint leaves optional
  • 2 tbsp sugar or coconut sugar
  • 2 tsp vegan fish sauce or soy sauce
  • 1/2 medium eggplant cut into 1-inch pieces
  • 2 carrots peeled, cut into 1-inch pieces and halved
  • 5-6 snow peas
  • 4-5 cremini mushrooms quartered

For serving

  • lime juice
  • fresh Thai basil and/or cilantro
  • Jasmine rice or noodles


  • Fry the curry paste. Add about 1 cup of the coconut milk to a large pot and bring it to a boil over medium heat. Once boiling, stir in the green curry paste and cook for about 2 minutes.
  • Blend the herbs. Add the remaining coconut milk, fresh cilantro, Thai basil, and mint leaves, if using, to a blender. Blend for 15-30 seconds or until smooth.
  • Combine. Pour the herby coconut milk into the pot. Season with sugar and vegan fish sauce. Add the chopped vegetables.
  • Let simmer. Bring the curry to a boil over medium heat and let it simmer uncovered for about 10 minutes or until the vegetables are tender. Note: do not overcook, as you want the veggies to remain just slightly firm.
  • Taste and adjust the sweetness and saltiness to your liking.
  • Serve. Finally, divide the curry between serving bowls, garnish with fresh cilantro and/or Thai basil, and add a squeeze of lime. Serve with Jasmine rice, noodles, or baguette!


  • Use quality full-fat coconut milk. Not all brands of coconut milk are equal, as some are more watery than others. I personally like the Aroy-D brand, but feel free to use your favorite brand. Note: I do not recommend using cans of coconut cream to make this curry, as it would result in a too-rich and oily curry.
  • Make sure your green curry paste is vegan. Check the ingredients of green curry pastes, as some may contain shrimp paste.
  • Adjust the spiciness level. Depending on your spiciness tolerance and the type of green curry paste used, you might have to adjust the seasonings to your liking. I recommend starting with 2 tablespoons of green curry paste and garnishing with chopped chili or chili flakes at the end of cooking if it’s not spicy enough for you.
  • Add your protein of choice. If you want to make this curry more hearty, you can add fried tofu, vegan chicken, or seitan!
  • Do not overcook. Simmering this curry for 10 minutes is usually more than enough to cook the vegetables, assuming you didn’t cut them into very large chunks. Do not overcook, and regularly check the doneness of the veggies with a knife or a fork. It should be fork-tender but not mushy.
  • To add a citrusy flavor: Add 2-3 Kaffir lime leaves near the end of cooking.


Serving: 1 serving | Calories: 362 kcal | Carbohydrates: 43.7 g | Protein: 6.8 g | Fat: 19 g | Fiber: 6.6 g | Sugar: 9 g
Course : Entree, Main Course
Cuisine : Asian, Thai
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About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

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5 stars
An amazing list of vegan Thai recipes. Excellent work and thank you dor sharing.