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!
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- 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
- 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.
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.