In all honesty, this is probably my favorite curry recipe. Ever.
Last year I released this Instant Pot Sticky Rice Curry that features the same green sauce. Because I love this curry so much (and thought it didn't get enough love) I decided to make an easier dish with it that comes together in less than 30 minutes. I went with sautéed veggies and noodles. Okay, nothing fancy but trust me, this curry it beyond delicious.
The green curry sauce really is the star of the recipe, it is super flavorful thanks to a ton of herbs: cilantro, basil, and mint. It's also fresh due to the addition of lime juice and ginger, and spicy with the green curry paste.
To make it super creamy we use a base of full-fat coconut milk. Making the sauce is easy, you simply combine all the ingredients in a blender and blend until smooth and creamy. Then transfer to a saucepan and reheat gently, that's it.
For the add-ins, I went with a simple stir-fry of bell peppers, mushrooms, zucchini, and flat green beans. What's great about this recipe is that you can use what you have on hand, or even use roasted vegetables leftovers.
Then, to make it a more filling and nutritious meal we add some noodles that will soak up the green curry sauce. I used instant noodles here, but you can use fettuccine, soba, or even macaroni. I know, macaroni is not very exotic but will definitely do the job!
Before serving, top with fresh cilantro and basil, and sprinkle with red pepper flakes for a nice kick!
I usually double the green curry sauce so I have leftover for a few days, then I simply change the add-ins: tofu, rice, tempeh, roasted veggies, etc.
If you are in a hurry but want a creamy, flavor-packed, and healthy curry, you should definitely try this one!
Let me know in the comments if you try this recipe!
Easy Vegan Thai Green Curry
Stir Fry Veggies
- 1 tablespoon 15ml oil
- 1 bell pepper diced
- 1 zucchini sliced
- 10-12 flat green beans diced (or regular green beans)
- 5-6 mushrooms
- salt pepper to taste
- 4 ounces 110g noodles of your choice
Green Curry Sauce
- 1 13.5 ounces can full-fat coconut milk
- ½ cup 25g packed fresh cilantro
- ½ cup 25g packed fresh basil
- 4 3g mint leaves
- 1 tablespoon 15 ml lime juice
- 1 tablespoon 15ml maple syrup
- 1 teaspoon green curry paste
- ½ teaspoon salt
- ¼ teaspoon freshly grated ginger
- for topping: fresh cilantro basil, red pepper flakes
- Heat the oil in a large skillet over medium heat. Once hot, add the bell pepper, zucchini, and flat green beans. Cook for about 5 minutes, stirring a few times. Next, add the mushrooms. Season with salt and pepper and cook for another 3-5 minutes, or until the veggies are cooked. I like to slightly undercook the vegetables for more texture.
- In the meantime, bring a large pot of water to a boil. Once boiling, add the noodles and cook according to the package instructions.
- Prepare the sauce: combine all the ingredients for the green curry sauce in a high-speed blender. Blend for about 1 minute, or until smooth. Taste and adjust seasonings if needed, add more curry paste if you like it spicier. Transfer to a saucepan and heat over medium heat until hot.
- Divide the warm green curry sauce between 4 bowls, add the sautéed veggies and noodles and top with fresh cilantro and basil. Serve immediately.
- The green curry sauce and veggies will keep for up to 3 days in the refrigerator.