Easy Vegan Thai Green Curry

Easy Vegan Thai Green Curry

A 30-minute spicy green curry that is packed with fresh herbs like basil, cilantro, and mint. Served with noodles and stir-fried vegetables!

  • Author: Full of Plants
  • Yield: 4 1x


Stir Fry Veggies

  • 1 tbsp (15ml) oil
  • 1 bell pepper, diced
  • 1 zucchini, sliced
  • 1012 flat green beans, diced (or regular green beans)
  • 56 mushrooms
  • salt, pepper to taste
  • 4 ounces (110g) noodles of your choice

Green Curry Sauce

  • 1 13.5 ounces can full-fat coconut milk
  • 1/2 cup (25g) packed fresh cilantro
  • 1/2 cup (25g) packed fresh basil
  • 4 (3g) mint leaves
  • 1 tbsp (15 ml) lime juice
  • 1 tbsp (15ml) maple syrup
  • 1 tsp green curry paste
  • 1/2 tsp salt
  • 1/4 tsp freshly grated ginger
  • for topping: fresh cilantro, basil, red pepper flakes


  1. 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.
  2. In the meantime, bring a large pot of water to a boil. Once boiling, add the noodles and cook according to the package instructions.
  3. 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.
  4. Divide the warm green curry sauce between 4 bowls, add the sautéed veggies and noodles and top with fresh cilantro and basil. Serve immediately.
  5. The green curry sauce and veggies will keep for up to 3 days in the refrigerator.


This recipe is versatile, feel free to use the vegetables you have on hand for the stir-fry.


  • Serving Size: 1
  • Calories: 362
  • Sugar: 9g
  • Fat: 19g
  • Carbohydrates: 43.7g
  • Fiber: 6.6g
  • Protein: 6.8g