Thai Green Vegetable Curry
Coconut milk simmered with green curry paste and whatever vegetables you have in the fridge, finished with Thai basil. A weeknight curry that is ready faster than a takeaway.
By Vegan Cook. Published 5 August 2026
Ingredients
Serves 4.
- 3 tbspvegan green curry paste (some brands are not vegan, so see the allergen notes)
- 400 mlfull-fat coconut milk, 1 tin
- 1courgette, sliced into half-moons
- 1red bell pepper, sliced
- 100 ggreen beans, trimmed and halved
- 150 gfirm tofu, cubed
- 1 cupvegetable stock
- 1 tbspsoy sauce
- 1 tspbrown sugar
- 1lime, juiced
- 1 handfulThai basil leaves (regular basil works too)
- 1 tbspneutral oil
- 2 cupssteamed jasmine rice, to serve
Cookware
- Wok or deep pan
Method
Read each step end-to-end before starting.
- 01
Fry the paste
Heat the oil in a wok over medium heat. Add the curry paste and fry it for 1-2 minutes, stirring constantly, until fragrant. It should smell toasted rather than raw.
- 02
Add the coconut milk
Scoop out about 3 tbsp of the thick coconut solids from the top of the tin and stir them into the paste first, cooking for 1 minute until it separates slightly and looks glossy. This step deepens the flavour more than dumping the whole tin in at once.
- 03
Build the curry
Pour in the rest of the coconut milk and the vegetable stock. Add the soy sauce and brown sugar and bring to a gentle simmer.
- 04
Cook the vegetables
Add the courgette, bell pepper, green beans and tofu. Simmer for 10-12 minutes until the vegetables are tender but still have a little bite.
- 05
Finish
Turn off the heat, stir in the lime juice and most of the Thai basil, saving a few leaves for garnish. Taste and adjust with more soy sauce, sugar or lime as needed. Serve over jasmine rice, topped with the reserved basil.
Allergen profile
Every recipe here is fully plant-based. Cross-contamination risk depends on your kitchen, so check all packaging.
Swap note
Tofu and soy sauce are both made from soy. Check your curry paste carefully, because most supermarket green curry pastes are labelled vegetarian but are not vegan, as they commonly contain a seafood-derived paste. Look for a brand that is clearly marked vegan.