Incredibly delicious, a vegan green curry filled with vegetables. Serve over rice or quinoa for a light and comforting meal par excellence! It only takes 30 minutes.



  • 1/2 cup canned light coconut milk (reserve the rest the box to add later to the curry)
  • 5-6 soup green curry paste (add more for a spicier and more intense curry, less for a softer curry // or store bought; we like the brand Thai Kitchen or Aroy-D)
  • 2 cups chopped shiitake, cremini or Mushrooms button
  • 1 < / span> large red or yellow peppers, sliced and halved < span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" >(small slices)
  • 2< /span> 14 oz light coconut milk cans (This includes the amount you used in step 1 – you will need 2 x 14 oz cans total coconut milk, like written in the original recipe)
  • 1 < span class="wprm-recipe-ingredients-unit">cup Vegetable Broth
  • 4-5 makrut Lime leaves (optional )
  • 1 Stem Lemongrass, halved (optional)
  • 1 cup < span class="wprm-recipe-ingredient-name">Bamboo shoots, rinsed and drained (or other hearty vegetables from choice like broccoli or cabbage)
  • 1-2 soup Coconut Aminos (or under salt or tamari to taste)
  • < span class= "wprm-recipe-ingredients-amount">1-2 tablespoon Coconut sugar, palm sugar or maple syrup
  • 1 a handful fresh B asilium or mint (or 1-2 tsp of barley grass juice powder as written in the original recipe // optional for richer color)
  • 1 Cup Mangetout, snow peas or green peas

FOR SERVING optional


  • Heat a large pot or Dutch Oven over medium heat. Once hot, add 1/2 cup (120mL) of coconut milk (as written in the original recipe) and save the rest of the can for later.
  • Cook until coconut milk is bubbling and some of the liquid has evaporated, leaving a thicker cream. This is a technique I learned from Hot Thai Kitchen to avoid using oil as coconut milk releases its natural oil/cream content after a few minutes of cooking. Stir occasionally and reduce heat as needed to avoid scorching.
  • Then add the green curry paste and mix with the coconut milk. Fry for 2-3 minutes. Then add your mushrooms (if adding animal protein or tempeh do it now // if using tofu I recommend cooking with this method and serve with your curry for better texture). If you add your protein or mushrooms at this point, they can be topped with the curry paste for a richer flavor. Fry for 3-4 minutes, stirring occasionally.
  • Next , add your peppers and stir to coat. I like to add paprika at this point to pick up some of the flavor from the curry paste. Then add your remaining coconut milk (a total of 2 cans should be used as written in the original recipe) and vegetable broth. Stir to combine.
  • Then add lemon leaves green makrut and lemongrass (optional to add more flavor), along with your bamboo shoots and stir. Then add the coconut aminos and coconut sugar or palm sugar (start with the smaller amounts and increase as needed) and stir to combine. Allow the broth to simmer, then reduce the heat to low and simmer for 10 minutes, or until the broth has become richer in flavor and your veggies are tender.
  • < li id= "wprm-recipe-59670-step-0-5" class="wprm-recipe-instruction" style="list-style-type: decimal;">

    OPTIONAL: For a darker shade of green, spoon about 1 cup (240mL) of your broth and stir -in a little blender (which sure to Mixing hot liquids is appropriate) with a handful of fresh basil or Mint and/or 1-2 teaspoons barley grass juice powder. This creates a curry with a deeper green color and an earthy, floral flavor. At this point, stir this mixture into the pan (see photo).
  • At this point, taste and adjust your broth as needed by adding more salt to taste, coconut amino acids for depth of flavor, or coconut sugar for sweetness. You’re looking for a rich broth with a balance of sweet, tangy, and salty. Don’t be shy with the spices, as the broth’s strength will be diluted if served with grains.
  • < span style="display: block;">In the last few minutes of cooking, add your peas and mix everything together. They only need a few minutes to cook. Then turn off the heater.
  • As is or further serve your choice of cereal or cauliflower rice. Add tofu if serving at this point. You can also add fresh herbs, chili peppers, lime juice, or toasted cashews on top at this point (something I like for added protein and texture).
  • Keep refrigerated leftovers, covered, in the refrigerator for up to 4-5 days or in the freezer for up to 1 month. Heat on stovetop over medium-high heat until hot.
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