Vegan Thai Green Curry recipe

IMG_2849 Want to know how we were inspired to make our vegan thai green curry recipe? Not from mom. Not from the Internet and not because we’ve already published this dish. We spend every Tuesday gathering items from our local farmer’s market and needed to find a way to utilize most of the veggies we found. Our pot-o-gold inspired us! See below.

Granted not all of the veggies from the market made it into the curry sauce, but we managed to make 3 meals out of our finds. Not bad, huh? No waste!  Cost of our garden candy?  $21.00  Number of meals (for 2) made? Six. Nothing like eating on a budget! (We had a few items stored in the pantry, which we didn’t factor into the budget..we’re better at cooking than at math).

Why did you pick a curry dish?

The main spices found in most South Asian curry powders are tumeric, coriander and cumin which offer a plethora of health benefits. Curcumin, the main active ingredient in turmeric has powerful anti-inflammatory and anti-oxidant effects. Curry has been used in Asian and Indian dishes for centuries. Our benefit? A delish healthy meal made in less than 30 minutes!

Why green curry?

I like it for its pungent flavors as red and yellow are a touch milder. I prefer a spicier sauce so even with the green curry adding a more flavorful punch, I still prefer to add a red Thail chili during cooking.

Talk to me about the coconut milk.

Coconut milk is produced from the fatty meat of the coconut. What’s remarkable about this superfood is that 50% of the fatty acids in coconut come from lauric acid, an antiviral and antibacterial agent which is adept at fighting off infection. Being that coconut is a healthy omega-9 fat it is great for skin rejuvenation and prevents wrinkles.

Adapted from the traditional version to make it vegan, this dish is quite delicious if I do say so myself.


  • 2 tbsp. green curry paste
  • 2 cans Native Forest organic coconut milk
  • 1 stalk lemongrass
  • roughly chopped red and green peppers
  • sliced 1/2 green cabbage
  • roughly chopped large onion
  • eggplant cut into quarters
  • Additional items to add: mung bean sprouts, bamboo shoots
  • Garnish: cilantro
  • Optional garnish: basil.

Directions for crock pot (I call these my ‘no worry’ dinners):

  1. Add in green curry paste, lemongrass stalk (can be found in Asian section in stores) and coconut milk.
  2. Add in chopped vegetables and cook down for 2-4 hours
  3. Cook jasmine or other type of white rice in a separate pan following directions on back of packaging

Add rice to bottom of bowl. Pour over rice. Enjoy!

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