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Thai-Flavored Vegan (or Pescatarian) Veggies with Green Curry


A combination of and with the meat removed.

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Rate this recipe 4.6/5 (7 Votes)


  • Green Curry Paste:
  • 1 stalk lemongrass, minced OR 3 Tbsp. prepared frozen or bottled lemongrass (available at Asian stores)
  • 1-3 green chilies, sliced (Thai green chilies OR jalapeno)
  • 1 shallot, sliced, OR 4 Tbsp. minced purple onion
  • 4-5 cloves garlic
  • 1 thumb-size piece of galangal OR ginger, thinly sliced
  • 1/2 cup chopped fresh coriander/cilantro leaves & stems
  • 1/2 cup fresh basil
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground white pepper (available in most supermarket spice aisles)
  • 1/2 tsp. ground coriander
  • 3 Tbsp. fish sauce; Vegans: substitute 1 Tbsp. soy sauce
  • 1 tsp. shrimp paste (available at Asian stores); Vegans: substitute 1/2 tsp. salt
  • 2 Tbsp. lime juice
  • 1 tsp. brown sugar
  • Entree:
  • 3-4 Tbsp canned unsweetened coconut milk
  • 1 tablespoon vegetable oil
  • 1 medium onion, quartered, thinly sliced
  • 1 cup canned unsweetened coconut milk
  • 1 large sweet potato, scrubbed, quartered, cut into 1/2” chunks
  • 3 cups trimmed green beans, cut in 2” pieces
  • Kosher salt
  • 20 basil leaves, preferably Thai (optional)


Servings 6
Adapted from


Step 1

1. Place all green curry paste ingredients in a food processor, chopper, or blender.
2. Process well to form a fragrant Thai green curry paste. Taste-test it for salt and spice. If too salty, add a squeeze of fresh lime or lemon juice. Add more chili for more heat.
3. Heat oil in a large pot over medium heat. Add onion; cook, stirring often, until onion begins to soften, about 2 minutes. Add curry paste; stir for 1 minute. Whisk in coconut milk and 1 cup water. Add sweet potato and cook, uncovered, until sauce thickens to a creamy consistency, about 10 minutes. Stir in green beans, cover, and cook for 2 minutes. Cook until sweet potato is tender, about 4 minutes. Season with salt. Turn off heat and toss basil leaves, if using, into the curry.
4. Serve with bulghur, buckwheat, or quinoa.

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