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+ servings
5 from 1 vote

Easy vegan Thai curry

Delicious creamy Thai curry with healthy vegetables. This recipe comes together in less than 30 minutes.  
10 mins
20 mins
4 people
Calories: 365kcal


  • 1 tablespoon coconut oil
  • 3/4 cup diced onion white or red onion
  • 2 cups diced potato
  • 3 carrots diced or cut into diagonal
  • 1 cup green beans
  • 1 can of coconut milk
  • 1-2 tablespoons Thai curry paste
  • a good pinch of sea salt

For serving

  • cilantro
  • Thai chili peppers jalapeños or serranos
  • lemon juice


  • Sauté the onion over medium heat with the coconut oil until softened.
  • When the onion is soft, add the coconut milk and curry paste. Let the curry paste dissolve. Test and add need more curry if needed. I always start with a spoonful, and I gradually add more.
  • Put the vegetables and half a cup of water. Add a good pinch of salt, cover and leave until the potatoes and carrots are cooked.
  • Serve on top of jasmine brown rice or noodles and finish with cilantro, chili slices, and lemon juice on top.


Calories: 365kcal | Carbohydrates: 28g | Protein: 6g | Fat: 28g | Saturated Fat: 24g | Sodium: 60mg | Potassium: 945mg | Fiber: 7g | Sugar: 8g | Vitamin A: 8423IU | Vitamin C: 23mg | Calcium: 85mg | Iron: 6mg
Course: Main Course
Cuisine: Thai
Keyword: Curry paste, Thai curry with vegetables, vegan Thai, Vegan thai curry