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Easy vegan Thai curry

Delicious creamy Thai curry with healthy vegetables. This recipe comes together in less than 30 minutes.  
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine Thai
Servings 4 people
Calories 365 kcal


  • 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: 365kcalCarbohydrates: 28gProtein: 6gFat: 28gSaturated Fat: 24gSodium: 60mgPotassium: 945mgFiber: 7gSugar: 8gVitamin A: 8423IUVitamin C: 23mgCalcium: 85mgIron: 6mg
Keyword Curry paste, Thai curry with vegetables, vegan Thai, Vegan thai curry


Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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