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    Home » Thai

    Vegetable Thai Green Curry | Instant Pot & Stove Top recipe

    Published: Sep 3, 2020 · Modified: Jan 23, 2023 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 16 Comments

    943 shares
    Jump to Recipe

    Vegetable Thai Green Curry is a fragrant dish with a delightful balance of sweet and spicy flavors, packed with the goodness of crisp, colorful vegetables and creamy coconut milk. This flavor-bursting, gluten-free vegan meal is super simple to make. The best part is that it is ready in under 20 minutes and makes for a healthy weeknight meal! 

    Thai Green curry in white bowl

    Native to Thailand in Far East Asia, this colorful dish rich in vegetables, is often served with steamed jasmine rice. The distinctive flavors of Veg Thai Green Curry come from the spicy Thai green curry paste and the fresh Thai basil leaves. These two key ingredients blend in beautifully with the mildly sweet coconut milk to produce one of the most epic dishes of all time. 

    Thai Green Curry served with Rice

    We absolutely love two things - food and travel! My family enjoys Thai food as it is so similar to warm and comforting Indian food. Especially when we travel within the US, we lookout for local family-run Thai restaurants. On most occasions, we chance upon a quaint little Thai restaurant, where the owners pour their love along with their family secret spices into wondrous food that they bring to the table, piping hot! 

    As much as we love eating at Thai restaurants, I often make Thai curries at home. From the Thai red curry, Instant Pot Thai Massaman curry to the Instant Pot coconut curry noodle soup, we love the delicious Thai flavors.

    Thai Green curry served with rice

    I often cook my Thai food with ready-made curry paste. They have all of the key ingredients such as galangal (Thai ginger), lemongrass, kaffir lime leaves, and Thai chilies, making it convenient and easy to bring home your favorite Thai flavors. 

    My personal favorite brand of readymade curry paste is the Maesri brand curry paste. It does not contain fish products, making it good for vegan diets. It is easily available in local Asian Grocery stores as well as on Amazon.

    I love that small 4 oz can has all the authentic ingredients that otherwise can be hard to find individually. In addition to lending authentic flavors to the curry, it also cuts down on the overall cooking time. The other brands that make good curry pastes are Thai Kitchen and Mae Ploy.

    The best part of this recipe is all the different vegetables you can add to it. Starting from eggplant to zucchini that almost melts into the curry to the crunchy bites of beans and peppers, this dish has the perfect balance of flavor and texture.

    Here are my favorite veggies to add to Thai Green Curry

    • Eggplant - Traditionally small green Thai eggplant is added to this curry although they can be hard to find. So go ahead and use Japanese eggplant, small Italian eggplant, graffiti eggplant, or even Indian baby eggplant. The eggplant simply melts in this curry giving a creamy texture and rich taste
    • Zucchini - Available year-round in most grocery stores, this mild vegetable simply melds in the flavors and is a great way to add more veggies to your diet
    • Mushrooms - Cremini mushrooms or white button mushrooms, these do not overcook in the Instant Pot and add a meaty satisfying texture to the curry
    • Snap Peas - These crispy, crunchy beans with tender peas inside them add a sweet flavor, make sure to add them to the hot curry just before serving. You can also add green beans cut into 1-inch pieces or small broccoli florets when snap peas are not in season
    • Pepper - I like to add an orange pepper to compliment the green color of this curry, but any color pepper can be added as it adds a nice sweet flavor and crunchy texture to the curry
    Ingredients for Thai Green curry

    Tips

    Having cooked this curry on the stovetop for years and now in the Instant Pot, here are my tips for you:

    1. Make sure to sauté the curry paste in hot oil, as it really helps to enhance the flavors of the final dish
    2. Use as many colored vegetables as you can. This will make your curry look really beautiful and appealing
    3. Adding some of the veggies after pressure cooking retains the crunch in those vegetables for a more satisfying bite 
    4. Use fresh Thai basil leaves for added authentic flavor 
    5. Feel free to use diluted coconut cream in place of coconut milk

    Process

    Here is the EASY Instant Pot Thai green curry recipe loaded with vegetables with step-by-step photos. Note: refer to the recipe card for the detailed Instant Pot and stovetop recipe.

    1: Sauté green curry paste and pressure cook the hardy vegetables in coconut milk (photos 1 - 4).

    steps one through four of making Thai Green curry in the instant pot

    2: Stir in the crunchy veggies, garnish and enjoy (photos 5 - 8).

    steps five through eight of making Thai Green curry in the instant pot

    Serving

    Thai Green curry tastes best when it is served piping hot over a bed of plump jasmine rice. However, I have also served it with steamed basmati rice or brown rice and it tastes equally great with those options too. 

    Thai Green curry served with rice

    Storing

    Thai curry is best enjoyed fresh but can be easily made ahead and refrigerated. Simply heat it well before eating and it tastes just as good. The curry can stay good in the fridge for up to 5 days. 

    Variations

    • Add baked tofu for added proteins 
    • If you like to add proteins such as chicken or shrimp, sauté the chicken (cut into thin 1-inch strips) or shrimp along with the curry paste
    • For a more soupy curry add ½ cup of vegetable broth along with the coconut milk

    Do you enjoy warming curry dishes? You will love these Indian curries that are on repeat in our kitchen:

    • Green beans and potato curry - Vegan curry with creamy potatoes
    • Mushroom Masala - Easy versatile mushroom curry
    • Dum Aloo - Curried baby potatoes
    • Chana Saag - Creamy chickpeas cooked with spinach
    • Palak Paneer - Easy 15 min Instant Pot recipe

    Here is my quick and delicious recipe for Instant Pot Thai Green Curry. I have also included my stovetop recipe in the notes so you don’t miss out on this must-try homemade Thai green curry!

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    Thai green curry served in 2 bowls
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    4.88 from 31 votes

    Thai Green Curry with Vegetables

    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course: dinner, Entree, Lunch
    Cuisine: Thai
    Servings: 4
    Calories: 360kcal
    Author: Archana Mundhe

    Ingredients

    • 1 tablespoon oil
    • 2 to 4 tablespoons Thai green curry paste
    • 1 can coconut milk
    • 1 large yellow onion sliced
    • 1 medium zucchini cut half lengthwise and cut into ½ inch slices, about 1.5 cups
    • 8 oz cremini mushrooms quartered, about 1.5 cups
    • 1½ cups thai eggplant cut into 1.5 inch cubes, graffiti or japanese eggplant
    • 1 teaspoon salt
    • 1 cup snap peas
    • 1 small orange pepper 1 cup cut into 2 inch long slices
    • 1 tablespoon brown sugar
    • 1 tablespoon soy sauce or tamari
    • ½ fresh lime juiced
    • ¼ cup cilantro
    • ¼ cup thai basil

    Instructions

    • Set the Instant Pot to saute mode and heat oil. Add green curry paste and saute for 30 seconds or until fragrant. Stir in coconut milk. Add onion, zucchini, mushrooms, eggplant and salt. Stir well.
    • Close the Instant Pot lid with the pressure valve to sealing and adjust the pressure cook time to 1 minute on low pressure. If you do not have the low pressure option, you can set the time to zero minutes.
    • Allow 5 minutes of natural pressure release and then release the remaining pressure manually. Stir in the snap peas and pepper. Add brown sugar, soy sauce and lime juice. Mix well and taste for the spice & salt. Add more curry paste and salt if needed.
    • Cook on sauté mode until the curry comes to a gentle boil. Press cancel, garnish with cilantro & basil. Allow to cook for 5 mins before serving as the curry thickens a bit. Serve with steamed jasmine rice.

    Video

    Notes

    Tips:
    • Add baked tofu for added proteins 
    • If you like to add proteins such as chicken or shrimp, sauté the chicken (cut into thin 1-inch strips) or shrimp along with the curry paste
    • For a more soupy curry add ½ cup of vegetable broth along with the coconut milk
    Stove Top Recipe:
    1. Heat oil in a large skillet or wok. Add green curry paste and saute for 30 seconds or until fragrant. Stir in coconut milk and ½ cup of water. Add onion, zucchini, mushrooms, eggplant, and salt. Stir well.
    2. Cook covered on medium heat for 10 minutes or until all the veggies are cooked soft. 
    3. Stir in the snap peas and pepper. Add brown sugar, soy sauce, and lime juice. Mix well and taste for the spice & salt. Add more curry paste and salt if needed. Cook uncovered on medium heat until the curry comes to a gentle boil. Garnish with cilantro & basil. Serve with steamed rice.

    Nutrition

    Calories: 360kcal | Carbohydrates: 26g | Protein: 7g | Fat: 28g | Saturated Fat: 22g | Sodium: 862mg | Potassium: 1010mg | Fiber: 8g | Sugar: 16g | Vitamin A: 2644IU | Vitamin C: 72mg | Calcium: 75mg | Iron: 3mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    More Thai

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    Reader Interactions

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    1. Bill says

      September 15, 2020 at 8:48 am

      easy, fast and delicious. I added tofu which is a new ingredient for me. Plenty spicy for me.5 stars

      Reply
    2. Monica Francisco says

      September 15, 2020 at 10:36 pm

      Excellent recipe!! Easy, quick and delicious!5 stars

      Reply
    3. Bijal shah says

      September 22, 2020 at 8:56 pm

      I made it today.. was so good.5 stars

      Reply
    4. Madhavi Tadi says

      September 23, 2020 at 8:37 pm

      what brand Thai curry paste do you recommend? There are many different one's available on amazon and whole foods.

      Reply
      • Archana says

        September 23, 2020 at 9:55 pm

        Maesri brand! I have linked it in the recipe 🙂

        Reply
    5. Su says

      September 26, 2020 at 8:20 pm

      Followed the instruction , result was perfect. ❤️5 stars

      Reply
    6. Sarah says

      October 08, 2020 at 11:17 am

      YUM! I will make this this weekend.

      Reply
    7. michelle says

      November 02, 2020 at 3:14 pm

      Delicious. Added tofu5 stars

      Reply
    8. Dee says

      November 24, 2020 at 2:29 pm

      Can I use frozen stir fry Veggies?

      Reply
      • Archana says

        November 24, 2020 at 11:15 pm

        Yes you can! just dab any excess moisture on the veggies with paper towels

        Reply
    9. Amanda Pothen says

      January 12, 2021 at 9:13 pm

      Quick, easy, and delicious. Thank you.5 stars

      Reply
    10. Anu says

      February 06, 2021 at 10:44 pm

      I made this today. Turned out great, its going to be on rotation.
      I substituted jaggery for brown sugar and the reduced the quantity. Also, I used Chaokoh coconut milk which appeared to be thicker than other brands like 365 and Taste of Thai, so I diluted it a bit.

      Reply
    11. Sandy says

      February 07, 2021 at 3:20 pm

      Made this tonight and it was excellent! I used diced potatoes, zucchini and yellow bell pepper (I actually oven roasted the zucchini & bell pepper and threw them in at the end simply because I like the texture much better) but followed everything else and did it on stove top. Thanks for the great recipe!!

      Reply
    12. Sandy says

      February 07, 2021 at 3:21 pm

      Forgot to rate it! 5 stars of course!5 stars

      Reply
    13. Divya Halarnekar says

      March 03, 2021 at 7:55 pm

      Tried this recipe for weekday lunch and it turned out delicious.I used broccoli,mushrooms,carrots,orange and yellow bell peppers and shrimp.This is a healthy and wholesome meal prepared in under 30 minutes.5 stars

      Reply
    14. Elvira says

      March 07, 2021 at 1:49 pm

      I got this website from my buddy who shared with me concerning this web page
      and now this time I am visiting this web site and reading very informative content
      at this time.5 stars

      Reply

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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

    Learn More About Me!

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