Go Back
+ servings
the very best vegan thai curry recipe with shelf-stable ingredients

Thai Green Curry

Made with shelf-stable ingredients, this Thai Green Curry will become a quick, weeknight favorite!
Course Main Course
Cuisine Thai, Vegan, Vegetarian
Keyword Chickpea Curry Recipe, Green Curry, Thai Green Curry, Vegan Thai Green Curry
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2 people
Calories 554kcal
Author Lauren


  • 2 tbsp olive oil extra virgin
  • 1 can chickpeas/garbanzo beans drained + rinsed
  • 1 small onion diced
  • 4 cloves garlic minced
  • 1/2 tsp red pepper flakes
  • 1/4 tsp ginger ground
  • 2 tbsp green curry paste
  • 2 cups vegetable broth
  • 1 can coconut milk full fat (if possible)


  • In a dutch oven or large pot over medium heat, combine: olive oil, garlic, onion, ginger, red pepper flakes and ginger. Saute for 10 minutes crushing a few of the chickpeas with the back of a wooden spoon (to help thicken the curry).
  • Add the curry paste and give it a quick stir. Pour in the vegetable broth and coconut milk (it's going to be very thin). Allow the curry to simmer for about 40-50 minutes or until it's a thick stew-like consistency.
  • Serve immediately with naan or rice, a dollop of yogurt, chopped cilantro, and lime if you have it!


A note on the cooking time:  Please don't skip the long simmer.  It will help the curry develop into a thick, creamy, stew.  It's delicious.  But, it does take time, I'm afraid. 
Storing: Before storing in the fridge, allow the stew to cool to room temperature, and place in an airtight container. It'll keep for about a week. 


Calories: 554kcal | Carbohydrates: 15g | Protein: 5g | Fat: 56g | Saturated Fat: 39g | Sodium: 976mg | Potassium: 495mg | Fiber: 1g | Sugar: 5g | Vitamin A: 3011IU | Vitamin C: 8mg | Calcium: 74mg | Iron: 7mg