One-Pot Thai-Inspired Green Curry Recipe (vegan + gluten-free)

One-Pot Thai-Inspired Green Curry Recipe- easy to make and packed with flavor, this vegan Thai-inspired curry is sure to be a weeknight favorite! (gluten-free)

One of my favorite memories from our trip to Thailand was a cooking class we took in Chang Mai. We started with a visit to a local produce market to collect our ingredients, then artfully prepared fresh curry paste using a mortar and pestle. That was, hands down, the best Thai curry I have ever tasted in my life.

Alas, back in the United States, I’m using store-bought curry paste and microwaveable rice so that I can have curry on the table in less than 30-minutes. It is what is, folks. But I promise it still tastes pretty darn amazing. Let’s make curry in a hurry!

One-Pot Thai Green Curry Ingredients + Substitutions

• Oil– Any neutral flavored oil will work here. I use extra virgin olive oil as that is what I always have on hand.
• Onion and Garlic- Yellow onion or shallot is best. I like to use fresh garlic for the best flavor. You could also add fresh grated ginger if you’re up for it.
• Peppers– Use bell peppers to keep it mild, or add jalapeños for a subtle spice.
• Corn– Fresh or frozen and defrosted corn kernels.
• Potatoes– Yukon potatoes or baby potatoes are best here. No need to peel them!
• Green Curry Paste– I’ve made this with two different curry pastes (Thai Kitchen and Mike’s Organic Curry) and recommend them both.
• Coconut Milk– Full fat coconut milk will give you the creamiest results but you can use reduced fat if you prefer.
• Reduced Sodium Tamari– Use tamari to keep the recipe gluten-free, or regular soy sauce. You can also use liquid coconut aminos if you want the recipe to be soy-free.
• Rice Vinegar– Rice vinegar adds acidity to round out the flavor profile. You can also use lime juice if you don’t have rice vinegar.
• Fresh Basil or Cilantro– Although technically not necessary, fresh herbs really take this recipe over the top. We love fresh basil with the corn and potatoes but fresh cilantro is equally delicious.

How to Make One-Pot Thai Green Curry

1. Warm oil in a large skillet.
2. Add onion and cook until translucent.
3. Add peppers, garlic, and ginger (if using). Continue to cook for 5-7 minutes more.
4. Add curry paste, corn, water (or broth), and potatoes. Simmer 10 minutes.
5. Pour in coconut milk and cook until liquid has reduced by half.
6. Stir in tamari and vinegar. Cook until heated through.
7. Serve warm with rice and fresh herbs, and enjoy!

More Delicious One-Pot Meals

• One-Pot Summer Vegetable Skillet Lasagna
• One-Pot Vegan Jambalaya
• One-Pot Vegan White Bean Shakshuka
• One-Pot Garlicky Chard with Chickpeas
• One-Pot Coconut Mung Bean Stew
• One-Pot African Peanut Stew
• Quick and Easy Chana Masala

Print Recipe

One-Pot Vegan Thai Green Curry

Easy to make and packed with flavor, this vegan Thai-inspired curry is sure to be a weeknight favorite!

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Servings: 4 bowls

Ingredients

US Customary - Metric

• 2 tablespoons extra virgin olive oil
• 1 small onion, finely chopped (about 1 cup)
• 2 small bell peppers, cored and finely chopped
• 3-4 garlic cloves, minced
• 1 cup corn kernels, fresh or frozen and defrosted
• 8 ounces yukon potatoes , diced into 1-inch cubes (about 2 small potatoes)
• 4 ounces green curry paste
• 1 cup coconut milk
• 1 cup water or broth
• 1 tablespoon rice wine vinegar
• 1 tablespoon reduced sodium tamari
• 2 cups cooked rice , for serving
• handful fresh basil or cilantro, for serving

Instructions

• In a large skillet or pot, warm the oil over medium heat. Add the onion and cook for 3 minutes, until translucent. Add the sliced peppers and garlic then continue to cook for 5-7 minutes more.
• Next, add the corn, curry paste, and water/broth. Stir together then bring to a boil. Add the diced potato, reduce to a simmer, cover and cook for 10 minutes. Add coconut milk and continue to simmer, uncovered, until liquid has reduced and potatoes are tender. 
• Lastly, add rice wine vinegar and tamari. Stir to combine. Serve over warm rice and garnish with fresh basil or cilantro. Enjoy!

Notes

Nutrition Facts are an estimate and will vary depending on specific ingredients you choose.

Nutrition

Calories: 412kcal, Carbohydrates: 49g, Protein: 7g, Fat: 22g, Saturated Fat: 13g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Sodium: 244mg, Potassium: 634mg, Fiber: 5g, Sugar: 8g, Vitamin A: 6348IU, Vitamin C: 94mg, Calcium: 82mg, Iron: 4mg

Course: dinner, lunch

Cuisine: Asian

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!