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Vegetable Thai Green Curry

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"This has become my favorite dish. It's nutritious and vegan friendly. I have to have it once a week. My family loves it as well. Serve with cooked rice or rice noodles."
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55 m servings 268
Original recipe yields 4 servings


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  1. Heat 1 tablespoon olive oil in a large, heavy-bottomed skillet over medium-high heat. Add eggplant and cook, stirring occasionally, until browned, about 5 minutes. Transfer to a bowl.
  2. Heat another tablespoon of oil in the skillet. Add mushrooms and saute until tender, about 5 minutes. Transfer to the bowl with the eggplant.
  3. Add remaining oil, onion, garlic, and Thai chile to the skillet. Cook until onion begins to soften, about 5 minutes. Stir in coconut milk, broth, curry paste, snow peas, bell pepper, and salt. Return eggplant and mushrooms to the skillet.
  4. Bring curry to a simmer, reduce heat to low, and cook until vegetables are tender, about 15 minutes.


  • Cook's Notes:
  • Use jalapenos instead of Thai chiles if desired.
  • For thicker consistency, combine 1 tablespoon cornstarch with some vegetable broth in a separate bowl and whisk until smooth. Add to curry.

Nutrition Facts

Per Serving: 268 calories; 27.8 19.8 9.6 0 1064 Full nutrition

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