Easy vegetarian Thai green curry recipe- without tofu! We are using butternut squash, green beans, and all the classic Thai green curry flavors for a delicious weeknight dinner that takes less than 30 minutes. Plant-based dinners have never been so easy!
Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!
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Ingredients and Substitutions
- Onions- The base of any great curry recipe.
- Coconut Oil- Use any light oil like avocado or coconut.
- Green Curry Paste- I typically use pre-made jarred curry paste but you can make your own curry paste if you are feeling adventurous.
- Ginger- Freshly grated ginger. Yes, there is some in the curry paste but a little more is always a good thing.
- Coconut Sugar- Traditional Thai green curry has sugar but we reduce the amount and substituted coconut sugar for refined white sugar. You can use either and adjust the sweetness to taste.
- Coconut Milk- You will need 1- 15 oz can. Use full fat, not light or coconut cream.
- Lime- I prefer to use fresh lime juice but bottle lime works in a pinch
- Jalapeno, Cilantro, and Lime Wedges- For garnish, this is such a pretty dish the garnishes add another layer of flavor.
- Veggies- It would be vegetarian curry without the veggies. You can use any veggies you like but I recommend one main starchy veggies and 2 to 3 complimentary veggies. For this recipe, I went with butternut squash paired with bell peppers and thin green beans.
What Vegetables go with Green Curry?
The list is endless but here are few ideas. Cooking times may change if you choose different vegetables.
Starchy Vegetable Options
- Butternut squash
- Delicata squash
- Acorn Squash
- Sweet Potato
Complimentary Vegetable Options
- Bell peppers, any color
- Bamboo shoots
- Green beans or Chinese long beans (if you can find them)
- Zucchini
- Snap peas
- Eggplants (use a smaller variety)
- Chinese broccoli
- Mung bean sprouts
- Scallions
- Shredded carrots
How to Prep the Butternut Squash
Peel the squash by lying it down on a flat surface, hold with one hand, and press firmly with the peeler. Peel in long strips. The skin of butternut squash can be hard to peel. I highly recommend using a good-quality sharp peeler to peel the butternut squash. I prefer using a Y peeler, but a swivel peeler would also work.
Cut the squash in half and scoop out the seeds. Trim off the ends and cube the squash into 1 ½ inch cubes.
Tips and Tricks
- The recipe comes together very quickly. Prep all your ingredients before getting started.
- This green curry recipe makes an excellent premade lunch. To make green for meal prep cook until squash is slightly underdone. About 14 minutes. Reheat single portions in the microwave for 3 to 4 minutes.
- Reheat in the microwave or stovetop. We have had good results with both.
Plant-Based Meals
We have been adding more plant-based meals to our repertoire. Here are some of our favorites ones we can't resist sharing. Save them for next time!
Charred Cauliflower Steaks with Curry Sauce
Roasted Veggie Sandwich with Basil Pesto
Polenta Cakes with Eggplant and Romesco
If you enjoyed this recipe, please leave us a rating or a comment. It helps other wonderful people connect with our food.
📖 Recipe
Thai Green Curry with Butternut Squash
Equipment
Ingredients
- 4-5 cups butternut squash, peeled and cut into 1-inch cubes about 1 medium squash
- 1 red bell pepper, cut into ½-inch strips
- 1 medium onion, ¼-inch dice
- 1 cup green beans, french-style slice
- 2 tablespoon coconut oil
- 1 tablespoon fresh ginger, grated
- 3 tablespoon green curry paste
- 1 teaspoon coconut sugar
- 1 15 oz can coconut milk, canned
- 1 lime, juiced
- ¼ cup water
- jalapeno, cilantro, lime wedges for garnish
Instructions
- Prep all your vegetables and gather the remaining ingredients.
- In a large pan heat coconut oil over medium heat. Add onions and saute until soft, 4-6 minutes.
- Add ginger, squash, and bell pepper. Saute for 3 minutes.
- Stir in curry paste sauteing for 2 minutes.
- Add sugar, coconut milk, lime juice, and water. Bring to a boil and then reduce heat to a simmer. Simmer for 15 to 20 minutes until the squash is fork-tender.
- Stir in green beans and heat until warmed through. Salt to taste. Serve over rice and garnish with cilantro, lime wedges, and jalapeno slices.
Video
Notes
- Leftover curry can be stored in an airtight container for up to 5 days.
- To make green for meal prep cook until squash is slightly underdone. About 14 minutes. Reheat single portions in the microwave for 3 to 4 minutes.
Kathryn Donangelo says
This looks like the perfect vegetarian meal! I can't wait to try this for dinner!
Toni says
I LOVE having a vegetarian recipe with such bold flavors at this time of year. It was so hearty my meat eaters didn't even realize it was vegetarian. Love all the photos too.
Jen says
Glad it was family approved!
Mahy says
It's been so long since I made curry at home. Well, I think it is time to fix that, as this recipe looks an absolute joy to follow!
Nart at Cooking with Nart says
I'm Thai and this looks absolutely delicious. We normally just use eggplant or bamboo shoots but your recipe is so much more exciting!
Jen says
That is a big compliment!
Linda says
You won my heart over when you omitted tofu and subbed in squash. What a great idea for all of us not on the tofu bandwagon. This curry turned out so delicious I'll be trying it often with the other veggies, especially sweet potatoes.
Jen says
I am not a tofu person either!
Bintu | Recipes From A Pantry says
I love butternut squash, it is such a versatile ingredient! This sounds like such a delicious curry! I might try it this week to break up all the festive dishes we are currently having!