An easy vegetarian Thai curry recipe is made without tofu. Instead, it is chock full of bright and beautiful veggies. I used butternut squash, green beans, plus all the classic Thai green curry flavors for a delicious weeknight dinner that takes less than 30 minutes.
WANT TO SAVE THIS RECIPE?
I'll send it straight to your inbox. Plus you'll get great new recipes from me every week!
This post may include affiliate links. Please read my disclosure policy.
While we aren't vegetarians in this house, we do have meatless Mondays and I try to mix as many plant-based recipes as possible. And this recipe is technically vegan, so even better. I am personally not a fan of tofu but I love vegetable curries. Especially Thai curries!
For this recipe, I went with butternut squash paired with bell peppers and thin green beans. I always suggest you start with the base recipe to get a feel for the recipe, and then the next time you make vegetarian green curry.
Pair with pan-fried rice paper dumplings and sticky white rice for a complete meal. Oh, and maybe a glass of lychee lemonade.
📖Why My Recipe Works
Traditional Thai green curry paste is filled with galangal, lemongrass, kaffir lime leaves, garlic, and green chilies. We are skipping a step and using store-bought paste so we can make this recipe in less than 30 minutes and in one pan. It is the most flavorful of all my weeknight dinners.
The bright green curry paste completely transforms the butternut squash. A vegetable I typically think of as being a fall flavor, it is bright like a ray of sunshine when combined with the Thai curry paste.
To make this recipe, we saute the vegetables to speed up the cooking, adding the paste to bring out the flavors before adding the coconut milk to make the green curry sauce. Then it is hands-off while your dinner simmers to perfection.
🧾Ingredient Notes
- Squash- You need to be able to peel the squash or use a squash you can eat the skin of, like delicata squash. Sweet potatoes also work in this recipe.
- Thai Green Curry Paste- I typically use pre-made jarred curry paste. I prefer Thai Kitchen because it is easy to find, vegetarian, and gluten-free. If you want to add a stronger umami flavor add 1 tablespoon of soy sauce or tamari to your paste.
- Oil- Use any light oil like avocado oil or coconut.
- Ginger- Freshly grated ginger. Yes, there is some in the curry paste but a little more is always a good thing.
- Full-Fat Coconut Milk- You will need one full 15 oz can. Use full fat, not light or coconut cream.
- Lime- I prefer to use fresh lime juice but bottled lime works in a pinch.
- Jalapeno, Fresh Herbs, and Lime Wedges- For garnish, this is such a pretty dish the garnishes add another layer of flavor. For fresh herbs, you can use Thai basil or cilantro.
What Vegetables go with Green Curry?
My basic formula is to start with either a starchy squash or potato. Then layer on two to three lighter vegetables. Cooking times may change if you choose different vegetables.
- Bell peppers, any color
- Bamboo shoots
- Green beans or Chinese long beans (if you can find them)
- Zucchini
- Sugar snap peas, snow peas, or spring peas
- Baby corn
- Eggplants (use a smaller variety)
- Chinese broccoli
- Mung bean sprouts
- Scallions
⏲️Tips for Making Green Curry with Squash
- 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.
- The recipe comes together very quickly. Prep all your ingredients before getting started. This is called "mise en place".
- You will want to use a large very large skillet for this recipe.
- Saute the onions until they are soft. This typically takes 5-ish minutes. Add the ginger, squash, and diced red pepper. Do not add the green beans!
- Stir your vegetables to ensure each piece is coated with the curry paste BEFORE you add the coconut milk. This will help the aromatics release their flavors.
- If you are using frozen green beans, cook until warmed through. For fresh green beans, I suggest you cut them on a bias and add them when there are about 3 minutes left in the cooking time.
- Serve your vegetarian Thai green curry over white or brown rice with lime wedges, sliced hot peppers, and fresh herbs.
Common Recipe Questions
Can I use red curry paste?
While Thai red curry paste has a very different flavor profile you can use this recipe as a base for a red curry recipe.
How spicy is Thai green curry? Can I adjust the heat level?
Tahi green curry can range in spiciness, and the level of heat can be adjusted to your tastes. You can make it milder by using less curry paste or make it spicier, add fresh chili peppers. It's all about finding the right balance of flavors for your taste.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more? Get more flavorful recipes!
📖 Recipe Card
Vegetable Thai Green Curry (No Tofu)
Ingredients
- 2 Tablespoons coconut oil
- 1 medium white onion ¼-inch dice
- 4-5 cups butternut squash about 1 medium squash, peel and cut into 1-inch cubes
- 1 red bell pepper cut into ½-inch strips
- 1 Tablespoon grated fresh ginger
- 3 Tablespoons green curry paste
- 1 15 oz can full-fat coconut milk canned
- 1 teaspoon coconut sugar or regular
- 1 lime juiced
- ¼ cup water
- 1 cup green beans thinner French style perfere
- jalapeno, cilantro, lime wedges for garnish
Instructions
- In a large pan heat coconut oil over medium heat. Add onions and saute until soft, 4-6 minutes.2 Tablespoons coconut oil, 1 medium white onion
- Add ginger, squash, and bell pepper. Saute for 3 minutes.4-5 cups butternut squash, 1 red bell pepper, 1 Tablespoon grated fresh ginger
- Stir in curry paste sauteing for 2 minutes.3 Tablespoons green curry paste
- 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.1 teaspoon coconut sugar, 1 15 oz can full-fat coconut milk, 1 lime, ¼ cup water
- Stir in green beans and heat until warmed through. Salt to taste. Serve over rice and garnish with cilantro, lime wedges, and jalapeno slices.1 cup green beans, jalapeno, cilantro, lime wedges
Video
Notes
- You can use fresh or frozen green beans in this recipe.
- Leftover curry can be stored in an airtight container for up to 5 days.
- To make for meal prep, cook the squash until it is slightly underdone. About 14 minutes. Reheat single portions in the microwave for 3 to 4 minutes.
- Do not freeze, the sauce will separate.
Laurie says
I prepared this for my family and everybody loved it. The only change I made was leaving out the oil and adding some additional veggies. My best friend who generally makes fun of my vegan dishes, tasted it and commented, “It’s actually really good.”
Mahy says
This recipe was an absolute joy!
Jacqueline van strien says
Absolutely perfect!!! I adapted it slightly (no longer vegetarian) by adding some chicken and for texture added some cashews. For the curry I used “Maesri green curry paste”. From this day on, this will be my “go-to” recipe.
Jen Wooster says
Thanks for the great review! I am thrilled you enjoyed it. It is such an easy green curry recipe.
Britta says
I love butternut squash, it was a delicious curry!
Toni says
I LOVE vegetarian recipe with such bold flavors at this time of year. It was so hearty my meat eaters didn't even complain.
Jen says
Glad it was family approved!
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!