Summer Vegetable Thai Green Curry

  • Author: Lisa Kitahara
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
  • Yield: 3-4 servings 1x


This Vegan Thai Green Curry recipe features vegetables that are in season during the summer months such as eggplant, okra and bell peppers. The thai green coconut curry sauce is quick and easy to make, but still packs in tons of flavour!



  • 3 garlic cloves, minced
  • 1/2 tbsp ginger, minced
  • 45 tbsp green curry paste
  • 1 medium onion, quartered (140g)
  • 1 medium Japanese eggplant (250g)
  • 1 package of firm tofu (450-500g)
  • 1 14 oz can coconut milk
  • 1 cup vegetable broth
  • 2 tbsp soy sauce
  • 12 tbsp coconut sugar
  • 1 pack of okra (250g)
  • 1 red bell pepper (240g)
  • To serve: rice, cilantro, green onions & lime wedge


  1. In a large non stick sauce pan, fry the garlic, ginger and curry paste until fragrant over medium high heat (2 minutes). Add in the onions, eggplant and tofu, and fry for another 3-5 minutes.
  2. Add in the vegetable broth, soy sauce and coconut milk. Lower the heat to a medium and allow it to simmer for 5 minutes.
  3. Add in the okra, tofu & bell pepper and cook for another 3-5 minutes. Taste the sauce and add extra soy sauce, salt, lime juice and/or sugar as needed. Do not continue to simmer and take off the heat, sauce should be thin with the vegetables slightly under cooked (it will continue to cook as long as it is heated).
  4. Serve over rice and garnish with green onions, cilantro and limes.

  • Category: Entree
  • Method: Stove Top
  • Cuisine: Thai


  • Serving Size: 1/4 of recipe
  • Calories: 446.5
  • Sugar: 16g
  • Sodium: 7160mg
  • Fat: 24.75g
  • Saturated Fat: 16.7g
  • Unsaturated Fat: unsat fat 7.6
  • Trans Fat: 0
  • Carbohydrates: 37g
  • Fiber: 9.25g
  • Protein: 28.4g
  • Cholesterol: 0

Keywords: vegan thai green curry summer vegetables