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!

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