Vegan Thai Green Curry makes for a quick and easy dinner. It’s hearty, comforting and so satisfying. Full of veggies, and chickpeas, this is a high fibre and high protein dinner.

Thai Green Curry [Vegan]

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Cooking Time



  • 1 onion chopped
  • 2 garlic cloves
  • 1 tablespoon of Thai green curry paste
  • 1 3/4 cup of coconut milk
  • 1 teaspoon of maple syrup
  • 1 tablespoon of tamari
  • Handful of basil leaves, chopped
  • 1 red chilli, chopped
  • Salt and pepper to taste
  • 1 cup snap peas
  • 1 can of chickpeas
  • 1 cup baby corn, cut into bite sized pieces
  • Olive oil


  1. Add onion and garlic to a pan with a drizzle of olive oil and cook until soft
  2. Add in your curry pasta and stir, cooking for a few more minutes
  3. Add your coconut milk. Bring to the boil, then add maple syrup, tamari, snap peas, chickpeas and baby corn. Reduce the temperature and let simmer for 20 minutes.
  4. When everything is read add chilli, basil, salt and pepper.


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