This vegan Thai green curry recipe has us reaching for acorn squash all year long! Roast up your squash and this tasty Thai inspired green curry is ready in 15 minutes or less! It has:
Sweet Fall Flavour From Roasted Acorn Squash
Creamy Richness from Coconut Milk
Can Be As Mild Or As Spicy As You’d Like
And It’s Quick, Easy, And Downright Tasty!
This vegan Thai green curry recipe was inspired by Mugi, our favourite Thai restaurant! Mugi makes authentic Thai dishes always from scratch and using wholesome ingredients. Luckily, they also sell their curry pastes and chili oils! We are not sponsored by Mugi we are just huge fans of their dishes and products. Their green curry paste is our go-to and they have been kind enough to let us use their green curry recipe as inspiration for our version!
The Curry Paste
All the wonderful flavours in a Thai green curry come from the curry paste. You can absolutely make your own and Pai at Hot Thai Kitchen has a recipe and video tutorial for you!
But! Since we don’t usually have the ingredients for green curry paste in our kitchen we opt for buying a pre-made paste. It will likely be easy to find at your local grocery store. For us, they are sold alongside other Asian sauces and pastes; typically in an International aisle. This recipe calls for 2 tablespoons of green curry paste and you can adjust that amount based on how mild or spicy you prefer your curry.
A jar of curry paste will typically cost us: CAD $2.14 – $5.08 per 100 ml at our local grocery store and will last a few months in the fridge. Alternatively, take a little look around and see if there is a Thai restaurant near you with their own house-made curry paste!
Other Ingredients
Again, we credit Mugi with this inspiration and oh boy is it tasty!
- Roasted Acorn Squash
- Bamboo Shoots
- And Tofu
How To Roast Acorn Squash
Roasting your squash will take about 10 minutes prep and 25 minutes in the oven.
You can roast your squash in advance and then whip up the curry in only 15 minutes! To roast your squash:
- Wash it well because you can keep the skin on for this recipe!
- Slice in half lengthwise (from stem to end).
- You can either slice the stem and base off before you slice your squash OR slice through the squash and when you get to the stem just pull the squash apart… no need to try and cut the stem in half!
- Scoop out the seeds and make sure you clean them and roast them too!
- Roast your seeds at 350 degrees F for 8-12 minutes or until they start to “pop”. You can season them however you like but I find acorn squash seeds are tasty just as is!
- Then slice your squash into 1″ half moon slices and cube from there.
- Lay in a single layer on a baking sheet with a silicone mat or parchment paper. Drizzle with olive oil. And roast for 20 minutes.
- Flip the squash cubes over and roast for an additional 5 minutes.
- Allow to cool if you’re not using them right away and store in an airtight container in the fridge for 3-4 days.
How To Make This Vegan Thai Green Curry Recipe
This simple curry comes together in just 15 minutes or less!
- Combine coconut milk and green curry paste in a large saucepan and heat through
- Add tamari, sugar, and nutritional yeast to boost up the sweet and savoury flavour
- Stir in the bamboo shoots, tofu, and cubed squash
- And cook for 5-6 minutes until everything is warm!
We love to serve this curry with a side of our favourite brown and wild rice mix. And although this is a Thai curry we always like a bit of Indian naan bread on the side too!
Recipe Cost
This recipe costs us approximately: CAD $12.83 for 4 servings! Even with rice served on the side, this recipe costs us less than $15. And… we always have homemade veggie scrap broth which brings the cost down to $11.31!
Thai green curry is often traditionally made with chicken. For a traditional recipe head over to Hot Thai Kitchen.
We love to make this curry with squash and tofu because both cost us less than using 1 pound of chicken. And… the squash packs so much flavour, while the tofu delivers all the protein!
- 1 pound of chicken costs us approximately: CAD $5.89 – 8.49 with the lower price being from a wholesale store and the higher price at our local grocery store.
- 1 acorn squash costs us approximately: CAD $3.69.
- And 200g of tofu costs us roughly: CAD $1.33.
- For a total of CAD $5.02 for this recipe!
So reach for that acorn squash, grab yourself some tasty Thai green curry paste, and whip up this 15 minute tasty fall green curry! For some of our other Thai favourites make sure to visit our super tasty Pad Thai and our Thai Mango Salad.
Let us know how you like this vegan Thai green curry recipe in the comments below and try our Kabocha Squash Coconut Curry next!
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Vegan Thai Green Curry with Acorn Squash
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This tasty vegan Thai green curry has us swooning! Acorn squash makes this the perfect fall dish you’ll want to be making all year long!
Ingredients
- 2 tbsp green curry paste of choice (or more to taste)
- 1 400ml can coconut milk
- 2 tbsp tamari (or soy sauce)
- 1 tbsp cane sugar
- 1 ½ tbsp nutritional yeast (optional, but adds a savoury depth of flavour)
- 1 roasted acorn squash, cubed*
- 199ml bamboo shoots
- 200g extra firm tofu, sliced
- 2 cups vegetable broth (homemade for extra savings!)
- optional: 1-2 kaffir lime leaves*
- optional: Thai basil*
*Fresh ingredients you need that are not part of our pantry and freezer tips.
Instructions
- In a large saucepan over medium heat, combine your curry paste and coconut milk. As the coconut milk heats up the oil will separate and rise to the top.
- Stir in the tamari, sugar, and nutritional yeast and bring to a low boil. Lower the heat to a simmer.
- Add the roasted squash, bamboo shoots, tofu, and broth. Cook for 4-5 minutes until everything is heated through.
- If you are adding kaffir leaves, add them now and cook for another 2 minutes.
- If using Thai basil, add the leaves just at the end.
- Serve with rice or noodles of your choice! We love to have this green curry with a brown and wild rice mix. And although it’s a Thai curry, we still often have some Indian naan bread on the side!
To Roast Your Squash:
- Preheat your oven to 375 degrees F. Wash the squash well since you will be leaving the skin on.
- Carefully, and using a sharp knife, cut the squash in half lengthwise (stem to end). Don’t try and slice through the stem, when you get to it, just pull the squash apart with your hands. Nice and easy! Scoop out the seeds and make sure you roast them too (they take about 8-12 minutes at 350 degrees F)!
- Slice off the hard ends of the squash and then slice the squash into cubes.
- Drizzle a little olive oil over the squash cubes if desired and arrange in a single layer on a baking sheet lined with parchment paper or a silicone mat. Roast for 20 minutes. Gently flip the squash over and roast for another 5.
- Use immediately in your green curry or store in an air-tight container for 3-4 days.
Notes
Approximate Cost: CAD $12.83 ($3.21/serving). This dish costs us CAD $14.80 when we cook up 1 ¼ cup of our favourite brown and wild rice mix. Making 4 servings for less than $15!
Cost Comparison: 1 acorn squash and 200g tofu costs us: CAD $5.02. If we were to make a more traditional green curry and use 1 pound chicken, the chicken would cost us roughly: CAD $5.89-8.49.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Main Dishes
- Method: Stovetop, Roasted
- Cuisine: Thai
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