Healthy Meal Prep
The Best Vegan Thai Curry  Recipe

The Best Vegan Thai Curry


This vegan main dish combines avocado, celery, red bell pepper, zucchini, and green beans with coconut cream and curry paste for a simple and rich Thai meal base.


  • 1 (14 ounce) can coconut cream
  • 2 small avocados, divided
  • 1 lime, juiced
  • 3 tablespoons soy sauce
  • 1 teaspoon green curry paste
  • 1 red bell pepper, cubed
  • 1 zucchini, cubed
  • 1 stalk celery, very thinly sliced
  • ½ cup green beans


  1. Combine coconut cream, 1 avocado, lime juice, soy sauce, and green curry paste in a blender and process until smooth.
  2. Transfer to a wok and bring to a boil. Reduce heat. Add red bell pepper, zucchini, celery, green beans, and remaining avocado to the wok with the sauce. Cover and simmer until vegetables are just tender and still crisp, about 10 minutes.

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Nutritional Information

The Best Vegan Thai Curry

Servings Per Recipe: 4
Calories: 518.7
% Daily Value *
protein: 10 %
carbohydrates: 21 %
exchange other carbs:
dietary fiber: 32 %
fat: 45 %
saturated fat: 85 %
vitamin a iu: 25 %
niacin equivalents: 24 %
vitamin b6: 27 %
vitamin c: 95 %
folate: 28 %
calcium: 4 %
iron: 8 %
magnesium: 20 %
potassium: 20 %
sodium: 34 %
thiamin: 17 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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