Fresh, flavorful and creamy, this Coconut Mung Bean Curry is an explosion of delicious Thai flavors. It’s an easy one-pot vegan curry that’s ready in under 30 minutes. You will love it!
Green Coconut Curry is a famous Thai recipe and today we’re making it with whole green mung beans instead of the classic chicken.
A staple of South and Southeast Asia, mung beans are used in both sweet and savory recipes in Indian, Chinese, and Thai cuisines.
Also known as green gram or munggo, these little green beans taste sweet and nutty and don’t require long soaking and cooking. They’re also incredibly nutritious, packed with fiber and plant-based protein.
Mung beans are incredibly versatile and are perfect for making soups, stews and curries. And making this Thai bean curry is super easy!
Soak mung beans for a few hours, then simmer in a rich, flavorful broth with coconut milk, green curry paste, and green eggplant. Then add red spur chilies and Thai basil, done!
Thai green curry paste should be fairly easy to find at your local supermarket or Asian grocery store. It’s a fragrant blend of green chili peppers, lemongrass, basil, and kaffir lime zest—it adds instant flavor to this mung bean curd!
If you can’t find green curry paste, you can make it from scratch following our instructions in this Thai Curry Puffs Recipe. We only used easy-to-find ingredients; it’s ready in less than 5 minutes and completely vegan!
This mung bean curry is a wonderful, healthy dish that’s comforting and satisfying. You can eat it on its own or pair it with a side of steamed jasmine rice, Thai pilaf rice, green papaya salad, or fried morning glory.
And if you’re looking for more mung bean recipes, you’ll love these Vegan Mung Bean Burgers and Mung Bean Falafel Recipes. Don’t miss them!