Fresh, spicy, and creamy, this coconut mung bean curry is an explosion of delicious Thai flavours. It’s a one-pot, easy vegan curry ready in less than 30 minutes. You’ll love it!
Coconut green curry is a famous Thai recipe, and today we’ll prepare it with whole green mung beans instead of the classic chicken.
Mung beans are a staple legume in South and Southeast Asia and are used in both sweet and savoury recipes in Indian, Chinese, and Thai cuisines.
Also known as green gram or munggo, these tiny green beans taste sweet and nutty and don’t need long to soak and cook. Plus, they’re incredibly nutritious, packed with fibres and plant-based proteins.
Mung beans are incredibly versatile, perfect for making soups, stews, and curries. And preparing this Thai bean curry is super simple!
Soak mung beans for a couple of hours and then simmer them in a rich, aromatic broth with coconut milk, green curry paste, and green aubergines. Then, tip in red spur chillies, and Thai basil, and you’re done!
Thai green curry paste should be quite easy to find at your local supermarket or Asian food store. It’s a fragrant blend of green chillies, lemongrass, basil, and kaffir lime zest — it gives instant flavour to this mung bean curry!
If you can’t find green curry paste, you can prepare it from scratch following our instructions in this Thai curry puffs recipe. We used only easy-to-find ingredients; it’s ready in less than 5 minutes and fully vegan!
This mung bean curry is a wonderful wholesome dish, comforting and satisfying. You can have it on its own or pair it with a side of steamed jasmine rice, Thai pilaf rice, green papaya salad, or stir-fried morning glory.
And if you’re looking for more recipes with mung beans, we think you’ll love these vegan mung bean burger and mung bean falafel recipes. Don’t miss them!
