Go Back
Vegan Thai Green Curry Recipe | Thai Green Curry Paste

Vegan Thai Green Curry Recipe | Thai Green Curry Paste

Vegan Thai Green Curry is fresh, herby and full of mild heat with the most aromatic coconut curry that sweetish yet flavorsome and robust! Pair this vegan curry with some rice or flat noodles for a great Gluten free meal that comes together in under an hour! 

Course Main Course
Cuisine South East Asian, Thai
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 persons
Author Shreya Ashish Tiwari


For the paste

  • 1 nos. small red onion you can sub this with 2-3 shallots
  • 5 cloves garlic
  • 2 inch piece of ginger
  • 2-3 stalks teder lemongrass, chopped
  • 1+1/2 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp cracked black pepper
  • a handful of fresh coriander stalks
  • coriander leaves for garnish
  • salt to taste

For the curry

  • 3 tbsp oil any neutral tasting oil should work
  • 200 ml full fat coconut milk or skimmed
  • 1 tbsp soy sauce or tamari/ vegan fish sauce
  • 1 cups colured bell peppers, button mushroom, etc cut into bite sized pieces
  • 1/2 cup each of baby corn, carrots and broccoli cut into bite sized pieces


For the paste

  1. Add all the ingredients in a blender and make a paste using a little water. The paste should be a bit coarse but not too much.

For the curry

  1. Prep your veggies. Do not slice/ cut the veggies too finely. They need to be bite sized.

  2. Boil the carrots, broccoli and baby corn for 5-6 minutes. Drain and set them aside.

  3. That's the paste ready for the curry and the rest of veggies too.

  4. Heat oil in a wide pan.

  5. Add the curry paste to the hot oil and sauté it for about 8-10 minutes on medium heat. You will see the oil separating on the sides.

  6. Now, add all the veggies. Season with some salt. Mix well. Let the veggies sauté for about 5 minutes.

  7. Add soy sauce (tamari or vegan fish sauce) and mix well.

  8. Add the coconut milk. Stir gently.

  9. Cover the pan for the next 8-10 minutes and let the curry simmer. 

  10. Once done, garnish with some chopped coriander leaves and Thai basil (I didn't have any basil).

  11. Serve it steaming hot with some plain steamed rice/ jasmine rice/ noodles, etc.