This vibrant Vegan Thai Green Curry blends fresh green curry paste with creamy coconut milk and a rainbow of roasted and steamed veggies.

Ready in under an hour, it’s the perfect weeknight dinner or make-ahead meal that only gets better the next day.

Why You’ll Love This Recipe

Fresh, aromatic paste—shallots, ginger, lemongrass, and chillies ground to perfection

Creamy yet light—full-fat coconut milk balanced with veggie stock for silky curry

Colorful veggies—roasted squash and aubergine meet crisp broccoli and sugar snap peas

Make-ahead magic—flavors deepen if made a day ahead; vegetables can be prepped separately

Customizable—swap in your favorite seasonal vegetables or adjust the spice level

What You’ll Need (Ingredient Highlights)

Green curry paste—shallots, garlic, ginger, lemongrass, Thai chillies, coriander stalks, spices, and salt

Coconut milk & stock—creamy base thinned to soupy consistency

Aromatic seasonings—Makrut lime leaves, tamari (or vegan fish sauce), lime juice, and a hint of sugar

Vegetables—cubed butternut squash or sweet potato, aubergine, sugar snap peas, tenderstem broccoli, and bean sprouts

Rice & garnish—jasmine rice, fresh coriander, and blanched bean sprouts

Pro Tips Before You Start

Prep paste first—pulse until ultra-fine to avoid fibrous bits in the curry.

Roast firmly—coat squash and aubergine in oil; roast at high heat for caramelized edges.

Steam greens separately—preserves bright color and crisp texture.

Simmer gently—keep curry on low so flavors meld without curdling the coconut milk.

Layer flavors—season sauce last with tamari, lime, and sugar; wait overnight if possible.

How to Make Vegan Thai Green Curry

Step 1: Blitz the Curry Paste
In a food processor, combine shallots, garlic, ginger, lemongrass, chillies, ground coriander, cumin, pepper, coriander stalks, and salt.

Process to a smooth paste.

Step 2: Fry the Paste
Heat oil in a heavy casserole over low heat.

Add paste and fry, stirring constantly, for 10 minutes to deepen flavors.

Step 3: Build the Sauce
Stir in coconut milk, lime leaves, and veggie stock.

Simmer gently 10–15 minutes.

Step 4: Season the Base
Whisk in tamari (or vegan fish sauce), lime juice, and sugar.

Taste and adjust seasoning; ideally refrigerate overnight to develop depth.

Step 5: Prep the Vegetables
Roast squash and aubergine at 410°F (210°C) for 20 minutes, turning halfway.

Steam sugar snap peas 2 minutes and broccoli 5 minutes until crisp-tender.

Step 6: Serve
Layer jasmine rice in bowls.

Top with roasted and steamed veggies, ladle over curry sauce, and garnish with bean sprouts and coriander.

Serving Suggestions

Side of roti or naan for dipping

Crunchy papaya salad to lighten the meal

Coconut rice for extra richness

Variations & Substitutions

Protein boost—add tofu cubes or chickpeas to the curry

Spice swap—leave in chilli seeds for extra heat or use fewer chillies

Veggie mix—sub zucchini, bell peppers, or green beans

Lighten it—use light coconut milk and omit sugar

Storage & Leftovers

Fridge—store curry and veggies separately up to 3 days; reheat gently.

Freezer—sauce freezes well up to 2 months; thaw overnight in fridge before adding fresh veggies.

Make-ahead—prepare paste and sauce a day ahead; cook vegetables just before serving.

FAQs

Can I use store-bought curry paste?
Yes—look for a vegan Thai green curry paste and omit the homemade paste step.

What can I substitute for coconut milk?
Use soy or oat milk with a tablespoon of cashew butter for creaminess.

How do I control the spice level?
Remove seeds from the chillies or use fewer chillies in the paste.

Is there a gluten-free option?
Use tamari instead of regular soy sauce and ensure your stock is gluten-free.

Can I cook vegetables directly in the curry?
You can, but roasting and steaming separately gives better texture control.

What rice pairs best?
Jasmine rice is traditional; basmati or brown rice also work well.

How can I make this nut-free?
Omit almond elements and ensure condiments (like vegan fish sauce) are nut-free.

Final Thoughts

This Vegan Thai Green Curry balances heat, creaminess, and freshness in every spoonful.

With a homemade paste and perfectly cooked vegetables, it’s a feast for the senses that you can customize and enjoy any night of the week.