Thai Green Curry with vegetables

Discover the richness of Vegan Thai Green Curry, a deliciously spicy and creamy dish packed with aromatic herbs and nutritious vegetables. A plant-based twist on a Thai classic, this recipe balances heat, sweetness, and umami, offering a flavorful and wholesome meal. Perfect for anyone seeking to explore the diverse world of vegan cuisine

A true culinary adventure. The rich aromas, intense flavors, and contrasting textures of Thai are all present in a serving of this Thai green curry.

While this recipe may not claim complete authenticity, it’s a version that I deeply love and prepare with immense respect and admiration for the rich culinary heritage of Thailand.

About this recipe

If you are ready to go the extra mile and prepare your own Thai green curry, this is the place to be. But if you are in a rush and need to make this dish fast, I’ve got you: buy this curry paste, which is delicious.

This green curry has green chilies, which are hot and spicy, and other yummy herbs like lemongrass and galangal (ginger if you can’t find it), all mixed in a creamy sauce made with coconut milk. When you cook it, the smell of Thai food will fill your kitchen.

Thai Green Curry is spicy, sweet, sour, salty, and rich all at the same time. So, whether you eat Thai food often or are trying it for the first time, this dish will be a delicious adventure.

Why make homemade Thai green Curry Paste

When it comes to making Thai green curry, the key to unlocking its delicious flavor is the curry paste. This is a blend of aromatic spices, herbs, and chiles- the combination of which varies depending on the chef.

Generally, the paste includes ingredients such as garlic, lemongrass, galangal, cilantro root, red chilies, kaffir lime leaves, and shrimp paste.

Making a homemade curry paste is relatively easy and gives you the freedom to experiment with flavors. If you’d like a spicier curry, you can add extra chilies to the mix, or if you’d like a more subtle flavor, you can adjust the amount of herbs and spices used.

No matter what recipe you choose, the key to creating a delicious and fragrant Thai green curry is in the paste. So take your time and make sure you get it just right!

Ingredients for Thai Green Curry Paste

  • Lime or lemon juice
  • Thai or serrano pepper
  • Red onion or shallot and garlic
  • Ginger or galangal
  • Cilantro, Thai basil or regular basil, and lemongrass
  • Brown sugar, salt, ground cumin
  • Water or coconut milk to blend (1 or 2 tablespoons) 
  • Soy sauce (I use soy sauce instead of dried shrimp or fish sauce)

How to make the curry paste

Blend all the ingredients in a high-speed blender like the Vitamix, or use a food processor to make the paste. Scrape the sides halfway and process until you have a smooth paste.

About Thai green curry dish

When it comes to selecting the curry paste, you can use storebought if you are not making your own. Coconut milk should be unsweetened and full-fat; you can use any protein you prefer.

As for the vegetables, choose whatever you like best- some popular options include carrots, potatoes, bell peppers, and bamboo shoots.

When it comes to ingredients, quality is key. Make sure to buy the freshest and highest quality ingredients you can find, as this will make all the difference in your finished dish.

With a little practice and patience, you will soon be able to make your own delicious Thai green curry at home. So gather your ingredients, unlock the secrets to a delicious Thai green curry, and get ready to enjoy a delicious and authentic meal!

Cooking the Green Curry

Now that you have created the curry paste, it’s time to move on to the next step of cooking the curry. Start by heating oil in a large pot and add the curry paste.

Fry the paste until it is fragrant, then add in your choice of protein, such as faux chicken, beef, or tofu. Continue cooking until the protein is cooked through, then add in full-fat coconut milk and your chosen vegetables. Stir.

Simmer the curry for 10-15 minutes or until the vegetables are tender and the flavors have blended together. Once your curry is cooked through, taste it and adjust the seasoning if needed.

You can add more coconut milk if you’d like a milder flavor or more curry paste if you’d like a spicier dish. Once everything is combined and cooked to perfection, your Thai green curry is ready to be served!

Serving Suggestions

When it comes to serving Thai green curry, the possibilities are endless. Traditionally, it is served with steamed Jasmine rice, I serve it with brown rice, but it is also delicious with noodles or even on its own.

You can also get creative and serve your curry with a side of roasted vegetables, a salad, zucchini noodles, or even in a wrap. No matter how you decide to serve your Thai green curry, the key is to make sure all the flavors come together and create a great bite for taste and texture.

Tips and Tricks for Perfecting the Dish

Making a perfect Thai green curry requires practice, patience, and a few tricks of the trade.

  • Don’t skimp on the curry paste, as it’s the key to unlocking the flavor of the dish.
  • Add some extra coconut milk towards the end of cooking to mellow out the spice level if it turns out very spicy.
  • Adjust the seasoning to your own taste, as some prefer sweeter or spicier curries.
  • Use fresh ingredients for the best flavor, and always taste your curry before serving.
  • Ensure your vegetables are cooked through but still have a bit of crunch.

Frequently asked questions

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Thai Green Curry with vegetables

Alejandra Graf
Discover the richness of Vegan Thai Green Curry, a deliciously spicy and creamy dish packed with aromatic herbs and nutritious vegetables. A plant-based twist on a Thai classic, this recipe balances heat, sweetness, and umami, offering a flavorful and wholesome meal. Perfect for anyone seeking to explore the diverse world of vegan cuisine
5 de 1 voto
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Thai
Servings 6 people
Calories 293 kcal


  • 1 Blender or food processor


For the Green Thai Curry:

  • 2 tablespoons oil
  • 1/4 cup red onion chopped
  • 1 clove garlic sliced
  • 3 tablespoons green curry paste homemade or store-bought
  • 1 can of coconut milk
  • 1 tablespoon lemon juice
  • 1/4 cup cilantro
  • 1/4 cup spinach
  • 1 cup frozen peas
  • 3 cups cauliflower in pieces
  • 3 cups carrots grated or julienned
  • Fresh cilantro leaves for garnish
  • Jasmine or brown rice to serve

For the Homemade Green Thai Curry Paste (optional):

  • 2 tablespoons lemon juice
  • 1 piece lemongrass
  • 1 Thai or serrano pepper
  • 4 tablespoons finely chopped red onion or shallot
  • 5 cloves garlic
  • 1 inch piece of ginger
  • 1/2 cup fresh coriander
  • 1/2 cup fresh basil
  • 1 tablespoon brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1 tablespoon soy sauce
  • 1-2 tablespoons water or coconut milk for blending



  • In a medium saucepan with a lid, add the oil, followed by the onion and garlic. Sauté for about three minutes.
  • Stir in the curry paste and sauté for another minute.
  • Add the coconut milk, mix well, and let it cook for one or two minutes.
  • Transfer the sauce to a blender, add the coriander, spinach, and lemon juice, then blend until smooth. (Alternatively, you can use a food processor directly in the pot.)
  • Return the sauce to the pot, then add the peas and cauliflower. Cover and cook until the cauliflower is al dente, about 5 minutes.
  • Taste the curry and adjust with more lemon juice and salt if necessary.
  • Serve the curry over rice, topped with julienned carrot and fresh cilantro sprigs or leaves.

For the Homemade Green Thai Curry Paste:

  • Combine all ingredients in a blender and blend until everything is perfectly smooth. Add more liquid if needed.


The homemade green Thai curry paste is optional. A store-bought paste can be used for convenience.
How to store?
Thai green curry paste can be stored in an airtight container in the refrigerator for up to 2 weeks. To extend its shelf life, you can freeze the paste.
To freeze, you can portion the paste into ice cube trays. Once frozen, transfer the cubes to a zip-top freezer bag or an airtight container. This way, you can easily take out the amount you need for each recipe. Frozen curry paste can last up to six months in the freezer.


Serving: 1servingCalories: 293kcalCarbohydrates: 23gProtein: 6gFat: 22gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gSodium: 437mgPotassium: 695mgFiber: 7gSugar: 11gVitamin A: 12428IUVitamin C: 47mgCalcium: 81mgIron: 3mg
Keyword Curry paste, Curry Thai, Vegan thai curry


Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
Alejandra Graf
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5 from 1 vote (1 rating without comment)
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