This incredibly simple Vegetable Thai Green Curry is creamy, perfectly spicy, and so healthy! With a homemade thai green sauce, using a couple of friendly alternatives means that this curry is completely gluten-free, vegan and refined sugar free!
Recipe Difficulty – Easy
Why this recipe works
This vegan Thai green curry is the perfect dinner to warm you up throughout the autumn and winter. It is warming, creamy, and rammed full of flavour! Packed full of colourful green veg, this vegetarian thai green curry is a great meal for helping you to up your daily vegetable intake!
Using simple ingredients, this green Thai curry veg sauce is far healthier than any shop bought vegan green curry paste or sauce. Most of those are loaded with unwanted sugars and preservatives.
This vegan green curry is fabulous when you’re craving Thai inspired food that’s quick and hearty. It’s the perfect home inspired “fakeaway” costing less than £10 to feed 4 while also being nutrient packed and actually good for you!
Due to this vegan Thai curry being so satisfying and flavourful, it would be especially good when hosting as it’s sure to please everyone.
The other AMAZING thing about a healthy curry recipe like this is that you can add different veg or extra protein sources if you wish. Chicken or prawns would work really well with this creamy vegetable green curry Thai sauce.
Ingredients to make Vegetable Thai Green Curry
- Green Pepper – adds a great colour and flavour to the sauce.
- Garlic Cloves – are one of my go-to flavours.
- Red Onion – should be roughly chopped.
- Lemongrass Stalks – need to be finely diced and adds a lemony and gingery flavour. If you buy a pack of 2 then use the leftover one in my Thai Red Prawn Curry.
- Green Chilli – adds a nice spice to this green curry vegetables Thai sauce.
- Fresh Ginger – should be chopped up. It gives a spicy flavour as well.
- Lime – You’ll need both the zest and juice from the lime.
- Ground Coriander – is the perfect flavour addition to curry.
- Paprika – blends really well with the other flavours in this veg green Thai curry recipe.
- Fresh Basil – is a really great mix between sweet and savoury.
- Fresh Coriander – You’ll want to put it all in, including the stalks.
- Can of Coconut Milk – gives a delicious flavour and creaminess to this sauce. If you have spare cans then try my Thai Tofu Curry or Coconut Dhal.
- Spinach – adds some great nutrients.
- Salt and Pepper – finish off the flavour profile of this dish.
- Green Peppers – are in the sauce as well as the curry itself. The ones cooked in the curry should be roughly sliced.
- Head of Broccoli – gets nice and soft when cooked.
- Mangetout – are also known as sweet peas.
- Courgette – is also known as zucchini. It should be chopped.
- Tamari – is a gluten-free version of soy sauce. If you have any spare try it in my Vegan Pad Thai Recipe.
- Coconut Oil – is what I use to cook the veg in.
See recipe card for full information on ingredients and quantities.
- Vegetables – Feel free to mix up the vegetables you use with your own favourites and what you have on hand. Some other good options would be aubergine or green beans.
- Garlic Cloves – If you don’t have fresh garlic, you could also minced garlic.
- Coconut Oil – is my favourite flavour to meld with this dish, but other oils would also work.
- Fresh Lemon grass – You could sub in lemon grass puree instead (go for 2 tsp).
- Spicy – this dish already has a great spice to it. If you want to increase it, use more chilli and ginger.
- Deluxe – serve this on top of some quinoa, steamed rice, or noodles with some fresh herbs sprinkled on top.
- Kid friendly – allowing kids to help make a new meal sometimes makes them more likely to try it and love it! If there is a specific vegetable they like or dislike, adapt your recipe to those preferences.
See this Sweet Potato Satay Curry version of this recipe!
How to make Vegetable Thai Green Curry
Step 1: Combine the veg Thai green sauce ingredients in a large blender and blend at full power for a couple of minutes.
Step 2: Heat a wok with 2 tablespoon coconut oil, 2 tablespoon tamari, thai green sauce to the wok along with 1/2 cup warm water and mix. Now add the veg you just prepared and simmer for 10-15 minutes.
Hint: Cook up some rice, quinoa, or noodles to serve this on top of.
Leftovers can be kept in an airtight container in the fridge for a few days. They can also be frozen for up to three months. To reheat, I’d warm it up in a wok to help crisp up the vegetables again.
You can make the curry sauce ahead of time and store it in the fridge for a couple of days. I would fry up the vegetables fresh the day of for best texture.
It is delicious served with brown rice, quinoa, or noodles. I also have some delicious Gluten Free Flatbread recipe that would be great with it!
The main difference is the colour of the chillis. Red curry uses red chillis while green curry uses green chillis.
It is! Especially my vegetable Thai green curry as the Thai green sauce recipe is made from scratch! It’s stock full of vegetables and spices.
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Vegetable Thai Green Curry
- 3 garlic cloves
- 1 red onion roughly chopped
- 2 lemongrass stalks finely diced
- 1 green chilli
- 1 thumb size piece of fresh ginger chopped
- 1 lime zest & juice
- 1/2 teaspoon ground coriander
- 1/2 teaspoon paprika
- Handful fresh basil
- Handful fresh coriander including stalks
- 1 can coconut milk
- Handful spinach
- 3 green peppers roughly sliced
- 1 head of broccoli
- 150 g mange tout
- 1 courgette chopped
- 2 tablespoon tamari
- Coconut oil
- Salt and pepper
- First off start by making the Thai green sauce. To a large blender add 1 green chopped pepper, garlic cloves, red onion, lemongrass, green chilli, fresh ginger, ground coriander, paprika, lime zest + juice, fresh basil and coriander, spinach, coconut milk and a generous pinch of salt & pepper and blend full power for a couple minutes
- Meanwhile prep the broccoli, 2 green peppers, mange tout and courgette as per instructed in the ingredients.
- Heat a wok with 2 tablespoon coconut oil, 2 tablespoon tamari, thai green sauce to the wok along with 1/2 cup warm water and mix. Now add the veg you just prepared and simmer for 10-15 minutes.
Please note that Nutrition information is a rough estimate