Thai Green Curry – Vegan Style

This vegan bowl of deliciousness is a vibrant and mouth-watering meal of Green Thai Curry served in a beautiful ceramic bowl or plate. The curry is a lush, creamy green colour, owing to the use of Thai green curry paste and coconut milk. The dish is garnished with fragrant Thai basil leaves, adding a pop of colour, fragrance and freshness.

Use a variety of vegetables, such as bell peppers in shades of red, yellow, and green, all cut into thin, bite-sized strips. Other vegetables, like tender-crisp courgette aubergine and broccoli, can be seen peeking through the rich curry sauce. The curry might be accompanied by a mound of steaming jasmine rice, invitingly plated on the side or in a separate bowl.

To make Green Thai Curry with vegetables, follow these steps:


  • 2 tablespoons coconut oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 3 tablespoons Thai green curry paste
  • 1 can of coconut milk
  • 1 cup vegetable stock
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 4 cups assorted vegetables (bell peppers, courgette, aubergine, broccoli, etc.), chopped
  • 1/2 cup Thai basil leaves, chopped (or regular basil)
  • 3-4 kaffir lime leaves
  • Salt and pepper, to taste
  • Jasmine rice, cooked


  1. In a large wok, heat the coconut oil over medium heat.
  2. Add the chopped onion, garlic, and ginger, and sauté for 2-3 minutes until the onion is translucent.
  3. Stir in the green curry paste, and cook for an additional minute until fragrant.
  4. Pour in the coconut milk, vegetable stock, soy sauce, and brown sugar. Stir well to combine.
  5. Add the chopped vegetables, lime leaves and bring the curry to a simmer. Cook for 8-10 minutes until the vegetables are tender-crisp.
  6. Stir in the chopped Thai basil leaves and season with salt and pepper to taste.
  7. Serve the curry over cooked jasmine rice

Enjoy. Let me know how you get on in the comment section below.


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