Spicy Vegan Thai Green Curry Recipe

Author: Liz Sinner

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Spicy Vegan Thai Green Curry Recipe

Need something hot to warm you up as the nights get cooler? This vegan Thai green curry is the perfect warming vegan curry recipe.

This spicy and tangy curry recipe allows you to create such a sensational dish that’s full of fresh and flavourful ingredients.

Using fresh lemongrass and ginger to elevate the taste, it has all the sweetness and spice that a vegan Thai green curry needs.

Thai curries are a very popular vegan meal to make as they have a distinctive taste and colour.

Commonly there are three main types of Thai curry: red, green, and yellow.

Aside from the colour difference, each sauce varies in spice levels. This is also down to which coloured chillies are used in each one. You could think of it like traffic lights: green is the mildest, followed by yellow, and red is the hottest.

If you opt for buying the pre-made Thai curry paste in shops, be sure to check the label as some brands do use animal-based ingredients such as shrimp paste.

However, there are brands that are making products suitable for vegan diets such as Thai Kitchen and the Blue Dragon. Both of their respective green curry pastes are plant-based.

If you’re feeling adventurous you could try and make your own vegan curry paste at home.

What else makes a Thai Green Curry?

Thai green curry certainly gets its name from the paste used, but there are many other elements to this tasty dish.

Coconut milk is also used to make a creamy sauce which is usually matched with fluffy white rice and a form of protein.

For us, we’ve used a medley of vegetables to liven up this dish, but you can also incorporate tofu, tempeh, or vegan chicken into the mix!

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Total Time: 25 minutes

Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 4


Total Time: 25 minutes

Servings: 4




(Servings: 4)

  • 0.75 0.75 cm fresh ginger
  • 0.5 0.5 cloves garlic
  • 0.75 0.75 spring onions
  • 0.5 0.5 stalks lemongrass
  • 0.25 0.25 Tbsp green curry paste
  • 0.5 0.5 Tbsp Thai mushroom sauce (or soy sauce)
  • 100 100 g coconut milk
  • 75 75 ml vegetable stock
  • 0.25 0.25 courgette
  • 50 50 g smoked tofu
  • 37.5 37.5 g sugar snaps
  • 100 100 g mushrooms
  • 0.5 0.5 Tbsp sunflower oil
  • 0.25 0.25 lime
  • salt and pepper to taste


  1. Peel the ginger and garlic cloves and grate them. Finely slice the spring onions, and save them for later.
  2. Cut the courgette into 1-2cm thick slices and halve them. Cut the mushrooms into quarters and the smoked tofu into cubes. Wash the sugar snaps and save all the vegetables for later.
  3. Heat the 2 Tbsp of sunflower oil in a large pot, and fry the ginger, garlic, and spring onions for a minute. Add the curry paste (make sure you gradually add curry paste if you do not like very spicy food!) and lemongrass, and deglaze with the mushroom sauce, coconut milk and vegetable stock. Last, add all the vegetables and the tofu, and let simmer for 12 minutes.
  4. Now season the curry to perfection with salt and pepper.
  5. Serve with fresh lime juice and spring onion slices.

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Written by

Liz Sinner

Since completing her undergraduate BSc(Hons) in Health, Nutrition and Exercise Science, Liz has been sharing her vegan recipes to show people that you don’t need to compromise on taste when cooking plant-based meals.

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