Thai Green Curry Recipe | Easy and Simple

My authentic Thai green curry recipe is naturally vegan and vegetarian. If you want to know How to make Thai Green curry, I am sharing here my simple and easy to make Thai green curry with homemade green curry paste.

This plant-based curry loaded with vibrant veggies, coconut milk, Thai basil, kaffir lime leaves is hearty packed with flavours and SO DELICIOUS. Whether you’re new to Thai cooking or a seasoned pro this easy vegan Thai green curry recipe is perfect!

Why You’ll Love This Vegan Thai Green Curry

• Completely Plant-Based: No fish sauce, shrimp paste, or other hidden animal products perfect for vegans, vegetarians, and anyone looking to reduce meat intake.
• Authentic Flavors: We’ll use traditional ingredients like lemongrass, galangal, kaffir lime leaves, and Thai basilto replicate the restaurant-quality taste of Thai green curry in your own kitchen.
• Homemade Curry Paste: Making your own Thai green curry paste ensures maximum freshness and flavor. You can control the spice level and ingredients, plus it’s surprisingly easy once you learn the steps.
• Beginner-Friendly: If you’re new to Thai cooking, don’t worry. I’ll walk you through each ingredient, substitution options, and foolproof cooking tips.
• Meal-Prep Friendly: This curry is delicious the next day—flavors deepen in the fridge, making it ideal for quick lunches or weekly meal plans.

What Is Thai Green Curry?

Thai green curry, or “แกงเขียวหวาน” (Gaeng Kiew Wan) in Thai, is known for its vibrant green color, typically achieved by blending green chilies, lemongrass, kaffir lime leaves, Thai basil, and other aromatic herbs into a paste. The result is a spicy, creamy, and aromatic curry when cooked with coconut milk. Traditionally, Thai green curry often includes chicken or fish sauce, but we’re swapping these out to make it fully vegan or vegetarian-friendly without compromising on authentic Thai flavors.

Vegan vs. Vegetarian Version

If you’re vegetarian (and okay with dairy or eggs), you can follow the same recipe. Just ensure you pick an oyster sauce substitute labeled vegetarian or use soy sauce and a bit of mushroom sauce if needed. Vegans need to ensure any sauces or paste ingredients are free from shrimp paste or fish sauce. My homemade curry paste recipe avoids all animal products.

Key Ingredients

Below is a snapshot of the essential ingredients you’ll need for an authentic vegan Thai green curry.

1. Green Chilies: These provide the iconic green color and heat. Traditionally, Thai bird’s eye chilies (spicy!) are used, but you can adjust the quantity or type of chili to control the spiciness.
2. Lemongrass: A crucial herb with a citrusy aroma. Trim the tough outer layers and use the tender core. Lemongrass is often found in Thai green curry paste for that fresh Thai flavor.
3. Galangal or Ginger: Galangal is sometimes called Thai ginger. If you can’t find fresh galangal, use regular ginger as a substitute, though the flavor differs slightly.
4. Kaffir Lime Leaves: These leaves add a fragrant citrus kick. If you cannot source them fresh, look in the frozen section or use dried (though fresh is best).
5. Thai Basil: Distinctly different from regular Italian basil, Thai basil has a slightly spicy, anise-like flavor. It’s one of the secrets to making your curry taste just like you’d find in a Thai restaurant.
6. Coconut Milk: For that rich, creamy base. Full-fat coconut milk is recommended for the best texture, though light coconut milk can be used if you prefer fewer calories.
7. Vegetables: Common choices: bell peppers, zucchini, mushrooms, broccoli florets, eggplant, or Thai eggplant if you can find it. Bamboo shoots are traditional, too.
8. Vegan “Fish” Sauce: To replicate the salty umami of fish sauce without animal products, you can use a vegan fish sauce or a mix of soy sauce and seaweed-based sauce. Alternatively, a high-quality soy sauce with a dash of mushroom seasoning can do the trick.
9. Tofu or Plant-Based Protein: Extra-firm tofu or tempeh cubes work great. You can even add chickpeas or a vegan ‘chicken’ substitute for a heartier curry.

Homemade Vegan Thai Green Curry Paste

Making homemade curry paste might sound intimidating, but it’s actually quite simple. Plus, once you experience the fresh, vibrant taste of your own paste, you’ll never want to go back to store-bought again. This recipe yields enough for this curry plus a bit extra. You can store the leftover thai curry paste in an airtight container in the fridge or freezer.

Ingredients for the Paste

• 5–6 fresh green Thai chilies (adjust based on desired heat)
• 1 stalk lemongrass, trimmed and chopped
• 1 thumb-sized piece of galangal (or ginger), peeled and chopped
• 3–4 kaffir lime leaves, finely sliced (remove the thick stem if present)
• 2 shallots or 1 small onion, roughly chopped
• 3 cloves garlic, peeled
• 1 cup fresh cilantro (include stems if tender)
• ½ cup fresh Thai basil leaves
• 1 teaspoon toasted coriander seeds (optional, for extra depth)
• ½ teaspoon ground cumin (optional)
• 1 tablespoon vegan fish sauce (or 2 teaspoons soy sauce + dash of lime juice)
• 1 teaspoon sea salt

How to Make the Paste

1. Prep Your Ingredients: Remove any tough outer layers of lemongrass, peel the galangal or ginger, slice the kaffir lime leaves, and chop up the shallots, garlic, cilantro, and Thai basil.
2. Combine & Blend: Place everything in a food processor or high-speed blender. If needed, add a splash of water or coconut milk to help it blend into a smooth paste.
3. Taste & Adjust: Test for saltiness and spiciness. If it’s too spicy, add more Thai basil or a bit of extra cilantro. If you want more heat, add another chili or a pinch of chili flakes.
4. Store Properly: Transfer your finished green curry paste to a sealed container. Refrigerate for up to 1 week, or freeze for up to 2 months. (Ice cube trays are perfect for freezing single portions!)

Tip: If you prefer a milder curry, use fewer chili peppers and ensure you remove most of their seeds.

Step-by-Step Vegan Thai Green Curry (Recipe Card Below)

Time to bring everything together! This easy, 30-minute vegan Thai green curry is perfect for busy weeknights or weekend feasts. The homemade paste does most of the heavy lifting, filling your kitchen with a glorious aroma.

Ingredients

• 3–4 tablespoons homemade green curry paste (from recipe above)
• 1 can (13.5 oz) full-fat coconut milk
• ½ cup vegetable stock (or water), plus more if needed
• 2 cups mixed vegetables (e.g., bell peppers, broccoli florets, zucchini, mushrooms)
• 1 cup cubed extra-firm tofu (pressed to remove excess water) or tempeh
• 2 tablespoons neutral oil (e.g., avocado or coconut oil)
• 2 kaffir lime leaves (optional, extra flavor)
• 1 tablespoon vegan fish sauce (or soy sauce)
• 1 teaspoon coconut sugar (or brown sugar)
• 1 handful fresh Thai basil leaves, for garnish
• Salt & pepper, to taste

Cooking Instructions

1. Sauté the Curry Paste: In a large saucepan or wok, warm the oil over medium heat. Add 3–4 tablespoons of your green curry paste. Stir-fry for 1–2 minutes to release the aromatic oils.
2. Add Coconut Milk & Stock: Pour in the full can of coconut milk and ½ cup vegetable stock. Stir well, scraping up any paste stuck to the pan. Let it simmer for a minute.
3. Add Protein & Veggies: Toss in your tofu (or tempeh) and mixed vegetables. If you’re using vegetables with different cooking times (e.g., broccoli vs. bell peppers), add the sturdier veggies first and quick-cooking ones last.
4. Season: Stir in your vegan fish sauce (or soy sauce), coconut sugar, and kaffir lime leaves if using. Taste the sauce; add more salt or soy sauce if needed. If it’s too thick, add a splash more vegetable stock or water.
5. Simmer & Soften: Reduce heat, cover, and let everything simmer for about 10–12 minutes, or until the vegetables are tender yet still vibrant in color.
6. Finish with Thai Basil: Right before serving, stir in a handful of fresh Thai basil leaves. This brightens the curry with a burst of herbal, licorice-like aroma.
7. Serve & Garnish: Ladle your vegan Thai green curry over steamed jasmine rice or brown rice, and garnish with extra basil, sliced chilies, or lime wedges.

Ingredients For Veg Thai Curry

• 250 ml Coconut milk
• 2-3 tbsp Thai green paste
• ½ Red bell pepper (medium)
• ½ green bell pepper (medium)
• 1 cup mini eggplant
• 1 cup mushroom
• ½  broccoli (medium sized)
• 5-6 thai basil leaves (garnish)
• ½ cup green peas

How to Make Thai Green Curry Recipe

• Let’s start by preparing the veggies, slit the mini eggplants so they remain firm in the curry, chop broccoli into bite size florets, slice mushrooms, bell peppers and chop coriander.
• Next, heat a pan with deep sides and add coconut milk. Keep stirring and bring it to a boil until it thickens.
• Once the coconut milk is bubbling, add the thai green paste and mix it in.

• Now add the slit eggplants and cook for 3-4 minutes, after this add the chopped broccoli and cook both for another 5 minutes, while stirring in between. 
• Next, add the remaining vegetables like mushrooms, bell peppers, peas and let the curry simmer for 5 minutes, if required adjust the consistency of curry by adding water.

• Season with salt to taste and further cook for 10 minutes. Once the vegetables are cooked properly, remove the curry from heat
• Serve with rice and garnish with some fresh Thai basil leaves if you like.

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