This vibrant Vegan Thai Green Curry blends fresh green curry paste with creamy coconut milk and a rainbow of roasted and steamed veggies.
Ready in under an hour, it’s the perfect weeknight dinner or make-ahead meal that only gets better the next day.
Why You’ll Love This Recipe
Fresh, aromatic paste—shallots, ginger, lemongrass, and chillies ground to perfection
Creamy yet light—full-fat coconut milk balanced with veggie stock for silky curry
Colorful veggies—roasted squash and aubergine meet crisp broccoli and sugar snap peas
Make-ahead magic—flavors deepen if made a day ahead; vegetables can be prepped separately
Customizable—swap in your favorite seasonal vegetables or adjust the spice level
What You’ll Need (Ingredient Highlights)
Green curry paste—shallots, garlic, ginger, lemongrass, Thai chillies, coriander stalks, spices, and salt
Coconut milk & stock—creamy base thinned to soupy consistency
Aromatic seasonings—Makrut lime leaves, tamari (or vegan fish sauce), lime juice, and a hint of sugar
Vegetables—cubed butternut squash or sweet potato, aubergine, sugar snap peas, tenderstem broccoli, and bean sprouts
Rice & garnish—jasmine rice, fresh coriander, and blanched bean sprouts
Pro Tips Before You Start
Prep paste first—pulse until ultra-fine to avoid fibrous bits in the curry.
Roast firmly—coat squash and aubergine in oil; roast at high heat for caramelized edges.
Steam greens separately—preserves bright color and crisp texture.
Simmer gently—keep curry on low so flavors meld without curdling the coconut milk.
Layer flavors—season sauce last with tamari, lime, and sugar; wait overnight if possible.
How to Make Vegan Thai Green Curry
Step 1: Blitz the Curry Paste
In a food processor, combine shallots, garlic, ginger, lemongrass, chillies, ground coriander, cumin, pepper, coriander stalks, and salt.
Process to a smooth paste.
Step 2: Fry the Paste
Heat oil in a heavy casserole over low heat.
Add paste and fry, stirring constantly, for 10 minutes to deepen flavors.
Step 3: Build the Sauce
Stir in coconut milk, lime leaves, and veggie stock.
Simmer gently 10–15 minutes.
Step 4: Season the Base
Whisk in tamari (or vegan fish sauce), lime juice, and sugar.
Taste and adjust seasoning; ideally refrigerate overnight to develop depth.
Step 5: Prep the Vegetables
Roast squash and aubergine at 410°F (210°C) for 20 minutes, turning halfway.
Steam sugar snap peas 2 minutes and broccoli 5 minutes until crisp-tender.
Step 6: Serve
Layer jasmine rice in bowls.
Top with roasted and steamed veggies, ladle over curry sauce, and garnish with bean sprouts and coriander.
Serving Suggestions
Side of roti or naan for dipping
Crunchy papaya salad to lighten the meal
Coconut rice for extra richness
Variations & Substitutions
Protein boost—add tofu cubes or chickpeas to the curry
Spice swap—leave in chilli seeds for extra heat or use fewer chillies
Veggie mix—sub zucchini, bell peppers, or green beans
Lighten it—use light coconut milk and omit sugar
Storage & Leftovers
Fridge—store curry and veggies separately up to 3 days; reheat gently.
Freezer—sauce freezes well up to 2 months; thaw overnight in fridge before adding fresh veggies.
Make-ahead—prepare paste and sauce a day ahead; cook vegetables just before serving.
FAQs
Can I use store-bought curry paste?
Yes—look for a vegan Thai green curry paste and omit the homemade paste step.
What can I substitute for coconut milk?
Use soy or oat milk with a tablespoon of cashew butter for creaminess.
How do I control the spice level?
Remove seeds from the chillies or use fewer chillies in the paste.
Is there a gluten-free option?
Use tamari instead of regular soy sauce and ensure your stock is gluten-free.
Can I cook vegetables directly in the curry?
You can, but roasting and steaming separately gives better texture control.
What rice pairs best?
Jasmine rice is traditional; basmati or brown rice also work well.
How can I make this nut-free?
Omit almond elements and ensure condiments (like vegan fish sauce) are nut-free.
Final Thoughts
This Vegan Thai Green Curry balances heat, creaminess, and freshness in every spoonful.
With a homemade paste and perfectly cooked vegetables, it’s a feast for the senses that you can customize and enjoy any night of the week.
Vegan Thai Green Curry with Roasted Vegetables
Ingredients
Ingredients – Curry Paste:
- 2 medium shallots roughly chopped
- 4 garlic cloves
- 1 ” ginger piece peeled
- 2 stalks lemongrass inner white parts
- 4 green Thai chillies deseeded for less heat
- 1 tsp ground coriander
- ½ tsp ground cumin
- ¼ tsp ground white pepper
- Coriander stalks from 1 large bunch
- 1 tsp salt
Ingredients – Curry Sauce & Veggies:
- 3 Tbsp neutral oil
- 400 ml coconut milk
- 6 Makrut lime leaves
- 1½ –2 cups veggie stock
- 1 Tbsp tamari or vegan fish sauce
- Juice of ½ lime
- 2 tsp sugar
- ½ butternut squash or sweet potato cubed
- 1 small aubergine cubed
- 50 g sugar snap peas
- 100 g tenderstem broccoli
- A handful bean sprouts
Instructions
- Blitz paste ingredients until smooth.
- Fry paste in oil 10 min over low heat.
- Stir in coconut milk, lime leaves, and 1½ cups stock; simmer 10–15 min.
- Season with tamari, lime juice, and sugar; cool if making ahead.
- Roast squash & aubergine at 410°F for 20 min; steam peas 2 min, broccoli 5 min.
- Serve over jasmine rice with veggies, curry, bean sprouts, and coriander.
- See full steps with tips & photos → https://mischacrossing.com/vegan-thai-green-curry-with-roasted-vegetables/
Notes
- This curry is naturally gluten-free and dairy-free.
- Swap squash for sweet potato or use a mix of seasonal vegetables.
- Store curry base and roasted veggies separately in the fridge for up to 3 days.
