Vegetable Thai Green Curry Recipe with Authentic Flavors

This incredibly simple Vegetable Thai Green Curry is creamy, perfectly spiced, and wholesome. Made with a homemade Thai green sauce and a few easy swaps, this curry is naturally gluten-free, vegan, and free from refined sugar.

Recipe Difficulty – Easy

Why this recipe works

This vegan Thai green curry delivers warmth, creaminess and bold flavour while keeping things healthy. The vibrant sauce is packed with green vegetables and fresh herbs, making it a great way to boost your daily veg intake. Making the green sauce from scratch avoids the hidden sugars and preservatives found in many store-bought pastes and sauces.

The recipe is quick to prepare and hearty enough to serve as a satisfying family meal or a crowd-pleasing dish when entertaining. It’s budget-friendly too — a tasty “fakeaway” that won’t break the bank and fills the plate with nutrients.

One of the strengths of this curry is its flexibility: swap or add vegetables to suit your tastes, or add chicken, prawns, or tofu for extra protein. The homemade sauce forms a great base for many variations.

Ingredients to make Vegetable Thai Green Curry

• Green pepper – adds colour and a fresh flavour to the sauce.
• Garlic cloves – aromatic base flavour.
• Red onion – roughly chopped for blending.
• Lemongrass stalks – finely diced for citrusy, gingery notes.
• Green chilli – provides a fresh, green heat. Adjust amount to taste.
• Fresh ginger – chopped; adds warmth and spice.
• Lime – zest and juice brighten the sauce.
• Ground coriander – earthy spice to balance the herbs.
• Paprika – mild smokiness and colour.
• Fresh basil – sweet, aromatic herb that complements the curry.
• Fresh coriander – use stems and leaves for more flavour.
• Can of coconut milk – creates a rich, creamy sauce.
• Spinach – adds nutrients and colour.
• Salt and pepper – to taste.

Other curry vegetables

• Green peppers – sliced for the cooked curry.
• Head of broccoli – separated into florets.
• Mangetout – sweet peas for crunch.
• Courgette (zucchini) – chopped.
• Tamari – gluten-free soy alternative to season the sauce.
• Coconut oil – used to sauté the vegetables.

See the recipe card below for exact quantities and full details.

Substitutions

• Vegetables – swap in favourites like aubergine, green beans, or sweet potato depending on what you have.
• Garlic – if fresh garlic isn’t available, use a small amount of pre-minced garlic.
• Oil – coconut oil is recommended for flavour, but vegetable or avocado oil will work.
• Lemongrass – use lemongrass puree (about 2 tsp) if fresh stalks aren’t available.

Variations

• Spicier – increase the green chilli and ginger for more heat.
• Deluxe – serve over quinoa, steamed rice, or noodles and finish with extra fresh herbs and lime wedges.
• Kid friendly – involve children in chopping or choosing vegetables to increase their interest in trying new flavours.

How to make Vegetable Thai Green Curry

Step 1: Make the Thai green sauce. In a large blender combine one chopped green pepper, garlic, red onion, lemongrass, green chilli, chopped ginger, ground coriander, paprika, lime zest and juice, fresh basil and coriander (including stalks), spinach, coconut milk, and a generous pinch of salt and pepper. Blend on high for a couple of minutes until smooth.

Step 2: While the sauce is blending, prepare the broccoli, remaining green peppers, mangetout, and courgette. Heat a wok with 2 tbsp coconut oil and 2 tbsp tamari. Pour the blended green sauce into the wok with 1/2 cup warm water, stir to combine, then add the prepared vegetables. Simmer for 10–15 minutes until the vegetables are tender but still vibrant.

Hint: Cook rice, quinoa, or noodles while the curry simmers so it’s ready to serve.

Leftovers

Store leftovers in an airtight container in the fridge for a few days, or freeze for up to three months. Reheat gently in a wok to refresh the texture of the vegetables.

Recipe FAQs

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• 3 garlic cloves
• 1 red onion, roughly chopped
• 2 lemongrass stalks, finely diced
• 1 green chilli
• 1 thumb-size piece fresh ginger, chopped
• 1 lime, zest & juice
• 1/2 tsp ground coriander
• 1/2 tsp paprika
• Handful fresh basil
• Handful fresh coriander, including stalks
• 1 can coconut milk
• Handful spinach
• 3 green peppers, roughly sliced (one for the sauce)
• 1 head of broccoli
• 150 g mangetout
• 1 courgette, chopped
• 2 tbsp tamari
• Coconut oil
• Salt and pepper

• Make the Thai green sauce: in a blender add one chopped green pepper, garlic, red onion, lemongrass, green chilli, ginger, ground coriander, paprika, lime zest and juice, basil, coriander (including stalks), spinach, coconut milk, and a pinch of salt and pepper. Blend on high until smooth.
• Prepare the remaining vegetables: slice two green peppers, separate broccoli into florets, trim the mangetout, and chop the courgette.
• Heat a wok with 2 tbsp coconut oil and 2 tbsp tamari. Add the blended green sauce and 1/2 cup warm water, stir to combine. Add the prepared vegetables and simmer for 10–15 minutes until tender but still vibrant. Adjust seasoning to taste and serve with rice, quinoa, or noodles.

Substitutions & Variations: Suggestions are listed in the article above.

To Store: Keep in an airtight container in the fridge for a few days. Reheat in a wok to restore texture.

To Freeze: Freeze in an airtight container for up to three months. Thaw overnight in the fridge before reheating.

Tip 1: If preparing ahead, make the sauce and chop veg, but cook the vegetables just before serving for best texture.

Tip 2: For a slow-cooker option, combine sauce and veg and cook on high for about 3 hours.

Tip 3: Add chicken, prawns, or smoked tofu if you want extra protein.

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