Plant-based meals Recipes

Vegan Thai Green Curry

vegan green thai curry
Written by Flavia Giardino

There are so many amazing meals we can create from plants and this vegan Thai green curry is the perfect example of a nutritious, tasty meal.

This recipe is so good that it became one of my partner’s favourite meals. He is not a converted vegan but since I decided to cut meat from my diet he’s being quite accommodating with my cooking. I always have to be conscious of him when I’m cooking because I don’t really want him to think that plant-based food is boring. Because it is not! And also because of all the other allergies I have, my list of ingredients is very restricted to wholesome, gluten-free, sugar-free, corn-free foods.

I personally was never a big fan of curry. Growing up in Brazil, I was used to eating more traditional meals like rice and beans with meat and vegetables. Spices were never my thing. I always used to go with the most plain, and safe meal options. But since I found out about those allergies, I had to change my habits and start experimenting with ingredients that I never used to have in my kitchen but were now the only safest option for me to eat.

This vegan Thai green curry recipe is the perfect example! At first, it might be a little overwhelming to see the list of ingredients. But I promise this recipe is so easy to put together that you will love cooking it as much as I do. And I will tell you more – after you cook this recipe, you will never get a ready-made pack of green curry from the supermarket ever again.

There is nothing like cooking with fresh ingredients. This green curry paste is so easy to make, you just need to add all these ingredients into a food processor or nutribullet and you are done. If you are using a food processor, you might need to scrape the bowl around a couple of times so that all ingredients mix well together.

Once you make the paste you will place it into a casserole pan and fry it for five minutes before adding the coconut milk and the green veggies. For this recipe, I used broccoli, celery and zucchini + the roasted pumpkin that gives it a little sweetness to the dish.

Vegan Thai Green Curry

10 minPrep Time

40 minCook Time

50 minTotal Time

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Recipe Image


    Curry Paste
  • 1 bunch of parsley and corriander
  • 1 tsp cumin seeds
  • 2 cloves of garlic
  • 2 shallots
  • ginger4 kaffir lime leaves
  • 4 small green chilly
  • 2 tbs coconut oil
  • 1 stick of lemon grass
  • 1 lime
  • For the curry
  • 1/2 pumpkin
  • 1 tbs coconut oil
  • 500 ml coconut milk
  • green veggies
  • peanuts (optional)
  • 1 red chilli
  • 2 limes


  1. Cut the pumpkin in small cubes and rost for approx 25min on 200 degrees.
  2. For the paste:
  3. Toast the cumin seeds for 2 minutes
  4. Bash the lemon grass and discard the outer leaves
  5. Cut the kaffir lime leaves in small pieces
  6. Food processor: add all ingredients for the paste onto the food processor. Squeeze lime juice and blits into a paste.
  7. Casarole pan:
  8. Add 1 tbs of coconut oil and the curry paste. Fry for 5 minutes.
  9. Add coconut milk and 1/4 cup of water.
  10. Add the green veggies and cook for aprox. 10 min or untill the veggies are cooked.
  11. Add the rosted pumkin at the end.
  12. Serve with coriander leaves and lime.

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