Creamy Vegan Thai Green Curry

Make this creamy vegan Thai green curry recipe from scratch – with homemade green curry paste and coconut milk- for a creamy curry recipe that will truly impress!

There is something so satisfying about cooking a delicious recipe, entirely from scratch! This creamy vegan Thai green curry is the perfect way to show off your culinary prowess with homemade green curry paste and coconut milk combined with tofu and a variety of delicious vegetables. 

This recipe is also a great way of adding lots of veggies to a mid-week meal and takes around 20 minutes to make! But don’t worry, if you’re in a rush then I have a bunch of ‘cheats’ for you to get this curry on your table as soon as possible, with the least amount of effort. 

The one main component of this dish is the delicious Thai green curry paste. Making this from scratch takes around ten minutes and pretty much involves chucking ingredients in a blender and blending. I love to make a large batch of this and then freeze it in portions within ice cube trays in the freezer for 2-3 months. 

The main benefit of making the curry paste from scratch means it can be customized to your tastebuds – which means less chili if needed, more or less of certain herbs, etc. Plus, in general, with all the fresh herbs inside, I have yet to find a grocery store-bought version that can compete. 

What does it taste like?

I talk about this more on the curry paste recipe post. This Thai green curry is milder in flavor than a traditional Thai curry. However, still packs some heat and a lot of flavors.

The paste itself is made up of lots of herbs and spices including coriander, lemongrass, Kaffir lime leaves, Thai basil leaves, chilies, shallots, garlic, Kaffir lime, and a variety of other additions. 

However, we’ve left out one specific ingredient to make this a Vegan green curry, and that is fish paste/fish sauce. This paste tastes amazing without it and makes an excellent vegan/vegetarian Thai green curry. 

When combined with coconut milk and stock, you get a creamy, flavor-packed curry that you can combine with tofu, vegetables, or whatever fillings of your choice. 

Recipe Notes

In a rush? Feel free to use a can of coconut milk instead of making this element from scratch. You can also use quick-cook grains to bring down those cooking times too. I love to keep my curry paste portioned in the freezer – then you can just whip some out on a busy evening, mix with coconut milk and veg, and voila. 

Want is slightly lighter? Feel free to add a bit more stock and less of the coconut cream if you want a slightly ‘lighter’ version. 

The vegetables: I’ve suggested a variety of vegetables that I think would work amazingly with Thai green curry in this recipe. However, feel free to swap these out with some of your favorites. Sweet potato, green beans, and zucchini all work very well. 

The protein: I’ve suggested tofu and used homemade tofu that I had in the fridge. However, this can be swapped out for your protein of choice. 

Making homemade coconut milk is revolutionary as well, I promise!

Now, obviously, I’ve just mentioned how you don’t NEED to make your coconut milk from scratch if you’re running short on time. However, this doesn’t mean that I don’t suggest that you should try it though!

It’s amazing how simple the process is to get brilliantly creamy, straight-from-the-source coconut deliciousness that you can use for the curry sauce as well as to cook the rice. Not to mention that it’s A LOT of fun to bash about a coconut after a stressful day!

Plus, as this creamy vegan Thai green curry is not only packed with lots of veggies but also tofu, this delicious vegan curry will more than hit the spot! 

Needed

• A whole coconut
• Coconut milk, green curry paste, vegetable stock, tofu, rice
• Thai aubergines, baby aubergines, baby corn, mange-tout, mushrooms
• Kaffir lime leaves, coconut sugar, lime, chili, Thai basil, coconut oil

The Steps

First, make the coconut milk according to the instructions on my coconut milk recipe. This takes just two ingredients and a few minutes to whip up. You can, alternatively, also use a tin of coconut milk. 

You’ll also need your green curry paste. If you have some in the fridge, then this is ready to go. If it’s in the freezer, then take it out to thaw for a bit first. If you’re making it from scratch, then follow the instructions on this post. 

In a large saucepan, heat 1 cup of the coconut milk. Bring to boil to reduce and thicken slightly.

Add the green curry paste and stir well then add the mushrooms. 

Next, add the veggie stock and coconut milk and leave it to simmer for a couple of minutes.

Add the aubergines, then the kaffir lime leaves and corn and stir. Then add the coconut sugar, tofu, chili, and lime juice and stir again. 

Add the rest of the ingredients and leave to simmer for a few minutes.

In a separate saucepan, add some coconut oil. Once it’s melted, add the rice and a cup of coconut milk. Cook until tender and the coconut milk is fully absorbed.

This usually takes around 10-15 minutes if using Thai jasmine rice. Keep an eye on the liquid levels and add more if needed.

To Assemble

In a bowl (or some homemade coconut bowls) add some rice, then top it with the green curry and enjoy warm.

Leave any leftovers in the fridge in an airtight container for 3-5 days. 

Other Vegan Recipes You May Be Interested In

If you’re looking for more mid-week dinner options then here are a few you might like. 

Thai Inspired Vegan Green Pea Soup

Vegan Stuffed Swiss Chard Rolls

Simple Vegan Chilli con Carne Recipe

Healthy Mushroom & Lentil Vegan Meatballs

Also, if you give this curry recipe a try then please let me know in the comments below! I’d love to hear what you think. Also, feel free to tag me in your recipe recreations @Alphafoodie.