Easy Vegan Thai Green Curry From Scratch – Authentic & Delicious 🌱

If you love Thai food but want to keep it healthy, plant-based, and homemade, this Easy Vegan Thai Green Curry from scratch is the perfect recipe for you! 🥥💚 Bursting with fresh herbs, creamy coconut milk, and vibrant vegetables, this dish brings the authentic flavors of Thailand right to your kitchen — without any store-bought curry paste or complicated steps.

Whether you're new to Thai cooking or a seasoned pro, this recipe is simple, wholesome, and absolutely delicious. Plus, it's gluten-free, dairy-free, and vegan, making it suitable for everyone.

In this blog, you'll learn:

✅ What makes authentic Thai green curry special
✅ Step-by-step instructions to make green curry paste from scratch
✅ The best vegetables and protein options for a vegan Thai curry
✅ Pro cooking tips for a restaurant-style dish
✅ Storage, serving suggestions, and FAQs

Why You'll Love This Vegan Thai Green Curry 🌿

100% Plant-Based: No fish sauce, shrimp paste, or animal products — perfect for vegans.
Healthy & Nourishing: Packed with vitamins, minerals, and healthy fats.
Fresh & Authentic Flavors: Homemade curry paste beats store-bought every time.
Budget-Friendly: Made with simple, affordable ingredients.
Easy to Customize: Add your favorite vegetables or plant-based protein.

This recipe takes 30 minutes total, including making the curry paste, so it's perfect for a weeknight dinner or meal prep.

Ingredients You’ll Need 🥕

For the Vegan Green Curry Paste:

Making your own curry paste ensures freshness and authentic flavor.

1 cup fresh cilantro (stems included for extra flavor) 🌱
2 green chilies (adjust to spice preference) 🌶️
2 cloves garlic
1 thumb-sized piece ginger (or galangal if available)
1 stalk lemongrass (white part only, chopped)
1 lime zest + juice
1 small shallot or ½ onion
1 tbsp soy sauce or tamari
2 tbsp coconut milk (for blending)
½ tsp ground cumin
½ tsp ground coriander
¼ tsp turmeric powder
A pinch of salt

For the Green Curry:

1 tbsp coconut oil (or olive oil)
1 ½ cups coconut milk (full-fat for creamy texture)
2 cups vegetable broth
2 cups mixed vegetables (broccoli, zucchini, bell peppers, carrots, etc.) 🥦
1 cup tofu or tempeh, cubed
1 tbsp soy sauce or tamari
1 tbsp maple syrup or coconut sugar
Fresh Thai basil or regular basil, for garnish
Cooked jasmine rice or brown rice, for serving 🍚

Step-by-Step Instructions 👩‍🍳

Step 1: Prepare the Green Curry Paste

Add all curry paste ingredients to a blender or food processor.
Blend until smooth, adding a splash of coconut milk if needed.
Taste and adjust seasoning — add more lime juice for tanginess or more chilies for heat.

💡 Pro Tip: Make extra curry paste and freeze it in ice cube trays for quick weeknight meals!

Step 2: Cook the Base

Heat coconut oil in a large pan or wok over medium heat.
Add 3-4 tablespoons of the homemade curry paste and sauté for 2-3 minutes until fragrant.
Stir in coconut milk and vegetable broth, mixing well to combine.

Step 3: Add Vegetables & Protein

Add tofu (or tempeh) and cook for 5 minutes to soak up the flavors.
Toss in harder vegetables like carrots or broccoli first.
After a few minutes, add softer vegetables like zucchini and bell peppers.

🥦 Cooking Tip: Add vegetables in stages to keep them perfectly tender-crisp.

Step 4: Season and Simmer

Stir in soy sauce and maple syrup (or coconut sugar).
Let the curry simmer for 10-12 minutes, stirring occasionally.
Taste and adjust seasoning as needed — you may want extra lime juice or salt.

Step 5: Serve and Garnish

Serve hot over steamed jasmine rice or quinoa.
Garnish with fresh Thai basil, cilantro, and a squeeze of lime juice.

Pro Tips for the Best Vegan Thai Green Curry 🍋

Use Fresh Herbs: Fresh cilantro, basil, and lime make a huge difference.
Don’t Skip the Lemongrass: It’s essential for authentic Thai flavor.
Balance the Flavors: Thai cuisine is about balancing spicy, sweet, salty, and sour.
Make Ahead: Curry paste can be made up to 1 week in advance or frozen for 3 months.
Coconut Milk Quality: Always use full-fat coconut milk for a creamy, rich curry.

Serving Ideas 🍛

Here are a few delicious ways to serve your curry:

Over jasmine rice or basmati rice
With rice noodles for a Thai noodle soup vibe 🍜
As a curry bowl with roasted sweet potatoes
Paired with naan bread or flatbread for dipping

Storage and Meal Prep Tips 🥡

Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze in portions for up to 3 months.
Reheat: Gently reheat on the stove with a splash of coconut milk or broth.

This recipe is perfect for meal prep since it reheats beautifully and tastes even better the next day.

Frequently Asked Questions (FAQs) ❓

1. Can I make this curry less spicy?

Absolutely! 🌶️
Simply reduce the number of green chilies or remove the seeds before blending.

2. What can I use instead of tofu?

You can use:

Chickpeas
Tempeh
Seitan
Mixed mushrooms for a meaty texture 🍄

3. Can I use store-bought curry paste?

Yes, but check the ingredients carefully — many contain fish sauce or shrimp paste. Look for a vegan-friendly brand like Thai Kitchen or Maesri.

Nutrition Information (Per Serving)

Calories: 320
Protein: 12g
Carbs: 35g
Fat: 18g
Fiber: 7g

Nutrition values are approximate and depend on specific ingredients used.

Conclusion: Healthy, Flavorful, and Homemade 🌟

This easy vegan Thai green curry from scratch is a healthy, flavorful, and satisfying meal that's perfect for any day of the week. By making your own curry paste, you get authentic Thai flavors without preservatives or animal products.

Whether you’re cooking for yourself, family, or friends, this dish is sure to impress. Pair it with fluffy jasmine rice, sprinkle some fresh herbs, and enjoy a taste of Thailand at home!

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Easy Vegan Thai Green Curry From Scratch | Authentic & Healthy Recipe