Vegan Thai Green Curry
Servings Prep Time
4people 15minutes
Cook Time

Servings Prep Time
4people 15minutes
Cook Time

Curry paste:

  • 2tsp

    coriander seeds

  • 2tsp

    cumin seeds

  • 6cloves


  • 6

    kaffir lime leavesroughly chopped. Fresh/frozen are the best, dried if not.

  • 1/2

    onionroughly chopped

  • 2thumb sized pieces

    galangal (thai ginger) OR gingerpeeled and minced, use

  • 1handful

    fresh corianderroughly chopped

  • 1tsp


  • 2stalks

    fresh lemongrassroughly chopped

  • 2tsp

    fresh peppercornsor dried and soaked

  • 1

    Green Chilliminced, more if you want spicier

  • 3tbsp

    dark soy sauce

For the curry:

  • 2tins

    coconut milk

  • 1


  • 1


  • 200grams

    mushroomsroughly chopped

  • 1

    vegetable stock cube

  • 1tbsp


  • 1tbsp

    soy sauce

  • 1large handful

    sweet basil leavesregular basil is also fine

Curry Paste:
  1. Heat a dry pan to a medium heat. Add the cumin and coriander seeds.

  2. Cook for 2-4 minutes until golden taking care not to burn them.

  3. Add roasted seeds to the blender.

  4. Add the peppercorns to the blender.

  5. Blend at a high speed until roughly blended.

  6. Roughly chop lemongrass stalks, onion, garlic, green chilli, kaffir lime leaves, fresh coriander and galangal and add to the blender.

  7. Add the tumeric and soy sauce.

  8. Blend until a coarse paste forms.

For the curry
  1. Add the coconut milk and all of the curry paste to a large pan and cook on a medium heat until the coconut milk starts to boil.

  2. Add the courgette, mushrooms and aubergine and boil for 12-15 minutes until soft.

  3. Crumble the stock cube and add to the pot along with the soy sauce and sugar. Stir until fully combined and simmer for another 2-3 minutes.

  4. Remove from the heat, stir in the basil leaves and cover until ready to serve.