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Authentic Vegan Thai Green Curry – A Fragrant and Creamy Homemade Recipe

Julia Savory
Fresh green herbs, ginger, and lime come together in this light and fragrant curry. Coconut milk brings body and calm, while seasonal vegetables and tofu soak up the gently spicy, citrusy broth. A vibrant dish that’s quick to make but full of character.
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Photographed truthfully. If you cook it, yours will look like mine.

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner, Main
Cuisine Beautiful Thai Flavours
Servings 4 people
Calories/Seving 541 kcal

Ingredients
  

Paste ingredients

  • 1 tsp white peppercorns
  • 1 tsp coriander seeds
  • ½ tsp cumin seeds
  • 1 tsp salt
  • 1 tsp turmeric
  • 2 tsp lemongrass purée
  • 120 g red onion | unpeeled weight
  • 6 units garlic cloves | finely sliced
  • 15 g fresh coriander stalks
  • 15 g fresh ginger
  • 45 g green chilli | de-seeded
  • 2 tbsp rapeseed oil

Sauce ingredients

  • 2 tbsp rapeseed oil
  • 80 g green curry paste (made above)
  • 400 ml coconut milk
  • 1 tbsp soft light brown sugar
  • 10 g stock cube
  • 180 ml boiling water
  • ¼ tsp white miso paste
  • 2 tbsp lime juice
  • 1 tsp lime zest
  • ½ tsp ground white pepper

Other ingredients

  • 2 tbsp oil
  • 100 g red onion | unpeeled weight; slender petals
  • 100 g broccoli | include some stalk, it's wonderful
  • 100 g courgette | wedges 1cm diameter, ends cut diagonally
  • 60 g sweetcorn
  • 280 g firm tofu
  • 12 units fresh basil leaves | shredded
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Instructions
 

Prepare the paste

  • Heat a small fry pan on a low heat and when it's warm, add the coriander and white peppercorns. Roast the spices until they begin to colour up, keeping them moving, for a couple of minutes. Add the cumin seeds, move the pan for a further minute and switch the heat off.
    1 tsp white peppercorns, 1 tsp coriander seeds, ½ tsp cumin seeds
  • Turn out onto a plate to cool completely.
  • Add all these ingredients to the food processor, and blend to a fine purée. You'll need to keep pushing the ingredients back down the side of the food processor with a spatula.
    1 tsp salt, 1 tsp turmeric, 2 tsp lemongrass purée, 120 g red onion, 6 units garlic cloves, 15 g fresh coriander stalks, 15 g fresh ginger, 45 g green chilli, 2 tbsp rapeseed oil, ¼ tsp white miso paste
  • Grind the cold roasted spices to a very fine powder, and then add to the purée in the food processor and pulse a few times to mix. Put the finished paste into a plastic container with a lid on it.

Stir fry

  • Heat a wok/large frying pan until very hot (it almost smokes). This will seal the surface of the pan. Then add the oil and wait until it is hot, liquid and shimmering. Add the onion petals and stir-fry for 45 seconds. Add the broccoli and courgette, and stir-fry for 1 minute. When finished, tip the stir-fried veg into a dish. When cooking, ensure you retain the crunchiness of the vegetables.
    2 tbsp oil, 100 g broccoli, 100 g courgette, 100 g red onion

Finish the dish

  • In the same pan, heat the oil on low and add the finished paste. Gently stir-fry the paste until you can smell it. Add the sugar and mix and stir through the paste whilst the sugar caramelises.
    80 g green curry paste, 1 tbsp soft light brown sugar, 2 tbsp rapeseed oil
  • Add the coconut milk, prepared stock, lime juice and white pepper, mix, and simmer gently for 10 minutes. The sauce will thicken. At this point, you can add the prepared veggies and the tofu. Warm the vegetables and tofu gently, adding the shredded basil leaves 2 minutes before you serve. Top with torn coriander leaves or more basil. I used coriander because it looks prettier!
    400 ml coconut milk, 10 g stock cube, 180 ml boiling water, 2 tbsp lime juice, ½ tsp ground white pepper, 60 g sweetcorn, 280 g firm tofu, 12 units fresh basil leaves

Nutrition

Calories: 541kcalCarbohydrates: 24gProtein: 12gFat: 47gSaturated Fat: 21gPolyunsaturated Fat: 9gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 0.1mgSodium: 1239mgPotassium: 578mgFiber: 5gSugar: 10gVitamin A: 3804IUVitamin C: 40mgCalcium: 190mgIron: 6mg

Nutritional values are estimates only and will vary depending on specific ingredients used. Nutrition is per serving. Information is for the main recipe, not optional accompaniments.

Keywords basil, comfort for cold times, comforting without heaviness, coriander, dried lime, lemongrass, make it ahead, rich but light, spice-led, trust your senses, use your freezer, warming spices, white miso paste
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COPYRIGHT

© The Golden Polar Bear, 2025. Recipes and photography by Julia Savory. If you share this, please pass it along with kindness and if possible share a link back to this site. #ForTheAnimals

Photographed truthfully. If you cook it, yours will look like mine.