Quick and Easy Vegan Thai Green curry

Quick Vegan Thai Green Curry

Sometimes we don’t have time to source all the unusual ingredients some recipes ask for and the good news is that with this recipe, you don’t need to! One of the wonderful things about this recipe is its simplicity… you only need 4 ingredients for the paste and you still end up with an incredibly flavoursome Vegan Thai Green Curry. I’ve used cashews as a protein source here, so it’s a delicious balanced meal that guaranteed to be a winner!

Vary the veggies as you wish and serve it with rice as I have done here, but it’s equally good with quinoa or rice noodles.

To make this Vegan Thai Green Curry….

Serves 4

For the paste, you’ll need:

  • 1 2inch piece fresh Ginger, unpeeled
  • 4 cloves Garlic
  • 1 large bunch fresh Coriander, roughly chopped, keeping stalks
  • 1 or 2 small green chilis, seeded and roughly chopped (optional)
  • 1 large onion, thinly sliced
  • Button Mushrooms, cut into quarters
  • 1 small Broccoli; slice the stalk separately into thin slices at an angle
  • Broccoli florets
  • 2 carrots, cut into thin slices
  • 1 pack Baby sweetcorn, halved lengthways
  • 1 pack Mangetout or Sugar Snaps
  • 1/2 tin Coconut Milk
  • 1 cup Vegetable Stock
  • 200g Raw Cashews
  • 1 fresh Lime, cut into wedges
  • Fresh Coriander for garnish
  • Salt & Pepper


Here’s how…..

Put all the paste ingredients into a food processor and blend to a course paste. Set aside.

In a separate saucepan, dry toast the cashews, stirring continuously until they are slightly browned. Set aside and allow to cool uncovered.

Heat the coconut oil in a large saucepan or wok and add the onions; sauté on a moderate heat for 2 minutes taking care it doesn’t burn. Add the paste and cook gently with the onions to release the flavours gradually. Once the aromas have released add the stock then the coconut milk and bring to the boil. Reduce heat and allow to simmer for approximately 5 mins, until the sauce has thickened slightly.

Add the broccoli stalks and allow to cook for 1 minute before adding the remaining vegetables. Cook for a further 3-4 minutes so that the vegetables are cooked but still retain their vibrant colour and are a little tender.  Season well.

Serve with brown rice, garnishing with a sprinkle fresh coriander and a squeeze of fresh lime.


This Vegan Thai Green curry works well with any vegetables; take care not to overcook and add the vegetables that take longer to cook first to retain tenderness. Try cauliflower, aubergine, spinach, mixed peppers or butternut squash.

If you’re looking for a non-vegan option, try this Fragrant Thai Chicken Curry recipe


  • If using a Thermomix cooking machine, the paste ingredients for this Vegan Thai Green curry can be chopped by dropping in, one by one, onto a running blade at speed 10.
  • Save time and make up a big batch of the sauce which you can keep in the fridge or freezer for those busy evenings when you’re home late and starving! Simply add in any vegetables and they’re ready in the time it takes to cook the veggies so they still retain some “bite” The flavour is all in the paste and the sauce!

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