For the paste;

• 2 medium shallots
• 4 garlic cloves
• thumb-size piece of ginger
• 2 stalks of lemongrass, with the soft inner part chopped roughly
• 4 green Thai chilies (use the deseeded ones for less heat)
• 1 tsp ground coriander
• ½ tsp ground cumin
• ¼ tsp ground white pepper (or black if you can’t access white) 
• coriander stalks from the coriander (use the leaves to serve)
• 1 tsp salt

For the curry;

• 3 tbsp / 45 ml neutral-tasting oil (You can also use rice bran)
• 400 ml / 14 oz full-fat coconut milk (canned)
• 6 fresh Makrut (formerly known as Kaffir) lime leaves
• 360-480 ml / 1½-2 cups veggie stock (or water)
• 1 tbsp tamari or soy sauce OR vegan fish sauce, more to taste
• juice of half a lime
• approx. 2 tsp sugar (alternatively coconut sugar), adjust to taste
• ½ small butternut squash or cubed sweet potato
• a cubed small aubergine or eggplant
• 50 g / 1.5 oz sugar snap peas,  to be sliced diagonally
• 100 g / 3.5 oz tenderstem broccoli
• a handful of bean sprouts, blanched

1.For the paste, all the ingredients should be put in a blender and blended until it looks crumbly.

2. Then place a thick casserole dish on low heat and heat some oil 
3. Pour in the curry paste and stir gently around for 10 minutes, letting it fry.
4. Add the coconut milk to the paste. If you don’t want the paste to be very thick, you can use low-fat coconut milk.
5. Now is the time to add the stock or water if you opt for water. You can pour in 360 ml at first, after which you can pour in more if it’s still thick. Keep in mind that this sauce is traditionally thin and light.
6. Allow it to cook for 10 minutes to 15 minutes on low heat.
7. Now is the time for all the spiciness and sassiness. Add some tamari (you can alternatively use soy sauce or vegan fish sauce), also add the lime juice and a pinch of sugar (if you want to).

If you want a deep curry flavor, we advise you to cook the paste a day before. Add the vegetables just before you take the Vegan Thai Green Curry off the heat and serve your meal.

8. Moving on to the vegetables, you can decide to cook them in the curry sauce, but that might not give you the perfect flavor you desire .as you want So for a more flavorful meal, bake the butternut squash and aubergine in the oven and steam the sugar snap peas and broccoli. That way, the flavor from the vegetables would blend into the sauce when added.

You can bake the butternut squash and aubergine for 20 minutes, turning them after 10 minutes so they can come evenly. You should steam the snap peas for two minutes and the tender stem broccoli for five.

9. Serve the delicious sauce with rice, adorned with blanched bean sprouts and fresh coriander.

Our Vegan Thai Green Curry recipe is a perfect meal for having friends over and blowing their taste buds. We bet they’ll be asking for your recipe. This meal is also kid-friendly, which makes it perfect for dinner any time of the week. You can also switch rice for quinoa that would work perfectly. Vegan Thai Green Curry It is healthy, fresh, and delicious. Honestly one of the best vegan recipes out there.