Vegan Thai Green Curry with Mixed Veggies

  • Author: somiigbene
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 minutes
  • Yield: Serves 2 1x


This flavourful low-fat vegan Thai green curry with mixed veggies pairs is delicious with steamed rice or noodles. 



  • 1/4 jar Thai green curry paste
  • 200ml soya milk 
  • 1 medium shallot, roughly chopped
  • 1 green chilli pepper, roughly chopped
  • 2 garlic cloves 
  • Pinch of vegetable seasoning 
  • 200g mixed vegetables (I use broccoli, baby corn, carrots and snow peas)
  • Steamed rice, to serve
  • Chopped coriander, to garnish


  1. Put the shallot, garlic, green chilli pepper and a small splash of soy milk (or oil) in a food processor. Blitz for 30 seconds to form a smooth puree or paste. 
  2. Put the puree and curry paste into a medium saucepan and cook on medium heat for 3-5 minutes, stirring frequently. Add the remaining soy milk, mix well and continue cook, still on medium heat for around 4 minutes. Add the vegetables, season as necessarily then cook on a simmer for about 5-6 minutes or until the vegetables are tender.
  3. Serve over steamed rice or noodles and garnish with fresh coriander. 


If this curry is too thin, combine 1 teaspoon of cornflour with 1 teaspoon of water to form a slurry. Add this into your curry a little at a time to create a thicker sauce. 

  • Category: Lunch/Dinner
  • Cuisine: Thai-inspired

Keywords: Thai, Green Curry, Vegan, Vegan Thai Green Curry

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