Super greens thai green curry (vegan, gluten free)

Super greens thai green curry (vegan, gluten free)

For me it doesn’t get much better than a spicy bowl of Thai Green Curry with fragrant lemongrass, garlic and ginger in a creamy coconut milk sauce. I have been experimenting with this vegan Thai Green Curry recipe for over a year but it always felt like it was missing something, but I have finally perfected it and couldn’t wait to share it with you! I used all green veg for this recipe but when we are cooking at home we always play around veggies and sometimes add roasted butternut squash and red onion, chunks of tofu or whatever we have in the fridge so feel free to follow the spice paste and curry part of the recipe but use whichever vegetables you like.

If you are a fan of Thai food my other favourite Thai recipe is my Massaman curry with new potatoes and baked tofu which I did for a dinner party this weekend and was very well received from both vegans and non vegans! Also check out my baked tofu skewers with a satay dipping sauce which are delicious and a lovely starter.


Serves: 4

Prep time: 15 minutes

Cook time: 10 minutes


  • 2 courgettes
  • Head of broccoli
  • 80g spinach
  • 80g peas
  • 400ml coconut milk
  • 3 tbsp. tamari (can sub soy sauce if not gluten free)
  • 250ml vegetable stock
  • 2 tbsp. coconut sugar
  • small tin of bamboo shoots (optional but delicious!)

Thai green curry paste

  • 2 tsp ground coriander
  • 2 tsp cumin
  • 4 birds eye chillies (use 1 chilli if you don’t like spicy!)
  • 4 cloves of garlic
  • Thumb sized piece of ginger
  • 2 lemongrass stalks
  • 2 kaffir lime leaves (stalks removed)
  • zest and juice of 1 lime
  • Large handful of Thai basil or Holy basil
  • Handful of fresh coriander
  • 2 tbsp. vegetable oil (we used coconut oil)
  • pinch of salt


  1. Add all ingredients for the curry paste into a blender or food processer and blend until smooth. If your blender is not powerful enough add 1/4 of the coconut milk and blend
  2. Fry the spice mix on medium for a few minutes until fragrant and add the coconut milk, tamari, vegetable stock and coconut sugar. Gently heat until simmering
  3. While the curry is heating chop the broccoli and courgettes and then add to the pan and simmer for 5 minutes
  4. Add the spinach, peas and bamboo shoots and simmer for a further minute
  5. Serve hot with rice or quinoa and garnish with extra chillies and fresh coriander

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