Vegan Thai green curry

With a mild green chilli warmth and sweet, creamy coconut sauce, Thai green curry is one of the ultimate comfort foods. This lovely recipe is largely based on Meera Sodha’s ‘Thai Green Curry with aubergines, courgettes and mangetout’ recipe from East, with the addition of some poached firm tofu strips and baby corn.

We have substituted different vegetables when making this dish – green beans / haricots verts, sugar snap peas, and green peppers all work well. One point we would recommend from our experiments however is not to try to alter the quantities of paste ingredients, as the paste will not have the right consistency and the final dish will not have the same depth of flavour. If halving the quantities stated in the recipe, i.e. to serve two people rather than four, make up the full amount of paste and reserve half of it in the fridge in a clean jar for later use.


Serves 4

For the paste:

  • 4 green finger chillies, roughly chopped
  • 3 lemongrass sticks, tough leaves discarded, roughly chopped
  • 4 cloves of garlic, roughly chopped
  • 1 ½ tbsp galangal paste, drained
  • 2cm ginger, peeled and chopped
  • 1 ½ tsp salt
  • ½ tsp ground black pepper
  • 8 kaffir lime leaves or 1 tsp lime zest
  • 1 tsp cumin seeds
  • ½ tsp ground turmeric
  • Rapeseed oil

For the curry:

  • 2 medium aubergines (600g), cut into 2cm cubes
  • 2 courgettes (400g), sliced
  • 1 x 400ml tin of coconut milk
  • 1 ½ tsp sugar
  • 100g broccolini
  • 100g mangetout
  • 75g baby corn
  • ½ pack firm tofu, drained and sliced
  • (Non-vegan / non-vegetarian option: a few drops of fish sauce)


  1. Put all the paste ingredients into a blender, along with 2 tablespoons of rapeseed oil and 2 tablespoons of water, and blend as smooth as possible. Add a little more oil and water if you need to.
  2. Bring a small saucepan filled with water to the boil and add the baby corn.
  3. Over a medium-high heat, put 2 tablespoons of oil into a large frying pan for which you have a lid and, when hot, add the aubergines in a single layer. You may need to fry them in a couple of batches. Fry for around 8 minutes, turning every 2 minutes or until tender – browning on the outside and softening inside – then transfer to a plate.
  4. Drizzle more oil into the hot frying pan and cook the courgettes for 4 minutes, turning after 2 minutes, or until almost tender and browning on the outside. Transfer to another plate.
  5. Meanwhile, drain the baby corn in a colander and set to one side.
  6. Put a tablespoon of oil into the frying pan and, when hot, add the paste. Stir-fry for 4 minutes, then slowly add the coconut milk and 200ml of water, and mix. When the milk starts to bubble, add the sugar, sliced tofu, cooked vegetables (aubergines, courgettes, and baby corn), the broccolini and mangetout, and simmer for 6 minutes, or until all the vegetables are tender, then take off the heat. (For a non-vegan / non-vegetarian option, you can season the dish with fish sauce before serving).
  7. Serve in bowls with freshly boiled or steamed jasmine rice.

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