This is a truly delicious vegan Thai green curry using butternut squash as its focal point. Green chillies, lemongrass, ginger, lime leaves and coriander make up the green paste that gives this iconic dish its name. Making your own from scratch is a straightforward process, but you will need to have access to a blender to make the paste.
If you enjoy the recipes here, please show your support for this blog by clicking on the ads to help keep the free content coming!
I use oil to make the paste, but you can switch to water if you prefer to lower your fat intake. It’s better to make the paste in advance, so that it is ready to pour straight into the dish as it is cooking. Alternatively, you can make it the day before if you’d like to save time on the night.
This vegan Thai green curry makes great use of butternut squash and woodland mushrooms, both of which you can get from the supermarket. Any mushrooms are a suitable alternative, but if mushrooms are not your thing then something like tenderstem broccoli would be perfect.
Vegan Thai fish sauce is a crucial element in this Thai green curry to give it that authentic flavour. I buy mine in multi packs from Amazon, but you can also buy individual bottles from Ocado. They have a shelf life of six months, so you’ll have plenty of time to use a bottle in a variety of dishes.
I have made a video of this dish (posted below), so that you can see it being made
For similar-themed dishes, why not try my Vegan Braised Tofu Thai Cakes, or my 15-minute Thai Lentils with Green beans and Coconut Rice.
Vegan Thai Green Curry with Butternut Squash
For the Curry Paste:
- 3 green chillies deseeded and roughly chopped
- 4 cloves fresh garlic peeled and bashed with the side of a knife
- A 1-inch piece of ginger peeled and roughly chopped
- 2 stalks of lemongrass trimmed, peeled and roughly chopped
- 3 shallots peeled and roughly sliced
- A large handful of fresh coriander roughly chopped
- A smaller handful of basil leaves roughly chopped
- 5 lime leaves sliced
- 1 tsp ground turmeric
- 2 tbsp whole coriander seeds
- 2 tsp cumin seeds
- 1 tsp salt
- 75 ml vegetable oil use water if you’d prefer
For the Curry:
- 2 tbsp vegetable oil
- ½ large butternut squash peeled and diced
- 3 shallots peeled and sliced
- 150 g woodland mushrooms roughly sliced
- 150 g baby corn cut in half lengthways
- 1 can coconut milk
- 200 ml vegetable stock make sure it’s vegan
- 2 lime leaves sliced
- 2 tbsp vegan Thai fish sauce
- 2 tbsp maple syrup golden syrup or other substitute is fine
- A small handful chopped coriander leaves
- A small handful chopped basil leaves
- A little Sriracha sauce optional
- Some chopped coriander leaves and sliced red chillies to garnish
- First make the curry paste. Put all of the paste ingredients, apart from the oil (or water if using), into a blender. Pour in the oil and blitz for about a minute, or until completely smooth. You may have to stop blending to stir it in order to blend everything. Once done, scoop the blended paste into a dish and set aside until needed.
- To make the curry, heat the 2 tbsp oil in a large frying pan or wok and cook the butternut squash, on a medium-high heat, for a few minutes to soften the edges. Place a lid on the pan and cook for another 5 minutes or so, stirring often, to cook the squash mostly through. Add the shallots, mushrooms and baby corn and cook for about another 8 minutes, stirring often.
- Pour in the vegan Thai green curry paste you made earlier and stir in until the vegetables are fully coated. Cook for a few more minutes to activate the flavours. Now pour in the coconut milk and the vegetable stock. Add the lime leaves, vegan Thai fish sauce, maple syrup, fresh herbs and sriracha, if using. Stir in and then simmer for 15 minutes to allow it to cook through.
- Serve with plain rice and top with the coriander leaves and sliced red chillies.
ORDER YOUR COPY OF MY COOKBOOK
GOING VEGAN FROM AMAZON
AVAILABLE IN BOTH PAPERBACK AND KINDLE FORMAT
Watch the full video to see how to make this dish
Order my latest cookbook Vegging Out from Amazon
This is a great recipe if you have some leftover rhubarb in your garden, in addition to some fresh blueberries, available now in most supermarkets if you don’t grow them. It’s the kind of thing you can throw together late one evening, as it only requires the occasional stir. You can then leave it to…
This is the perfect time of year to be experimenting with cold and light food. Easy items that you can store in the fridge and eat over a few days as the mood takes you. Dips are great for outdoor eating. You can put a selection of homemade dips on the table on any occasion,…
You can get asparagus imported all year round in most supermarkets, but British asparagus has its growth season between May and July, with early appearance often at the end of April. Now is the perfect time to make use to these green spears in your everyday cooking. My choice for this recipe was to roast…
April 23rd marks the start of asparagus season and we are now starting to see British asparagus appear on the shelves. Young asparagus is a thin and tender vegetable that is perfect for cooking a variety of dishes. It cooks quickly, so you must keep an eye on it. The more mature plant is thicker…
What is it about a plate of plump vegan meatballs in a rich tomato sauce, nestled comfortably on a soft pillow of spaghetti that is so satisfying even before a single mouthful is taken? It is a dish where even the sight and smell of it has its own umami. It creates thrilling anticipation from…
To veganise something like Enchiladas now is incredibly easy with the variety of ingredients available in most supermarkets. For this one I have used fresh vegan mince, along with mushrooms and onions for the chilli base. Don’t worry if you don’t like eating vegan mince, you can always substitute this chilli for my Sweet Potato,…
I first tried this dish about 25 years ago, when my Spanish girlfriend made it for me in a bedsit we shared in North London back in the mid-nineties. It was cooked on one of those old Baby Belling stoves that you would often see in bedsits back in those days (they might still have…
We’ve been enjoying packets of vegan fudge in our house for quite a while now and a recent conversation with my wife got me thinking about how great it would be to have the fudge in a cookie, just like it was chocolate chip. This recipe is the product of that discussion: a very simple…