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5 from 3 votes

Thai Green Curry

This Thai Green Curry is made using a homemade curry paste that is packed with wonderful aromatic spices and herbs. The curry has a delicate and creamy texture that goes well with a bowl of rice.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Curry, Main Course
Cuisine: southeastasian, thai
Keyword: Curry, Thaibasil, thaifood
Servings: 4 people
Author: woonheng


Green Curry Paste

  • 1 medium-sizedshallot [75g] sliced
  • 8 cloves garlic
  • 2 tablespoons cilantro stalks or cilantro roots
  • 1 tablespoon lime peel from one lime
  • 2 lemongrass stalks (white part only) chopped
  • 6 green Thai chilis use more for extra spicy
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • ¼ teaspoon white peppercorn seeds
  • 20 leaves of Thai Basil about 1 large stalk
  • ½ teaspoon salt
  • 2 slices ginger
  • 2 tablespoons oil

Pairing Ingredients

  • 8 oz tempeh cut into small bite-sized cubes
  • 1 small eggplant cut into 2" long stick
  • 1 cup broccolini or vegetable of choice
  • ¼ cup chopped red bell pepper
  • 2 tablespoons bamboo shoots
  • 2 cups [250ml] water
  • 1 cup [250ml] coconut milk
  • 2 teaspoons sugar
  • 2 tablespoons vegan 'fish' sauce or umami seasoning
  • handful of fresh Thai Basil
  • 2 Thai chilies chopped
  • ½ teaspoon salt


Prepare the pairing ingredients

  • Fry tempeh until golden brown, then drain them on a paper towel.
  • Using the same oil, continue to fry eggplant for 1-2 minutes, dish out into a plate, and set aside.

Green Curry Paste

  • Place all the green curry paste ingredients in a high speed blender with 2 tablespoons of oil.
  • Blend over high speed into a thick paste. (see notes for alternatives). Transfer the paste into a bowl.

How to make Green Curry

  • In a heated pan or pot, add in 2 cups of water along with the paste and coconut milk.
  • Bring the mixture to a rolling boil, then lower the heat and let it simmer for 5 to 8 minutes until thickened.
  • Season the curry with sugar, vegan 'fish' sauce, and salt. Adjust taste accordingly.
  • Add in the tempeh, eggplant, broccolini, bamboo shoots, red bell pepper and cook for about 1 minute.
  • Finally, stir in the Thai basil and chilies, then give it a quick stir.
  • Ladle the curry into a serving bowl and serve warm.


  • Other ways to make the paste: Use a food processor or mortar and pestle to turn the ingredients into a fine paste.
  • Adjust the salt accordingly if using store-bought vegan 'fish' sauce or use this homemade vegan 'fish' sauce which has a touch of sweetness