Thai Style Green Curry is a delicious dinner/lunch that can be made in bulk and enjoyed during the rest of the week. Make it from scratch with Green Curry Paste for a very flavorful meal. Top it onto a bowl of quinoa for a lighter meal.

Green Curry With Homemade Curry Paste [Vegan]


Cooking Time




Ingredients for the Green Curry Paste:

  • 2 tablespoons of the stem of the fresh cilantro
  • 2 small handfuls of fresh cilantro leaves
  • 6 cloves of garlic
  • 1 tablespoon powdered coriander
  • 1/2 tablespoon powdered cumin
  • 1 inch nob of ginger (without its skin)
  • juice of 1 lime
  • 1 lemongrass stalk (or lemon zest)
  • 1/2 cup shallots or white onion
  • 1 teaspoon chili flakes
  • sea salt

Ingredients for the Green Curry:

  • 1 tablespoon coconut oil
  • 1 cup green beans (cut in half)
  • 1 large bell pepper (cut into thin strips)
  • 1 Japanese eggplant or half of a very large eggplant ( cut into bite-size cubes)
  • 2 carrots (cut into thin circles)
  • 1 small onion (diced)
  • 1 cup of mushrooms (thinly sliced)
  • 2 tablespoons coconut sugar
  • 1 can full-fat coconut milk
  • 1 cup water
  • 2-3 tablespoons curry paste (see above)
  • sea salt
  • juice of 1 lime
  • serve with brown rice or quinoa


  1. Start by making the curry paste by simply blending everything into the food processor until it's well mixed and ground down into a paste (see above photo).
  2. Now for the curry - on medium/high heat warm the coconut oil and onions for 5 minutes. Then add all the vegetables, coconut sugar, curry paste and 1/4 cup water and let this simmer with the cover on for about 10 minutes. Add more water gradually so that the veggies don't burn. Once the veggies have cooked down, add the coconut milk and 1 cup water, and cook for another 10 minutes until the veggies are fully cooked. Stir in the fresh lime juice, extra cilantro leaves and, top over brown rice or quinoa!