Vegan Thai-style Curry

Vegan Thai-style Curry

Vegan Thai-style Curry

Vegan Thai-style Curry

This Vegetarian Thai Yellow Curry is authentic, homemade vegan Thai food at its best! This dish has a great amount of spices that hi the spot. Serve with brown rice or noodles. You could add wasabi it's such a great flavour for the paste and it's green.


  • 2 onions
  • handful of basil, fresh
  • handful of coriander, fresh
  • 2 dessertspoons (4 teaspoons) fresh grated ginger
  • 1 chili or 2 if you like pepper
  • vegan oyster sauce
  • 1 dessertspoon (2 teaspoons) of Wasabi (optional)
  • 1 stick of lemon grass, chopped finely
  • 2 large cloves of garlic
  • sea salt
  • black pepper
  • juice of 1 small lime
  • ½ package vegan chicken style pieces
  • Oil for cooking, try cold pressed rice bran oil or olive
  • 1 teaspoon of dried Thai spices
  • Thai style fresh stir fry vegetables
  • 1 Tin of coconut milk
  • 1 dessertspoon fresh kaffir lime leaves
  • teaspoon fresh capers
  • 3 bay leaves
  • fresh coriander
  • fresh spring onions
  • fresh basil
  • brown rice or noodles, prepared


  1. Put the first 12 ingredients into a blender or food processor, and blend into a smooth paste.
  2. Cook the vegan chicken pieces in oiled pan for 5 minutes and sprinkle the Thai spice on top. Stir constantly.
  3. Add the fresh stir fry vegetables. After two minutes, lower the heat and continue stirring.
  4. Add the paste from the processor and turn up the heat after 1 minute. Stir in coconut milk, lime leaves, capers and bay leaves.
  5. Garnish the curry in the pan with fresh coriander, spring onion and basil.


Author: VegFamily

VegFamily is a comprehensive resource for raising vegan children, including pregnancy, vegan recipes, expert advice, book reviews, product reviews, message board, and everyday vegan living.

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