Vegan Thai curry

Vegan Thai curry

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(14 ratings)

Prep: 10 mins Cook: 40 mins


Serves 3

An easy vegan version of a Thai noodle curry, packed with vegetables, coconut milk, chilli and spices to make a flavoursome, warming family meal

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal951
  • fat49g
  • saturates35g
  • carbs91g
  • sugars21g
  • fibre21g
  • protein25g
  • salt3g
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  • 2 lemongrass stalks, tough outer leaves removed, core finely chopped
  • 5 spring onions, chopped
  • handful fresh coriander, chopped
  • 8 dried kaffir lime leaves
  • 2 tbsp tamari



    Tamari is a Japanese version of soy sauce, the main difference being that it contains little or…

  • 2 green chillies, deseeded
  • thumb-sized piece ginger, chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

For the curry

  • 2 aubergines, roughly chopped
  • 1 red pepper, roughly chopped
  • 2 tbsp coconut oil, melted
  • 1 tbsp sesame oil
  • 250g green beans, cut into thirds
  • 300ml vegetable stock
  • 400ml can unhomogenised coconut milk (cream only)
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 300g buckwheat noodles
  • handful cashew nuts
  • 4 tbsp desiccated coconut

To serve

  • 1 lime and finely chopped red chilli



    The same shape, but smaller than…


  1. Heat oven to 200C/180C fan/ gas 6. To make the curry, toss the aubergines and red pepper in a roasting tin with 1 tbsp coconut oil, and roast for 20-25 mins until they are softened.

  2. Meanwhile, make the paste. Put all the ingredients in a food processor and blend until smooth.

  3. Heat the sesame oil and remaining coconut oil in a frying pan or wok. Add the paste and fry for 1-2 mins, then stir in the green beans and fry for another 1-2 mins.

  4. Add the vegetable stock, mixing well, followed by the roasted vegetables and the solid coconut cream from the top of the can of coconut milk. Give it all a good stir, bring to the boil, then allow it to simmer for 4-5 mins.

  5. Meanwhile, cook the buckwheat noodles following pack instructions.

  6. Add the cashews and desiccated coconut to the curry. Divide the drained noodles between three bowls, top with the curry, squeeze over some lime juice and garnish with red chilli.

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Comments, questions and tips

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CassieBest's picture
11th Feb, 2020
2 lemongrass stalks, tough outer leaves removed, core finely chopped 5 spring onions, chopped handful fresh coriander, chopped 8 dried kaffir lime leaves 2 tbsp tamari 2 green chillies, deseeded thumb-sized piece ginger , chopped
11th May, 2020
26th Oct, 2019
Can this be frozen do you think?
Elisabeth Kvalem's picture
Elisabeth Kvalem
31st May, 2019
Oh my dear! I am so tured of meat and am exploring the vegetarian (and vegan) way of living tv. This course was the best!! But I suspect that with a lager amount of noodles, this can be dinner for 5-6 persons. Love and joy and thank you❤️
19th Apr, 2019
This was my first attempt at a vegan meal which I was cooking for a friend and I have to say, it's absolutely delicious! I used cauliflower rice instead of noodles to cut down on the carbs and it was amazing. I'm a real meat eater, but will definitely be cooking this beauty again. Highly recommended.
8th Jan, 2019
I'm not vegan, and Thai isn't my thing... but this was one of the most delicious curries I've had. It's definitely going on our "repeat" list.
24th Jun, 2017
Quick and easy to make. I added broccoli as it was in the fridge and used brown rice. Delicious.
14th Mar, 2020
How does that come to £8.16 per serving?
Barney Good Food's picture
Barney Good Food
19th Mar, 2020
Hi, we've got it as £4.11 per serving? Sorry for not getting back to you sooner.
10th Feb, 2020
Which ingredients go into the past mentioned in the second step?
12th Mar, 2018
I’m having trouble getting unhomoginised coconut milk. Any ideas?
goodfoodteam's picture
19th Mar, 2018
Thanks for your question. You could try Biona organic coconut milk which does not contain stabilisers. Waitrose essential coconult milk also tends to have a good layer of cream on the top.
19th Apr, 2019
Delicious recipe! I doubled the chilli and left the seeds in as I like spicy food. Next time I'd add some marinated tofu as well.
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