Vegan Thai Green Curry with Butternut Squash

Vegan Thai green curry

  • serves 4
  • Easy

Creamy, delicately spiced Thai-style curry is a crowd-pleaser. Never think less of shop-bought curry pastes – they are simply a concentrated spice mix. Check that the curry paste is vegan, as some contain fish sauce


Make our quick vegan Thai green curry with butternut squash, then also check out more vegan curry recipes including our easy vegan Thai green tofu curry, vegan Thai red curry and vegan aubergine curry.

For more meat-free options, try our vegetarian curry, vegan chilli and vegan ramen.



  • sunflower oil 2 tbsp
  • butternut squash 1 medium (about 800g), peeled and cut into bite-sized cubes
  • light soy sauce 3 tbsp
  • lime 1, wedged to serve
  • coriander a handful, roughly torn, to serve
  • red chilli 1, deseeded and finely sliced, to serve
  • spring onion 1, finely chopped to serve
  • jasmine rice to serve


  • lemongrass 1 stalk, bruised
  • Thai green curry paste 2 tbsp
  • low-fat coconut milk 2 x 400ml tins
  • sugar snap peas a handful, halved
  • asparagus spears a handful, tough ends removed
  • green beans a handful, trimmed
  • frozen or fresh edamame beans 2 tbsp


  • Step 1

    Heat 1 tbsp of sunflower oil in a wok while you toss the butternut squash cubes into the soy sauce. Put the soy-coated butternut squash in the wok and cook over a medium heat for 10 minutes or until softened and browned, stirring frequently.

  • Step 2

    For the green curry base, heat the remaining sunflower oil in a separate large frying pan. Add the lemongrass and Thai green curry paste, and fry over a high heat for 1 minute.

  • Step 3

    Stir in the coconut milk, then reduce the heat slightly and simmer for 8 minutes.

  • Step 4

    Remove and discard the lemongrass stalk. Throw the sugar snap peas, asparagus, green beans and edamame beans into the curry sauce and cook for 4-5 minutes or until the vegetables are cooked but still have some bite.

  • Step 5

    Ladle the curry into bowls and spoon in the softened soy-glazed butternut squash. Top each bowl with a squeeze of lime juice, sprinkle with the coriander, add a few slices of chilli and a scattering of spring onion. Serve with bowls of jasmine rice.

Recipes extracted from 15 Minute Vegan Comfort Food by Katy Beskow (£15, Quadrille).



Try more of our vegan recipes...

Vegan Buffalo Cauliflower Tacos

Also check out more vegetarian curry recipes...

Vegan Thai Green Curry Recipe

Nutritional Information

  • Kcals 332
  • Fat 23.2g
  • Saturates 13.4g
  • Carbs 22.2g
  • Sugars 12.7g
  • Fibre 5.5g
  • Protein 5.7g
  • Salt 1.9g