Vegan Thai Green Curry

This vegan Thai green curry is rich and creamy and packed with fresh veggies. It’s simple enough for weeknight dinners and just as good as a restaurant!

We once took a holiday where the only vegan thing available to eat was vegan Thai green curry. So we pretty much ate nothing but green curry for a week. 

And we really didn’t mind, though I thought that when we got back I’d need a good long break from green curry. But…barely a few days later, there I was craving a green curry again. So not only is it amazingly delicious but you can have a lot of it without getting tired of it. 

And that’s awesome because this curry is so delicious AND so easy to make that you’ll want to add it to your regular dinner rotation schedule. 

How To Make Vegan Thai Green Curry

You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

• Start off by pressing your tofu using a tofu press or by placing it on a plate with another plate on top of it and then putting something heavy on top like a heavy pot. Leave the tofu to press for around 15 minutes while you prepare the other veggies. When the tofu is pressed cut it into cubes.
• Add chopped onion, crushed garlic, minced ginger, sesame oil and green curry paste into a pot and sauté until the onions are softened.
• Add coconut milk, baby corn, broccoli, zucchini, red bell pepper and red chili peppers. Simmer until the veggies are softened but still firm.
• Add in the tofu cubes and let them cook for a couple of minutes.
• Then turn off the heat and add in fresh basil and coconut sugar and stir in until the basil is wilted.
• Add sea salt and black pepper to taste.

Recipe Tips

Spiciness: You can have it the super spicy way or the mild way, whatever you prefer.

We used 3 tablespoons of green curry paste in this curry and it was the limit of spiciness for me! But I’m a lightweight when it comes to spicy things. Though I have sweated over plenty a hot curry in Thailand, hot food is not my preferred option. I like things to be mild.

If you like the really spicy stuff then chances are you’ll want to use more than the 3 tablespoons of green curry paste. But if you like things mild, then maybe go with just 2 tablespoons. The 3 that we used is really straddling that line between mild and really pretty darn hot!

Coconut Milk: We used canned full fat unsweetened coconut milk in this recipe and that is what we recommend. You could go with a canned, unsweetened, light coconut milk but it won’t be nearly as delicious.

Tofu: We added tofu to this green curry, but if you’re not particularly a tofu fan you could leave it out.

The tofu isn’t flavored or marinated or fried or baked or anything in advance of being added to the curry, it’s just really plain.

This is typically how tofu is added to Thai curries. On all our travels in Thailand it’s usually been plain tofu added to the curries, without being first fried or marinated or spiced. But we love tofu so this totally works for us.

The Veggies: Baby corn, broccoli florets, zucchini and red pepper provide the lovely colors in this dish, and fresh basil added in at the end really makes the flavors pop.

How To Serve

Serve it over basmati rice with some fresh basil on top. Cauliflower rice is also a good option if you want something lighter.

Storing and Freezing

Leftovers keep very well in the fridge for 4-5 days and can be reheated in the microwave or on the stove.

It is also freezer friendly if you want to freeze it, thaw overnight in the fridge and then reheat as usual.

More Delicious Vegan Thai Recipes

1. Vegan Massaman Curry
2. Vegan Thai Red Curry
3. Vegan Tom Yum Soup
4. Vegan Coconut Curry
5. Vegan Pad Thai
6. Vegan Curry

Vegan Green Curry

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★★★★★

5 from 5 reviews

• Author: Alison Andrews
• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 30 minutes
• Yield: 4-6
• Diet: Vegan

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Description

This vegan Thai green curry is rich and creamy and packed with fresh veggies. It’s simple enough for weeknight dinners and just as good as a restaurant!

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Ingredients

For the Thai Green Curry:

• 1 Medium Onion (White/Yellow/Brown, Chopped)
• 1 Tbsp Crushed Garlic
• 1 Tbsp Minced Ginger
• 1 Tbsp Sesame Oil
• 2–3 Tbsp Thai Green Curry Paste*
• 2 14oz (400ml) Cans Coconut Milk*
• 8 Pieces Baby Corn (Chopped)
• 4 and 1/4 cups (300g) Broccoli Florets
• 2 Baby Zucchini (Sliced)
• 1 Red Bell Pepper (Sliced)
• 2 Red Chili Peppers (Sliced)*
• 1 8oz (~220g) Block Extra Firm Tofu (pressed and cubed)
• 1/2 cup Fresh Basil (Packed)
• 1 Tbsp Coconut Sugar*
• Sea Salt (To Taste)
• Black Pepper (To Taste)

For Serving:

• Fresh Basil
• Basmati Rice or Cauliflower Rice

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Instructions

1. Press the tofu using a tofu press or by placing it on a plate with another plate on top of it and then putting something heavy on top like a heavy pot. Leave the tofu to press for around 15 minutes while you prepare the other veggies. When the tofu is pressed cut it into cubes.
2. Add the onion, crushed garlic, minced ginger, sesame oil and green curry paste into a pot and sauté until the onions are softened.
3. Add the coconut milk, baby corn, broccoli, zucchini, red bell pepper and red chili peppers. Simmer until the veggies are softened but still firm.
4. Add in the tofu cubes and let them cook for a couple of minutes.
5. Then turn off the heat and add in the fresh basil and coconut sugar and stir in until the basil is wilted.
6. Add sea salt and black pepper to taste.
7. Serve with basmati rice or cauliflower rice and some fresh basil leaves.

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Notes

*Use 2 tablespoons of green curry paste for a mild curry, 3 tablespoons to be pretty hot and more if you want it really hot.

*The coconut milk should be canned, full fat, unsweetened coconut milk.

*Remove the red chilies from the curry before serving if you want to avoid a very spicy surprise! If you like hot things then leave them in.

*The coconut sugar is just for flavor balance. You can omit it if you prefer or use another sugar like brown sugar.

*Nutritional information is for green curry only and does not include rice.

*This recipe was first published in October 2018. 

• Category: Entree, Dinner, Savory, Gluten-Free
• Method: Stovetop
• Cuisine: Vegan, Thai

Nutrition

• Serving Size: 1/4 of the Recipe
• Calories: 530
• Sugar: 13.1g
• Sodium: 360mg
• Fat: 42g
• Saturated Fat: 29.4g
• Carbohydrates: 24g
• Fiber: 4.6g
• Protein: 14.2g

Keywords: vegan thai green curry, vegan green curry