Vegan Green Curry

Vegan Green Curry

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


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!


For the Thai Green Curry:

  • 1 Medium Onion (White/Yellow/Brown, Chopped)
  • 1 Tbsp Crushed Garlic
  • 1 Tbsp Minced Ginger
  • 1 Tbsp Sesame Oil
  • 23 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:


  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.


*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


  • 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