vegan green curry

This restaurant-quality Vegan Thai Green Curry will blow your mind, especially because you can make it in 45 minutes! Use store-bought curry paste to keep it weeknight friendly. Or, take it over the top by making with my homemade Green Curry Paste!

Incredible Vegan Thai Green Curry

Homemade Thai Green Curry Paste (OR)

(70 grams) canned Thai green curry

garlic

1- inch piece ginger (or galangal, grated or minced)

lemongrass

(14-ounce 400 grams) block of firm or extra firm tofu

kosher salt ((or ½ tablespoon sea salt))

coconut milk

(240 mL) vegetable broth, vegan “chicken broth,”

fresh makrut (kaffir) lime leaves, (bruised or crushed with your hands (Note 3))

coconut sugar

soy sauce ((Note 4))

red bell pepper (sliced)

(18 grams) Thai basil

lime juice, (only as needed)

red chile peppers (sliced thinly

jasmine white rice

Make the homemade Green Curry Paste (or use store-bought) in advance.

Boil the tofu. Bring a medium saucepan of water to a boil. Slice the tofu into 4 vertical slabs, and gently press down on them with a towel several times to remove excess water. Chop the tofu into ½ to ¾-inch (~1.5 cm) cubes. Once water is boiling, add 1 TBSP kosher salt (or 1 ½ to 2 teaspoons sea salt), followed by the tofu. When the water returns to a boil, set a timer for 2 minutes. Use a strainer or slotted spoon to remove the tofu and set aside, or drain in a colander.Note: If you want pan-fried or baked tofu, check out blog post.

Cook the curry. Heat a deep 12-inch sauté pan or medium Dutch oven over medium-high heat. Once hot, add about 4 tablespoons of the coconut milk. Let it bubble and sizzle, and cook until the oil starts to separate from the milk, 1 ½ to 2 minutes. If it doesn’t really separate, don&#39;t worry (depends on the brand).

Add the curry paste, plus extras if using store-bought curry paste. Cook, stirring frequently, for about 3 minutes, until it starts to dry out a bit. The curry paste might sputter so stand back. If the paste sticks, deglaze with a splash of water.

Add the rest of the coconut milk, lime leaves, sugar, and soy sauce, and stir to combine. Turn up the heat to bring the curry to a rapid simmer and cook for 3 to 4 minutes, or until the sauce just starts to thicken.

Add the boiled tofu (if using) and gently toss. Add your vegetables of choice and the broth. Stir to submerge the veg (it&#39;s okay if not totally submerged).Partially cover the pan and bring to a rapid simmer, and cook for 6 to 8 minutes, or until the veg is tender but still crisp.

Off the heat, add a squeeze of lime, as needed. Taste, adding more soy sauce, or sugar as needed. Remove lime leaves if used. Stir in Thai basil and mild red chiles, if using. Serve over cooked rice and garnish with extra Thai basil.

This Vegan Thai Green Curry is simply the best! Fresh, crispy veggies simmer in a rich and fragrant broth to create this spicy and satisfying dish. 

Best-Ever Thai Green Curry

coconut oil (optional – see recipe notes)

Thai Green Curry Paste

13.5 oz can full-fat coconut milk

Easiest Crispy Tofu

rice

Bring a nonstick pan to medium heat and add the coconut oil OR one large scoop of coconut cream*. Once melted, add in the green curry paste; fry the paste for 90 seconds, to bring out the flavors.

Add the remainder of the coconut milk and coconut sugar to the pan and mix until well combined. Add in the mixed vegetables, stir well, and bring the heat to high. Once the mixture starts to bubble, reduce the heat to medium-low and let simmer, covered, for 15-17 minutes, until the vegetables are fork-tender.

Place some cooked rice into each serving bowl, then top with green curry and Crispy Tofu. Serve warm.

I made this super easy Thai Green Curry tonight using veggies I had on hand and a different protein. It didn't matter because the broth is the star of this dish! It's luscious and creamy with layers of complex flavor. I squeezed a lime wedge over my bowl to add a sour note. Delish!

This is a total game-changer for me. I have eaten so many curries that I am very fastidious when it comes to them. I saw your video on Instagram and I immediately decided to do it and.. Well.. It's perfect! I love the combination of flavors and the sweet- and sourness. Thank you so much for sharing this awesome dish with us ????

This was such a straightforward yet delicious way to make Thai Green Curry!

Thank you for sharing this recipe.  Made Thai green curry for the first time today and it turned out delicious.  Easy recipe to follow too.

I have made this multiple times using whatever veggies I have on hand and it never disappoints! I have also tried it with lite coconut milk when that was all I had on hand, and it’s definitely tastier with full fat. This recipe is one of my go-to’s for weeknights.

Make your own Thai Green Curry Paste at home with this easy-to-follow recipe! All you'll need is 10 ingredients, 10 minutes, and a food processor.

Homemade Thai Green Curry Paste

green chiles

lemongrass,

shallot

galangal (thai ginger), peeled

½ lime

lime

¼ packed cup thai basil

coriander

tsp cumin

tsp pink himalayan salt

2+ tbsp filtered water

Thinly chop the thai chilis, garlic, lemongrass, shallot, and galangal. Add all ingredients to the base of a food processor along with 2 tbsp of filtered water or neutral vegetable oil.

Process the ingredients for 5-7 minutes, scraping the sides of the food processor as necessary. A thick, bright green paste should form &#8211; if your mixture still looks a little chunky, add in extra water or oil in ½ tbsp increments until your desired texture is reached.

Use as desired. Store in a sealed container in the fridge for up to two weeks, or freeze in ice cube molds and defrost as needed &#8211; the paste will keep in the freezer for up to two months.

My very favorite..green curry tofu. Thank you for this recipe. I will definately try it this week. 
@Fanny..is it possible to get the recipe for the savory bread, please? Oceanview295@gmail.com

Thank you for this recipe. Made green Thai curry and it turned out delicious - everyone loved it!

Hi there! Can you please tell me what food processor (brand) are you using ? Looks like it has multiple blades, been trying to find something similar. Thank you!

This simplified Thai green curry tofu is inspired by more authentic recipes and made with ingredients you can find at your regular grocery store. Tofu green curry comes together in 1 pan in 30 minutes,. With your favorite veggies, rich coconut milk, and spicy green curry paste, it&#039;s flavor-packed and sure to become an instant favorite! Gluten-free, oil-free option.

Green Curry Tofu With Vegetables

green curry paste

oil, optional

yellow onion, chopped

garlic, minced

ginger

red bell pepper, thinly sliced

broccoli crown,

snow peas (about 3 ounces)

(14 oz) can full-fat coconut milk

(14 oz) can lite coconut milk

arrowroot starch (or corn starch)

fine sea salt

lime zest and juice

rice, lime, and cilantro

Prep

Once you begin cooking things move quickly. So it helps to have everything prepped and ready to go. Preheat a large, high-sided skillet or saute pan over medium-low heat.

Saute

Add the oil, if using, and green curry paste. Stirring frequently, cook for about 1 minute.

Increase heat to medium and add the onion and mushrooms. Cook until softened, about 3 minutes.

Add the garlic, ginger, lemongrass, if using, and cubed tofu. Cook for about 4 minutes, stirring occasionally. Add the red pepper, broccoli, and snow peas and cook for 2 minutes. Add the zest of half of a lime to the pan.

Simmer

Add the can of full-fat coconut milk to the pan. Next, add about half of the can of lite coconut milk. Dissolve the starch in the can with the remaining lite coconut milk. Add this to the pan, and bring to a low boil. Reduce to a simmer, and cook for about 4 minutes or until the sauce has thickened and the vegetables are crisp-tender.

Serve

Serve with rice, fresh cilantro and lime.

Fragrant, flavorful and ready in under 30 minutes. Perfect for a weeknight meal.

Vegan Green Curry Vegetables

(15 oz) full fat coconut milk (divided)

onion (diced)

garlic (minced)

Thai green curry paste

salt

turmeric

black pepper

(15 oz) diced tomatoes

(16 oz) frozen mixed vegetables

(15 oz) cooked chickpeas (drained

spinach

lime juice

vegetable broth (if needed, to thin)

cilantro (for garnish, if desired)

peanuts (for garnish, if desired)

Heat 1/4 cup of the coconut milk in a large skillet over medium heat. Add the chopped onion and sauté 4 to 5 minutes until softened.

Add the garlic, Thai green curry paste, turmeric, salt, and pepper and stir well to incorporate. Sauté 1 to 2 minutes until fragrant.

Add the diced tomatoes, mixed vegetables, chickpeas, and remaining coconut milk. Stir to combine. Raise heat to bring to a low boil, then turn down heat to medium-low and simmer for 15 minutes.

Stir in a handful of fresh spinach.

Add a squeeze of fresh lime juice (about 1/4 of a lime) and stir.

Optional: If you want a thinner sauce, add 1/4 to 1/2 cup of vegetable broth. 

For serving: garnish with chopped cilantro and chopped peanuts, if desired, and serve with cooked rice, noodles, or naan.

What a healthy and tasty looking weeknight meal and ready in under 30 min - even better!  Green Curry is one of my favourite Thai dishes!

Beautiful photos. No shame in using good quality prepared or frozen ingredients. It just makes it that much easier to put a tasty and satisfying dish on the table for your family!

My husband loves Thai food. I will have to make this recipe for him!

I absolutely love this for a healthy, quick weeknight meal! And I, for one, am all about using the frozen veggies - so much better than having to chop so much that you kind of want to give up on the whole thing!

Butternut Squash Green Curry Rice Noodle Bowls are the ultimate healthy comfort food for busy weeknights. These bowls are filled with butternut squash, crisp veggies, rice noodles, and a silky smooth coconut milk green curry sauce. Lime juice, cilantro, and scallions brighten up this cozy dish and make it over-the-top delicious!

Butternut Squash Green Curry Rice Noodle Bowls

coconut oil

garlic,

pepper

butternut squash

yellow bell pepper, thinly sliced

sugar snap peas, thinly sliced

broccoli florets

(15 ounce) cans full-fat coconut milk*

vegetable broth

juice of 1 lime

cilantro,

scallions

rice noodles

cripy tofu for serving (optional)*

lime wedges

Heat a large skillet, preferably nonstick or cast iron over medium to medium-high heat. Add the coconut oil. Once melted, add the ginger and garlic and sauté for 30 seconds to 1 minute, until fragrant. Add the curry paste, and sauté for 5 minutes, stirring frequently. Add the onion, salt, and pepper and cook, stirring frequently, for an additional 5 minutes, until onions are translucent. Add the butternut squash, and cook for 3-4 minutes, until it starts to become tender.

Add the coconut milk and vegetable broth and raise heat to high. Once boiling, reduce heat and simmer for 5-6 minutes, stirring occasionally. Lastly, add the bell pepper, snap peas, and broccoli, and simmer for another few minutes until vegetables are just tender (or until desired doneness is reached!) Remove from heat and stir in the lime juice and cilantro. Season to taste with additional salt if desired.

Ladle the curry over a pile of rice noodles and garnish with extra cilantro, chopped scallions, and crispy tofu on top if desired. Serve with lime wedges.

An easy vegan Thai green curry recipe with fried tofu and fresh veggies.

Thai Green Curry with Tofu

oil ((divided))

(13 oz can) coconut milk ((full fat coconut milk

vegetable broth ((or water))

brown sugar (or coconut sugar)

(14 oz) package tofu ((firm, extra firm,

basil leaves

rice rice

Heat oil in a large skillet over low heat and add minced garlic and freshly grated ginger. Stir around for a minute and then add 2 tablespoons of Thai green curry paste and stir.

Add a can of coconut milk. 1 1/2 cups vegetable stock. 2 teaspoons of brown sugar, 1/2 teaspoon salt, then turn up the stove to medium heat. Once your curry sauce starts to bubble, turn down the heat to low and let it simmer slowly.

Drain and press a container of extra firm tofu, cut it into cubes, then pan-fry the tofu in 2 tablespoons of oil. Flip the tofu after it cooks for about 2-3 minutes on each side until it&#39;s crispy. Place on a paper towel to drain off excess oil. (Toss the tofu cubes in 1/3 cup of cornstarch before frying for extra crispy tofu.)

Add a little oil to the skillet and pan-fry 5 cups of veggies of choice. (I use 2 cups broccoli, 1 cup green beans, 1 cup red bell pepper 1 cup mushrooms.)

Just before serving add the sauteed veggies and fried tofu to the green curry coconut sauce.

Toss in fresh basil leaves and the juice of 1/2 a lime.

Serve over rice or rice noodles.

Fantastic!
I made the extra crispy tofu.
I added a half a tablespoon of chili crunch when I stir fried  the veggies.
This recipe is a keeper.

Just adding 5 stars to review I just posted. Btw, used red and green peppers, mushrooms and broccoli. Sauteed a bit of red onion w the garlic and ginger. Not traditional, I know, but delish!

Hi Monica,What a wonderful recipe.
Definitely for keeps!
Thanks from Israel 🌼

I am enthralled with your recipes! What might I substitute for tofu? It's been in my diet for 40+ years and due to HER+ cancer I've been told to avoid it as much as possible, yet I've got to get protein somewhere.

Top 7 vegan green curry recipes from across the web

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Top Tags

Incredible Vegan Thai Green Curry

Best-Ever Thai Green Curry

Homemade Thai Green Curry Paste

Green Curry Tofu With Vegetables

Vegan Green Curry Vegetables

Butternut Squash Green Curry Rice N...

Thai Green Curry with Tofu

Top 7 vegan green curry recipes from across the web

The most viewed vegan green curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Incredible Vegan Thai Green Curry

Best-Ever Thai Green Curry

Homemade Thai Green Curry Paste

Green Curry Tofu With Vegetables

Vegan Green Curry Vegetables

Butternut Squash Green Curry Rice N...

Thai Green Curry with Tofu

The most viewed vegan green curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine