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Warm, comforting, and packed full of delicious spice, this vegan green curry isn’t just big on taste, it’s big on goodness too.
If you’re looking for an impressive dish that’s completely vegan AND delicious, you can’t go wrong with this vegan Thai green curry. This easily customizable recipe is ready in less than 30 minutes. Plus, my creamy green curry makes the perfect comfort food for cold nights or easy midweek meals.
Table of contents
Watch how to make it
Ingredients
- Tofu: Use firm tofu – it’ll keep its shape better during cooking.
- Vegetable Stock: Use store-bought or make your own.
- Coconut Milk: Use full fat for the creamiest curry.
- Green Curry Paste: You can use store-bought or make your own.
- Coconut Oil
- Coconut Sugar
- Soy Sauce
- Aromatics: Kaffir lime leaves, Thai basil, and sliced sweet red chili.
- Mixed Veggies: I use baby corn, red bell pepper, broccoli, sugar snap peas, and mushrooms, but you can switch these out for your favorites.
How to make vegan green curry
Prepare The Tofu: Press the tofu to remove any excess moisture and pat dry with a paper towel. Cut into even cubes. If you prefer, you can fry the tofu for this recipe. I do it because it adds an extra boost of flavor. Fry the cubes in a little oil with some spices, then set aside.
Make The Curry Sauce: In a large pot, heat the coconut oil until melted. Then, add the green Thai curry paste and stir until fragrant. Pour in the coconut milk and continue to heat to help reduce the milk for about 10 minutes. Add the soy sauce, coconut sugar, lime leaves, and vegetable broth. Then, bring the mixture to a boil, continuously mixing the green curry sauce.
Assemble The Curry: Add the mixed vegetables, Thai basil leaves, and sliced chili pepper to the curry sauce, then add the tofu. Stir the mixture together, then partially cover the saucepan with the lid and bring the sauce to a rapid simmer. Cook for 6-8 minutes.
Remove the kaffir leaves from the mixture before serving alongside rice – I love this vegetarian green curry with jasmine rice, but it also works great with cilantro lime rice or coconut rice. I also love adding chili pepper slices when serving.
Top tips for making this recipe
- Fresh Produce: Using high-quality, fresh vegetables and herbs will bring a whole new level of flavor to your vegan green curry.
- Use a Good Paste: A high-quality vegetarian green curry paste is easy to make at home and making your own will give true, authentic flavors to the dish.
- Tender but Crisp Vegetables: Whatever veggies you decide to use, make sure you cook them until they’re tender, but still a little bit crisp. Over-cooking causes some vegetables to lose their color. Cooking them just until tender will help you retain both the bright colors and the goodness in the veggies.
- Dry The Tofu: Tofu naturally retains a lot of liquid, so make sure to remove all excess water by draining, pressing, and patting dry the tofu before using. This will give it a firmer texture and make it crispier when fried.
How to store
- In The Fridge: Let the curry cool completely before transferring it into an airtight container. Store in the refrigerator for 2-3 days.
- In The Freezer: Transfer the curry into a Ziplock bag or a freezer-safe airtight container. Freeze for up to 3 months.
- To Reheat: If using frozen, allow to thaw completely before using. Vegan green curry will thicken when left standing, so add a few splashes of vegetable stock or water to help loosen the sauce. Heat gently in a saucepan until the sauce has melted and the curry is warmed through.
More vegan main dishes
If you try this recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
Vegan Green Curry
Ingredients
- 14 oz tofu 1 block
- 14 oz coconut milk 1.5 cups/1 can
- 2 cups vegetable stock
- 1/4 cup green curry paste
- 1/2 cup mushrooms
- 3 oz baby corn
- 1.7 oz sugar snap peas
- 1.6 oz broccoli
- 1/4 red bell pepper julienned
- 1 cup Thai basil leaves
- 3 kaffir lime leaves
- 2 Tbsp coconut oil
- 2 Tbsp coconut sugar or brown sugar
- 1 Tbsp soy sauce
Instructions
- Press the tofu to remove any excess moisture and pat dry with a paper towel. Cut into even cubes. If you prefer, you can fry the tofu for an extra boost of flavor. Fry the cubes in a little oil and some spices, then set aside.
- In a large saucepan, heat the coconut oil until melted. Add the green curry paste and stir until fragrant. Pour in the coconut milk and continue to heat to help reduce the milk for about 10 minutes.
- Add the soy sauce, coconut sugar, lime leaves, and vegetable broth. Then, bring the mixture to a boil, continuously mixing.
- Add the mixed vegetables, Thai basil leaves, and sliced chili pepper to the curry sauce, then add the tofu.
- Stir the mixture together, then partially cover the saucepan with the lid and bring the sauce to a rapid simmer. Cook for 6-8 minutes.
- Remove the kaffir leaves from the mixture before serving alongside rice.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I loved the recipe! it was delicious and so easy to make. Its gona be one of my favorites and go to recipes from now on. Thank you so much samira for inspiring me to cook. lots of love!
Thank you – so happy to hear that you enjoyed it. I love to inspire people to get into the kitchen more!
How much coconut milk goes into the rice?
I tend to use the same amounts of coconut milk as I would water. So around 1 1/2 Cups per cup of dried rice
Just made this last night. Even did all the work for the coconut milk which was definitely a task.
It was delicious and my first foray into true Thai curry making. Those Thai chilies really pack a punch. Thanks for the bangin recipe!
Hi David,
Thank you so much for your comment. I am glad you tried and liked this recipe! 🙂
Great recipe, I have made this a few times now and it is definitely a favourite, so delicious! 🙂
Thank you so much for your comment, Aisling. I am glad you are liking the recipe. 🙂
I’m going to make this recipe tonight. In your video it looks like the rice is precooked before you add the coconut milk. Is that what you did it or did you cook it raw like normal rice?
Hi Lindsey,
The rice is rinsed with water (that’s why it’s wet), then lightly sauteed for 1-2 minutes with coconut oil before the coconut milk is added. I hope this helps.