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Vegan Green Curry

By Samira Kazan

updated October 15, 2024

Vegan Green Curry  - 1 Vegan Green Curry  - 2 Vegan Green Curry  - 3

Warm, comforting, and packed full of delicious spice, this vegan green curry isn’t just big on taste, it’s big on goodness too.

Vegan green curry in a saucepan - 4

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. It’s one of my favorite vegan recipes because it’s easily customizable and ready in less than 30 minutes. Plus, my creamy green curry makes the perfect comfort food for cold nights or easy midweek meals.

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  • Watch how to make it
  • Ingredients
  • How to make vegan green curry
  • Top tips for making this recipe
  • How to store
  • More vegan main dishes
  • Vegan Green Curry Recipe

Watch how to make it

A serving of green curry over rice - 5

Ingredients

Ingredients for vegan Thai green curry - 6
  • 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.

steps to make Vegetarian Green Curry  - 7

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.

Vegetarian green curry fully cooked in a pot. - 8

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.
Vegetarian green curry served in a black bowl with rice. - 9

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

Red lentil dahl in a serving bowl - 10 Red lentil dahl in a serving bowl - 11 Baked falafel in a bowl topped with tahini sauce and parsley. - 12 Baked falafel in a bowl topped with tahini sauce and parsley. - 13 A serving bowl with minestrone soup - 14 A serving bowl with minestrone soup - 15

IngredientsUS CustomaryMetric1x2x3x

  • ▢ 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.

Vegan green curry in a saucepan - 16

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

Recipe on Alphafoodie: https://www.alphafoodie.com/vegan-thai-green-curry/