Vegan Thai Green Curry Recipe
If takeout Thai food is your guilty pleasure, let’s fix that with this homemade Vegan Thai Green Curry. It’s creamy, spicy, and loaded with fresh veggies. No weird additives, no mystery ingredients—just wholesome, plant-based goodness. Coconut milk brings the rich, velvety texture, while green curry paste delivers that signature kick. Tofu takes center stage, soaking up all the bold flavors like a champ. Serve it over fluffy jasmine rice and pretend you’re on vacation in Bangkok. Ready to ditch the delivery app? Grab a pot, and let’s make some magic happen!
Vegan Thai Green Curry Recipe
A fragrant, creamy Thai curry packed with tofu, fresh vegetables, and coconut milk for a comforting, restaurant-worthy meal at home.
Ingredients
For the Curry Base:
- 1 tbsp coconut oil
- ½ cup onion chopped
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 tbsp Thai green curry paste
- 1 can 14 oz coconut milk
- 1 cup vegetable broth
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- Juice of 1 lime
For the Vegetables & Tofu:
- 1 cup firm tofu cubed
- 1 cup zucchini sliced
- 1 cup bell peppers chopped
- ½ cup snap peas
- ½ cup carrots sliced
- ¼ cup fresh Thai basil
Instructions
- Heat coconut oil in a large pot over medium heat.
- Sauté onions, garlic, and ginger for 2 minutes.
- Stir in green curry paste and cook for another minute.
- Pour in coconut milk and vegetable broth, stirring well.
- Add soy sauce, maple syrup, and lime juice. Simmer for 5 minutes.
- Toss in tofu, zucchini, bell peppers, snap peas, and carrots.
- Cook for 10 minutes until veggies are tender but still crisp.
- Stir in Thai basil, then remove from heat.
Notes
Nutritional Information (Per Serving)
- Calories: 320
- Total Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 12g
Vitamins & Minerals (Per Serving)
- Vitamin A: 20%
- Vitamin C: 30%
- Iron: 25%
- Potassium: 22%
- Magnesium: 15%
Tips for the Best Thai Green Curry
- Use full-fat coconut milk for a rich, creamy texture.
- Swap tofu for chickpeas or tempeh for variety.
- Serve with jasmine rice or rice noodles for extra comfort.
