Hey there! If you’re craving something cozy, colorful, and packed with flavor, you’re going to love this Vegan Thai Green Curry. It’s creamy, comforting, and just the right amount of spicy. And the best part? It comes together in about 35 minutes, making it perfect for busy weeknights.
Every time I make this curry, the whole kitchen smells amazing. Between the green curry paste, coconut milk, and all the fresh veggies, it really does feel like a special treat—even though it’s super easy to make. Serve it over rice or noodles, and you’ve got a complete, soul-warming meal.
Simple Ingredients & Easy Swaps
This curry uses pantry staples and fresh produce, and it’s flexible too! Here’s how you can mix it up based on what you have:
- Coconut Oil: Adds a rich, tropical base. Don’t have it? Use avocado oil or olive oil—but coconut oil brings that extra flavor boost.
- Green Curry Paste: This is where the magic happens. You can adjust the heat to your liking. No green paste? Yellow curry paste works too—it’s milder and still tasty.
- Tofu: Firm tofu holds up great here. Not a tofu fan? Use chickpeas or tempeh for a different texture and still get all that plant-based protein.
- Vegetable Broth: I like low-sodium to control the salt level. You can even use homemade broth or mushroom broth for an earthy twist.
- Fresh Herbs: Basil and cilantro are ideal finishing touches. If you don’t have them, parsley or even sliced green onions will add that bit of freshness.
How to Make Sure It’s Creamy, Spicy & Just Right
A curry is all about balance, and a few small steps go a long way. Here’s what I always do:
- Start with aromatics: Onions, garlic, and ginger give your curry a deep, delicious flavor base.
- Cook the curry paste for a minute or two to wake up the spices.
- Mix the coconut milk and broth well after adding them. This makes everything creamy and smooth.
- Simmer gently: This keeps the veggies vibrant and the tofu tender.
- Finish with lime juice and soy sauce to bring it all together.
How to Make Vegan Thai Green Curry
Ingredients:
- 1 tablespoon coconut oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons green curry paste (adjust based on spice preference)
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
- 1 cup broccoli florets
- 1 cup zucchini, diced
- 1 cup bell peppers, diced (green or red)
- 1 cup firm tofu, cubed
- 2 tablespoons soy sauce or tamari
- 1 tablespoon lime juice
- Fresh basil or cilantro for garnish
- Salt and pepper to taste
- Cooked rice or quinoa, for serving
Instructions:
- Sauté the Onion
Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes, until it’s soft and translucent. This is the foundation of your curry! - Add Garlic and Ginger
Stir in the minced garlic and grated ginger. Let them cook for about 1 minute until they’re fragrant—this is when the kitchen starts to smell amazing. - Stir in Curry Paste
Add the green curry paste and mix it well with the aromatics. Let it cook for 2 minutes to develop the flavor. - Build the Curry Base
Pour in the coconut milk and vegetable broth. Stir everything together until the curry paste blends smoothly with the liquids. You’ll see a creamy, flavorful broth forming. - Add Your Veggies
Once it starts to simmer, add the broccoli, zucchini, and bell peppers. Let them cook for 5–7 minutes, just until they’re tender but still vibrant and a little crisp. - Toss in Tofu and Season
Add in the cubed tofu, soy sauce (or tamari), and lime juice. Let everything simmer for 5 more minutes so the tofu can soak up all that delicious flavor. - Taste and Adjust
Add salt and pepper to taste. If you like a stronger kick, now’s the time to add a little more curry paste or chili flakes. - Serve and Garnish
Serve your curry hot over rice or quinoa. Top it off with fresh basil or cilantro for a bright and herby finish. And that’s it—time to dig in!
Can I use different vegetables?
Definitely! This recipe is very adaptable. Try snap peas, mushrooms, eggplant, carrots, or spinach. Just remember to adjust the cooking time depending on what you add.
Want it spicier?
You can increase the green curry paste or add sliced chili peppers while sautéing the onion. Just add gradually and taste as you go—it can get hot fast!
Can I make this ahead of time?
Yes! This curry actually tastes even better the next day. Store it in the fridge for up to 3 days, and reheat gently on the stove. Add a splash of broth or coconut milk if it thickens too much.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. To reheat, thaw in the fridge overnight and warm it on the stove or in the microwave.
A Curry You’ll Want on Repeat
This Vegan Thai Green Curry is one of those meals that feels fancy but comes together with everyday ingredients. It’s comforting, colorful, and endlessly customizable. Whether you’re new to Thai flavors or a curry lover already, this one is sure to become a favorite.
If you try it out, let me know how it goes! And if you’re into cozy plant-based meals like this, don’t forget to follow me on Pinterest for more easy, delicious vegan recipes.
