Vegan Thai Green Curry Recipe

I absolutely love this recipe because it’s a vibrant vegan rainbow in a bowl that takes me on a flavor-packed journey through Thailand, all from the comfort of my kitchen. Plus, the combination of creamy coconut milk, zesty lime, and aromatic basil is just pure bliss, making my taste buds jam with excitement every single time.

A Vegan Thai Green Curry can be a delight to recreate, with the rich, fresh aromas of ginger and garlic that provide the dish with its distinctive character. For the recipe below, I used a curry paste that is made from scratch and found that, because of this, the creamy coconut milk mellows the richness of the paste to a level that suits my palate.

In addition, I am quite fond of the combination of broccoli, zucchini, and snow peas or sugar snap peas that make up the vegetable portion of this dish. The pairing of the curry over jasmine rice and a hint of lime makes for a satisfying dinner.

Ingredients

• Onion: High in antioxidants, onions add savory sweetness and depth to the curry.
• Garlic: Offers immune-boosting properties while enhancing flavor with a mild sweetness.
• Ginger: Adds a zesty kick and digestive benefits, balancing the creamy coconut milk.
• Coconut Milk: Creamy base; rich in healthy fats providing a smooth texture.
• Green Curry Paste: Packs flavor with chili heat and aromatic spices; adjust for spiciness.
• Tofu: Plant-based protein source; absorbs curry flavors while maintaining a firm texture.
• Basil: Adds fresh, aromatic burst, complementing the richness of the curry.

Ingredient Quantities

• 1 tablespoon coconut oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2-3 tablespoons green curry paste (adjust to taste)
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 1 tablespoon soy sauce
• 1 tablespoon maple syrup or sugar
• 1 tablespoon lime juice
• 1/2 pound firm tofu, cubed
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 medium zucchini, sliced
• 1/2 cup snap peas
• 1/4 cup fresh Thai basil leaves
• 1-2 tablespoons lime leaves (optional)
• Cooked jasmine rice, for serving
• Sliced lime, for garnish

Instructions

1. In a big saucepan or wok, warm the coconut oil over a medium flame. Toss in the tiny pieces of onion and stir until they become see-through, about 3-4 minutes.

2. Place the minced garlic and ginger into the pan and sauté for another 1-2 minutes until they’re fragrant.

3. Stir in the green curry paste, and cook for another minute, letting the flavors meld with the onion, garlic, and ginger.

4. Combine the paste with the coconut milk and vegetable broth, and pour them in. Stir well, and bring to a gentle simmer.

5. Stir to incorporate the mixture with the soy sauce, maple syrup (or sugar), and lime juice.

6. Carefully place the cubed tofu into the curry sauce, ensuring each piece is coated.

7. In the pan, combine the zucchini, broccoli florets, snap peas, and sliced red bell pepper. Simmer the curry for 10-12 minutes until the vegetables are tender and vibrant.

8. Incorporate the fresh Thai basil leaves and lime leaves, if using, cooking them for another 1-2 minutes. This is to ensure the aromatic oils are released.

9. Savor the curry and correct its seasoning, if needed. If you want more spice or acidity (like a good tang), add more curry paste or lime juice.

10. Plate the vegan Thai green curry on a bed of jasmine rice. Add a few slices of lime to your serving. Enjoy your made-at-home masterpiece!

Equipment Needed

1. Large saucepan or wok
2. Wooden spoon or spatula
3. Chef’s knife
4. Cutting board
5. Measuring spoons
6. Measuring cups
7. Can opener (for coconut milk)
8. Bowl (for serving jasmine rice)

FAQ

• What can I use instead of coconut oil?Coconut oil can be replaced with olive oil or any flavor-neutral vegetable oil.
• Can I make this curry less spicy?Definitely. Begin with 2 tablespoons of green curry paste and modify to your liking.
• How long does this curry last in the refrigerator?This curry can be refrigerated in an airtight container for up to 3-4 days.
• Can I freeze the curry?Indeed, freezing curry is an option available to you for a potential lifespan of 2 to 3 months. When using the frozen method, carry over to the curry should happen before any reheating takes place.
• Is the tofu necessary, or can it be replaced?Chickpeas can take the place of tofu in this recipe, or you can use any vegan protein of your choice.
• Can I use a different type of milk instead of coconut milk?Coconut milk imparts a rich creaminess and a delicious taste to the soup. If you want to play around with flavors while still keeping a creamy texture, try almond milk or cashew cream.
• What can I substitute for Thai basil?In the absence of Thai basil, one may substitute with common basil or coriander.

Substitutions and Variations

1 tbsp coconut oil: replace with avocado oil, or olive oil.
One onion, finely chopped; substitute with 2-3 shallots, finely chopped.
Minced garlic, 3 cloves: use 1 teaspoon garlic powder instead.
1 can (13.5 oz) coconut milk: substitute with almond milk and a pinch of coconut extract for a lighter version.
1/2 pound firm tofu, cubed: use chickpeas instead for a different source of protein.

Pro Tips

1. Tofu Texture Tip For a firmer texture, press the tofu before cubing it. Wrap the tofu block in a clean kitchen towel and place a heavy object on top for about 15-30 minutes to remove excess moisture. You can also slightly pan-fry the tofu cubes in a bit of coconut oil until golden before adding them to the curry for extra flavor and texture.

2. Perfecting the Spice Level Start with 2 tablespoons of the green curry paste and adjust based on your heat tolerance. If it’s too mild, you can finely chop a green chili and add it for an extra kick—or gradually add more curry paste during cooking.

3. Vegetable Variations Feel free to swap or add any vegetables you have on hand, such as baby corn, carrots, or mushrooms. For vegetables that take longer to cook, such as carrots, consider parboiling or sautéing them before adding to the curry.

4. Basil Boost Tear the Thai basil leaves instead of chopping them to release more of their fragrant oils. Add some extra fresh basil right before serving for a burst of fresh flavor.

5. Coconut Milk Consistency If you prefer a thicker curry, let the sauce simmer a bit longer to reduce or add a slurry of cornstarch and water (1 teaspoon cornstarch mixed with 2 teaspoons water) to thicken quickly without altering the flavor.