Incredible Vegan Thai Green Curry Recipe

I just made one of the best Vegan Thai Curry Recipes and I’m telling you it tastes like a secret restaurant dish so keep scrolling.

I’m obsessed with this Incredible Vegan Thai Green Curry because it hits hard, bright basil, punchy lime, and a coconut sweetness that actually keeps it interesting. The Thai Vegan vibe is loud here, not polite.

I love how the curry stains the rice and makes every spoonful messy and worth it. Quorn Thai Green Curry swaps are fine, but this version feels like someone remembered the good parts of vegetarian Thai cooking and didn’t hold back.

And that glitter of heat from fresh chilies? Yes.

A little 1 tablespoon coconut oil and you’ve got a shiny, addictive bowl right now.

Ingredients

• Plus coconut oil gives a silky, slightly sweet start and helps the paste bloom.
• Basically green curry paste brings heat, herbiness, and that unmistakable Thai kick.
• Coconut milk makes the sauce creamy and rich, keeps it totally vegan and comforting.
• Tofu offers soft protein and soaks up all the spicy, coconutty goodness.
• Eggplant gets creamy when cooked and soaks up the curry like a sponge.
• Red bell pepper adds crunchy sweetness and bright color to the bowl.
• Snap peas give a fresh, snappy bite and keep things light.
• Carrot brings subtle sweetness and a bit of chew for texture contrast.
• Garlic, ginger, lemongrass combo smells amazing and makes the curry sing.
• Plus kaffir lime leaves lend a citrusy, almost floral top note.
• Soy sauce and vegan fish sauce add salty, savory depth and umami.
• Basically lime juice brightens everything and keeps the richness from feeling heavy.
• Thai basil adds peppery, sweet herbiness when you toss it in at the end.
• Serve with jasmine rice or rice noodles to sop up every last drop.

Ingredient Quantities

• 1 tablespoon coconut oil (or neutral oil)
• 3 to 4 tablespoons green curry paste (store bought or homemade)
• 2 cans (13.5 oz each) full fat coconut milk
• 1 cup vegetable broth or water
• 14 oz firm tofu, pressed and cubed
• 1 medium eggplant, cut into 1 inch cubes
• 1 red bell pepper, thinly sliced
• 1 small zucchini, sliced
• 1 cup snap peas or green beans
• 1 medium carrot, thinly sliced
• 2 to 3 green chilies, sliced (adjust to taste)
• 1 small shallot, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger or galangal, minced
• 1 stalk lemongrass, tough outer layer removed and finely minced (or 1 tablespoon lemongrass paste)
• 2 to 3 kaffir lime leaves, torn (optional but recommended)
• 2 tablespoons soy sauce or tamari
• 1 tablespoon vegan fish sauce or extra soy sauce (optional for depth)
• 1 teaspoon coconut sugar or brown sugar
• 1 tablespoon lime juice (fresh)
• Handful fresh Thai basil leaves, roughly torn
• Small bunch cilantro, chopped (optional)
• Salt to taste
• Cooked jasmine rice or rice noodles to serve

How to Make this

1. Press the tofu for at least 15 minutes, cube it into bite sized pieces and toss with a little salt; heat 1 tablespoon coconut oil or a neutral oil in a skillet and fry the tofu until golden on all sides, then set aside.

2. In a large pot or deep skillet, add another splash of oil if needed and soften the sliced shallot, minced garlic, minced ginger or galangal, minced lemongrass (or paste) and sliced green chilies over medium heat until fragrant, about 2 minutes.

3. Stir in 3 to 4 tablespoons green curry paste and cook it with the aromatics for about 1 minute so the raw paste taste cooks off; you want it to bloom in the oil and become aromatic.

4. Pour in both cans of full fat coconut milk and 1 cup vegetable broth or water; stir to combine and bring to a gentle simmer, scraping any browned bits from the pan.

5. Add the eggplant cubes first since they take longer, then the carrot slices, and torn kaffir lime leaves if using; simmer 6 to 8 minutes until eggplant begins to soften.

6. Add the red bell pepper, zucchini, snap peas or green beans and the fried tofu; simmer another 4 to 5 minutes until all vegetables are tender but still bright and slightly crisp.

7. Season with 2 tablespoons soy sauce or tamari, 1 tablespoon vegan fish sauce or extra soy sauce if you want more depth, and 1 teaspoon coconut sugar or brown sugar; taste and adjust salt.

8. Remove from heat and stir in 1 tablespoon fresh lime juice and a handful of torn fresh Thai basil leaves; add chopped cilantro if you like it.

9. If you want it thinner add a bit more broth, if richer simmer a minute longer; adjust heat by adding more sliced green chilies or a spoon more curry paste if you like it spicy.

10. Serve over steamed jasmine rice or rice noodles, garnish with extra Thai basil, cilantro and a lime wedge; leftovers keep well in the fridge for 2 to 3 days and actually taste better the next day.

Equipment Needed

1. Large skillet or wok for frying tofu and finishing the curry
2. Large pot or deep skillet for simmering the coconut broth and veggies
3. Cutting board and a sharp chef’s knife for all the chopping
4. Tofu press or a plate and heavy cans plus a clean towel to press the tofu
5. Wooden spoon or heatproof spatula for stirring and scraping the pan
6. Measuring spoons and measuring cup for the curry paste, oils and liquids
7. Can opener for the coconut milk cans
8. Fine grater or microplane for ginger and lemongrass (or a small knife to mince)

FAQ

Incredible Vegan Thai Green Curry Recipe Substitutions and Variations

• Coconut oil: use neutral oils like canola or sunflower if you dont have coconut oil; for a hint of coconut flavor mix a tablespoon of coconut cream into a neutral oil.
• Green curry paste: swap with store bought red curry paste for a spicier, deeper flavor, or blitz fresh green chilies, cilantro, garlic, ginger and lime zest for a quick homemade version.
• Firm tofu: use tempeh for nuttier texture, or chickpeas for a heartier, gluten free option that soaks up the curry nicely.
• Full fat coconut milk: use a combo of light coconut milk plus 1/2 cup coconut cream for richness, or use all light coconut milk and simmer longer to concentrate flavor if you want fewer calories.

Pro Tips

– Press the tofu longer than you think, at least 30 minutes if you can, then toss the cubes in a little cornstarch before pan frying. That gives a much better crust and keeps them from going soggy in the curry later.

– When you add the curry paste, cook it in the aromatics with a spoonful of coconut milk first so it blooms in the fat and loses that raw, pastey taste. Then add the rest of the coconut milk so the flavors meld. Don’t just dump everything in at once.

– Treat the eggplant like the diva vegetable it is. Salt the cubes and let them sit 10 minutes to draw out bitterness, or roast them until nicely browned before adding to the curry. Browning makes them hold their shape and soak up sauce instead of turning to mush.

– Always finish with lime and herbs at the end, and taste before you add sugar or extra soy. A little acid and fresh basil brings the curry to life, and leftovers actually taste even better the next day so don’t be afraid to make extra.