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Vegan Thai Green Curry

Vegan Thai Green Curry with Tofu and Mixed Vegetables

Prep Time 15 Minutes
Cook Time 25 Minutes
Total 40 minutes
Course Dinner
Cuisine Thai


  • 1 cup mixed vegetables (such as bell peppers, baby corn, peas)
  • 1 cup firm tofu, cubed
  • 1 can coconut milk
  • 2 tbsp green curry paste (recipe given below)
  • 1 tbsp soy sauce
  • 1 tbsp coconut sugar
  • 1 tbsp lemon juice
  • 1 cup vegetable stock (or water)
  • 2 kaffir lime leaves, torn (optional)
  • Thai basil leaves (for garnish)
  • Fresh cilantro leaves (for garnish)
  • 1 tbsp coconut oil
  • Salt, to taste

For the Green Curry Paste:

  • 2 green Thai chilies (deseeded, adjust for spice level)
  • 3 cloves garlic (minced)
  • ½ onion (chopped)
  • 1 thumb-sized piece of ginger (minced)
  • 1 lemongrass stalk (white part only, minced)
  • 1 tbsp fresh coriander stems
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • ½ tsp turmeric powder
  • ½ tsp black pepper
  • ½ tsp salt


Making the Curry Paste:

Blend all the curry paste ingredients in a food processor until a smooth paste forms. You can adjust the spice level by adding more or fewer chilies.

Making the Curry:

  • Heat a non-stick pan over medium heat. Add a tablespoon of coconut oil. Pan-fry the tofu cubes until they're golden and slightly crispy. Set aside.
  • In a large pan or wok, heat the remaining coconut oil over medium heat. Add 2 tablespoons of the green curry paste and stir-fry for about 2 minutes until fragrant.
  • Pour in the coconut milk and vegetable stock. Stir well to combine the curry paste with the liquids.
  • Add the mixed vegetables to the curry. Stir and let them simmer for a few minutes until slightly tender.
  • Add torn kaffir lime leaves, soy sauce, and coconut sugar to the curry. Season with salt to taste.
  • Let the curry simmer for about 10-15 minutes to allow the flavors to meld and the vegetables to fully cook. Add the pan-fried tofu cubes to the curry during the last 5 minutes of cooking.
  • Squeeze in the lemon juice and give the curry a final stir.
  • Ladle the Vegan Thai Green Curry into serving bowls. Garnish with Thai basil leaves and fresh cilantro.
  • Serve the curry over steamed jasmine rice or rice noodles. Each spoonful bursts with the vibrant flavors of the green curry paste and the creaminess of coconut milk, making for a truly satisfying and authentic Thai dining experience.

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