If you’re craving a dish that’s both comforting and bursting with flavor, Vegan Thai Green Curry with Tofu and Coconut Milk is the perfect recipe to satisfy your taste buds. This creamy, aromatic curry combines tender tofu, vibrant vegetables, and the bold, zesty flavor of green curry paste, all simmered in rich coconut milk. It’s a wholesome, plant-based meal that’s packed with nutrients and ready in under 40 minutes.
Whether you’re a fan of Thai cuisine or trying it for the first time, this recipe is simple, customizable, and guaranteed to impress. Let’s dive into how you can create this restaurant-quality curry at home!
Why Choose Vegan Thai Green Curry with Tofu and Coconut Milk?
1. Authentic Thai Flavors, Made Vegan
This curry uses green curry paste, coconut milk, and fresh herbs to recreate the authentic taste of traditional Thai curries while keeping it 100% plant-based.
2. Rich in Nutrients
- Tofu provides plant-based protein.
- Coconut milk adds healthy fats for a creamy texture.
- Fresh veggies like bell peppers, zucchini, and broccoli bring vitamins, minerals, and fiber to the dish.
3. Customizable and Versatile
You can mix and match your favorite vegetables or adjust the spice level to suit your taste.
4. Quick and Easy
With minimal prep and simple ingredients, this curry comes together in under 40 minutes, making it perfect for weeknights.
Ingredients
For 4 servings, you’ll need:
Curry Base:
- 1 tablespoon coconut oil (or neutral oil)
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2-3 tablespoons Thai green curry paste (adjust for spice level)
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup vegetable broth
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon coconut sugar (or brown sugar)
Tofu and Vegetables:
- 1 block (14 oz) firm tofu, pressed and cubed
- 1 cup broccoli florets
- 1 small zucchini, sliced
- 1 red bell pepper, thinly sliced
- ½ cup snap peas
- 1 small carrot, julienned
Garnish:
- Fresh basil or Thai basil, for garnish
- Lime wedges, for serving
- Cooked jasmine rice or rice noodles, to serve
Ingredient Breakdown
1. Thai Green Curry Paste
The star of this dish, green curry paste adds bold, spicy, and aromatic flavors. Look for a vegan brand, as some curry pastes contain shrimp paste.
Pro Tip: Mae Ploy and Maesri are great vegan-friendly options.
2. Coconut Milk
Full-fat coconut milk provides the rich, creamy base for the curry.
Alternative: Light coconut milk can be used for a lower-fat version, but the curry may be less creamy.
3. Tofu
Firm tofu absorbs the curry’s flavors beautifully and provides plant-based protein.
Substitute: Use tempeh, chickpeas, or extra vegetables if you prefer.
4. Vegetables
A mix of colorful veggies adds texture, nutrition, and vibrancy to the curry.
Customize: Use mushrooms, baby corn, eggplant, or any other veggies you enjoy.
Instructions
Step 1: Press the Tofu
- Wrap the tofu in a clean kitchen towel and place a heavy object (like a skillet) on top. Press for 10-15 minutes to remove excess water.
- Cut the tofu into bite-sized cubes.
Step 2: Cook the Tofu
- Heat 1 tablespoon of coconut oil in a large skillet or wok over medium heat.
- Add the tofu cubes and cook until golden on all sides, about 5-7 minutes. Remove from the skillet and set aside.
Step 3: Sauté the Aromatics
- In the same skillet, add the diced onion and sauté for 2-3 minutes until softened.
- Add the garlic and ginger, stirring for 1 minute until fragrant.
Step 4: Build the Curry Base
- Stir in the green curry paste and cook for 1-2 minutes to release its flavors.
- Add the coconut milk, vegetable broth, soy sauce, and coconut sugar. Stir well to combine.
Step 5: Add Vegetables
- Bring the curry to a simmer and add the broccoli, zucchini, bell pepper, snap peas, and carrot.
- Simmer for 8-10 minutes, or until the vegetables are tender but still vibrant.
Step 6: Add the Tofu and Serve
- Return the cooked tofu to the skillet and stir gently to coat in the curry sauce. Simmer for 2 minutes to warm through.
- Serve the curry over jasmine rice or noodles, garnished with fresh basil and lime wedges.
Picture Gallery
Tips and Variations
1. Adjust Spice Level
- For a milder curry, use 1-2 tablespoons of curry paste.
- Add extra curry paste or a pinch of chili flakes for more heat.
2. Make It Gluten-Free
Use tamari instead of soy sauce to keep the recipe gluten-free.
3. Add Protein
Boost the protein content with chickpeas, edamame, or vegan chicken alternatives.
4. Prep Ahead
- Chop all the vegetables and press the tofu in advance to save time during cooking.
- The curry tastes even better the next day as the flavors meld. Store it in the fridge for up to 3 days.
5. Alternative Serving Options
- Swap jasmine rice for cauliflower rice to make the dish low-carb.
- Serve the curry over rice noodles for a heartier meal.
Nutritional Information (Per Serving)
- Calories: 280
- Protein: 12g
- Carbohydrates: 22g
- Fat: 18g
- Fiber: 6g
- Vitamin C: 90% of the Daily Value (DV)
- Iron: 15% of the DV
Health Highlight: This curry is rich in antioxidants, thanks to the fresh vegetables, and provides healthy fats from coconut milk to keep you feeling satisfied.
Conclusion
Vegan Thai Green Curry with Tofu and Coconut Milk is a flavor-packed, nutrient-rich dish that’s easy to make and customizable to your preferences. Whether you’re looking for a comforting weeknight dinner or an impressive dish for guests, this recipe delivers on all fronts.
Have you tried this recipe? Let us know your favorite vegetable combinations or how you made it your own in the comments below. Don’t forget to pin or share this recipe—it’s a keeper!
FAQs
1. Can I freeze Thai green curry?
Yes! Let the curry cool completely, then transfer it to an airtight container. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
2. What’s the difference between green and red curry paste?
Green curry paste is typically spicier and has a fresh, herbal flavor, while red curry paste is slightly milder with a deeper, smokier taste.
3. Can I make this oil-free?
Yes! Skip the coconut oil and sauté the aromatics in a splash of vegetable broth instead.
4. What can I substitute for tofu?
You can use tempeh, chickpeas, or seitan as a tofu substitute. For a lighter option, simply double the vegetables.
5. Is Thai curry traditionally vegan?
Thai curry often contains fish sauce or shrimp paste, so it’s not traditionally vegan. Using vegan curry paste and plant-based ingredients ensures this recipe is fully vegan.
Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.