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Vegan Thai Green Curry Recipe

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3.9 from 11 reviews

This vibrant Vegan Thai Green Curry recipe features a homemade green curry paste blended from fresh herbs and spices, combined with sautéed vegetables, tofu, and creamy coconut milk for a flavorful, plant-based meal. Ready in just 35 minutes, it delivers authentic Thai flavors in a simple, satisfying dish perfect for weeknight dinners.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Vegan

Ingredients

Green Curry Paste

  • 2 serrano peppers, remove stems and some seeds to reduce heat
  • 4 cloves garlic, peeled
  • 2 medium shallots, peeled and quartered
  • 2 stalks lemongrass, trim and peel off tough outer layers, finely chop the inner tender portion
  • 2-inch knob fresh ginger, peeled and sliced (or 2-3 teaspoons jarred paste or frozen)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon ground turmeric
  • Zest and juice of one lime
  • 1/4 cup fresh basil, tight-packed
  • 1/2 cup fresh cilantro, tight-packed
  • 1/4 teaspoon ground white pepper (can substitute black pepper)
  • 1 teaspoon miso paste, yellow or white (optional, add salt to taste if not using)

Curry and Vegetables

  • 1.5 tablespoons avocado oil (or preferred oil, plus more for drizzling)
  • 1 red bell pepper, deseeded, veins removed, sliced
  • 1 small head broccoli, cut into bite-sized florets (about 2 heaping cups)
  • 2-3 medium carrots, sliced into coins
  • 6-8 pieces baby corn, sliced in half lengthwise or left whole
  • 1/2 cup vegetable broth
  • 13.5 ounces full-fat coconut milk, canned
  • 1-2 teaspoons coconut sugar (or agave, maple syrup, brown sugar)
  • 8 ounces extra-firm tofu, gently pressed to remove excess water and cubed
  • 1/2 teaspoon salt, plus more to taste
  • Ground pepper, to taste

To Serve

  • About 3 cups cooked rice
  • Chopped cilantro
  • Lime wedges

Instructions

  1. Make the Green Curry Paste: Place all green curry paste ingredients into a high-powered blender with a narrow pitcher. Pulse 5-6 times to get everything moving, scraping down the sides as needed. Blend on high speed until the mixture breaks down and starts to form a paste. Use the blender tamper if necessary. If the blender struggles, add a few teaspoons of coconut milk or water. The paste does not need to be completely smooth but should have the lemongrass and ginger well broken down.
  2. Sauté the Vegetables: Heat avocado oil in a large pan over medium heat. Add the broccoli, red bell pepper, and carrots. Sauté for 4-6 minutes until they are slightly browned and crisp-tender, which helps develop extra flavor, though they will cook more later in the curry.
  3. Cook the Curry Paste: Push the vegetables to one side of the pan and add a drizzle of oil. Add the green curry paste and sauté for 2-3 minutes, stirring, until it is fragrant and the excess moisture has reduced. Stir the paste into the vegetables and sauté for an additional minute to combine flavors.
  4. Add Liquids and Simmer: Pour in the vegetable broth, coconut milk, coconut sugar, salt, and pepper. Stir to combine and increase the heat to bring the mixture to a simmer. Once simmering, reduce the heat to gently simmer.
  5. Cook Tofu and Baby Corn: Add the cubed tofu and baby corn to the pan. Cover and cook, stirring occasionally, for 4-6 minutes until the sauce thickens slightly and the vegetables are tender. Adjust seasoning to taste. If the curry sauce is too thin, let it cook uncovered a few minutes more; if too thick, thin with additional broth or water.
  6. Serve: Spoon the curry into bowls alongside cooked rice. Garnish with chopped cilantro and lime wedges for added freshness and zest. Optionally, add green onions for extra flavor.

Notes

  • Adjust the heat level by removing seeds from serrano peppers or adding more for extra spice.
  • Pressing tofu helps improve texture and absorb flavors better in the curry.
  • The miso paste is optional but adds umami depth; add salt cautiously if omitting it.
  • Fresh herbs like basil and cilantro are key for authentic Thai flavor.
  • You can substitute ginger paste or frozen ginger if fresh is unavailable.
  • Use full-fat coconut milk for creaminess; light versions will result in a thinner curry.
  • Serve with jasmine or basmati rice for the best experience.

Find it online: https://cheftinaskitchen.com/vegan-thai-green-curry-recipe/