Name: Incredible Vegan Thai Green Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Thai
Ingredients: 1 batch Homemade Thai Green Curry Paste OR 4 to 5 tablespoons canned Thai green curry paste; 5 garlic cloves, minced; 1-inch piece ginger or galangal, grated or minced; 2 fresh lemongrass stalks, minced or grated; 1 (14-ounce/400g) block of firm or extra firm tofu; 1 tablespoon kosher salt (or ½ tablespoon sea salt); 1.5 OR 2 (13.5-oz/400 mL) cans of full-fat coconut milk; 1 cup (240 mL) vegetable broth, vegan ‘chicken broth,’ or water; 8 fresh makrut (kaffir) lime leaves, bruised or crushed; 1 tablespoon coconut sugar or brown sugar, more to taste; 1 ½ tablespoons soy sauce (tamari for GF); 1 Chinese or Japanese eggplant, sliced; 1 medium or large red bell pepper, sliced; 1 cup (18g) Thai basil leaves, kept whole; Freshly squeezed lime juice (if not using lime leaves); 1 to 2 mild red chile peppers, sliced thinly for garnish (optional); Cooked jasmine white rice or brown rice to serve

Why Make This Recipe

This Incredible Vegan Thai Green Curry is a delightful dish that combines rich flavors and wholesome ingredients. It is not only packed with nutrients but also provides a satisfying and delicious meal for everyone, regardless of dietary preferences. The combination of creamy coconut milk, fresh vegetables, and aromatic herbs makes it a comforting choice. Plus, it’s easy to prepare, ensuring you can whip it up any night of the week.

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How to Make Incredible Vegan Thai Green Curry

Ingredients

1 batch Homemade Thai Green Curry Paste OR 4 to 5 tablespoons canned Thai green curry paste
5 garlic cloves, minced
1-inch piece ginger or galangal, grated or minced
2 fresh lemongrass stalks, minced or grated
1 (14-ounce/400g) block of firm or extra firm tofu
1 tablespoon kosher salt (or ½ tablespoon sea salt)
1.5 OR 2 (13.5-oz/400 mL) cans of full-fat coconut milk
1 cup (240 mL) vegetable broth, vegan ‘chicken broth,’ or water
8 fresh makrut (kaffir) lime leaves, bruised or crushed
1 tablespoon coconut sugar or brown sugar, more to taste
1 ½ tablespoons soy sauce (tamari for GF)
1 Chinese or Japanese eggplant, sliced
1 medium or large red bell pepper, sliced
1 cup (18g) Thai basil leaves, kept whole
Freshly squeezed lime juice (if not using lime leaves)
1 to 2 mild red chile peppers, sliced thinly for garnish (optional)
Cooked jasmine white rice or brown rice to serve

Directions

Make the homemade Green Curry Paste in advance, if using.
Boil the tofu: Bring a medium saucepan of water to a boil. Slice the tofu into slabs, press with a towel to remove excess water, chop into cubes, and boil with salt for 2 minutes. Then drain.
Heat a deep pan over medium-high heat. Add coconut milk and let it cook until the oil separates (about 1 ½ to 2 minutes).
Add curry paste and extras, stirring frequently for about 3 minutes until it starts to dry out.
Pour in the remaining coconut milk, lime leaves, sugar, and soy sauce. Bring to a simmer for 3 to 4 minutes.
Add the boiled tofu and vegetables. Stir to submerge, partially cover, and simmer for 6 to 8 minutes until the veggies are tender.
Taste and adjust flavors as needed. Remove lime leaves if used; otherwise, add lime juice.
Stir in Thai basil and serve over rice, garnished with additional basil and red chiles.

How to Serve Incredible Vegan Thai Green Curry

Serve this curry warm over a bowl of jasmine white rice or brown rice. You can sprinkle extra Thai basil and sliced chile peppers on top for a fresh finish. It pairs well with lime wedges on the side for those who enjoy a zesty flavor.

How to Store Incredible Vegan Thai Green Curry

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. You can reheat it in the microwave or on the stovetop. The flavors may deepen when reheated, making it even tastier!

Tips to Make Incredible Vegan Thai Green Curry

Feel free to add any vegetables you love or have on hand, like broccoli, zucchini, or snap peas.
If you want more heat, consider adding more chile peppers or a dash of hot sauce.
For a creamier texture, you can blend some of the curry before adding the vegetables.

Variation

You can make this curry with other plant-based proteins like tempeh or lentils if you prefer, or substitute different types of vegetables based on what’s in season or available.

FAQs

Can I make this dish gluten-free?
Yes! Just use tamari instead of regular soy sauce, and check the curry paste ingredients to ensure it’s gluten-free.

Can I use another type of milk instead of coconut milk?
Coconut milk is key for the creamy texture and flavor, but you can try other plant-based milks. Just keep in mind it will change the taste and consistency.

How spicy is this curry?
The spice level can vary depending on the type of curry paste and the amount of chile peppers used. You can start with less and add more according to your taste preference.