Thai Green Curry Pie
This Thai green curry pie is vegan comfort food at its finest, with just the right amount of heat from the Thai curry paste. Packed with a blend of nutritious vegetables, protein-rich tofu, and creamy coconut milk, all encased in a golden, flaky, buttery puff pastry; this Thai green curry pie is hearty, satisfying, and entirely plant-based. Pair with a crisp, refreshing salad or steamed jasmine rice, and see how this comforting vegan meal warms your soul on a chilly winter evening.
Protein Packed Vegan Recipes
Lemon Caper Tofu
Curried Red Lentil Soup
Easy Vegan Green Thai Curry with Tofu
Why You’ll Love This Thai Green Curry Pie
High Protein Alternative: Thanks to protein-rich tofu, this Thai curry pot pie is a healthy , protein-packed alternative to traditional meat—and dairy-loaded Thai curry pot pie recipes.
Packed with Nutrients: Green peas contain healthy carbs, protein, and vitamins, while snap peas are a good source of vitamins C and K, contain iron, and are fibre-rich, making this vegan green Thai curry pot pie a nutritional powerhouse side dish or even a main course.
Highly Customizable: The best part of this recipe is that you can use any seasonal veggies you have lying around or the ones you like. Swap in zucchini, broccoli, carrots, or even leafy greens like spinach to make it your own.
Plant-Based: Despite its gourmet visual appeal, this veggie pot pie with Thai green curry is packed with the perfect choice for vegans and vegetarians, with options to make it soy-free or nut-free.
How to Make Thai Green Curry Pie
Sauté the Aromatics
Cook the onion over medium heat for 5 minutes, then add the garlic, ginger, and curry paste. Mix for 1 minute to toast.
Cook the Vegetables
Add the mushrooms, red bell pepper, orange bell pepper, snap peas, and green peas. Cook for 5 minutes more until they soften.
Add the Tofu and Wet Ingredients
Add tofu, coconut milk, veggie broth, and lemon juice. Bring the mixture to a gentle simmer.
Thicken the Curry
Mix the cornstarch slurry and stir it into the curry. Continue stirring for a few minutes until the mixture thickens to a creamy consistency.
Prepare for Baking
Transfer the curry mixture to a baking dish. Cover it with puff pastry, ensuring the edges are sealed. Brush the pastry with olive oil or vegan egg wash for a golden finish.
Add Final Touches
Make 3 small slits on top of the puff pastry to allow steam to escape while baking.
Bake Green Curry Pot Pie
Preheat the oven to 400°F (200°C). Bake the pot pie for 45 minutes.
Serve and Enjoy
Remove from the oven after 45 minutes or until the pastry is golden and crispy. Serve and enjoy the best vegan food from the comfort of your home.
Recipe Tips for Thai Green Curry Pie
Swap Green Curry Paste with red or yellow curry paste for a different flavor profile and amp up the heat.
Customize with Veggies: Use whatever vegetables are in season or those you have on hand. Zucchini, carrots, or broccoli make great additions.
Make it Soy-Free: Replace tofu with chickpeas make a soy-free green Thai curry pie.
Swap the Coconut Milk for soy milk or a cashew cream.
More Vegan Recipes You’ll Love
High Protein Fried Rice
Tofu Souvlaki Pita
Crispy Tofu Noodle Stir Fry
WANT MORE FREE PLANT BASED RECIPES?!
Make sure to follow me on all my social platforms:
✨Instagram @That.VeganBabe
🍍TikTok @That.VeganBabe
💜Facebook @ThatVeganBabe
🍉Pinterest @ThatVeganBabe
🙌YouTube @ThatVeganBabe
Thai Green Curry Pie
Ingredients
- 1 onion
- 5 garlic
- 1 inch cube ginger
- 4 tbsp green Thai curry paste
- 1 cup mushrooms
- 1 red bell pepper
- 1 orange bell pepper
- 1 cup snap peas
- 1 cup green peas
- 1 block tofu
- 1/2 can coconut milk
- 1.5 cups veggie broth
- Cornstarch slurry 5 tbsp cornstarch with 5 tbsp water
- Juice of 1/2 a lemon
- 1 puff pastry
- 1 tbsp olive oil for brushing
Instructions
- Cook your onion over medium heat for 5 minutes, then add your garlic, ginger, and curry paste and mix for 1 minute to toast.
- Add in your veggies and cook for a further 5 minutes.
- Add in your tofu, coconut milk, broth and lemon juice and bring to a simmer.
- Mix in your cornstarch slurry and stir for a few minutes until the mixture thickens.
- Transfer your curry into a baking dish, cover with puff pastry and brush with olive oil or vegan egg wash.
- Make 3 slits on the top then bake at 400f for 45 minutes or until the top is golden.