Easy Vegan Green Thai Curry with Tofu
This vegan green Thai is one of my go to healthy dinners ! It takes less than 15 minutes to make, is loaded with flavor and you can throw in any old veggies you have in your fridge! This is definitely not an authentic green Thai curry, it’s just my take on it but It has a rich creamy texture with a zesty kick and a beautiful Thai flavor! It’s also made it one pot so it makes for a quick and easy clean up!
What ingredients do I need for my vegan green Thai curry
- Onion, garlic & ginger
- Green Thai Curry Paste *make sure it’s vegan* – click here for the brand I use!
- Coconut Milk
- Veggie Broth
- Carrot, bell pepper, baby corn, green beans
- Lime Juice
- Rice – for serving
- Cilantro for topping – optional
How to make vegan green Thai curry
This green Thai curry recipe is so easy to make and done in under 25 minutes!
Prep your veggies! Gather all the veggies and ingredients for the dish. Grate your ginger and garlic, chop your veggies and have everything prepped and ready to go! This recipe moves quite fast so it makes it easier to have all the ingredients ready!
Sauté your veg. Start with the onion and carrot and cook for about 5 minutes. Then add in the garlic, ginger, Thai green curry paste and a few tablespoons of coconut milk. Cook for about 1 minute until fragrant than add in the rest of your veggies along with the veggie broth and the rest of the coconut milk. Let that simmer until the veggies are fork tender, about 15 minutes.
Add your tofu and greens after the sauce has thickened slightly and the veggies have cooked. I usually chop the tofu into cubes and add it into the curry uncooked, although you can make the tofu crispy if you prefer. Stir for a few minutes until the greens have wilted!
Don’t forget the lime! This dish truly comes together after the addition of the lime juice so do not omit it! It adds a zesty flavor and gives the curry an almost salty flavor! It is an absolute must for the dish and pairs perfectly with the green Thai flavors! You can also use lemon juice if you do not have lime.
How to eat your vegan green Thai curry
My favorite way to eat this green Thai curry is on top of a bed of brown rice! The rice absorbs all of the beautiful broth and makes it a super filling meal! If you are looking for a lighter option you can omit the rice and eat the curry on it’s own! I love to top it with some fresh chopped cilantro, extra lime juice and some cashews for crunch! You can also divide the curry into containers and use it for meal prep!
Some tips from Steph
Switch it up! This dish is so versatile don’t feel like you have to use the same veggies or protein source as I did! You can really use any veggies you have lying around! Try adding some sugar snap peas, potatoes, cauliflower, broccoli or bok choy! Anything will work here!
Make it soy free! If you can’t have soy you can swap it for some chickpeas or another legume!
Make sure your Thai green curry paste is vegan! Many of them have fish sauce in them so make sure to check the label before purchasing! I use one from Thai Kitchen. Click here to check out the one I use!
Reduce the calories and fat by using a light coconut milk or swap it for another plant based milk like oat or soy! The dish will not be nearly as creamy but it will be lower in fat, saturated fat and calories! Pro Tip! Instead of buying light coconut milk just make it yourself! Light coconut milk is basically watered down full fat coconut milk so simply use half of a can of full fat coconut milk and add in an additional cup of water or veggie broth!
Try to cook without oil! I don’t always cook without oil but for curries and stews I find that I cannot taste the difference at all if I cook with oil, so usually I will omit it. You can sauté your veggies in vegetable broth if they start to stick to the pan and make sure to cook over medium heat as this helps the veggies not stick to the pan.
Other recipes you will love
Creamy Vegan Sun-Dried Tomato Pasta
Vegan Butter Chicken with Chickpeas
Cheesy Vegan Quesadilla with Black Beans & Tofu
Veggie Packed Vegan Miso Ramen
Summer Roll Bowl Meal Prep (high protein)
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
Easy Vegan Green Thai Curry with Tofu
Ingredients
- ½ Large Onion
- 4 cloves Garlic
- 1 inch Fresh Ginger grated
- 4 tbsp Green Thai Curry Paste make sure it's vegan!
- 1 can Full Fat Coconut Milk or light coconut milk
- 1¾ cups Veggie Broth
- 1 Carrot
- 1 Bell Pepper
- ¾ cup Baby Carrots
- ¾ cup Green Beans
- 1 block Extra Firm Tofu cubed, no need to press
- 3 Large Handfuls of Kale
- Juice of 1-2 Limes
Optional For Serving
- Rice
- Cilantro
- Extra Lime Wedges
- Toasted Cashews
Instructions
- Prepare all of your veggies as this recipes moves fast! Chop your veg, grate your ginger and gather the rest of your ingredients!
- Cook your diced onion & carrots over medium heat for 5 minutes until translucent. If using no oil, add splashes of veggie broth as needed to de glaze the pan.
- Next add in your grated ginger, crushed garlic, green Thai curry paste and a few tablespoons of coconut milk. Mix together and cook for 1-2 minutes until fragrant.
- Add in the rest of the veggies (except for the kale, tofu and lime juice) along with the can of full fat coconut milk and veggie broth.
- Mix and bring to a simmer and cook until the veggies are fork tender, about 15 minutes.
- Once the veggies are cooked add in your cubed tofu and kale and cook for a further 2-3 minutes until the kale has wilted, then add in your lime juice.
- Do not forget the lime juice as it really brings the whole dish together and adds a zesty salty flavor! You can also use lemon juice if you do not have lime!
- Serve on a bed of rice with some fresh cilantro, lime wedges and toasted cashews!