A one-pot, easy and vegan Thai Green Curry with tons of healthful veggies and golden-crisp tofu.
You might also like these recipes for Thai chickpeas, Thai massaman curry and Thai yellow curry.
This curry comes together in no more than 15 minutes so long as you have the vegan Thai Green Curry Paste on hand. And you can make it in one pot.
But even better, it is chock-full of healthy veggies and clean vegan protein from tofu.
I shared with you earlier this week my recipe for a delicious and aromatic Thai Green Curry Paste, and if you've made that, or have a store bought or homemade curry paste on hand, you are in luck. All you will now need to do is chop up a few veggies and tofu, open a can of coconut milk, and whip up a lip-smacking curry that makes for a very special meal.
While it's easy enough to just buy the curry paste from any Asian grocery store, I make my own because it just tastes (and smells!) way better than store-bought versions. You can make the paste on a day when you have some time to spare, and keep it in the freezer or refrigerator for a rainy day.
Into the curry I added zucchini, sweet potatoes, scallions, bell peppers, shallots and snow peas. You can use different veggies -- any squash, carrots, potatoes and greens like spinach would all work. Take care to try and cut the veggies into same-size pieces. This not only ensures your curry looks even more beautiful, it also helps everything cook together at around the same time.
If you want to make your Thai curry without tofu (it won't be soy-free because my curry paste recipe has tamari in it), you can easily substitute chickpeas.
Serve
Brown or white rice are both good, although quinoa would make it all even healthier. I go with whatever I am in the mood for that day.
You can also just slurp this curry up by itself. With the tofu, it's a complete meal.
More global vegan curry recipes
Recipe card
Easy Vegan Thai Green Curry
Ingredients
- 1 tablespoon avocado oil or any neutral oil
- 16 oz super-firm tofu/high-protein tofu (cut into ½-inch cubes)
- 14 oz coconut milk (from a can. Don't shake the can or stir after opening)
- 2 shallots (sliced finely)
- 1 large sweet potato (peeled if not organic, and cut into ½-inch cubes)
- 2 medium zucchini (cut into ½-inch cubes)
- Six spring onions (chopped, white and green parts both)
- ¼ cup vegan Thai green curry paste
- Salt to taste
Instructions
- In a large saucepan, heat the vegetable oil. Then add the tofu cubes in a single layer and stir-fry until they turn a light gold. Remove and set aside.
- In the same saucepan, add 2 tablespoon of the thick portion of the coconut milk. Add the curry paste and saute for a couple of minutes until very fragrant.
- Add the shallots and spring onions, stir-fry for a couple of minutes, then add all the remaining vegetables and salt. Stir, cover and cook about 5-10 minutes or until veggies are tender.
- Add half the coconut milk and enough water (or vegetable stock) to get the curry to the consistency you like.
- When the curry begins to boil, add the remaining coconut milk and tofu and just warm through without bringing to a boil. Check salt, then turn off the heat.
- Serve hot with rice.
Notes
- Time-saving tip: Use frozen, cut veggies if you don't have the time to prep fresh veggies. No one will be the wiser.
Nutrition Information
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I'll leave you with a picture of Billy on his morning walk. Billy used to be an outdoor/indoor cat before he came to us, and he still has a yen for the outdoors, which he tries to satisfy by staging a well-timed escape every now and then. We live on a busy suburban street, and we have dozens of birds visiting our backyard at all times, so Desi has tried to rein this little guy in while satisfying his urge to go outdoors by giving him walks on a leash. He took a few days getting used to it, but will now run to us when we pick up the leash, much like a dog would, and he's usually the first out the door, ahead of Leo and Lily.
Denise says
Made it with zukes and cauli using your green curry paste recipe. It's fantastic! We have fresh basil and mint here now, so I added that at the end. Will go to bed dreaming about eating leftovers tomorrow - thank you!
Vaishali says
So happy you tried it, Denise! Basil would go perfectly with Thai curry.
Anonymous says
The link for the green curry paste isn't working 🙁
Vaishali says
It's working-- it takes you to the DIY spice mixes page-- scroll down for Thai green, red and yellow curry pastes. Cheers.
Alex says
Hi Vaishali!
This is one of my all time favourites!
But where has the green curry paste recipe gone? I can't find it on the spice mix page anymore!
Small Footprints says
This looks just delicious ... and seems reasonably easy to prepare. Thank you for sharing it ... I can't wait to try it! I've added your blog to my blog roll ... I don't want to miss any of your recipes. Thanks, again! 🙂
Vaishali says
FromTheGroundUp,Powdered should be okay. Enjoy!
FromTheGroundUp says
I was wondering if it's possible to use powdered lemongrass and galangal instead of fresh? If it makes much of a difference?
Craig says
This curry is absolutely amazing, and so easy to make! It turned out great, though I only had red chillies on hand
Curry Leaf says
Love the curry,I was searching for thai dishes,thanks for sharing
Sia says
my fav, but i like red one better. u r right abt homemade one tasting better than store bought. there u know what exact ingredient goes into making it.
Priya says
yup, total live savers. I even add them to rice/couscous aka fried rice style sometimes, hehe. I bought some coconut milk powder a few months back cos I don't use up a whole can of coconut milk in one go and have to start scurrying for recipes to use the rest. I just got done with my stock of pastes, a perfect time to try your recipe.
Sangeeth says
very healthy and a great entry to the event!
Madhavi says
Hummmm yummy yummy green curry, look yummmm, delicious!!!
deepu says
Good one !! A wonderful vegan twist to the original one with fish sauce. Am looking forward to making itthis way. And I truly classify this curry as comfort food in winter. Steaming rice or pad thai with this curry. Yummy. Again nice post.
Sireesha says
Lovely and tempting thai curry.....Pic is drooling..
Dershana says
Loved the paste recipe and much more the fact that it can be preserved for some time. this is definitely a do-able recipe..
Pearlsofeast says
I always get the store brought ones but ur version sounds too good, I have bookmarked it, the curry looks creamy and mouthwatering.
Uma says
believe me or not, never tried any thai curry before. But you recipe tempting me to try one soon. Thanks for such a lovely curry dear!
Sunshinemom says
Thanks for the recipe to the green paste (I haven't tried this dish yet!) and for sending it to FIC. I was going to make a dessert this weekend, and we ended up making it yesterday - infact its my son who made it - will be sending it your event soon - got to take better pictures:)
Cham says
U re right, the curry is not veg when they come from the store self 🙂
Lovely green for the event!
Vaishali says
Shreya, Thanks. I do enjoy making pastes and masalas from scratch because the flavor is much better. It also doesn't take that much time.
Destiny, Thanks. Vegan fish sauce? That's something I've never seen before. Sounds intriguing.
Usha, thanks for your kind words, dear.
Raaji, Lemongrass is easily available in Asian or Thai grocery stores. I am sure you must have one in your area. I even remember seeing it sold in Bombay markets when I lived there.
raaji says
My hubby's a MUST curry at any Thai restuarant...Maybe i should start trying to make it at home..but where can i get those lemongrass????
Usha says
Looks delicious...at this rate I will have to devote at the very least one month to try so many of your recipes 🙂
Destiny's Vegan Kitchen says
That's cool that you can substitute the shrimp paste with Worcestershire sauce or tamari. Good to have that info on file! My gigantic Asian grocery store carries vegan fish sauce too, but I don't always have it around. I think it's mostly made up of fermented soy & some sugar. Your curry looks so good, especially for a cold cloudy day. :o)
Shreya says
Hi Vaishali, Again a totally new recipe for me, with all the more new ingredients. Learning a lot from your blog:-)Hope i get to taste them too sometime! I came across thai curry in A_and_N's blog too sometime ago. Should try to make this myself and see. great effort and patience in making all the pastes from scratch. did i say the pic is tempting too?:-)