Vegan Thai Green Curry
Creamy, spicy, and packed with fresh veggies—this vegan Thai green curry is comfort food without the guilt. Coconut milk gives it that rich, silky texture, while green curry paste brings the heat. Crunchy bell peppers, tender eggplant, and hearty tofu soak up every drop of flavor. It’s a one-pot wonder that makes takeout look like a waste of money. Serve it over jasmine rice, slurp it straight from the bowl, or pretend you made extra for leftovers. Either way, this dish is a foolproof way to impress your taste buds.
Vegan Thai Green Curry
A creamy coconut-based Thai green curry loaded with fresh veggies, fragrant spices, and tofu. Spicy, savory, and ridiculously satisfying.
Ingredients
For the Curry Base:
- 1 can 14 oz coconut milk (full-fat for max creaminess)
- 2 tbsp Thai green curry paste
- 1 cup vegetable broth
- 1 tbsp soy sauce or tamari
- 1 tsp coconut sugar or maple syrup
For the Veggies & Protein:
- 1 cup eggplant cubed
- 1 cup bell peppers sliced
- 1 cup zucchini sliced
- 1 cup broccoli florets
- 1 block 14 oz tofu, cubed
- 2 cloves garlic minced
- 1 tbsp ginger grated
- 1 tbsp oil coconut or avocado
For Garnishing:
- ½ cup fresh Thai basil or cilantro
- 1 lime cut into wedges
- 1 red chili sliced (optional for extra heat)
Instructions
- Heat oil in a pot over medium heat. Add garlic and ginger, and sauté until fragrant (about 1 minute).
- Stir in the green curry paste and cook for another minute to release the flavors.
- Pour in the coconut milk and vegetable broth, stirring until combined.
- Add soy sauce and sugar, and bring the mixture to a gentle simmer.
- Toss in the tofu and eggplant, letting them soak up the curry goodness for 5 minutes.
- Add bell peppers, zucchini, and broccoli, and cook for another 5 minutes until tender but still vibrant.
- Taste and adjust seasonings if needed. More soy sauce for saltiness, more sugar for sweetness, or more chili for spice.
- Turn off the heat, toss in fresh basil, and stir gently.
- Serve hot over jasmine rice, and squeeze a lime wedge over the top for extra brightness.
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 12g
Vitamins & Minerals (Per Serving)
- Iron: 20%
- Calcium: 15%
- Vitamin C: 25%
- Magnesium: 12%
- Potassium: 18%
Additional Notes & Tips
- Want it richer? Use two cans of coconut milk and skip the broth.
- Need more protein? Swap tofu for chickpeas or tempeh.
- Don’t have Thai basil? Regular basil works, but don’t tell a Thai chef that.
- Leftovers taste even better the next day—if you have the self-control to save some.
