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Vegan Thai Green Curry

Emily Carter
A creamy coconut-based Thai green curry loaded with fresh veggies, fragrant spices, and tofu. Spicy, savory, and ridiculously satisfying.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 320 kcal

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.