Vegan Thai Green Curry
There’s something about Thai food that has always captured my heart—and my taste buds. My first experience with Vegan Thai green curry was at a tiny hole-in-the-wall restaurant with mismatched chairs and the most intoxicating aromas wafting through the air. It was love at first bite!
Over the years, I’ve recreated that magical dish in my kitchen countless times, experimenting and tweaking to make it my own. This Vegan Thai Green Curry is a culmination of those efforts—a creamy, vibrant, and deeply satisfying recipe that feels like a warm hug after a long day. Even better? It’s entirely plant-based, bursting with fresh vegetables, and oh-so-easy to make.
Table of Contents
- About This Recipe: A Taste of Thai Tradition
- Why You’ll Love Vegan Thai Green Curry Recipe
- Key Ingredients
- How To Make Vegan Thai Green Curry
- Have It Your Way
- Nutritional Facts (Per Serving)
- Health Benefits
- Other Recipes You’ll Love
About This Recipe: A Taste of Thai Tradition
Thai green curry, or Gaeng Keow Wan, is a classic dish in Thai cuisine, known for its rich coconut milk base and fragrant green curry paste. Traditionally, the dish features meat or seafood, but this vegan version celebrates the versatility of fresh vegetables and tofu.
Green curry is a symphony of flavors—spicy, sweet, salty, and umami—all balanced perfectly. The green hue comes from a blend of green chilies, herbs, and spices in the curry paste. For this recipe, I use a vegan Thai green curry paste, which delivers all the authentic flavors without any animal-derived ingredients.
Why You’ll Love Vegan Thai Green Curry Recipe
- Vibrant and Flavorful: The perfect balance of spice, creaminess, and fresh, aromatic flavors.
- Easy to Make: A one-pot wonder that’s ready in under 30 minutes.
- Plant-Based Goodness: Loaded with nutrient-rich vegetables and protein-packed tofu.
- Customizable: Easily adapt the recipe to your favorite vegetables or spice level.
- Meal Prep Friendly: Tastes even better the next day, making it great for leftovers.
Key Ingredients
- Vegan Thai Green Curry Paste: The heart of the dish, providing bold and authentic Thai flavors.
- Coconut Milk: Creates a creamy, luxurious base for the curry.
- Tofu: A protein-packed addition that soaks up all the curry’s flavors.
- Vegetables: A mix of broccoli, zucchini, snap peas, and bell peppers adds color, texture, and nutrients.
- Thai Basil: Adds a fresh, aromatic finish to the dish.
- Lime Juice: A splash of acidity to brighten the flavors.
- Jasmine Rice: The perfect pairing to soak up every bit of that luscious curry sauce.
How To Make Vegan Thai Green Curry
- In a processor or blender blend together add the green curry paste, powdered shiitake mushrooms, green chili, miso paste, and spinach/Thai basil leaves. Set aside.
- In a large pot over medium heat, add half of the coconut milk and reduce until the oil separates from the cream.
- Add in the customized green curry paste and cook the curry paste in the reduced coconut milked until the oil separates again.
- Add in the remaining coconut milk, along with vegetable stock and stir to combine evenly.
- Add in the makrut leaves, shiitake and shimeji mushrooms, bamboo shoots, winter melon and tofu. Bring to a boil and boil until winter melon is cooked through, around 5 minutes.
- Add in the palm sugar, along with soy sauce or vegan fish sauce (if needed) for seasoning.
- Add in the bell peppers, long hot red pepper, and snow peas. Cook for 1 minutes.
- Turn off the heat, and add in the fresh basil leaves.
- Serve with a side of Jasmin rice and enjoy!
Have It Your Way
- Veggie Swap: Use mushrooms, eggplant, or baby corn if you prefer.
- Protein Options: Substitute tofu with tempeh or chickpeas.
- Spice Level: Adjust the heat by adding more green curry paste or Thai green chilies.
- Rice Alternatives: Serve with quinoa, cauliflower rice, or even noodles for a fun twist.
- Nutty Finish: Add a sprinkle of crushed peanuts or cashews for extra texture.
Nutritional Facts (Per Serving)
- Calories: ~350
- Protein: 12g
- Carbohydrates: 40g
- Fiber: 6g
- Fat: 18g
Health Benefits
- Rich in Antioxidants: Vegetables like broccoli and bell peppers are packed with vitamins and minerals.
- Heart-Healthy: Coconut milk and tofu provide healthy fats and plant-based protein.
- Boosts Immunity: Ingredients like ginger, garlic, and chilies support immune health.
- Anti-Inflammatory: Thai basil and curry paste are rich in compounds that reduce inflammation.
Other Recipes You’ll Love
Vegan Thai Green Curry
Ingredients
Customized Green Curry Paste:
- ½ Cup Green Curry Paste store bought or homemade
- 1 Cup Spinach or Thai Basil
- 1 Green Chili
- 1 Tbsp Miso Paste
- 1 Dried Shiitake Mushrooms grated
Vegan Green Curry:
- 14 oz Unsweetened Coconut Milk 2 cans
- ½ Cup customized Green Curry Paste
- 2 cup Vegetable Stock
- 16 oz Extra Firm Tofu pressed or fried tofu
- ¼ cup bamboo shoots strips drained and rinsed
- 2 cups Winter melon bite sized pieces
- 1 tbsp Palm Sugar finely chopped
- 2 tbsp Soy Sauce or vegan fish sauce (as needed)
- 6 Makrut Lime leaves optional
- 1 Bell Peppers bite sized pieces
- 1 cup Enoki Mushrooms
- 2 cups Shiitake Mushrooms sliced thinly
- 1 cup Snow Peas
- 1 Long Hot Red Pepper
- 1 cup Thai Basil Leaves
Instructions
- In a processor or blender blend together add the green curry paste, powdered shiitake mushrooms, green chili, miso paste, and spinach/Thai basil leaves. Set aside.
- In a large pot over medium heat, add half of the coconut milk and reduce until the oil separates from the cream.
- Add in the customized green curry paste and cook the curry paste in the reduced coconut milked until the oil separates again.
- Add in the remaining coconut milk, along with vegetable stock and stir to combine evenly.
- Add in the makrut leaves, shiitake and shimeji mushrooms, bamboo shoots, winter melon and tofu. Bring to a boil and boil until winter melon is cooked through, around 5 minutes.
- Add in the palm sugar, along with soy sauce or vegan fish sauce (if needed) for seasoning.
- Add in the bell peppers, long hot red pepper, and snow peas. Cook for 1 minutes.
- Turn off the heat, and add in the fresh basil leaves.
- Serve with a side of Jasmin rice and enjoy!
Notes
- Prep Ahead: Chop all the vegetables and tofu in advance to make cooking a breeze.
- Storage: Leftovers can be stored in the fridge for up to 3 days. Reheat gently to preserve the flavors.
- Pro Tip: Use full-fat coconut milk for the creamiest results.
- Serving Suggestion: Garnish with fresh lime wedges and extra Thai basil for a restaurant-style presentation.
Video
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