Vegan Thai Green Curry
This vegan Thai green curry is quick, light, and packed with veggies—perfect for vegans, vegetarians, and mixed households. Creamy coconut milk, green curry paste, and fresh vegetables deliver authentic Thai flavors that curry lovers will adore!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 5 servings
- Difficulty
- HARD
Ingredients
- 1 can full-fat coconut milk. (13.5 ounces can)
- 3 tbsp green curry paste: The heart of the dish, delivering bold, spicy, and aromatic flavors. I use the store-bought curry paste-Maesri brand for its vegan curry paste. Homemade green curry paste will give the most authentic results.
- 2 tbsp garlic, roughly chopped
- 1/4 medium-sized onion, sliced into long, thin pieces. Any kind will work. Purple, white or sweet onion are great.
- 3 stalk lemongrass, sliced into 4-5 inch pieces, smash with a knife and discard before serving.
- 1+1/2 cup water or vegetable stock. Use unsalted stock or broth
- 1/2 tsp salt
- 1/2 cup bamboo shoots. Use sliced or shredded shoots.
- 4 Thai eggplants, cut into quarters.
- 3 cup vegetables of your choice. Suggested options are red bell pepper, green beans, baby corn, sugar snap peas, shiitake mushrooms, spinach, zucchini, and broccoli.
- 8 oz extra firm tofu. Slice into 2x2 inch pieces or any shape you like. Slice them big!
- 2 tbsp tamari soy sauce: Adds umami and seasoning. Vegan fish sauce is another option if you’d like to experiment.
- 3 tbsp brown sugar: Use palm, white, brown, or coconut sugar to balance flavors.
- 4 large kaffir lime leaves, julienned
- 1+1/2 cup Thai basil leaves
Instructions
- 1
In a large pot or Dutch oven, scoop out 1/2 cup of the thick coconut cream from the top of the can over medium heat. This thick, creamy layer is known as coconut head or coconut cream. Cook until the oil separates or small bubbles form.
- 2
Stir in the green curry paste, breaking up any lumps. Cook for about 1 minute until it forms a smooth sauce.
- 3
Add garlic and onion to the curry mixture, stirring well to combine with the creamy green curry sauce.
- 4
Add your choice of vegetables, including smashed lemongrass, and stir. Pour in the remaining coconut milk, water/vegetable broth, and salt. (Swish a little water around in the coconut can to get every last drop of that creamy goodness!) Bring the mixture to a gentle boil over medium-high heat, then reduce to medium and cook until the vegetables are tender yet crisp, about 4–5 minutes.
- 5
Add sugar and tamari soy sauce, stirring to combine. Then, add the tofu and julienned kaffir lime leaves, and cook for another 2 minutes.
- 6
Adjust the seasoning with more soy sauce or sugar as needed. Turn off the heat and fold in the Thai basil leaves. Serve hot over steamed jasmine or brown rice. Enjoy your delicious vegan Thai green curry!