This vegan Thai green curry has become one of my new favorite winter/spring dishes. It’s cozy, indulgent and herbaceous! Plus, it’s the perfect comforting dish for that transition period between winter and spring when the suns out, but it’s not quite time for cold salads.

Serve this curry with sticky white rice or flatbread, and store any leftovers in the fridge for later. Feel free to double the recipe to meal-prep this as dinner for the week – it tastes better the longer it sits and reheats so easily!

thai green curry in a pan

Quick Note on Authenticity 

Just a note that while this recipe is heavily inspired by the classic Thai green curry, it’s by no means an authentic replica. I loosely followed the traditional recipe, while also swapping out some ingredients and adding my own embelishments o make this dish easier and simpler for you to make at home.

One of the main differences is that this curry relies heavily on store-bought green curry paste, instead of homemade paste. I chose to opt for a store-bought curry paste because the majority of the ingredients needed aren’t sold at traditional grocery stores. And I wanted you to be able to make this amazing Thai classic without having to go to 4 separate grocery stores. 

That said, most store-bought thai curry paste isn’t the best, so I like to blend it with a few supporting aromatics and herbs to amp up the flavor and color.

thai green curry in a pan
vegan thai green curry in a pan

Vegan Thai Green Curry Ingredients + Notes 

One of the reasons I love this curry so much is that is relies heavily on aromatics (like galangal and shallots) as well as herbs (like thai basil and cilantro) for flavor, instead of dried spices. So this ingredient list might look a tad overwhelming, but the majority of these ingredients are thrown in a blender!!

  • Extra-firm tofu or high-protein tofu: I highly recommend Hodo Foods extra-firm tofu – it’s super versatile.
  • Young broccoli/broccolini: Feel free to use any type of broccoli you like.
  • Coconut milk: Make sure to use full-fat canned coconut milk!
  • Thai green curry paste: I highly recommend Mekhala Thai green curry paste – most grocery stores carry it, including Whole Foods and Sprouts. 
  • Shallots
  • Fresh garlic
  • Fresh ginger
  • Fresh lemongrass stalks 
  • Cilantro: You’ll need to use both the stems and leaves!
  • Thai basil 
  • Soy sauce or gluten-free alternative: I love using Bragg’s liquid aminos. 
  • Coconut sugar: Swap in honey or regular granulated cane sugar.
  • Makrut/Kaffir lime leaves: I’ve tested this recipe with and without the makrut lime leaves, and they make a massive difference in the flavor profile. The grocery stores near me carry makrut lime leaves next to the other packaged herbs.
  • Limes: You’ll need both lime juice and zest.
  • Kosher salt and white pepper
  • Avocado oil
  • White rice for serving
vegan thai green curry over a bowl of rice
vegan thai green curry over a bowl of rice

FAQ’s 

  • Where can I buy Thai ingredients like lemongrass and Thai basil? Both lemongrass and Thai basil can be found at most well-stocked grocery stores, such as Whole Foods, Nugget, Albertsons, Central Market (if you’re in Texas), etc. 
  • How do I peel lemongrass? Slice both the bottom nub and top green stalks off of the lemongrass stalk. Then, using your hands, remove the papery outer layers from the remaining stalk until you reach the soft inner white core. From here, you can mince the lemongrass with a sharp knife.
  • What do I serve this Thai green curry with? I love pairing this curry with steamed jasmine or basmati white rice. It’s the perfect comforting combo! And yes, I also love pairing this curry with toasted sourdough bread which is not authentic, but it tastes amazing!!
  • How long does this green curry last? Store the leftover curry in an airtight glass container in the fridge for up to 5 days. Although, this Thai green curry does taste best within the first 2 days. Quick note that the curry does thicken up when stored, so add a splash of water when you reheat it to loosen up the curry.

Hope you enjoy this recipe as much as I do! Don’t forget to leave a rating and review, your feedback is always so appreciated! 

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thai green curry in a pan

Vegan Thai Green Curry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Yasmeen Ali
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 2 servings 1x
  • Category: Dinner
  • Cuisine: Thai
Print Recipe

Description

This vegan Thai green curry has become one of my new favorite winter/spring dishes. It’s cozy, comforting, herbaceous, and has just the right flavors that make it perfect for this time of year.

Ingredients

Scale

Tofu and Broccolini

  • 1 block (16 oz) extra firm tofu 
  • 1 large head young broccoli, cut into florets (also called broccolini)
  • Avocado oil
  • Kosher salt and white pepper, to taste

Green Curry Paste

  • 2 tbsp (18 g) avocado oil
  • 1/4 cup (70 g) Thai green curry paste
  • 2 (50 g) shallots, roughly chopped
  • 5 garlic cloves (21 g)
  • 2” piece (18 g) ginger, finely minced
  • 3 fresh lemongrass stalks, finely minced (use the soft inner part) (18 g)
  • 1/2 cup (10 g) fresh thai basil
  • 1 bunch cilantro (45 g), stems only, roughly chopped
  • 1/2 cup (20 g) cilantro leaves, packed

Other Ingredients

  • 2 (14 oz) cans full-fat coconut milk 
  • 1 cup water (add little by little)
  • 1 tbsp soy sauce 
  • 1 tbsp coconut sugar 
  • 6 lime leaves, torn
  • 1/2 cup thai basil leaves
  • 1 lime, both zest and juice
  • Kosher salt to taste
  • Jasmine white rice

Instructions

  1. Prep the tofu and broccoli. Preheat the oven to 450°F and line two sheet pans with parchment paper. Tear the tofu into small bite-size chunks, chop the broccoli into small florets, and add to each pan. Toss the tofu with white pepper and salt, drizzle over a generous amount of avocado oil, and toss again. Toss the broccoli in salt and avocado oil. Bake the tofu for 22 minutes or until crisp and golden brown, and bake the broccolini for 10-12 minutes until it just begins to brown on top. 
  2. Prep the curry paste. Add the curry paste ingredients to a high-speed blender and blend on low, tamping the aromatics down until they form a paste. Ramp the speed up to medium and continue to blend, using your tamper as needed, until the paste is smooth and bright green. 
  3. Fry off the curry paste. Heat a large deep skillet on medium-high heat, then add in 3-4 tbsp of the canned coconut milk. This will be our fat/oil for frying the curry paste and aromatics. Heat the coconut milk until it starts to bubble and sizzle. Add the curry paste and saute, stirring often, for about 3-4 minutes. If the curry paste starts to stick, deglaze the pan with a splash of coconut milk. This step is super important as it’ll fry off any excess water and bloom the aromatics, enhancing their flavor.
  4. Make the curry. Next, add the coconut milk, soy sauce, and coconut sugar. Mix the curry well until it’s a homogeneous silky mixture. Add the lime leaves and simmer on medium heat for 5  minutes – it’ll thicken slightly. Finally, add the tofu and broccoli, stir to combine, and reduce the heat to low. Let the curry continue to cook, partially covered with a lid, for an additional 5 minutes. Make sure to adjust for salt as needed.
  5. Finish and serve.. Remove the lime leaves and stir in the Thai basil, lime zest, and lime juice. Adjust salt as needed. Serve the curry over jasmine white rice or basmati white rice.

Notes

Updated the method of this recipe slightly, but beyond that, everything else remains the same.

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