Vegan Thai Green Curry
A homemade green curry paste — built from lemongrass, green chilies, galangal, and kaffir lime — simmers with coconut milk and fresh vegetables to produce a fragrant, herb-forward curry. The paste takes most of the prep time, but the finished dish is ready in about 45 minutes total. Serve it over steamed rice for a complete meal.
Equipment
- Blender or food processor
- Large skillet or wok
- Knife
- Cutting board
- Wooden spoon or spatula
Ingredients
For the green curry paste
- 1 piece shallot peeled and roughly chopped
- 2 cloves garlic peeled
- 1 tablespoon fresh ginger finely grated
- 1 tablespoon lime zest from about 1 large lime
- 2 small green Thai chilies stems removed (adjust to taste)
- 1 cup fresh cilantro leaves and tender stems
- ½ cup fresh Thai basil leaves plus more for serving
- 1 teaspoon ground coriander
- 2 tablespoons lime juice freshly squeezed
- 1 tablespoon tamari or soy sauce use tamari for gluten-free option
- ¼ cup full-fat coconut milk to help blend
For the curry
- 1 tablespoon coconut oil
- 1 cup broccoli florets bite-sized pieces
- 1 cup carrot thinly sliced on the diagonal
- 1 cup zucchini half moons
- 1 large red bell pepper sliced
- 1 can full-fat coconut milk 13.5 oz can
- ½ cup vegetable broth low-sodium preferred
- 1 cup extra-firm tofu cubed and pan-seared
- 1 pinch salt to taste
- 1 pinch ground black pepper to taste
Instructions
- Make the Green Curry Paste: Place shallot, garlic, ginger, lime zest, green chilies, cilantro, Thai basil, coriander, lime juice, tamari, and 1/4 cup of coconut milk into a blender or food processor. Blend until a thick, smooth paste forms. Scrape down sides as needed.
- Sauté the Vegetables: Heat the coconut oil over medium-high heat (about 375°F / 190°C) in a large skillet or wok. Add broccoli, carrots, zucchini, and red bell pepper. Sauté for 5–6 minutes, stirring often, until the vegetables begin to soften slightly while remaining vibrant.
- Add Curry Paste: Reduce heat to medium (about 350°F / 175°C). Stir in the green curry paste and cook for 2–3 minutes until highly fragrant and slightly thickened.
- Simmer the Curry: Add the full can of coconut milk and vegetable broth. Stir to combine. Bring to a gentle simmer and cook uncovered for 10–12 minutes or until vegetables are tender but not mushy.
- Add the Tofu: Gently stir in the pan-seared tofu and simmer for an additional 2–3 minutes, allowing the tofu to absorb the flavors.
- Taste and Adjust: Season with salt and pepper to taste. If desired, add a splash more lime juice for brightness, or a pinch of sugar to balance bitterness.
Notes
- For a milder curry, use just 1 green chili or substitute with jalapeño.
- You can double the green curry paste and freeze half for future use.
- Pan-searing the tofu creates a lovely crispy texture and helps it hold together in the curry.
- If Thai basil is unavailable, Italian basil with a bit of mint is a good stand-in.
Nutrition
Calories: 334kcalCarbohydrates: 16gProtein: 10gFat: 29gSaturated Fat: 24gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 469mgPotassium: 774mgFiber: 3gSugar: 6gVitamin A: 7347IUVitamin C: 90mgCalcium: 88mgIron: 5mg
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