The BEST Vegetarian Thai Green Curry
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Quick and easy Vegetarian Thai Green Curry! Ready in just 30 minutes, this healthy and delicious dish is packed with vibrant spices and hearty vegetables, ensuring a meal that's both satisfying and nourishing. Perfect for a fuss-free weeknight dinner that doesn't skimp on taste.
This easy curry uses my homemade Thai green curry paste, but you can easily use store-bought paste. You can also try my homemade Thai yellow curry paste and Thai red curry paste. Try them in my simple Thai yellow curry, or Thai shrimp noodle bowls.
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⭐️ Why this recipe works
- Quick and easy: Despite its complex flavors, this curry can be prepared in under 30 minutes, making it a perfect choice for busy weeknights.
- Versatility: Suitable for homemade and store-bought curry paste, catering to all levels of cooking expertise and need for convenience.
- Nutritional value: Packed with vegetables and tofu, this curry is a wholesome meal that's both satisfying and nutritious.
🧾 Ingredients overview
- Homemade/store-bought curry paste: The soul of the dish, bringing all the quintessential Thai flavors.
- Coconut milk: Adds creaminess and balances the spice of the curry paste.
- Tofu: A great source of protein, making the curry hearty and fulfilling.
- Vegetables (e.g., bell peppers, bamboo shoots, and eggplant): Introduce texture and nutritional value.
- Thai basil: Imparts a fresh and aromatic finish.
- Fish sauce substitute (e.g., soy sauce or tamari): Ensures the dish remains vegetarian while adding depth to the flavor.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Thai green curry recipe step-by-step
- Prepare the curry paste: If using homemade, blend fresh herbs and spices until smooth. For store-bought, measure out the needed quantity.
- Sauté vegetables: Start with the firmer vegetables, gradually adding softer ones to maintain texture.
- Add tofu: Fry until golden, then set aside to add back into the curry later.
- Combine coconut milk and curry paste: Cook until fragrant before adding vegetables and tofu.
- Simmer: Allow the curry to simmer gently, melding the flavors together.
- Final touches: Add lime leaves and Thai basil before serving to enhance aroma and taste.
📖 Substitutions and variations
For a fresh take on this recipe, try these easy tweaks. They add new flavors and bring variety without having to learn a whole new meal.
- Curry paste: For a less spicy option, reduce the amount or opt for a milder paste.
- Protein: Swap tofu for tempeh or chickpeas for a different texture or nutritional profile.
- Vegetables: Use any seasonal vegetables available to you, making the dish adaptable year-round.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Balance of flavors: Thai cuisine is all about balancing the four main flavors: sweet, salty, sour, and spicy. Taste as you go and adjust the seasoning with palm sugar, fish sauce (or soy sauce), lime juice, and additional curry paste to achieve the perfect balance.
- Freshness of ingredients: The freshness of your ingredients, especially herbs like Thai basil and spices, plays a crucial role in the final flavor of your curry. Whenever possible, opt for fresh over dried or pre-packaged options to ensure the most vibrant taste.
- Vegetable cooking order: Add vegetables to the curry based on their cooking times to ensure everything is perfectly tender. Start with harder vegetables that take longer to cook, like carrots or potatoes, and end with softer ones, such as bell peppers or peas.
- Aromatic garnishes: Enhance the aroma and presentation of your curry with garnishes like thinly sliced kaffir lime leaves, chopped Thai basil, and red chili slices. Not only do these add color and fragrance, but they also introduce an extra layer of flavor.
- Experiment with texture: Consider adding roasted peanuts or cashews for a crunchy contrast to the creamy curry. This adds extra texture and a nutty flavor that pairs well with the dish.
- Adjust heat levels: Control the spiciness of your curry by adjusting the number of green chilies in your homemade paste. Remember, it's easier to add heat than to take it away, so start conservatively if you prefer a milder curry.
🍯 Storing and reheating leftovers
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in suitable containers for up to 2 months.
- Reheat: Gently reheat on the stove or in the microwave, adding a little water or coconut milk to adjust consistency.
❓Recipe FAQ's
If you're not a fan of tofu or simply want to try something different, options like chickpeas, tempeh, or even cauliflower can work well as substitutes.
Absolutely! Thai green curry is versatile. Feel free to add vegetables like eggplant, zucchini, mushrooms, or spinach based on what you have on hand or prefer.
The spiciness of Thai green curry can vary based on the curry paste used. Homemade paste allows for adjusting the heat level by adding more or fewer chilies. Store-bought paste usually indicates the heat level on the packaging.
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Vegetarian Thai Green Curry
Ingredients
- 14 oz 400g firm tofu, pressed and cubed
- 2 tablespoons vegetable oil
- 2-3 tablespoons green curry paste, adjust to taste *homemade or store-bought
- 1 can, 13.5 oz or 400ml coconut milk
- 1 cup vegetable broth
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 medium carrot, thinly sliced
- ½ cup bamboo shoots, optional
- 2 tablespoons soy sauce or tamari
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- ¼ cup Thai basil leaves
- Steamed jasmine rice, for serving
Instructions
- Prepare the Tofu: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the cubed tofu and fry until golden brown on all sides, about 5-7 minutes. Remove from the skillet and set aside.
- Cook the Curry: In the same skillet, add the remaining tablespoon of oil and the green curry paste. Fry for 1-2 minutes until aromatic. Slowly pour in the coconut milk and vegetable broth, stirring to combine with the curry paste.
- Vegetables: Add the sliced bell peppers and carrot to the skillet. Bring to a simmer and cook for about 10 minutes, or until the vegetables are just tender.
- Combine: Return the tofu to the skillet along with bamboo shoots (if using), soy sauce, and brown sugar. Stir well and continue to cook for another 5 minutes, allowing the flavors to meld.
- Final Touches: Remove from heat and stir in the lime juice and Thai basil leaves. Adjust seasoning with more soy sauce or lime juice if needed.
- Serve: Spoon the curry over steamed jasmine rice and enjoy!
Notes
- Curry Paste: Green curry paste's spiciness can vary by brand. Start with 2 tablespoons and add more according to your heat preference.
- Tofu Tip: Pressing the tofu before cooking removes excess water, resulting in a better texture that's more receptive to the curry's flavors.
- Serving Suggestion: For an extra burst of flavor, top with additional Thai basil leaves and a sprinkle of red chili flakes before serving.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
Fantastic recipe. Made exactly as written.
So happy you loved it, Kate! And thank you so much for taking the time to leave a comment and a rating. It's very appreciated! 🙂
Excellent, some nice little differences giving a richer taste. I used chargrilled non-chicken pieces rather than tofu as I prefer that in these types of dish, and it worked really well thank you.
This is so yummy! Mine wasn’t as soupy as your picture because I used rice noodles instead of rice since that’s what I had on hand and they absorbed quite a bit of the liquid but it’s still so good! So happy to find a tofu recipe my family likes!