This Thai Green Curry is filled with fresh green vegetables and pan-fried tofu for an easy healthy and delicious weeknight meal. Vegan and Gluten-free; made in under 30 minutes.
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This post was originally published on 2/20/2017.
If you know anything about me, then you know I LOVE LOVE LOVE curry. Give me all the curries and I am one happy gal. Perhaps, that’s why you’ll find so many vegan curry recipes on my blog. But one can never have too much curry and that is why I am back today with another curry recipe featuring one of my favorite foods of all time: tofu.
I think you’re going to love this Green Thai Curry recipe, too. It is:
- rich and creamy
- packed with protein
- hearty and wholesome
- spiced to PERFECTION
And the best thing about this curry recipe is that it's highly versatile. Feel free to add more vegetables (eggplant and mushrooms are great!), adjust the spices, or swap out different proteins (like soy curls!). It's made in just 30 minutes for a delicious and wholesome vegan meal.
Recommended Ingredients and Equipment
Most curries can be made in about 30 minutes with just a handful of ingredients. They are wildly versatile, highly delicious, and typically good for you! Curries are packed with veggies, protein, and healthy fats and are easily made vegan and gluten-free.
Here is everything you need.
Ingredient Notes
- Rice – Use any kind of rice that you have on hand. Note that the cooking times will vary so it is important to follow the package instructions for cooking the rice. Brown rice typically takes twice as long as white rice. For a low carb, keto-friendly option, serve this curry over cauliflower rice.
- Extra Firm Tofu – Look for extra-firm tofu that is not water-packed, such as Trader Joe’s High-Protein Tofu or Super Firm Sprouted Tofu. These types of tofu do not have excess water and do not need to be pressed. If you have to use water-packed tofu make sure to press as much water as you can out of it first by using a tofu press(<<affiliate link) or a weighted, towel-lined cutting board.
- Green Curry Paste – Green curry paste is a fiery blend of green chilis, garlic, ginger, green onions and lots of spices. You can make your own if you’d like, but I buy my curry paste at the store. My favorite brand is A Taste of Thai. If you like spicy curry, add an additional tablespoon of curry paste to the sauce.
- Oil – Any high heat oil will do. I recommend coconut oil which has a nice subtle sweet flavor. You can also use peanut or sesame oil.
- Coconut Milk – Use canned, full fat coconut milk (not coconut milk beverage). For a lighter option, feel free to use light coconut milk.
- Maple Syrup – This is to add a little sweetness to the curry. You can also use brown sugar, coconut sugar, or omit the sugar altogether.
- Thai Basil- Go for fresh Thai basil and avoid dried versions. Thai basil has a smaller leaf and a slightly spicy, licorice-like flavor. If you can’t find it, Italian basil can be substituted.
- Soy Sauce – Use Tamari sauce for a gluten-free option.
Recommended Equipment
For this recipe, you will need a saucepot, skillet, basic kitchen utensils, including a chef’s knife. I also love serving my curries in these noodle bowls, pictured above. (<<affiliate links)
Step-by-Step Instructions
Step One – Make the Rice
Start by preparing your rice. You can use just about any rice you want to for this recipe. To prepare it, follow the instructions on the rice’s packaging. Certain varieties tend to take longer than others. Brown rice often takes twices as long to cook as white rice, so keep that in mind if you are on a time crunch.
Step Two - Prepare the Tofu
For this recipe, high quality, extra firm tofu is a must. Look for tofu that is not water-packed, such as Trader Joe’s High-Protein Tofu or super firm sprouted tofu. If you have to use water-packed tofu make sure to press as much water as you can out of it first by using a tofu press or a weighted, towel-lined cutting board. Press the tofu for at least 1 hour.
Pat the tofu dry and cut it into ½″ rectangles. Cut each rectangle in half and then diagonally to create triangles.
Add a tablespoon of coconut oil to a large skillet or wok. Heat the oil over medium heat. When the oil is hot, add the tofu and ½ teaspoon of salt. Stir fry the tofu for about 5 to 6 minutes or until it is browned on all sides. Remove from heat and set aside.
Pro Tip: Don't add your tofu until the oil is very hot. Test the heat with a drop of water. If it sizzles immediately, you’re ready to add the tofu.
Step Three - Sauté the Onions and Peppers
Thinly slice the onions and peppers. Cut the peppers in half so that your slices are about 2 inches big.
Heat the remaining oil and reduce heat to medium. Add onions, peppers, garlic, and ginger and sauté until the onions are translucent and fragrant.
Step Four - Make the Sauce
Add the bamboo shoots, green curry paste, coconut milk, vegetable broth, and soy sauce to the sautéed vegetables. Stir until curry paste is dissolved. Bring to a boil, reduce heat, and simmer for 5 minutes.
Once the curry paste has completely dissolved, stir in the frozen peas, Thai basil, and sautéed tofu, cooking until heated all the way through.
Serving and Storing
Serving – Green curry tastes best when it is served hot from the skillet over freshly made rice. For a Thai-inspired meal, serve the curry with Thai Salad with Sesame Peanut Sauce recipe or Thai Spring Rolls.
Storing – Store leftover curry in the fridge for 4 days or the freezer for up to 4 months. Make sure it cools completely before spooning into a sealable container. To reheat, first let the curry thaw completely at room temperature (if frozen). Place the container in the microwave for about 2 minutes or until it heats through. You can also reheat gently over the stovetop.
Tips and Tricks
- Use Extra Firm Tofu that is not water-packed, such as Trader Joe’s High-Protein Tofu or Super Firm Sprouted Tofu. These types of tofu do not have excess water and do not need to be pressed. If you have to use water-packed tofu make sure to press as much water as you can out of it first by a weighted, towel-lined cutting board.
- Prepare the rice fresh when you are ready to serve the curry. Freshly made rice tastes best, make fresh rice when serving leftovers for best results.
- Add the green curry slowly. It adds flavor but it also adds heat. If you want more heat, add it slowly and taste test it after each addition to avoid making it way too hot.
Frequently Asked Questions
If you substitute Tamari for the soy sauce, then yes, this curry is gluten-free.
Sure! Just swap out the rice for cauliflower rice.
Yes! You can always add more veggies to the curry. Mushrooms, zucchini, and eggplant all work really well. Simply sauté them along with the onions and peppers.
You can control the spice with how much green curry paste you add. Start with 1 tablespoon of curry paste and feel free to add more for a spicier curry.
More Vegan Curry Recipes
- Vegan Thai Red Curry with Tofu
- Thai Sweet Potato Curry with Kale
- Pumpkin Peanut Curry
- Coconut Curry with Tofu
Vegan Thai Green Curry
Ingredients
Thai Green Curry
- 4 tablespoons coconut oil, divided
- 12 ounces extra firm tofu
- ½ large white onion, thinly sliced
- 2-3 cloves garlic, minced
- 1 tablespoon fresh ginger, peeled and grated
- 1 green bell pepper, seeded and thinly sliced
- ½ cup bamboo shoots
- 1-2 tablespoons green curry paste
- 1 cup full-fat coconut milk
- 1 cup vegetable broth
- 2 tablespoon soy sauce optional
- 1 tablespoons maple syrup
- 1 cup frozen peas
- ¼ cup fresh Thai basil, chopped
- salt, to taste
Serve with
- fresh lime wedges
- Thai basil
- cooked rice or rice noodles
Instructions
- Start by preparing your rice by following the instructions on the rice’s packaging. Certain varieties tend to take longer than others. Brown rice often takes twice as long to cook as white rice, so keep that in mind as you prepare it.
- In the same skillet, heat the remaining oil and reduce heat to medium. Add onions and peppers and sauté until the onions are translucent and fragrant, for about 5 minutes.
- Add the bamboo shoots, green curry paste, coconut milk, vegetable broth, and soy sauce to the sautéed vegetables. Stir until curry paste is dissolved. Bring to a boil, reduce heat, and simmer for 5 minutes. Once the curry paste has completely dissolved, stir in the frozen peas, Thai basil, and sautéed tofu, cooking until heated all the way through.
- Serve over rice or rice noodles with fresh basil and lime wedges.
Notes
- Use Extra Firm Tofu that is not water-packed, such as Trader Joe’s High-Protein Tofu or Super Firm Sprouted Tofu. These types of tofu do not have excess water and do not need to be pressed. If you have to use water-packed tofu make sure to press as much water as you can out of it first by a weighted, towel-lined cutting board.
- Prepare the rice fresh when you are ready to serve the curry. Freshly made rice tastes best, make fresh rice when serving leftovers for best results.
- Add the green curry slowly. It adds flavor but it also adds heat. If you want more heat, add it slowly and taste test it after each addition to avoid making it way too hot.
- Is this curry gluten-free? If you substitute Tamari for the soy sauce, then yes, this curry is gluten-free.
- Is this recipe keto-friendly? Sure! Just swap out the rice for cauliflower rice.
- Is this recipe spicy? You can control the spice with how much green curry paste you add. Start with 1 tablespoon of curry paste and feel free to add more for a spicier curry.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the 
Margaret Pearce says
This was so good! I swapped bamboo for baby corn but aside from that followed the recipe. Thank you for the delicious dinner recipe! 🙂
Kathleen says
Hi! How many servings does this recipe make?
Sarah says
2-3, I just added that to the recipe card. Thanks for pointing that out!