Vegan Thai Green Curry
This vegan Thai Green Curry with Tofu is filled with fresh green vegetables and pan-fried tofu for a easy healthy and delicious weeknight meal.
This post contains affiliate links. For more information read my privacy policy.
The first time I ate Thai food was in 2001.
I was 19 year old kid who had spent most of the last 10 years in the suburbs of Chicago where my idea of ethnic food were the Chicken Fajitas as Chilis and Asia food fell into one simple category: Chinese Food. Okay, okay, I’m exaggerating a little but the point is I was embarrassingly uncultured at the time I went off to college.
Fortunately I met many people who had lived outside of small towns and suburbs who were eager to teach me the ways of the world. (I know. I am stereotyping). And about a year into college I learned one of the most significant worldly lessons to date: There’s a thing. It’s called Thai food. Eat lots of it. You see, a friend had convinced me to let him take me out and although most of the evening went horribly wrong, it was the night I fell in love…
with Vegan Thai Green Curry.
Yes, it was love at first bite.
Since then, for the past decade and a half, I have explored the many amazing flavors and textures of Thai food. I love all the curries and noodles; I can’t get enough! I’ve even shared a couple recipes here on the blog, such as my Pumpkin Peanut Thai Curry and Easy Pad Thai but Vegan Thai Green Curry has always had a special place in my heart.
I’ve been making a variation of this recipe for nearly a decade.
Besides being super easy (can be made in under 30 minutes!) and totally delicious (like really, really good, friends!), I love this recipe because it is very versatile. You can throw in any vegetables you have on hand such as eggplant, broccoli, cauliflower, or asparagus for a different flavor every time.
This tofu Thai Green Curry recipe celebrates the flavors of spring (it’s so close!) with peas, bell peppers, Thai basil and limes for a fresh and refreshing dinner that will satisfy everyone. If making your own Thai food sounds intimidating, I urge you to start with this one. Quick, simple, and with all the flavors you want in a vegan Thai Green Curry.
Check it out for yourself in the recipe down below!
This vegan Thai Green Curry with Tofu is filled with fresh green vegetables and pan-fried tofu for a easy healthy and delicious weeknight meal.
Cuisine: Thai
Keyword: Vegan Thai Green Curry
Servings: 2 servings
Calories: 621 kcal
Author: Sarah McMinn
- 4 tablespoons coconut oil, divided
- 8 ounces extra firm tofu
- 1/2 white onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1-2 tablespoons green curry paste
- 1 cup full-fat coconut milk
- 1 cup vegetable broth
- 1/2 cup bamboo shoots
- 1 cup frozen peas
- 1/4 cup fresh Thai basil, chopped
- 2 tablespoons maple syrup
- 1 tablespoon vegan fish sauce, optional
- salt, to taste
- fresh lime wedges
- Thai basil
- cooked rice or rice noodles
- In a large cast iron skillet heat up 2 tablespoons of coconut oil over medium-high heat. Cut tofu in 1/2" thick triangles and place in hot oil. Lightly fry on each side for 2-3 minutes. Transfer tofu to a plate and set aside.
- In the same skillet, heat remaining oil and reduce heat to medium. Add onions and peppers and sauté until tender and cooked partially through, about 5 minutes. Transfer to the plate with tofu.
- Keeping heat at medium add green curry paste, coconut milk, and vegetable broth to the empty skillet. Stir until curry paste is dissolved. Bring to a boil, reduce heat, and simmer for 5 minutes. Add tofu and vegetable back to the skillet with the coconut milk/broth mixture and simmer for another 5 minutes.
- Stir in Thai basil, maple syrup, vegan fish sauce (if using) and salt to taste. Remove from heat.
- Serve over rice or rice noodles with fresh basil and lime wedges.
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!