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Bowl of Thai Green Curry with chop sticks

Vegan Thai Green Curry

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
5 from 2 votes
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 305kcal
Author: Sarah McMinn


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


  • 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 a large skillet heat up 2 tablespoons of coconut oil over medium-high heat. Cut tofu in ½" 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 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.


Serving and Storing - Green curry tastes best when it is served hot from the skillet over freshly made rice. 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.
Reheating - 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.
Recipe Tips
  1. 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.
  2. 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.
  3. 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
  • 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.
Variations - 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. 


Calories: 305kcal | Carbohydrates: 16g | Protein: 5g | Fat: 27g | Saturated Fat: 23g | Sodium: 750mg | Potassium: 338mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1182IU | Vitamin C: 41mg | Calcium: 40mg | Iron: 3mg