Vegan Thai Green Curry Recipe Easy and Delicious Guide

If you’re craving a vibrant, creamy, and aromatic dish that’s both wholesome and 100% plant-based, this Vegan Thai Green Curry recipe is an absolute must-try. Bursting with fresh herbs, spices, and colorful vegetables, it captures the essence of traditional Thai cuisine while keeping it entirely vegan-friendly.

Whether you’re a seasoned vegan or simply looking for a delicious way to incorporate more plant-based meals into your diet, this curry delivers rich flavors and a satisfying texture that will impress everyone at the table.

This dish is perfect for weeknight dinners or special occasions, bringing together coconut milk, fragrant green curry paste, and an assortment of fresh vegetables that soak up the sauce beautifully. Plus, it’s easy to customize with your favorite veggies or protein substitutes like tofu or tempeh.

Let’s dive into how you can make this creamy, spicy, and utterly comforting Vegan Thai Green Curry right in your own kitchen.

Why You’ll Love This Recipe

This Vegan Thai Green Curry is a celebration of bold flavors and nourishing ingredients. Here’s why it stands out:

• Rich and Creamy: The coconut milk base creates a velvety sauce that’s both indulgent and dairy-free.
• Fresh and Vibrant: Fresh herbs like basil and cilantro enhance the curry’s authentic Thai taste.
• Customizable: Use whatever vegetables you have on hand or add tofu for extra protein.
• Quick and Easy: Ready in under 30 minutes, making it perfect for busy weeknights.
• Healthy and Nutritious: Packed with fiber, vitamins, and antioxidants from fresh produce.

Ingredients

• 1 tablespoon coconut oil or vegetable oil
• 3 tablespoons Thai green curry paste (ensure it’s vegan)
• 1 can (14 oz) full-fat coconut milk
• 1 cup vegetable broth or water
• 1 block (14 oz) firm tofu, pressed and cubed (optional)
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 cup green beans, trimmed and halved
• 1 cup bell peppers, sliced (use red, yellow, or green)
• 1 cup zucchini, sliced
• 1 cup baby corn, halved
• 1 cup sliced mushrooms (shiitake or button mushrooms)
• 1 tablespoon soy sauce or tamari (for gluten-free)
• 1 tablespoon maple syrup or brown sugar
• Juice of 1 lime
• Handful fresh Thai basil leaves
• Handful fresh cilantro leaves, chopped
• 1-2 fresh green chilies, sliced (optional for extra heat)
• Cooked jasmine rice, to serve

Equipment

• Large skillet or wok
• Cutting board and sharp knife
• Measuring spoons and cups
• Wooden spoon or spatula
• Can opener
• Serving bowls
• Rice cooker or pot for cooking jasmine rice

Instructions

1. Prepare the tofu (if using): Press the tofu to remove excess water, then cut it into 1-inch cubes. Heat a tablespoon of oil in your skillet over medium heat and sauté the tofu until golden on all sides, about 5-7 minutes. Remove from the skillet and set aside.
2. Sauté aromatics: In the same skillet, add a little more oil if needed. Add the sliced onion, minced garlic, and grated ginger. Cook for 3-4 minutes until fragrant and translucent.
3. Add the green curry paste: Stir in the green curry paste and cook for another 2 minutes, allowing the flavors to bloom and the paste to slightly caramelize.
4. Pour in coconut milk and broth: Slowly add the coconut milk and vegetable broth, stirring well to combine with the curry paste. Bring the mixture to a gentle simmer.
5. Add vegetables: Toss in the green beans, bell peppers, zucchini, baby corn, and mushrooms. Simmer uncovered for 8-10 minutes until the vegetables are tender but still retain some bite.
6. Season the curry: Stir in the soy sauce (or tamari), maple syrup, and lime juice. Taste and adjust seasoning as needed.
7. Return tofu to the pan: Add the cooked tofu back into the curry and gently stir to coat with the sauce. Let it warm through for 2-3 minutes.
8. Finish with fresh herbs: Remove from heat and stir in fresh Thai basil and cilantro. Add sliced green chilies if you like it spicy.
9. Serve: Spoon the curry over warm jasmine rice and enjoy immediately.

Tips & Variations

For a gluten-free option, be sure to use tamari instead of soy sauce.

• Protein options: Swap tofu for tempeh, chickpeas, or seitan for different textures and flavors.
• Vegetable swaps: Feel free to substitute or add vegetables like eggplant, snap peas, carrots, or baby potatoes.
• Make it creamy: For extra creaminess, stir in a couple of tablespoons of cashew cream or almond cream just before serving.
• Adjust heat: Use more or fewer green chilies depending on your spice tolerance.
• Prep ahead: You can prepare the curry paste and chop veggies in advance for a quick assembly dinner.

Nutrition Facts

Serving Suggestions

This Vegan Thai Green Curry pairs wonderfully with fluffy jasmine rice or fragrant brown rice for a wholesome meal. You can also serve it alongside soft vegan bread loaves to soak up the delicious sauce.

For a lighter side, consider a fresh cucumber salad or steamed Asian greens like bok choy or kale. If you want to add a crunchy texture, garnish the curry with toasted cashews or crushed peanuts.

To explore more plant-based meals with bold flavors, check out these recipes:

• Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes
• Peruvian Vegetable Recipes for Flavorful Healthy Meals
• Vegetarian Date Cake Recipe: Moist, Easy, and Delicious

Conclusion

This Vegan Thai Green Curry is a perfect example of how plant-based cooking can be both flavorful and satisfying. The blend of fresh vegetables, creamy coconut milk, and authentic green curry paste offers a harmonious balance of spice and sweetness that excites the palate.

Whether you’re looking for a cozy dinner or a dish to impress guests, this recipe is a versatile and nourishing choice.

Plus, it’s a wonderful way to introduce more vegetables into your meals in a deliciously exotic way. With simple ingredients and straightforward steps, even beginner cooks can create this vibrant curry with confidence.

Give it a try tonight and savor the tastes of Thailand right from your own kitchen!

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