Creamy Vegan Thai Green Curry with Tofu & Veggies
Craving a dish that’s bursting with flavors and vibrant colors? This Spicy Thai Green Curry with Tofu and Vegetables is just the solution you need! It’s a perfect blend of creamy coconut milk, aromatic spices, and fresh vegetables that will excite your taste buds and warm your soul. Plus, it's entirely vegan, making it a great choice for anyone looking to enjoy a plant-based meal. With tender tofu, crisp veggies, and a rich, spicy sauce, this curry is both comforting and invigorating. Ready in just 35 minutes, it's a quick and easy weeknight dinner that doesn't compromise on taste.
Ingredients
- 2 tablespoons vegetable oil
- 1 block firm tofu, cubed
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2-3 tablespoons green curry paste
- 1 can (400 ml) coconut milk
- 1 cup vegetable broth
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 medium zucchini, sliced
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- Fresh Thai basil leaves, for garnish
- Jasmine rice, for serving
Instructions
- Prepare the Tofu: Heat the vegetable oil in a large pot over medium heat. Add the cubed tofu and cook until golden brown on all sides. Remove from the pot and set aside.
- Sauté Aromatics: In the same pot, add the sliced onion, garlic, and ginger. Sauté until the onion is translucent and fragrant.
- Add Curry Paste: Stir in the green curry paste and cook for another minute to release its flavors.
- Combine Ingredients: Pour in the coconut milk and vegetable broth, stirring to combine. Bring to a simmer.
- Add Vegetables: Add the bell pepper, broccoli, snap peas, and zucchini to the pot. Cook for about 5-7 minutes or until the vegetables are tender yet still crisp.
- Finish the Dish: Return the cooked tofu to the pot and stir in the soy sauce and lime juice. Simmer for another 2 minutes to heat through.
- Serve: Ladle the curry into bowls, garnish with fresh Thai basil leaves, and serve hot over jasmine rice.
Cook’s tips
- Press the tofu for 15 minutes before cooking to remove excess water and achieve a crispier texture.
- Use full-fat coconut milk for a richer, creamier sauce; light coconut milk will make it thinner.
- Adjust the amount of green curry paste to control the spice level—start with less and add more to taste.
- Add vegetables with longer cooking times (like broccoli) first, then quicker ones (like snap peas) to ensure all are perfectly tender-crisp.
- Toast the curry paste in oil for an extra minute to deepen its aroma before adding liquids.
Substitutions
- Use chickpeas or extra-firm tempeh instead of tofu for a different protein.
- Swap any vegetables you have on hand—carrots, mushrooms, or baby corn work great.
- Use tamari or coconut aminos instead of soy sauce for a gluten-free or soy-free option.
- If you don't have green curry paste, red curry paste can be used for a milder, slightly different flavor.
- Replace coconut milk with 1 cup of unsweetened almond milk plus 2 tablespoons of coconut oil for a lighter version (though less creamy).
Storage & reheating
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of water or broth if the sauce thickens too much.
Frequently asked questions
Can I make this curry ahead of time?
Yes, it keeps well in the fridge and the flavors actually deepen overnight. Just reheat gently before serving.
Is this curry very spicy?
The heat level depends on the green curry paste you use. Start with 2 tablespoons and add more to taste; you can also serve with extra lime to balance the heat.
Can I freeze this curry?
Absolutely! Freeze the curry (without rice) in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.
What if I don't have Thai basil?
You can substitute regular basil or cilantro. Thai basil has a slightly anise-like flavor, but any fresh herb will add a nice touch.
