If you’re looking for an impressive dish that’s completely vegan AND delicious, you can’t go wrong with this vegan Thai green curry. This easily customizable recipe is ready in less than 30 minutes. Plus, my creamy green curry makes the perfect comfort food for cold nights or easy midweek meals.
Watch how to make it
How to make vegan green curry
Prepare The Tofu: Press the tofu to remove any excess moisture and pat dry with a paper towel. Cut into even cubes. If you prefer, you can fry the tofu for this recipe. I do it because it adds an extra boost of flavor. Fry the cubes in a little oil with some spices, then set aside. Make The Curry Sauce: In a large pot, heat the coconut oil until melted. Then, add the green Thai curry paste and stir until fragrant. Pour in the coconut milk and continue to heat to help reduce the milk for about 10 minutes. Add the soy sauce, coconut sugar, lime leaves, and vegetable broth. Then, bring the mixture to a boil, continuously mixing the green curry sauce. Assemble The Curry: Add the mixed vegetables, Thai basil leaves, and sliced chili pepper to the curry sauce, then add the tofu. Stir the mixture together, then partially cover the saucepan with the lid and bring the sauce to a rapid simmer. Cook for 6-8 minutes. Remove the kaffir leaves from the mixture before serving alongside rice – I love this vegetarian green curry with jasmine rice, but it also works great with cilantro lime rice or coconut rice. I also love adding chili pepper slices when serving. If you try this recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
