Ultimate Easy Thai Vegetable Green Curry: A Flavorful Vegan Recipe

This Thai Vegetable Green Curry recipe is a cherished family favorite, bringing the vibrant flavors of Thailand right into your kitchen. This easy-to-make vegetarian curry is brimming with a colorful assortment of fresh vegetables and substantial, protein-rich tofu. Everything is then lovingly coated in a rich, spicy, and aromatic Thai green curry paste, simmered to perfection in creamy coconut milk. For an authentic and satisfying meal, I love to serve it alongside fluffy steamed rice, garnished generously with freshly chopped cilantro and a sprinkle of crushed peanuts for that essential added crunch.

Why This Easy Thai Vegetable Green Curry Will Be Your New Favorite

Our Easy Thai Vegetable Green Curry has earned a permanent spot in our weekly meal rotation, and for good reason! It’s a remarkably versatile and satisfying vegan recipe that brilliantly combines firm tofu with a vibrant rainbow of fresh, crisp vegetables. This curry isn’t just delicious; it’s an incredibly effective and enjoyable way to incorporate those all-important daily vegetable servings into your diet.

The hallmark of any exceptional curry is its exquisite balance of flavors, and this Best Thai Green Curry Recipe truly delivers. It masterfully blends the fiery kick from the chilies in the authentic Thai green curry paste with the bright sourness of fresh limes and a touch of sweetness from agave syrup. This creates a complex, harmonious profile that dances on the palate.

Tofu serves as the hearty, plant-based protein in this spicy green curry, making it a fantastic choice for vegan and vegetarian lifestyles. However, its adaptability is one of its greatest strengths. Feel free to customize this dish by swapping the tofu for other proteins. For instance, you could easily create a Thai Green Chicken Curry or a Thai Green Shrimp Curry if you prefer. We love to rotate between this recipe and other Thai-inspired dishes like our Spicy Thai Basil Chicken Stir Fry, Thai Turkey Lettuce Wraps, Easy Thai Pork Stir-Fry, or this comforting Thai Coconut Zoodle Soup.

What Makes Thai Green Curry Unique?

Thai Green Curry, or “Gaeng Keow Wan” as it’s known in Thailand, directly translates to “sweet green curry.” This name might surprise you given its reputation for heat, but it refers to the beautiful jade-like color and the underlying sweetness that balances the spice. Originating in Central Thailand, it’s one of the most popular and recognizable Thai curries.

Its distinctive green hue comes from fresh green chilies and other green ingredients like kaffir lime zest and basil. Compared to red or yellow curries, green curry is generally considered the hottest, though its spice level can be adjusted. It’s characterized by a creamy, rich sauce derived from coconut milk, infused with a complex blend of aromatic herbs and spices like galangal, lemongrass, cilantro root, and often a touch of palm sugar to achieve that signature sweet-spicy-savory balance. This depth of flavor is what sets it apart and makes it so incredibly satisfying.

Essential Ingredients for This Thai Vegetable Green Curry Recipe:

Crafting a truly flavorful Thai Vegetable Green Curry starts with selecting the right ingredients. Here’s a closer look at what you’ll need and why each component is vital:

• OIL: We recommend a neutral-flavored oil like avocado oil or olive oil. These oils have a high smoke point, making them ideal for sautéing the tofu and vegetables without imparting unwanted flavors. You could also use coconut oil for a more pronounced tropical note.
• TOFU: Extra-firm tofu is your best friend here. Its dense texture holds up beautifully in the curry sauce, preventing it from crumbling. The key is to press the tofu thoroughly beforehand to remove as much excess liquid as possible. This step ensures your tofu cubes become wonderfully crispy when fried and absorb the curry flavors more effectively. Cut it into uniform 1-inch cubes for even cooking.
• CURRY PASTE: A good quality Thai green curry paste forms the heart of this dish. We use ¼ cup to achieve a robust and spicy flavor base. If you prefer a milder curry, start with a little less (e.g., 2-3 tablespoons) and adjust to taste. For those who crave extra heat, you can add a bit more. Look for brands with natural ingredients and no artificial flavors for the best taste.
• VEGETABLES: This vegetarian curry thrives on a diverse mix of vegetables. Our recipe features a delicious combination of onion, garlic, carrot, eggplant, broccoli, zucchini, and sugar snap peas. The beauty of this dish is its flexibility; you can truly customize it with any vegetables your family enjoys or whatever is in season. Consider adding:
  • Leafy Greens: Kale, spinach, or bok choy (add these towards the end as they cook quickly).
  • Cruciferous Veggies: Cauliflower, Brussels sprouts.
  • Other Favorites: Green beans, mushrooms, bell peppers (any color), bamboo shoots, or water chestnuts for added crunch.

  The variety ensures a broad spectrum of nutrients and textures, making each bite exciting.

• COCONUT MILK: A can of full-fat coconut milk is crucial for creating that authentic, rich, and creamy curry sauce. While light coconut milk can be used for a lower-calorie option, full-fat varieties offer a much richer coconut flavor and a superior, velvety texture that truly elevates the dish. Make sure to shake the can well before opening to combine the cream and water.
• VEGETABLE BROTH: A cup of good quality vegetable broth adds a fantastic depth of savory flavor to the finished sauce. It helps to thin the curry slightly while enhancing the overall taste profile. Ensure your broth is low-sodium to control the saltiness of the final dish.
• LIME LEAVES: Kaffir lime leaves (also known as makrut lime leaves) are a secret weapon for authentic Thai flavor. They boast a wonderful, zesty aroma and impart an incredible freshness to the curry sauce. Always rub the lime leaves between your fingers or gently bruise them before adding them to the curry; this releases their potent oils and maximizes their flavor contribution. If fresh or frozen lime leaves are hard to find, you can omit them or compensate with a few extra squeezes of fresh lime juice at the end.
• AGAVE NECTAR: A tablespoon of agave nectar introduces a subtle sweetness to the sauce, beautifully balancing out the spicy notes from the curry paste and the sourness of the lime. This balance is key to a well-rounded Thai curry. For a non-vegan alternative, maple syrup or honey can also be used.
• GARNISHES: Freshly chopped cilantro, crunchy chopped peanuts, and bright lime wedges are essential for serving. They add a burst of freshness, texture, and allow for personal customization of flavor.

How to Make This Spicy and Aromatic Green Curry: Step-by-Step

Preparing this delicious Thai Vegetable Green Curry is straightforward and quick, perfect for any weeknight. Follow these steps for a perfect meal:

1. SAUTE THE TOFU. Begin by heating 1 tablespoon of the avocado or olive oil in a large skillet or wok over medium heat. Once the oil is shimmering and hot, carefully add the pressed and cubed tofu. Fry the tofu for 2-3 minutes on each side, turning occasionally, until all sides are beautifully golden brown and crispy. Remove the cooked tofu from the skillet and set it aside on a plate lined with paper towels to drain any excess oil.
2. ADD THE AROMATICS & VEGGIES. Using the same skillet, add the remaining 1 tablespoon of oil. Introduce the sliced yellow onion, pressed garlic, and thinly sliced carrot. Sauté these ingredients for 2-3 minutes, stirring frequently, until the onion becomes translucent and fragrant, and the carrots start to soften slightly.

3. INFUSE WITH CURRY PASTE & LIME LEAVES. Stir in the Thai green curry paste and the rubbed lime leaves (if using). Cook for another minute, stirring constantly, to allow the curry paste to toast slightly and release its full aromatic potential. This step is crucial for developing the deep, rich flavor of the curry.

4. ADD LIQUIDS & REMAINING VEGGIES. Pour in the full-fat coconut milk and vegetable broth. Stir everything together until well combined. Then, add the diced eggplant, baby broccoli florets, chopped zucchini, and halved sugar snap peas. Bring the curry to a gentle simmer. Once simmering, reduce the heat to low, cover, and cook for approximately 10-12 minutes, or until the vegetables are tender-crisp. You want them cooked through but still retaining a slight bite.
5. FINISH & SERVE. Finally, stir in the agave nectar and return the crispy tofu to the skillet, gently folding it into the curry. Taste the curry and adjust the seasoning as needed, adding a pinch more salt or a squeeze of fresh lime juice if desired. Serve this spicy and flavorful curry immediately with your favorite accompaniments, such as steamed jasmine rice or noodles, and a generous scattering of fresh cilantro and chopped peanuts.

Optional Toppings and Customization for This Vegetarian Thai Green Curry:

While this curry is incredibly flavorful on its own, adding a variety of toppings can elevate the experience and allow everyone to customize their bowl to their liking. Present these extras in small bowls on the table for a fun, interactive meal:

• CHILI HEAT: For those who truly love a fiery kick, offer thinly sliced fresh Thai chilies (such as bird’s eye chilies) or a drizzle of chili oil. Be mindful as these are very potent!
• FRESH HERBS: Beyond cilantro, consider fresh basil (Thai basil is ideal if you can find it for an authentic anise-like flavor) or even fresh mint for an unexpected burst of coolness.
• CITRUS: Always have extra lime wedges on hand! A squeeze of fresh lime juice just before eating brightens all the flavors and adds a zesty, sour note that perfectly complements the curry.
• NUTS & CRUNCH: Crushed cashews, roasted peanuts, or even crispy fried shallots are wonderful for adding essential texture and a delightful crunch. Don’t underestimate how much these additions enhance the overall eating experience.
• BEAN SPROUTS: A handful of fresh bean sprouts adds a refreshing, crisp texture.
• EXTRA VEGGIES: Thinly sliced raw red onion or bell peppers can offer additional freshness and crunch.

Is Green Curry Spicy? And How to Adjust the Heat

Yes, authentic Thai green curry paste is generally considered one of the hotter Thai curries due to its use of fresh green chilies. It delivers a vibrant, exhilarating spice that is a hallmark of the dish.

However, the beauty of homemade curry is that you are in control of the heat! You can easily modify the spiciness to suit your preference. If you and your family prefer your food on the milder side, simply cut back a little on the amount of green curry paste you use. Start with 2-3 tablespoons instead of the recommended ¼ cup, taste, and add more if desired. You can also add a little more coconut milk at the end to dilute the spice slightly. Conversely, if you enjoy a truly fiery curry, don’t hesitate to add a little more Thai green curry paste or some extra fresh chilies (sliced bird’s eye chilies work wonders) along with your vegetables to allow their heat to infuse into the sauce as it simmers.

Recipe Hints & Tips for a Perfect Thai Green Curry:

Achieve curry perfection every time with these helpful tips:

1. Mise en Place is Key: This is a quick-cooking recipe, meaning things move fast once you start. Ensure all your ingredients are prepped, chopped, and measured out before you even turn on the stove. This “mise en place” approach prevents frantic scrambling, ensures smooth cooking, and helps you avoid the risk of overcooking the vegetables and making them soggy.
2. Scaling Up: Feeding a crowd or planning for leftovers? This recipe doubles or even triples beautifully. Simply scale up all ingredients proportionally. You might need a larger pot or skillet to accommodate the increased volume.
3. Meal Prep for Efficiency: To get a head start, prepare all your vegetables (chop onions, slice carrots, dice eggplant, etc.) earlier in the day or even the day before. Store them in separate airtight containers in the refrigerator until you’re ready to cook. This significantly cuts down on active cooking time.
4. Storage & Reheating: Leftover spicy green curry is a real treat! Allow it to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for 2-3 days. For longer storage, this curry freezes wonderfully for up to 3 months. When reheating from frozen, simply place it in the fridge overnight to thaw, then gently warm it on the stovetop over medium-low heat, adding a splash of vegetable broth or coconut milk if the sauce has thickened too much.
5. Don’t Skip Pressing Tofu: Pressing extra-firm tofu for at least 30 minutes (or longer) is crucial for its texture. It removes excess water, allowing the tofu to become crispy when fried and absorb the rich curry flavors much better.
6. Full-Fat Coconut Milk Matters: While light coconut milk is an option, full-fat coconut milk provides the authentic creaminess and depth of flavor that defines a good Thai green curry. Don’t skimp on this for the best results!

Frequently Asked Questions (FAQs)

• Is Thai Green Curry healthy? Absolutely! This specific recipe is packed with nutrient-dense vegetables, lean plant-based protein from tofu, and healthy fats from full-fat coconut milk. It’s a great source of vitamins, minerals, and fiber. To make it even healthier, ensure you use low-sodium broth and monitor the amount of added sugars.
• Can I make this curry without tofu? Yes, if you’re not a fan of tofu, you can simply omit it. You could add more vegetables, chickpeas, or other plant-based proteins like tempeh. If you’re not strictly vegan, chicken, shrimp, or firm white fish are also excellent additions.
• What is the best type of rice to serve with green curry? Jasmine rice is the traditional and most recommended choice. Its fragrant aroma and slightly sticky texture are perfect for soaking up the rich curry sauce. Brown rice or basmati rice can also work if preferred for their nutty flavor and added fiber.
• Can I use light coconut milk instead of full-fat? While you can use light coconut milk to reduce calories, be aware that it will result in a thinner sauce and a less rich flavor. Full-fat coconut milk is highly recommended for the authentic creaminess and depth characteristic of Thai green curry.
• How long does it take to make? This recipe is designed for speed! With proper mise en place (ingredients prepped in advance), you can have this flavorful curry on the table in about 30 minutes from start to finish.

Other Delicious Vegan Recipes You Might Like:

If you loved this vegan Thai Green Curry, be sure to explore these other wholesome and flavorful plant-based dishes:

• LEMON LENTIL SOUP

• MOROCCAN RED LENTIL SOUP

• LENTIL MUSHROOM STEW

• LENTIL SWEET POTATO STEW RECIPE

• RED LENTIL CURRY

• VEGETABLE BEAN SOUP

• MOROCCAN CARROT RED LENTIL SOUP

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Thai Vegetable Green Curry

By

Julia Jolliff

Prep:

15 minutes
mins

Cook:

15 minutes
mins

Total:

30 minutes
mins

Servings:

4
servings

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Saved
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This Thai Vegetable Green Curry recipe is a family favorite recipe. This easy vegetarian curry is packed full of delicious vegetables along with protein rich tofu, then smothered in a spicy Thai green curry paste.

Ingredients

• 
  ▢
  
  
  2
  tablespoons
  avocado oil

• 
  ▢
  
  
  1 – 12
  ounce
  extra-firm tofu,
  pressed and cut into 1” cubes

• 
  ▢
  
  
  1/4
  cup
  green curry paste

• 
  ▢
  
  
  1
  small
  yellow onion,
  sliced

• 
  ▢
  
  
  2
  cloves
  garlic,
  pressed

• 
  ▢
  
  
  1
  large
  carrot,
  thinly sliced

• 
  ▢
  
  
  1
  small
  eggplant,
  diced

• 
  ▢
  
  
  2
  cups
  baby broccoli florets

• 
  ▢
  
  
  1
  small
  zucchini,
  chopped

• 
  ▢
  
  
  1
  cup
  sugar snap peas,
  halved

• 
  ▢
  
  
  1 – 13.5
  can
  coconut milk,
  full-fat

• 
  ▢
  
  
  1
  cup
  vegetable broth

• 
  ▢
  
  
  5
  lime leaves,
  rubbed {optional}

• 
  ▢
  
  
  1
  tablespoons
  agave nectar

• 
  ▢
  
  
  cilantro,
  for serving

• 
  ▢
  
  
  Lime wedges ,
  for serving

Instructions

• Heat 1 tablespoon of the oil in a large skillet over medium heat. Once hot, fry the pressed and cubed tofu for 2-3 minutes per side until crispy and golden brown. Remove from the skillet and set aside.
• To the same skillet, add the remaining 1 tablespoon of oil, along with the sliced onion, pressed garlic, and thinly sliced carrot. Cook for 2-3 minutes, stirring, until the onion is translucent and fragrant.
• Add in the green curry paste and rubbed lime leaves. Cook for another minute, stirring constantly, allowing the paste to bloom and release its aroma.
• Pour in the full-fat coconut milk and vegetable broth. Add the eggplant, baby broccoli florets, chopped zucchini, and sugar snap peas. Bring the curry to a gentle simmer, then reduce heat to low, cover, and cook for about 10 minutes, or until the vegetables are tender-crisp.
• Stir in the agave nectar and return the crispy tofu to the skillet, gently folding it into the curry. Check the seasoning and add additional salt or lime juice if needed. Serve the spicy curry immediately with steamed rice or noodles, and garnish with fresh cilantro and lime wedges.

Notes

Optional Toppings: Sliced Thai chilies, fresh cilantro, fresh basil, bean sprouts, lime wedges, crushed cashews or peanuts, crispy fried shallots.

Nutrition

Calories:
367
kcal

,

Carbohydrates:
25
g

,

Protein:
7
g

,

Fat:
29
g

,

Saturated Fat:
19
g

,

Polyunsaturated Fat:
2
g

,

Monounsaturated Fat:
6
g

,

Sodium:
286
mg

,

Potassium:
842
mg

,

Fiber:
7
g

,

Sugar:
13
g

,

Vitamin A:
6097
IU

,

Vitamin C:
69
mg

,

Calcium:
100
mg

,

Iron:
5
mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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