This Vegan Thai Green Curry is packed with colorful veggies and a rich coconut milk sauce. It’s spicy, creamy, and oh-so-delicious, making dinner feel like a treat!
You can serve it over rice or noodles for a complete meal. Trust me, the first bite will have you saying, “Where has this been all my life?” You’ll want to make it again and again!
Key Ingredients & Substitutions
Coconut Oil: This oil adds a nice richness to the dish. If you’re looking for an alternative, avocado oil or olive oil can work, but they won’t give you that lovely coconut flavor.
Green Curry Paste: This is key for flavor! Feel free to adjust the amount based on your heat preference. If you run out or can’t find it, yellow curry paste can be a milder substitute. You could also use homemade curry paste for a fresher taste.
Tofu: Firm tofu provides great texture and protein. If you’re not a fan, chickpeas or tempeh are excellent substitutes. Both add protein while keeping the curry hearty.
Vegetable Broth: I like using low-sodium vegetable broth to control the saltiness. You can also create a homemade broth using water and vegetable scraps. If you want a richer taste, use mushroom broth.
Fresh Herbs: I love adding fresh basil or cilantro as a garnish. If you don’t have those, parsley or even green onions can brighten up the dish.
How Do I Ensure My Curry has the Right Consistency and Flavor?
Getting the right balance in your curry is crucial. Here are some tips:
- Start by sautéing onions, garlic, and ginger to build a strong flavor base. Don’t skip this step!
- When adding the green curry paste, give it time to cook for about 2 minutes. This intensifies the flavor!
- Make sure to stir the coconut milk and broth well after adding the curry paste to avoid lumps.
- Keep an eye on your veggies while they simmer; you want them tender but still bright and crisp.
- Don’t forget the soy sauce and lime juice at the end. They add essential umami and brightness!
How to Make Vegan Thai Green Curry
Ingredients You’ll Need:
Essential Ingredients:
- 1 tablespoon coconut oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons green curry paste (adjust based on spice preference)
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
- 1 cup broccoli florets
- 1 cup zucchini, diced
- 1 cup bell peppers, diced (green or red)
- 1 cup firm tofu, cubed
- 2 tablespoons soy sauce or tamari
- 1 tablespoon lime juice
- Fresh basil or cilantro for garnish
- Salt and pepper to taste
- Cooked rice or quinoa, for serving
How Much Time Will You Need?
Making this Vegan Thai Green Curry will take about 15 minutes for prep and 20 minutes for cooking. So, in total, you’re looking at around 35 minutes to create a delicious and healthy meal that’s perfect for any day!
Step-by-Step Instructions:
1. Sautéing the Aromatics:
In a large pot or Dutch oven, heat the coconut oil over medium heat. Once hot, add the diced onion and sauté for about 5 minutes until it’s translucent and soft. This is your base, so take your time to get it just right!
2. Adding Flavor:
Next, stir in the minced garlic and grated ginger. Cook for about 1 minute until it smells wonderful. Be careful not to burn the garlic!
3. Mixing in the Curry Paste:
Add the green curry paste to the pot and stir everything together. Let it cook for another 2 minutes, which helps release all those amazing flavors.
4. Making the Curry Base:
Pour in the coconut milk and vegetable broth, mixing until the curry paste is completely blended with the liquids. You should see a lovely creamy texture forming!
5. Introducing the Vegetables:
Bring the mixture to a gentle simmer. Then add the broccoli florets, diced zucchini, and bell peppers. Cook for about 5-7 minutes until the veggies are tender but still a bit crisp. We want that vibrant color and crunch!
6. Adding Tofu and Seasoning:
Gently fold in the cubed tofu, soy sauce (or tamari), and lime juice into the pot. Let the curry simmer for another 5 minutes, stirring occasionally. This is when the tofu absorbs the flavors!
7. Final Touches:
Season with salt and pepper to your taste. If needed, adjust the seasoning to make it just how you like it. Remove from heat when it’s ready.
8. Serve and Enjoy:
Serve the vegan Thai green curry over a bed of delicious cooked rice or quinoa. Don’t forget to garnish with fresh basil or cilantro before diving in. Enjoy your scrumptious, homemade curry!
Can I Use Different Vegetables in This Curry?
Absolutely! Feel free to swap in your favorite vegetables like carrots, snap peas, or eggplant. Just keep in mind that if you’re using harder vegetables, like carrots, you might want to add them earlier in the cooking process for them to become tender.
How Do I Make This Curry Spicier?
If you prefer a spicier curry, you can add more green curry paste or include some sliced fresh chili peppers when sautéing the onion. Just be careful to taste as you go to achieve your desired heat level!
Can I Make This Curry Ahead of Time?
Yes, you can make this curry ahead of time! It actually tastes even better the next day as the flavors meld. Simply store it in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, adding a little vegetable broth or coconut milk to loosen it up if it gets too thick.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the curry in a freezer-safe container for up to 2 months. To reheat, simply thaw in the fridge overnight and warm on the stove or in the microwave until heated through.
