A while back I posted a recipe for vegan green curry paste. It wouldn’t be cool of me to share something like that and then not give you anything to do with it. You can’t just eat curry paste for dinner. That would hurt! Once you’ve got the paste down, curry recipes are almost too simple. For me, the toughest part is deciding what veggies to put into my curry, because you can use almost anything. For this vegan green curry I went with a mix of some favorites including asparagus, baby corn, and bell peppers, along with some pan-fried tofu for protein. This Thai curry tastes like it came from a restaurant, but it’s really super easy to make at home!
Ingredients You’ll Need
Peanut oil. You can substitute another high-heat oil if you’d like, such as canola, coconut, or corn oil.Tofu. I recommend using either super firm or extra firm tofu for this recipe. If you use extra firm you’ll need to press your tofu before cooking it.Green curry paste. Make sure the curry paste you’re using is vegan, as many brands contain shrimp paste. Maesri is a good vegan brand if you like your curry with plenty of heat, and Thai kitchen is a good mild vegan brand. Or you can make homemade vegan green curry paste.Coconut milk. The recipe calls for one can of full-fat coconut milk and one can of light, but you could use all full-fat for an extra rich curry, or all light to reduce the fat content. Don’t use coconut milk beverage, which is normally sold in cartons with other non-dairy milks.Fresh baby corn. Canned baby corn can be used if this isn’t available.Asparagus.Red bell pepper.Brown sugar. Use organic sugar to keep the recipe vegan.Lime juice. Freshly squeezed juice will give your curry the best flavor.Salt.Fresh basil. Use Thai basil if you can get your hands on it. If not, Italian basil is fine.Cilantro. Leave this out if you’re a cilantro hater.Cooked rice. I like my curry best with jasmine rice, but any variety will do.
Tip: Feel free to switch up the veggies with your favorites, keeping in mind that the cook times may need to be adjusted. Harder veggies generally take longer to cook, while softer veggies cook quicker. Broccoli, zucchini, green beans, cauliflower, sugar snap peas and carrots would all be delicious choices!
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Cook your tofu first. We’re going to be pan-frying it using this method. Heat some oil in a nonstick skillet and cook tofu cubes for a few minutes until they’re browned and crispy on multiple sides.
While the tofu cooks, start on the curry. Heat up some oil in a large pot and add your curry paste. Sauté the paste briefly in the oil.
Add your coconut milk to the pot, stir everything up, and bring the mixture to a boil. This is your green curry sauce.Add the baby corn and let it simmer for about 7 minutes. It should be starting to become tender, but not be quite there yet.Now stir in asparagus and chopped bell pepper. Let the curry keep simmering until the veggies are tender.
Stir the brown sugar, lime juice, and cooked tofu into the pot, then remove it from heat. Stir in some basil and cilantro. Season your curry with salt to taste, and adjust any other seasonings to your liking.
Serve the curry with some rice and enjoy!
Leftovers & Storage
Leftover vegan green curry will keep in an airtight container in the refrigerator for about 3 days.
More Vegan Thai Curries
Yellow Curry with Potatoes & TofuVegan Massaman CurrySpring Vegetable Thai CurryButternut Squash CurryRed Curry Noodle Soup
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