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A plate of vegan Thai green curry with tofu with a mound of rice in the middle and chop sticks on the side.

Thai Green Curry with Tofu

An easy vegan Thai green curry recipe with fried tofu and fresh veggies.

Course Main Course
Cuisine Thai, vegan
Keyword green coconut curry, green curry with veggies, thai green curry with tofu, vegan green curry
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 481 kcal
Author Monica Davis

Ingredients

  • 4 tablespoons oil (divided)
  • 2 cloves garlic
  • 1 teaspoon ginger
  • 3/4 teaspoon salt
  • 2 tablespoons green curry paste
  • 1 (13 oz can) coconut milk (full fat coconut milk or coconut cream is best)
  • 1 1/2 cups vegetable broth (or water)
  • 2 teaspoons brown sugar or coconut sugar
  • 6 cups vegetables of choice
  • 1 (14 oz) package tofu (firm, extra firm, or high protein tofu)
  • 1/4 cup fresh basil leaves
  • 3 cups cooked rice (or rice noodles)
US Customary - Metric

Instructions

  1. Heat oil in a large skillet over low heat and add minced garlic and freshly grated ginger. Stir around for a minute and then add 2 tablespoons of Thai green curry paste and stir.
  2. Add a can of coconut milk. 1 1/2 cups vegetable stock. 2 teaspoons of brown sugar, 1/2 teaspoon salt, then turn up the stove to medium heat. Once your curry sauce starts to bubble, turn down the heat to low and let it simmer slowly.

  3. Drain and press a container of extra firm tofu, cut it into cubes, then pan-fry the tofu in 2 tablespoons of oil. Flip the tofu after it cooks for about 2-3 minutes on each side until it's crispy. Place on a paper towel to drain off excess oil. (Toss the tofu cubes in 1/3 cup of cornstarch before frying for extra crispy tofu.)

  4. Add a little oil to the skillet and pan-fry 5 cups of veggies of choice. (I use 2 cups broccoli, 1 cup green beans, 1 cup red bell pepper 1 cup mushrooms.)
  5. Just before serving add the sauteed veggies and fried tofu to the green curry coconut sauce.
  6. Toss in fresh basil leaves and the juice of 1/2 a lime.
  7. Serve over rice or rice noodles.

Recipe Notes

  • You can easily adjust the spice level of your vegan Thai green curry by adding more or less curry paste. If you don't like spicy foods, you may want to start out with a small amount and slowly add more curry paste to taste.
  • The longer you simmer your green curry sauce, the more the flavors will blend into the sauce. For the best flavor let your sauce simmer for about 20 minutes before adding the veggies and tofu.
  • Be sure to cook your sauce over low heat so that it doesn't boil.
  • You can omit the step of sauteing the veggies and just add them to the sauce. The vegetables will just be softer this way.
Nutrition Facts
Thai Green Curry with Tofu
Amount Per Serving (1.5 cups)
Calories 481 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 12g75%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 7g
Sodium 623mg27%
Potassium 548mg16%
Carbohydrates 53g18%
Fiber 8g33%
Sugar 2g2%
Protein 15g30%
Vitamin A 10207IU204%
Vitamin C 20mg24%
Calcium 153mg15%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.