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A fragrant vegan Thai Green Curry with tofu, made with homemade curry paste. Finish with some Thai basil and you’re onto a winner! A great healthy dinner. #healthydinnerideas #healthythai #plantbaseddinners #vegandinnerideas #vegancurry #veganthai #veganthaicurry #thaigreencurry #tofucurry #vegetariancurry #quickdinnerideas #thaidinner #AscensionKitchen // Pin to your own inspiration board! //

Vegan Thai Green Curry

Naturopath Lauren Glucina
A fragrant vegan Thai Green Curry made with homemade curry paste. Use whatever fresh and crispy vegetables you have on hand at home – I like to go for something green, something red, something soft, and something crunchy. Finish with some Thai basil and you’re onto a winner!
5 from 2 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine Thai, Vegan, Vegetarian
Servings 2
Calories 636 kcal


  • 1 tablespoon tamari sauce
  • 200 g tofu cubed (approx. 2/3 of a block)

  • 2 tablespoons olive oil
  • 1 shallot minced
  • 2 cloves garlic peeled, sliced
  • 1 red chilli sliced, mild: de-seeded, hot: with seeds
  • 2-3 tablespoons Thai Green Curry Paste
  • 1 cup coconut milk
  • ½ cup liquid vegetable stock
  • 1 Spanish pepper sliced thin
  • Handful of green beans approx. 12
  • 1 large zucchini
  • 1 kaffir lime leaf

  • 2 teaspoons coconut sugar
  • Juice of one lime


  • fresh Thai basil
  • ¾ cup jasmine rice


  • Prep: finely mince the shallot, peel and mince the garlic, de-seed and slice the chilli. Wash the beans, trim off the tips, and cut into halves on a diagonal. Slice off the ends of the zucchini, slice vertically down the centre, then cut into slices on the diagonal. Cut the Spanish pepper in half lengthways, remove the seeds and slice thin. Rinse rice well then cook as per packet instructions and set aside.
  • Curry: Ideally, marinate the cubed tofu in the tamari sauce for an hour before you start to cook, otherwise, coat it well, then add to a hot wok or skillet with 2 tablespoons olive oil, and cook till just browned on all sides (just a few minutes).
  • Push the tofu to the side and add minced shallot and cook till golden, add garlic and chilli and cook another minute. Add the Thai green curry paste (thaw first if using pre-made frozen cubes) and cook till fragrant, combining all ingredients in the wok/skillet now to coat.
  • Add coconut milk and vegetable stock and let the mixture reduce down over a few minutes.
  • Add all vegetables, lime juice and coconut sugar (little at a time – you may find it sweet enough), and cook a final few minutes till the vegetables are just soft.
  • Serve with Jasmine rice and fresh Thai basil to garnish.


  • This recipe requires Thai green curry paste. It’s near on impossible to find a vegan curry paste – without the shrimp or fish sauce, so you may like to try my recipe in advance of cooking. I suggest making a double batch of the paste and freezing into cubes (approx. 1 rounded tablespoon per cavity) ready for future curries in a hurry!
  • Leave the seeds in your chilli if you’re wanting more heat.
  • Crunchy baby corn would have been amazing but I couldn’t find any – any mixture of vegetables will work, but I like to go for something green, something red, something soft, something crunchy.
  • If you like your curry more ‘soupy’ – use an extra ½ cup of vegetable stock.
  • Nutrition panel is an estimate only, and includes a large serving of rice.


Calories: 636kcalCarbohydrates: 51gProtein: 19gFat: 43gSaturated Fat: 24gSodium: 1595mgFiber: 9gSugar: 16gCalcium: 220mgIron: 7mg
Keyword Vegan Thai Green Curry
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