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Vegan Thai Green Curry - A scrumptious, rich and creamy vegan Thai green curry made easy with fresh aromatics and colorful veggies. Top it on steamed rice and you’ll have a healthy, nutritious one-bowl meal that’s bursting with flavor. {Vegan, Gluten-Free}
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5 from 1 vote

Vegan Thai Green Curry

The recipe is from East Meets Vegan by Sasha Gill with slight modifications.
A scrumptious, rich, and creamy vegan Thai green curry made easy with fresh aromatics and colorful veggies. Make sure you cook extra because the dish is so addictive! {Vegan, Gluten-Free}
Prep Time10 mins
Cook Time20 mins
Course: Main
Cuisine: Thai
Keyword: one pot
Servings: 4 to 6 servings
Calories: 245kcal
Author: Maggie Zhu

Ingredients

Green curry paste

  • 2 lemongrass stalks , white parts only, coarsely chopped
  • 2 inches (5 cm) ginger (or galangal), coarsely chopped
  • 4 garlic cloves , coarsely chopped
  • 3 shallots , coarsely chopped
  • 2 green chilies , coarsely chopped (I used jalapeño)
  • 1 teaspoon coconut sugar (or palm sugar, or brown sugar)
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 2 1/2 tablespoons lime juice
  • 1 tablespoon soy sauce
  • 1 tablespoon and 1 teaspoon tamarind paste
  • 1/2 cup cilantro , chopped
  • 1/2 cup Thai basil leaves , lightly packed (or regular basil leaves)

Cooking

  • 1 can (13.5 oz. / 400 ml) coconut milk
  • 1 cup vegetable stock
  • 1 teaspoon coconut sugar (or palm sugar, or brown sugar)
  • 2 Kaffir lime leaves (optional)
  • 1 block (1 lbs / 450 g) extra-firm tofu , cubed
  • 1 large eggplant , cubed
  • 1 cup green beans , halved

Serve

  • Steamed white rice
  • Lime wedges for garnish (optional)
  • Thai basil leaves for garnish (optional)

Instructions

  • Add all the green curry paste ingredients into a food processor. Blend until it forms a smooth paste. You might need to add 2 to 3 tablespoons of water into the food processor.
  • Pour a splash of coconut milk into a 4-quart (3.78-litedutch oven and heat over medium heat until hot. Add the curry paste. Cook and stir until it releases its fragrance, 5 to 6 minutes. Add the remaining coconut milk, vegetable stock, coconut sugar, and tofu. Turn to medium-low or low heat. Simmer, covered, for 15 minutes.
  • Add the eggplant and green beans. Cook uncovered for another 15 minutes or so until the veggies turn tender.
  • Spoon the curry onto steamed rice and garnish with lime wedges and basil leaves, if using. Serve hot as a main dish.

Nutrition

Serving: 6servings | Calories: 245kcal | Carbohydrates: 15.4g | Protein: 9.5g | Fat: 18.7g | Saturated Fat: 14.1g | Sodium: 191mg | Potassium: 564mg | Fiber: 5.8g | Sugar: 7g | Calcium: 150mg | Iron: 3.2mg