Thai green curry has always been one of my favorite comfort foods with its vibrant color and bold flavors. I love how the creamy coconut milk blends perfectly with fresh herbs and spices creating a dish that’s both cozy and refreshing. Going vegan doesn’t mean missing out on this classic—it’s actually a breeze to make plant-based and still just as satisfying.
What makes this curry special is the fragrant green curry paste packed with lemongrass ginger and green chilies. Every spoonful brings a burst of flavor and a gentle kick of heat. I enjoy loading it up with colorful veggies and tofu for a hearty meal that comes together quickly on busy weeknights. If you’re craving something warm and full of personality this vegan Thai green curry will hit the spot.
Why You’ll Love This Vegan Thai Green Curry
I love how this vegan Thai green curry packs so much flavor and freshness in every bite. The creamy coconut milk blends perfectly with a homemade green curry paste full of lemongrass, galangal, and green chilies. Vibrant vegetables add color and nutrition, making this dish delicious and nourishing for the body.
This recipe comes together fast, so it is ideal for busy weeknights or when you crave a comforting meal after a long day. Every spoonful offers a balance of spice, tang, and sweetness—without any dairy or animal ingredients. My plant-based version is just as creamy and satisfying as the restaurant dishes I used to make, but even lighter and fresher.
With every batch, you can customize the veggies and adjust the heat level to suit your taste. If you love exploring global cuisines without compromising your vegan lifestyle, this curry will soon become a regular favorite in your kitchen. Enjoy all the heartiness and flavor you expect from Thai food along with the benefits of a wholesome, plant-based meal.
Ingredients For Vegan Thai Green Curry
I keep my vegan Thai green curry simple and packed with nourishing flavor. You can tailor the vegetables and protein to match your favorites or what’s in your fridge. Here’s exactly what I use for a vibrant green curry that everyone raves about.
Curry Paste Ingredients
- 2 stalks lemongrass (tender inner parts only, sliced)
- 1 thumb-sized piece of galangal or ginger (peeled, sliced)
- 4 green Thai chilies (seeds removed for less heat, chopped)
- 4 cloves garlic (peeled)
- 1 small shallot (peeled, quartered)
- 1 lime (zest only)
- 1 tablespoon coriander seeds (toasted)
- 1 teaspoon ground cumin
- 1/2 cup packed fresh cilantro (stems and leaves)
- 1/4 cup fresh Thai basil leaves
- 1/2 teaspoon salt
Fresh Vegetable Options
- 1 red bell pepper (sliced thin)
- 1 small zucchini (sliced into half-moons)
- 1 cup broccoli florets
- 1/2 cup snap peas or snow peas
- 3/4 cup baby corn (sliced)
- 1/2 cup carrots (cut diagonally)
- 1 cup eggplant (bite-sized pieces)
Protein Choices
- 14-ounce extra-firm tofu (pressed and cubed)
- 1 can young jackfruit in brine (rinsed and shredded)
- 1 cup tempeh (cubed)
- 1 cup edamame (shelled)
Coconut Curry Base
- 2 tablespoons coconut oil
- 1 1/2 cups full-fat coconut milk (shake can before opening)
- 1 cup low-sodium vegetable broth
- 2 tablespoons soy sauce or tamari
- 1 tablespoon coconut sugar or maple syrup
- 1 lime (juice only)
- 1 teaspoon vegan fish sauce (optional for depth)
Optional Toppings and Garnishes
- Fresh Thai basil leaves
- Fresh cilantro sprigs
- Sliced red chili
- Lime wedges
- Toasted coconut flakes
- Chopped roasted peanuts or cashews
| Category | Key Ingredients |
|---|---|
| Curry Paste | Lemongrass, galangal, green chilies |
| Fresh Vegetables | Bell pepper, zucchini, broccoli, snap peas |
| Protein Choices | Tofu, jackfruit, tempeh, edamame |
| Coconut Curry Base | Coconut milk, veg broth, soy sauce, lime juice |
| Toppings & Garnishes | Thai basil, chili, nuts, coconut flakes, lime |
Equipment Needed
To make my vegan Thai green curry at home, you only need a handful of reliable kitchen tools. I love using simple equipment so the focus stays on fresh ingredients and bold flavors. These basics will keep prep smooth and help you achieve authentic taste and texture every time.
- Large nonstick skillet or wok
Perfect for evenly sautéing green curry paste and vegetables.
- Medium saucepan
Great for simmering coconut curry or cooking rice alongside.
- Chef’s knife
Essential for efficiently chopping vegetables and tofu cubes.
- Cutting board
Keeps prep safe and organized while working with herbs and produce.
- Blender or food processor
If making homemade green curry paste, this blends everything smooth and fragrant.
- Wooden spoon or silicone spatula
Helps stir curry without scratching pans and mixes coconut milk evenly.
- Tongs
Useful for turning tofu or roasted veggies in the pan.
- Measuring cups and spoons
Ensures accuracy with curry paste, coconut milk, and seasonings.
- Citrus juicer (optional)
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Handy for squeezing fresh lime to finish the curry with a bright kick.
Using these essentials, I can craft vegan Thai green curry that’s flavorful and nourishing, no matter your cooking experience. Each tool supports quick, confident prep so you can enjoy more plant-based meals at home.
Make-Ahead Tips
I love prepping my vegan Thai green curry ahead to save time during busy weeks. Here is how I keep the flavors fresh and vibrant while staying organized in the kitchen:
- Make the Green Curry Paste: I blend my paste a day or two early and store it in a mason jar in the fridge. Homemade paste stays fragrant for up to 5 days. For longer storage I freeze it in ice cube trays then pop the cubes into a resealable bag so I can grab just what I need.
- Chop Vegetables in Advance: Before cooking I wash and chop the veggies. I store them in airtight containers in the fridge. Sturdy veggies like bell peppers, carrots, and green beans keep well for up to 3 days. Delicate greens like spinach or basil are best added fresh right before serving.
- Prepare Protein Ahead: I press and cube my tofu then store it in a container lined with a paper towel to absorb extra moisture. Marinate it with a splash of curry paste or soy sauce for extra flavor. Jackfruit or tempeh also hold up well prepped ahead.
- Pre-cook Your Rice: To make dinner quick I often cook jasmine or brown rice ahead. I let it cool then store in the fridge. I reheat with a splash of water or microwave it just before serving.
- Curry Storage: If you want to make the full curry ahead let it cool and refrigerate in a sealed container for up to 4 days. The flavors deepen over time. Reheat gently on the stove with a splash of coconut milk to refresh the sauce.
| Preparation Step | Fridge Shelf Life (Days) | Freezer Shelf Life (Months) |
|---|---|---|
| Green Curry Paste | 5 | 3 |
| Chopped Vegetables | 3 | Not recommended |
| Cooked Curry (Fully Assembled) | 4 | 2 |
| Pre-cooked Rice | 4 | 1 |
These make-ahead tips let me enjoy healthy and flavorful vegan Thai green curry any night of the week with minimal effort. It is all about convenience without sacrificing taste or nutrition.
Directions
Follow these step-by-step directions for vibrant vegan Thai green curry with layers of flavor in every bowl. I always take a little extra care during prep to ensure everything comes together quickly once the cooking starts.
Prep Work
- Cut tofu into 1-inch cubes and press gently between paper towels for 10 minutes to remove excess liquid.
- Rinse all fresh vegetables and chop bell peppers into strips, slice zucchini into half-moons, and quarter the mushrooms.
- Mince garlic and ginger. Thinly slice shallots.
- Wash fresh basil and cilantro leaves, then set aside for garnish.
- If making green curry paste from scratch, blend lemongrass, chilies, ginger, garlic, shallots, and cilantro stems with a splash of coconut milk until smooth.
- Open coconut milk cans and measure out the broth and sweetener.
- Assemble all spices and garnishes within reach for efficient cooking.
Cooking the Curry
Now that all the prep is done I’m ready to start building flavor right in the pan. The process infuses the kitchen with those iconic Thai aromas.
Sautéing the Paste and Aromatics
I set my large nonstick skillet over medium heat and add one tablespoon of neutral oil. Once it’s shimmering I spoon in the green curry paste. I sauté for two to three minutes while stirring often. This helps the paste release its full fragrance—lemongrass, green chili, and ginger all intensify as they hit the heat. Next I toss in the minced garlic and ginger. Both sizzle right away so I stir constantly for about one minute to avoid burning. The aromatics should become bright and bold with a concentrated flavor.
Adding Vegetables and Protein
I add my chopped vegetables such as bell peppers, zucchini, and eggplant and stir them into the fragrant paste. I cook these for three to five minutes until they begin to soften but are still vibrant. Then I add in the pressed cubed tofu or jackfruit so the protein absorbs some of that green curry flavor. I stir gently to keep the tofu from breaking apart. This stage is key for coating the vegetables and protein with a layer of spice from the curry paste.
Simmering with Coconut Milk
I pour in the full-fat coconut milk and about half a cup of water or vegetable broth. I use my spatula to scrape up anything stuck to the pan so all that flavor integrates into the sauce. I bring everything to a gentle simmer. I let the curry bubble for eight to ten minutes until the vegetables are cooked through but still crisp and the liquid thickens. For extra depth I add a splash of tamari and a squeeze of lime. The curry finishes creamy and rich with just the right balance of spice and freshness in every bite.
Finishing Touches
The final moments of cooking vegan Thai green curry make all the difference. This is when I bring together layered flavors and fresh garnishes for a curry that tastes as good as it looks.
Seasoning and Adjusting Flavors
I always taste the curry before serving. For a burst of brightness I squeeze in fresh lime juice. I adjust saltiness with a splash of soy sauce or tamari if needed. For more heat I add thinly sliced fresh green chili or a touch of sriracha. If it needs extra sweetness I stir in a tiny bit of coconut sugar or maple syrup.
Here is a quick seasoning adjustment guide:
| Flavor | What to Add |
|---|---|
| Brighter | Fresh lime juice |
| Saltier | Soy sauce or tamari |
| Spicier | Fresh green chili or sriracha |
| Sweeter | Coconut sugar or maple syrup |
Stir and taste after each addition until the balance is just right. My goal is a harmony of spicy, tangy, and creamy in every spoonful.
Garnishing the Curry
I know garnishing makes the curry feel special and adds both texture and flavor. Right before serving I scatter sliced scallions, fresh cilantro, or Thai basil on top. I often add a handful of bean sprouts for crunch. Toasted cashews or peanuts give a nutty finish. For a pop of color I like to add thin slices of red chili.
A drizzle of coconut milk swirled over the surface is a favorite touch of mine. I always serve lime wedges on the side so everyone can add more as they like. These fresh garnishes elevate the curry—making it vibrant, crisp, and truly restaurant-quality right at home.
Serving Suggestions
I love serving my vegan Thai green curry over a steaming bowl of jasmine or brown rice. The rice soaks up the fragrant coconut sauce and creates a comforting base for the creamy curry. For extra nutrition I sometimes swap in quinoa or cauliflower rice—both add a subtle texture while keeping the meal light and wholesome.
For a heartier spread I offer the curry alongside vegan spring rolls or a vibrant Thai mango salad. A crisp cucumber salad tossed with fresh herbs and lime juice also works beautifully to balance the curry’s richness.
If you want to switch up the grains try serving the green curry with rice noodles or even on top of whole grain farro. These options are just as filling and add a fun twist to the meal.
For toppings I always go big. Fresh Thai basil or cilantro gives a burst of color and aroma. Toasted cashews or peanuts add crunch and a subtle nutty finish. Lime wedges on the side let everyone squeeze fresh brightness right before eating. For those who crave extra heat keep sliced red chilies or sriracha at the table.
When hosting friends I set out the curry family-style in a large serving bowl with plenty of sides and garnishes. This way everyone can customize their own bowl and enjoy the freshness of every ingredient. Eating vegan is all about variety—so I encourage mixing and matching sides to discover your favorite way to enjoy this curry.
Storage and Reheating Tips
For meal prep or busy weeks I always store leftover vegan Thai green curry so I can enjoy a fresh and healthy meal anytime. Here is how I keep it tasting just as vibrant and delicious as when it was first cooked:
Storing Vegan Thai Green Curry
- Cool the curry: Let the curry cool for about 30 minutes at room temperature before storing.
- Use airtight containers: Transfer the curry to glass or BPA-free plastic containers with tight lids to keep flavors and aromas fresh.
- Refrigeration: Store in the refrigerator for up to 4 days. I keep the rice and curry in separate containers for best texture.
- Freezing: For longer storage, portion the curry (without rice) into freezer-safe containers. It stays fresh for up to 2 months. Rice can be frozen separately in small portions.
| Storage Method | Container | Max Duration | Notes |
|---|---|---|---|
| Refrigerator (Curry) | Airtight glass/plastic | 4 days | Store vegetables/protein in sauce |
| Refrigerator (Rice) | Airtight container | 4 days | Store separately for best texture |
| Freezer (Curry) | Freezer-safe container | 2 months | Leave room for expansion |
| Freezer (Rice) | Freezer-safe container | 2 months | Portion in single servings |
Reheating Vegan Thai Green Curry
- Stovetop: Pour curry into a saucepan. Reheat gently over medium-low heat, stirring often. If the sauce is too thick, add a splash of coconut milk or water until creamy.
- Microwave: Place in a microwave-safe bowl. Cover halfway and heat on medium power for 1-2 minutes, stirring halfway through, until heated evenly.
- For frozen curry: Thaw overnight in the fridge. Reheat on the stovetop or microwave as above. Stir well to restore the creamy texture.
- Rice: Sprinkle a little water over cooked rice before reheating to prevent it from drying out. Heat in the microwave or covered on the stovetop.
Freshness Tips
- Add fresh herbs or a squeeze of lime after reheating to revive flavors.
- Avoid reheating more than once to maintain food safety and the best taste.
- Store toppings and garnishes separately, adding them only when serving.
These practices keep my vegan Thai green curry fresh, flavorful, and always ready for a quick healthy meal—even on my busiest days.
Conclusion
Vegan Thai green curry has become one of my favorite go-to meals for both weeknight dinners and special occasions. There’s something so comforting about the combination of creamy coconut milk, fresh herbs, and vibrant veggies.
I love how easy it is to customize this dish to suit whatever I have on hand or to suit different tastes. Whether I’m cooking for myself or sharing with friends, every bowl feels like a celebration of flavor and freshness.
If you haven’t tried making your own vegan Thai green curry yet, I hope you’ll give it a go. It’s a simple way to bring a little taste of Thailand into your kitchen and enjoy a nourishing meal that never feels boring.
