Vegan Thai Green Curry

Indulge in the bold, aromatic flavors of this Vegan Thai Green Curry, a plant-based twist on a classic Southeast Asian dish that’s as comforting as it is vibrant. Crafted with a fragrant vegan-friendly green curry paste, creamy coconut milk, and a medley of fresh vegetables like broccoli, carrots, red bell pepper, and zucchini, this curry is a colorful feast for the senses. Protein-packed tofu absorbs the rich, zesty sauce, while a touch of soy sauce, lime juice, and sugar creates a perfect harmony of savory, tangy, and slightly sweet flavors. Finished with fresh basil leaves for a burst of herbal freshness and served over fluffy jasmine rice, this quick 40-minute recipe is perfect for busy weeknights or an impressive vegan dinner. Packed with wholesome ingredients and free of animal products, it's a tried-and-true favorite for those seeking a healthy, satisfying, and utterly delicious Thai-inspired meal.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 tablespoon Coconut oil
• 3 tablespoons Thai green curry paste (vegan-friendly)
• 400 milliliters Coconut milk (full-fat)
• 1 cup Vegetable broth
• 2 cups Broccoli florets
• 1 large Carrot, thinly sliced
• 1 large Red bell pepper, sliced into strips
• 1 medium Zucchini, sliced into half-moons
• 1 cup Baby corn, halved
• 1 block (14 oz) Firm tofu, cubed
• 1 tablespoon Soy sauce (gluten-free if needed)
• 1 teaspoon Sugar
• 1 tablespoon Lime juice
• 0.5 cup Fresh basil leaves
• 4 servings Jasmine rice, cooked

Directions

Step 1

Heat the coconut oil in a large skillet or wok over medium heat.

Step 2

Add the vegan Thai green curry paste and sauté for 1-2 minutes until fragrant.

Step 3

Pour in the coconut milk and vegetable broth, stirring to combine with the curry paste.

Step 4

Bring the mixture to a gentle simmer and add the broccoli florets, sliced carrot, red bell pepper strips, zucchini, and baby corn.

Step 5

Simmer the vegetables for 5-6 minutes until they start to soften but still retain some crunch.

Step 6

Stir in the cubed tofu and mix gently to coat with the sauce.

Step 7

Add the soy sauce, sugar, and lime juice, stirring well to combine all the flavors.

Step 8

Let the curry simmer for another 5 minutes, allowing the tofu and vegetables to absorb the flavors.

Step 9

Turn off the heat and stir in the fresh basil leaves.

Step 10

Serve the vegan Thai green curry hot over cooked jasmine rice for a complete meal. Enjoy!

Nutrition Facts

Serving size	(2650.0g)

Amount per serving	% Daily Value*
Calories	2895.1

Total Fat 150.0g	0%
Saturated Fat 104.2g	0%
Polyunsaturated Fat 1.0g
Cholesterol 0mg	0%
Sodium 2755.7mg	0%
Total Carbohydrate 302.9g	0%
Dietary Fiber 43.6g	0%
Total Sugars 53.4g
Protein 110.0g	0%

Vitamin D 0IU	0%
Calcium 3108.2mg	0%
Iron 34.3mg	0%
Potassium 4507.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.0%

Protein: 14.7%

Carbs: 40.4%