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Vegan Thai Green Curry

This Vegan Thai Green Curry consists of a rich, creamy coconut curry with flavorful homemade green curry paste and topped with crispy tofu.

Course Main Course
Keyword crispy peanut tofu, vegan dinner recipe, vegan thai green curry
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 4 servings
Author Taavi Moore

Ingredients

Homemade Green Curry Paste (makes ~½ cup)

  • 2 small shallots, finely chopped (heaping ½ cup)
  • 3 cloves garlic, minced
  • 1-inch piece galangal, chopped (~2 tbsp)
  • 4-6 Thai green chilies (adjust for desired level of heat)
  • 1 large lemongrass stalk, finely sliced
  • 4 makrut lime leaves, stems removed
  • ¼ cup fresh cilantro stems
  • ¼ cup fresh Thai basil
  • 1 tsp whole coriander seeds
  • 1 tsp whole cumin seeds
  • 1 tsp mushroom powder*
  • 1 tsp white miso paste
  • 1 tsp granulated sugar
  • 1 tsp kosher salt
  • ½ tsp lime zest
  • 1 tsp vegetable oil

Baked Tofu

  • 1-16 oz. block extra-firm tofu, pressed and drained
  • 2 tsp neutral-flavored oil
  • ½ tsp kosher salt

Thai Green Curry

  • 20 oz. full-fat coconut milk
  • 1 tbsp brown or palm sugar
  • 4 makrut lime leaves
  • ½ red bell pepper, thinly sliced
  • 1 small Japanese eggplant, sliced (about 1 cup)
  • ½ large zucchini, sliced (about ¾ cup)
  • Juice from ½ lime
  • Fresh Thai basil, to serve

Instructions

Baked Tofu

  1. Preheat the oven to 425°F. Line a large baking sheet with parchment paper. Add cubed tofu and toss with oil and salt. Spread tofu into an even layer. Bake for 25 minutes, flipping halfway through, until golden brown and crispy. Add to a bowl and set aside.

Green Curry Paste

  1. Add coriander and cumin seeds to a small skillet. Toast over medium-low heat until fragrant, about 3-4 minutes. Pour seeds into a mortar and pestle (you could also use a spice grinder). If your mushroom powder is in granule form, like mine, grind that with the seeds. Grind until an almost powdery texture forms. It's ok if there are a few small chunks of seeds left (you just don't want any whole ones).

  2. Add ground coriander, cumin, and mushroom powder to a small food processor. Alternatively, you could add ingredients to a sturdy tall wide cup and use an immersion blender.

  3. To the food processor, add the oil. This will coat the blades and help with processing. Add the remaining curry paste ingredients. Process on low until a coarse paste forms. It won't be completely smooth, but no big chunks should remain (see photos above for reference).

  4. If using an immersion blender, move the blender up and down to process the ingredients. This will take a few minutes longer than using a food processor.

  5. Transfer curry paste to an airtight container. Store in fridge while preparing the rest of the curry.

Thai Green Curry

  1. Heat a large skillet over medium-high heat. Add 3 tbsp of coconut milk. Cook for 1-2 minutes until the coconut milk starts to separate (liquid water at bottom and solid cream on top). That's ok if your coconut milk doesn't separate, not all brands do. Stir in 5-6 tbsp of the green curry paste (amount you use will depend on your desired spice level). Cook for 2-3 minutes until fragrant, stirring frequently to prevent burning.

  2. Pour in the remaining coconut milk and stir in the brown sugar and 4 makrut lime leaves. Bring curry to a simmer. Once at a simmer, add the veggies and baked tofu. Cook for 2-3 minutes more until the veggies are tender but still slightly crisp. Squeeze in juice from ½ lime and season with salt, if desired.

  3. Serve curry over rice topped with fresh Thai basil and lime wedge. Enjoy!