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Easy Thai Vegetable Green Curry

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This Thai Vegetable Green Curry recipe is a family favorite recipe. This easy vegetarian curry is packed full of delicious vegetables along with protein rich tofu, then smothered in a spicy Thai green curry paste. I like to serve it with some steamed rice and garnished with freshly chopped cilantro and some chopped peanuts for added crunch.

Thai Vegetable Green Curry in a gray bowl.

EASY THAI VEGETABLE GREEN CURRY

My Thai Green Vegetable Curry is often in our weekly rotation. 

It is a vegan recipe that combines tofu with a rainbow of colorful vegetables.

This curry is a great way of packing those all important veggies into our daily diets.

Any good curry should have a balance of flavors and this Best Thai Green Curry Recipe has a great balance of Thai flavors.

Spice from the chilies in the Thai green curry paste, sourness from the limes, and sweetness from the agave syrup.

Tofu is the protein in this spicy green curry, however this recipe is easily adapted.

Swap the tofu for chicken and make a Thai Green Chicken Curry, or shrimp to make a Thai Green Shrimp Curry.

I like to serve with steamed rice or noodles.

We love to rotate between today’s recipe,  Spicy Thai Basil Chicken Stir Fry, Thai Turkey Lettuce Wraps, Easy Thai Pork Stir-Fry, or this Thai Coconut Zoodle Soup.

Thai Vegetable Green Curry ingredients.

WHAT INGREDIENTS DO I NEED TO MAKE THIS THAI VEGETABLE GREEN CURRY RECIPE:

OIL: I have used avocado oil, but you can also use olive oil.

TOFU: Extra firm tofu works best in this curry. I like to press it first to remove any excess liquid and then cutting into 1” cubes.

CURRY PASTE: I use 1/4 cup of Thai green curry paste to form the base of this curry. You can use a little less if you prefer a milder curry, or add a little more if you want it really spicy.

VEGETABLES: A combination of onion, garlic, carrot, eggplant, broccoli, zucchini and sugar snap peas are added to this vegetarian curry.

You can add any combination of vegetables that you and your family enjoy eating. For example, green beans, mushrooms, bell peppers and greens like kale, spinach or bok choy would also work in this dish.

Thai Vegetable Green Curry tofu on a plate.

COCONUT MILK: A can of  full-fat coconut milk is added to the curry sauce. I prefer full fat as it has a richer coconut flavor and results in a better texture of curry sauce.

VEGETABLE BROTH: A cup of vegetable broth adds a depth of flavor to the finished sauce. 

LIME LEAVES: Lime leaves have a wonderful aroma and add freshness of flavor to the curry sauce. Rub the lime leaves first to release their oils before adding to the curry. If you can’t find them you can skip them or just use a few squeezes of lime juice. 

AGAVE NECTAR: A tablespoon of agave nectar adds a sweetness to the sauce to balance out the spicy flavors in this dish. You could also use maple syrup, or honey if you don’t want the dish to be vegan.

Thai Vegetable Green Curry with spoon.

HOW TO MAKE SPICY GREEN CURRY

SAUTE THE TOFU. Start by heating  the oil in a large skillet over a medium heat. Once the oil is hot, add the tofu and fry for 2-3 minutes on each side until crispy, remove from the skillet and set aside. 

ADD THE VEGGIES. Using the same skillet, add in the remaining oil, along with the onion, garlic, and carrot. Cook for 2-3 minutes until the onion is translucent. 

Thai Vegetable Green Curry sautéed in a pan.

NOW ADD THE CURRY PASTE. Add in the curry paste and lime leaves, cook for another minute before adding in the remaining ingredients. 

Thai Vegetable Green Curry with curry sauce in a pot.

SIMMER GENTLY. Bring the curry to a gentle simmer for cook for approximately 10 minutes.

Thai Vegetable Green Curry with a spoon.

SERVE. Check the seasoning and if necessary, add a little more salt. Serve the spicy curry with your favorite toppings.

Thai Vegetable Green Curry with rice.

OPTIONAL TOPPINGS FOR THIS VEGETARIAN THAI GREEN CURRY:

This curry tastes great just as it is as it is packed full of flavor.

However I also like to add some extra toppings in small bowls on the table, that way everyone can finish their curry how they like. 

  • CHILI HEAT: Try adding some sliced Thai chilies for those who love a real kick of chili heat with their curry.
  • FRESH HERBS: I love adding fresh herbs like cilantro and parsley. 
  • CITRUS: Add some lime wedges on the side for those who like to add a little extra sourness to their curry sauce.
  • NUTS: Crushed cashews or peanuts are great for added texture and crunch.

IS GREEN CURRY SPICY?

A Thai green curry paste is considered one of the hotter Thai curries, it is a spicy paste.

However, you can modify the heat depending on the amount of coconut milk that you use. If you prefer your food on a the milder side, just cut back a little on the curry paste and add a little more coconut milk.

Thai Vegetable Green Curry with lime wedges.

HOW DO YOU MAKE GREEN CURRY HOTTER?

If you enjoy a really hot curry then you can add more Thai green curry paste or some fresh chilies to the curry sauce. If adding chilies, add them along with the vegetables to cook into the sauce.

RECIPE HINTS & TIPS:

  1. This is a quick cook so make sure you have everything prepared beforehand ready to start. This means you avoid the risk of the veggies overcooking and becoming soggy.
  2. Double this recipe up if you are feeding a larger group of people.
  3. To get ahead prepare the vegetables earlier in the day and store in airtight containers in the refrigerator until you are ready to cook.
  4. Leftover spicy green curry can be cooled and stored in and airtight container in the refrigerator for 2-3 days, or in the freezer for up to 3 months. If frozen, place in the fridge overnight to thaw before heating up and enjoying the curry.

Thai Vegetable Green Curry with logo.

OTHER VEGAN RECIPES YOU MIGHT LIKE: 

LEMON LENTIL SOUP

MOROCCAN RED LENTIL SOUP

LENTIL MUSHROOM STEW

LENTIL SWEET POTATO STEW RECIPE

RED LENTIL CURRY

VEGETABLE BEAN SOUP

MOROCCAN CARROT RED LENTIL SOUP

Thai Vegetable Green Curry with lime wedges.

Easy Thai Vegetable Green Curry

Yield: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

This Thai Vegetable Green Curry recipe is a family favorite recipe. This easy vegetarian curry is packed full of delicious vegetables along with protein rich tofu, then smothered in a spicy Thai green curry paste. I like to serve it with some steamed rice and garnished with freshly chopped cilantro and some chopped peanuts for added crunch.

Ingredients

  • 2 tablespoons avocado oil
  • 1 - 12 ounce block extra-firm tofu, pressed and cut into 1” cubes
  • 1/4 cup green curry paste
  • 1 small yellow onion, sliced
  • 2 cloves garlic, pressed
  • 1 large carrot, thinly sliced
  • 1 small eggplant, diced
  • 2 cups baby broccoli florets
  • 1 small zucchini, chopped
  • 1 cup sugar snap peas, halved
  • 1 - 13.5 ounce can full-fat coconut milk
  • 1 cup vegetable broth
  • 5 lime leaves, rubbed {optional}
  • 1 tablespoons agave nectar
  • Fresh cilantro for serving
  • Lime wedges for serving

Instructions

    1. Heat the oil in a large skillet over medium heat. Once hot, fry the tofu for 2-3 minutes per side until crispy, remove from the skillet and set aside.
    2. To the skillet, add in the remaining oil, onion, garlic, and carrot. Cook for 2-3 minutes until the onion is translucent.
    3. Add in the curry paste and lime leaves, cook for another minute before adding in the remaining ingredients.
    4. Bring to a simmer for about 10 minutes. Season to taste with additional salt if needed. To serve, top with your favorite toppings like cilantro and lime wedges.

Notes

Optional Toppings: Thai chilies, cilantro, bean sprouts, lime wedge, crushed cashew or peanut

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