Vegetable Thai Green Curry is a sweet, spicy, and fragrant dish with vegetables, tofu, and Thai basil leaves prepared in a green coconut curry sauce.
I love Thai food. Like seriously, LOVE! Whenever I make my Tofu Thai Red Curry, I'm like, I love red curry more than green curry, and when I make this Thai Green Curry, I'm like, green curry is so much better than red.
I just can't choose between the two. I think we can all agree that red and green are the best, followed by Panang Curry and yellow curry. Right?
What is Vegetable Thai Green Curry?
Tofu & Vegetable Thai Green Curry is essentially green curry paste sauteed with coconut milk to make a luscious light green sauce.
Sauteed tofu, and veggies, including shiitake mushrooms, are added to the sauce along with Thai flavors such as coconut sugar and fish sauce.
This Tofu & Vegetable Thai Curry is just perfect during the winter months. It's comforting and makes you feel so good eating it.
Ingredients for Vegetable Thai Green Curry
- Tofu - I recommend using extra firm tofu that has been pressed before sauteing it on a cast iron skillet. Alternatively, you may use a nonstick pan too ( I love Our Place).
- Shiitake Mushrooms - I highly recommend using shiitake mushrooms which add so much flavor compared to Baby Bella mushrooms. Alternatively, you may use portabello mushrooms as they tend to be meaty in texture.
- Veggies - Carrots, Zucchini, Red Bell Pepper, Baby Corn.
- Thai Green Curry Paste - I love Maesri brand for Thai curry. This Maesri green curry paste can be a bit spicy so use how much you can handle. For this recipe, I recommend 3 ½ tablespoons, but you can always do less or more.
- Canned Coconut Milk - It's hard to find good coconut milk, I love Chaokoh, but feel free to use whichever brand you like.
- Fish Sauce - I use regular fish sauce, but feel free to use this vegan fish sauce which is very good, or omit it. If you omit fish sauce, this will alter the flavor slightly so I highly recommend going with a vegan fish sauce for that salty flavor. You may also use soy sauce instead.
- Coconut Sugar - You may use palm sugar or coconut sugar. If you don't have either, brown sugar works fine.
- Thai Basil Leaves - Thai Basil Leaves can easily be found at your local Asian grocery store and Amazon Fresh. You can also try Whole Foods. Thai Basil Leaves are essential to making authentic Thai curry.
- Kaffir Lime Leaves - Kaffir Lime Leaves are harder to find, but try the Asian grocery store, otherwise lime zest works great. You may also omit Kaffir Lime Leaves if you can't find them.
- Avocado Oil - You need to use a highheat oil for this recipe, such a avocado oil.
Why You'll Love Tofu Thai Green Curry
- It's comforting during the winter months
- A delicious cozy meal
- Authentic flavors that hit the spot
- A Veggie Lover's Dream
- Vegan (use vegan fish sauce / soy sauce)
- Gluten-free
How to make Vegetable Thai Green Curry step by step
Prep
1. Slice the shiitake mushrooms, red bell peppers and zucchini. I used store-bought organic carrot chips that come in a bag, or you can slice carrots. Set aside baby corn.
2. Drain the tofu, wrap it in a few paper towels, and press it to remove access water.
Saute Tofu
1. Cube the tofu into 1-inch cubes.
2. Add the tofu to a seasoned castiron skillet on low-medium heat. Lightly saute the tofu and cook for a couple of minutes.
3. This is what you should have. Again, cook the tofu for just a couple of minutes.
Cook
1. Heat up a dutch castiron on medium heat, once hot, add oil followed by shiitake mushrooms. Cook for about 1 minute.
2. Add a splash of coconut milk (we will be using the remainder of the canned coconut milk later). Let it warm up for 30 seconds.
3. Now add green curry paste.
4. Saute for another 30 seocnds with the shiitake mushrooms.
5. Add the remaider of the coconut milk. Stir well.
6. Cover and cook for 2 minutes on low-medium heat.
7. This is what you should have.
8. Add the veggies - zucchini, carrots, and red bell peppers.
9. Stir the veggies into the sauce.
10. Cover and cook for 2 minutes.
11. Add tofu and baby corn.
12. Add coconut sugar and fish sauce.
13. Add kafir lime leaves. Stir.
14. Add Thai basil leaves.
15. Stir. Let the Thai Green Curry sit for about 15 minutes before serving. This allows the flavors to marry together.
16. Garnish with Thai red chilies and Thai basil leaves. Enjoy with brown jasmine rice, white jasmine rice, or quinoa.
Serving Suggestions
I love Thai Green Curry with white jasmine rice or brown jasmine rice for a healthier option.
If you want to be super healthy, use quinoa. You can also use farro which would be really good with green curry.
Additionally, you can serve Thai Green Curry with ramen noodles - they're so delicious with noodles.
Tips on making Tofu Thai Green Curry
- Press the tofu for half an hour before sauteing it.
- Prepare the veggies before you begin to cook.
- Saute the tofu in a cast iron skillet or nonstick pan if you prefer.
- Saute the shiitake mushrooms in oil, then add a splash of coconut milk and heat it up before adding curry paste. There is more than enough fat in the coconut milk so you don't need to add additional oil to cook the paste. This will save you fat and calories.
- Do not overcook the veggies else they will get soggy. You want the veggies to hold up and have some crunch.
- For other protein options instead of tofu, you can use shrimp, chicken, or any other protein you wish.
Frequently Asked Questions
1. Do all Thai Green Curry Paste brands contain the same level of spice?
No! Not all Thai curry paste brands are the same. For this recipe, I used Maesri Thai Green Curry Paste which is authentic and spicy. You can find Maesri at your local Asian Market or on Amazon.
For a brand that's easily available at most US-based grocery stores, check out Thai Kitchen which is not as spicy.
2. Can I make Vegan Tofu Curry?
Yes! Simply omit the fish sauce or use vegan fish sauce as mentioned above.
3. Can I make Gluten-free Thai Green Curry?
Yes! Just make sure the fish sauce brand you are using is gluten-free. If you choose to use soy sauce, make sure it's gluten-free.
4. Do I need to add water to this dish?
I highly recommend it as the curry gets quite thick when using coconut milk. Adding water also saves you some fat and calories.
5. What if I can't find Thai Basil Leaves?
If you can't find Thai Basil Leaves at your local Asian Food Market, this dish won't have the same authenticity. You really do need Thai Basil Leaves for this dish, else just omit them.
6. What if I can't find Kaffir Lime Leaves?
If you can't find Kaffir Lime Leaves at your local Asian Food Market, it's okay. This dish will still taste amazing without it. Do not add lime juice as a substitute else it'll thin out the sauce which you don't want to do. Trust me, I've already tried this.
7. Instead of tofu, what other protein can I use?
You can use chicken, shrimp, salmon, and more. Add your favorite protein to this dish.
More Thai Dishes
- Thai Tofu Red Curry
- Thai Pineapple Shrimp Curry
- Salmon Panang Curry
- Drunken Noodles
- Thai Butternut Squash Red Curry
- Thai Basil Fried Rice
Pin & Enjoy!
📖 Recipe Card
Vegetable Thai Green Curry
Equipment
Ingredients
for tofu
- ½ tablespoon avocado oil
- 8 ounces extra firm tofu, cut into 1-inch cubes
for Thai Green Curry
- ½ tablespoon avocado oil
- 1 cup shiitake mushrooms, sliced
- 2 tablespoon coconut milk, for sauteing green paste
- 3 ½ tablespoon Thai green curry paste, I like Maesri
- 400 ml canned coconut milk
- ½ cup carrots, sliced
- ½ cup zucchini, 1-inch slices
- ½ medium red bell pepper
- add sauteed tofu
- 1 cup baby corn, rinsed & drained
- 1 tbsp fish sauce, vegan sauce available now, or use soy sauce
- 1 tablespoon coconut sugar
- 5 kaffir lime leaves
- ¼ cup Thai basil leaves
- ¼-1/2 cup water
Instructions
Prep
- Slice the shiitake mushrooms, red bell peppers, and zucchini. I used store-bought organic carrot chips that come in a bag, or you can slice carrots. Set aside baby corn.
- Drain the tofu, wrap it in a few paper towels, and press it to remove access water.
Saute Tofu
- Cube the tofu into 1-inch cubes.
- Add the tofu to a seasoned castiron skillet on low-medium heat. Lightly saute the tofu and cook for a couple of minutes.
- This is what you should have. Again, cook the tofu for just a couple of minutes.
Cook
- Heat up a dutch castiron on medium heat, once hot, add oil followed by shiitake mushrooms. Cook for about 1 minute.
- Add a splash of coconut milk (we will be using the remainder of the canned coconut milk later). Let it warm up for 30 seconds.
- Now add green curry paste.
- Saute for another 30 seconds with the shiitake mushrooms.
- Add the remaider of the coconut milk. Stir well.
- Cover and cook for 2 minutes on low-medium heat.
- This is what you should have.
- Add the veggies - zucchini, carrots, and red bell peppers.
- Stir the veggies into the sauce.
- Cover and cook for 2 minutes.
- Add tofu and baby corn.
- Add coconut sugar and fish sauce.
- Add kafir lime leaves. Stir.
- Add Thai basil leaves. Add water at this time and stir.
- Stir. Let the Thai Green Curry sit for about 15 minutes before serving. This allows the flavors to marry together.
- Garnish with Thai red chilies and Thai basil leaves. Enjoy with brown jasmine rice, white jasmine rice, or quinoa.
Notes
- for vegan - use vegan fish sauce.
Munzi says
Love it
Munzi says
Easiest curry to make. As usual I didn't have all the ingredients. Even with the bare minimum ingredients the curry tastes FANTASTIC. I made some for lunch. Then make again for dinner. 😂 I will be making some again day after tmw haha.
Neeky says
Super delicious recipe! 😍
Zohra says
Amazing and easy recipe