Easy Thai Green Curry (Vegan + 30-Minutes)

May 10, 2019

Entree

By: Chris Petrellese 

No matter what season it is, Thai green curry is the perfect meal to enjoy. It’s easy to make, gluten-free, healthy, and (most importantly) delicious. If you’ve got 30 minutes to spare, you have time to make this hearty dish.

Vegan thai green curry with rice in a white bowl by Sweet Simple Vegan

Who wants some green curry? We have been hooked on this recipe because it’s SO easy to make and great to make in large batches to meal prep for the week. Plus, this recipe is extremely versatile and we can include or exclude veggies and protein as we prefer or have on hand.

We like to load our green curry up with tons of fresh vegetables like potatoes, carrots, broccoli, bell peppers, etc. We also love to include a pan-fried tofu in our curry, as it adds the perfect flavor and nutritional profile.

Let’s get cooking!

Pan fried tofu golden brown on a non stick pan by Sweet Simple Vegan for Green Curry

If your tofu is not already pressed, be sure to press it to remove excess moisture. Check out our method on how to press tofu here. Once it is pressed, heat a medium nonstick pan over medium heat and add in a drizzle of oil. Dice the tofu and add it to the pan. Sprinkle the tofu with salt and pan fry for about 10 minutes, flipping often, until the tofu is golden brown. Remove and set aside.

Onions, garlic and ginger cooked in a non stick pan for Thai green curry by Sweet Simple Vegan.

In the same pot, add in about 2 tablespoons of water (or another 1/2 tablespoon of oil) along with the onions, ginger and garlic. Sauté for about 3 minutes, stirring often, until the onions are translucent and the garlic is fragrant. Be sure to add more water (2 tablespoons at a time) as needed to prevent burning.

Vegetables cooked in a non stick pan for Thai green curry by Sweet Simple Vegan.

Add in the sliced bell peppers, carrots and potatoes, and cook for 3 minutes more.

Thai green Curry being cooked in a non stick pan by Sweet Simple Vegan.

Add in the coconut milk, water, coconut sugar, and curry paste. Mix through and bring the pot to a simmer over medium heat. Lower the heat to medium-low and simmer uncovered for 8-10 minutes, or until the potatoes are fork-tender.

Tofu and broccoli for Thai green Curry being cooked in a non stick pan by Sweet Simple Vegan.

Add in the broccoli and tofu and simmer for 5 minutes more or until the broccoli is bright green and the tofu is has absorbed some liquid.

Thai green Curry being cooked in a non stick pan by Sweet Simple Vegan.

Remove the pot from heat and add in the finely chopped cilantro and a drizzle of lime as desired.

Divide the curry into 4 bowls along with 1/2 cup of brown rice in each (or as much as desired). Serve with more cilantro on top as garnish. Enjoy!

Close up Vegan Thai green curry with rice in a white bowl by Sweet Simple Vegan

There are several different types of Thai curries and green curry is definitely our current favorite! So what makes green curry unique? It consists of lemongrass, spices, Thai ginger, and fresh green chilies. It’s also on the sweeter side because of the coconut sugar added.

If you’re looking for some more curry-centric dishes, we’ve got quite a few for you!

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

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Easy Thai Green Curry (Vegan & 30-Minutes)


  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 35 minutes
  • Yield: 4 servings

Description

Learn how to make perfect Thai green curry, step by step! It’s ready in just 30-minutes and made with no funky ingredients. Flavor-packed, easy and great for meal prep!


Ingredients

  • 1/2 block (6 oz.) firm tofu, pressed and diced
  • Avocado oil (or cooking oil of choice)
  • 1/2 cup finely diced white onion
  • 1 tablespoon finely minced fresh ginger
  • 3 cloves garlic, minced
  • 3 tablespoons Thai green curry paste*
  • 1 can (14 oz.) full fat coconut milk
  • 1 cup water
  • 1 heaping teaspoon coconut sugar (or brown sugar)
  • 1/2 cup broccoli
  • 1/2 cup sliced carrots
  • 1 small Yukon gold potato, diced (about 1/2 cup)
  • 1/2 red bell pepper, thinly sliced (about 1/2 cup)
  • 1/3 cup cilantro, finely chopped
  • Fresh lime, as desired (optional)
  • Salt, to taste
  • 2 cups brown rice, to serve

Instructions

  1. If your tofu is not already pressed, be sure to press it to remove excess moisture. Check out our method on how to press tofu here. Once it is pressed, heat a medium nonstick pan over medium heat and add in a drizzle of oil. Dice the tofu and add it to the pan. Sprinkle the tofu with salt and pan fry for about 10 minutes, flipping often, until the tofu is golden brown. Remove and set aside.
  2. In the same pot, add in about 2 tablespoons of water (or another drizzle of oil) along with the onions, ginger and garlic. Sauté for about 3 minutes, stirring often, until the onions are translucent and the garlic is fragrant. Be sure to add more water (2 tablespoons at a time) as needed to prevent burning.
  3. Add in the sliced bell peppers, carrots and potatoes, and cook for 3 minutes more.
  4. Add in the coconut milk, water, coconut sugar, and curry paste. Mix through and bring the pot to a simmer over medium heat. Lower the heat to medium-low and simmer uncovered for 8-10 minutes, or until the potatoes are fork-tender.
  5. Add in the broccoli and tofu and simmer for 5 minutes more or until the broccoli is bright green and the tofu is has absorbed some liquid.
  6. Remove the pot from heat and add in the finely chopped cilantro and a drizzle of lime as desired.
  7. Divide the curry into 4 bowls along with 1/2 cup of brown rice in each (or as much as desired). Serve with more cilantro on top as garnish. Enjoy!

Notes

  • Green curry paste varies in flavor and spiciness. Our suggestion is to add 2 tablespoons to start to gage the spice and see if it is good enough for you. We used this curry paste and were able to add 3 tablespoons as it is mild.
  • Feel free to customize the vegetables in this dish as desired– we just recommend you use about 2 cups total.
  • The nutrition facts take into account the use of cooking oil and do not take into consideration the rice that it may be served with.
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Entree
  • Method: Stovetop
  • Cuisine: Vegan, Thai, Gluten-free

Keywords: Entree, Curry, Stovetop, Green, Vegan, Thai, Gluten-free, Coconut Milk, 30-Minute

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

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Recipe rating

  1. Alexandra R says:

    This recipe was delicious! I am adding this to the make over and over again pile! Next time I won’t use oil as I probably didn’t need it.

  2. Nicole says:

    This was very good, I did marinade the tofu beforehand and added a little siracha. I will be making this again!

  3. Maya says:

    Flavors are amazing- not sure why it’s so watery though. Also, the portion size is very small. I would double this recipe.

  4. Stephanie says:

    Super easy, and super tasty!

  5. Lesley says:

    I made this today and oh my goodness best curry I’ve ever made and eaten. My husband said it was amazing.
    The smells in the house are wonderful
    I made Naan breads to go with it instead of rice
    Thank you for the recipe it’s definitely going to be a regular in my house ????

  6. […] Green Curry – This vegan curry is creamy and tasty and comes together in less than 30 minutes.  You can add whatever vegetables you like – cauliflower, green beans, broccoli, capsicums and snow peas are great choices. And if you are not a fan of tofu, you could use chick peas instead. Potatoes, pumpkin and sweet potatoes are also great choices too.  Serve it on a bed of brown rice. […]

  7. Rae says:

    I doubled the recipe and I’m so happy I did! This is super tasty and a great meal to prep to take with me to work. It was super fragrant and flavorful and my boyfriend, who is not even vegan or vegetarian liked it as well:) thank you for the recipe and I can’t wait to make it again!

  8. Vanessa says:

    Thanks for sharing! Does it keep long?

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