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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.
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!
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.
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.
Add in the sliced bell peppers, carrots and potatoes, and cook for 3 minutes more.
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.
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.
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!
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!
- Easy Vegan Chickpea & Cauliflower Curry
- Thai Red Curry w/ Tofu & Greens
- Curried Cashew & Veggie Trail Mix
- Curried Tahini & Potato Dip
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)
- 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
- 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.
- 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.
- Add in the sliced bell peppers, carrots and potatoes, and cook for 3 minutes more.
- 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.
- 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.
- 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!
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
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!
I just made this recipe for the first time today and all I can say is why haven’t I made is sooner?! It’s literally so good! I added carrots, bell peppers, broccoli, and mixed mushrooms, along with chickpeas instead of tofu because it was all I had on hand and it came out delicious! Will definitely make again! It’s also perfect for meal prep!
Hi – I made this a few times but used Quorn pieces instead as can’t tolerate soya products. It’s really delicious. It’s also challenging to cook as am gluten and dairy intolerant
This is such a tasty recipe. I used quorn pieces instead due to food sensitivity,that I put in at the beginning. Worked really well. Had a couple of times now. Versatile as can omit or add any veggies you want. Thanks for sharing. Yummy 😋
Thanks for sharing! Does it keep long?
I would say 3-5 days in the fridge!
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!
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 ????
Super easy, and super tasty!
Flavors are amazing- not sure why it’s so watery though. Also, the portion size is very small. I would double this recipe.
This was very good, I did marinade the tofu beforehand and added a little siracha. I will be making this again!
We are so glad that you liked it! And thanks for that tip, we will try that next time! 🙂
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.
We are so glad that you enjoyed it and thanks for sharing your feedback 🙂