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Vegetarian Thai Green Curry Recipe

A rich, creamy, and aromatic Vegetarian Thai Green Curry Recipe made with fresh vegetables, tofu, and coconut milk—perfectly balanced with spicy, sweet, and tangy flavours for an authentic Thai-inspired meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 350 kcal

Ingredients
  

For the Curry:

  • 2 tbsp green curry paste ensure vegetarian
  • 1 tbsp vegetable oil
  • 1 can 400 ml full-fat coconut milk
  • 1/2 cup vegetable broth or water
  • 1 cup firm tofu cubed
  • 1 cup broccoli florets
  • 1/2 cup sliced carrots
  • 1/2 cup bell peppers mixed colors
  • 1/2 cup zucchini or eggplant chopped
  • 1/4 cup baby corn or bamboo shoots optional

Aromatics & Flavour:

  • 1 stalk lemongrass lightly crushed
  • 2 kaffir lime leaves optional
  • 2 cloves garlic minced
  • 1 tsp grated ginger

Seasoning:

  • 1 –2 tbsp soy sauce
  • 1 tsp brown sugar or palm sugar
  • 1 tbsp fresh lime juice

Garnish:

  • Fresh Thai basil leaves
  • Fresh coriander cilantro

Instructions
 

Step 1: Prepare Ingredients

  • Wash and chop all vegetables evenly. Cube the tofu and optionally pan-fry it for a firmer texture.

Step 2: Cook the Curry Paste

  • Heat vegetable oil in a pan over medium heat. Add green curry paste and saute for 1–2 minutes until fragrant.

Step 3: Add Coconut Milk

  • Pour in the coconut milk and stir well. Add vegetable broth or water to adjust consistency.

Step 4: Add Aromatics

  • Add garlic, ginger, lemongrass, and kaffir lime leaves. Let the mixture simmer gently.

Step 5: Cook Vegetables

  • Add harder vegetables first (carrots, eggplant). Cook for 5–7 minutes, then add softer vegetables (broccoli, bell peppers, zucchini).

Step 6: Add Tofu

  • Add tofu cubes and simmer for another 5 minutes, allowing them to absorb the flavours.

Step 7: Season the Curry

  • Stir in soy sauce, sugar, and lime juice. Taste and adjust seasoning as needed.

Step 8: Final Touch

  • Turn off heat and add Thai basil and fresh coriander. Serve hot.

Notes

  • Storage: Refrigerate in an airtight container for up to 3–4 days.
  • Freezing: Freeze without herbs; add fresh herbs when reheating.
  • Reheating: Warm gently and add a splash of coconut milk if thickened.
  • Protein Swap: Replace tofu with chickpeas or tempeh.
  • Spice Level: Adjust curry paste quantity based on heat preference.
  • Creamier Curry: Use coconut cream instead of milk.