Vegan Thai Green Curry

Vegan Thai Green Curry Recipe

By Loving It Vegan

🔪Prep Time: 15 mins

👩‍🍳Cook Time: 15 mins


1 Medium Onion (White/Yellow/Brown, Chopped)

1 Tbsp Crushed Garlic

1 Tbsp Minced Ginger

1 Tbsp Sesame Oil

2–3 Tbsp Thai Green Curry Paste*

2 14oz (400ml) Cans Coconut Milk*

8 Pieces Baby Corn (Chopped)

4 and 1/4 cups (300g) Broccoli Florets

2 Small Zucchini (Sliced)

1 Red Bell Pepper (Sliced)

2 Red Chili Peppers (Sliced)*

1 8oz (~220g) Block Extra Firm Tofu (pressed and cubed)

1/2 cup Fresh Basil (Packed)

1 Tbsp Coconut Sugar*

Sea Salt (To Taste)

Black Pepper (To Taste)

Fresh Basil

Basmati Rice or Cauliflower Rice


1Press the tofu using a tofu press or by placing it on a plate with another plate on top of it and then putting something heavy on top like a heavy pot. Leave the tofu to press for around 15 minutes while you prepare the other veggies. When the tofu is pressed cut it into cubes.

2Add the onion, crushed garlic, minced ginger, sesame oil and green curry paste into a pot and sauté until the onions are softened.

3Add the coconut milk, baby corn, broccoli, zucchini, red bell pepper and red chili peppers. Simmer until the veggies are softened but still firm.

4Add in the tofu cubes and let them cook for a couple of minutes.

5Then turn off the heat and add in the fresh basil and coconut sugar and stir in until the basil is wilted.

6Add sea salt and black pepper to taste.

7Serve with basmati rice or cauliflower rice and some fresh basil leaves.

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