Why is my green curry not green?

Green curry gets its color from green chilies in the paste. The pale color of the paste, combined with the coconut milk, can dilute the green shade, giving it a creamy green sauce appearance. To enhance the green theme, add more green vegetables.

Are Thai curry pastes vegan?

Not all are vegan. Many store-bought options include shrimp paste. Look for Maesri brand for vegan Thai curry paste, or make your own curry paste and omit shrimp paste.

Is vegetable Thai green curry healthy?

Yes! Packed with fresh vegetables and nutritious ingredients, it’s a wholesome and delicious meal.

Vegan Thai Green Curry

Name: Vegan Thai Green Curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: thai
Ingredients: 1 can full-fat coconut milk. (13.5 ounces can); 3 tablespoons green curry paste: The heart of the dish, delivering bold, spicy, and aromatic flavors. I use the store-bought curry paste-Maesri brand for its vegan curry paste. Homemade green curry paste will give the most authentic results.; 2 tablespoons garlic, roughly chopped; 1/4 medium-sized onion, sliced into long, thin pieces. Any kind will work. Purple, white or sweet onion are great.; 3 stalks of lemongrass, sliced into 4-5 inch pieces, smash with a knife and discard before serving.; 1 1/2 cup water or vegetable stock. Use unsalted stock or broth; 1/2 teaspoon salt; 1/2 cups bamboo shoots. Use sliced or shredded shoots.; 4 Thai eggplants, cut into quarters.; 3 cups vegetables of your choice. Suggested options are red bell pepper, green beans, baby corn, sugar snap peas, shiitake mushrooms, spinach, zucchini, and broccoli.; 8 ounces extra firm tofu. Slice into 2x2 inch pieces or any shape you like. Slice them big!; 2 tablespoons tamari soy sauce: Adds umami and seasoning. Vegan fish sauce is another option if you’d like to experiment.; 3 tablespoons brown sugar: Use palm, white, brown, or coconut sugar to balance flavors.; 4 large kaffir lime leaves, julienned; 1 1/2 cup Thai basil leaves

Description

This vegan Thai green curry is quick, light, and packed with veggies—perfect for vegans, vegetarians, and mixed households. Creamy coconut milk, green curry paste, and fresh vegetables deliver authentic Thai flavors that curry lovers will adore!

Ingredients

Scale

1 can full-fat coconut milk. (13.5 ounces can)
3 tablespoons green curry paste: The heart of the dish, delivering bold, spicy, and aromatic flavors. I use the store-bought curry paste-Maesri brand for its vegan curry paste. Homemade green curry paste will give the most authentic results.
2 tablespoons garlic, roughly chopped
1/4 medium-sized onion, sliced into long, thin pieces. Any kind will work. Purple, white or sweet onion are great.
3 stalks of lemongrass, sliced into 4-5 inch pieces, smash with a knife and discard before serving.
1 1/2 cup water or vegetable stock. Use unsalted stock or broth
1/2 teaspoon salt
1/2 cups bamboo shoots. Use sliced or shredded shoots.
4 Thai eggplants, cut into quarters.
3 cups vegetables of your choice. Suggested options are red bell pepper, green beans, baby corn, sugar snap peas, shiitake mushrooms, spinach, zucchini, and broccoli.
8 ounces extra firm tofu. Slice into 2x2 inch pieces or any shape you like. Slice them big!
2 tablespoons tamari soy sauce: Adds umami and seasoning. Vegan fish sauce is another option if you’d like to experiment.
3 tablespoons brown sugar: Use palm, white, brown, or coconut sugar to balance flavors.
4 large kaffir lime leaves, julienned
1 1/2 cup Thai basil leaves

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Instructions

Heat the Coconut Milk: In a large pot or Dutch oven, scoop out 1/2 cup of the thick coconut cream from the top of the can over medium heat. This thick, creamy layer is known as coconut head or coconut cream. Cook until the oil separates or small bubbles form.
Add the Curry Paste: Stir in the green curry paste, breaking up any lumps. Cook for about 1 minute until it forms a smooth sauce.
Add Garlic and Onion: Add garlic and onion to the curry mixture, stirring well to combine with the creamy green curry sauce.
Cook the Vegetables: Add your choice of vegetables, including smashed lemongrass, and stir. Pour in the remaining coconut milk, water/vegetable broth, and salt. (Swish a little water around in the coconut can to get every last drop of that creamy goodness!) Bring the mixture to a gentle boil over medium-high heat, then reduce to medium and cook until the vegetables are tender yet crisp, about 4–5 minutes.
Season the Curry: Add sugar and tamari soy sauce, stirring to combine. Then, add the tofu and julienned kaffir lime leaves, and cook for another 2 minutes.
Finish with Thai Basil: Adjust the seasoning with more soy sauce or sugar as needed. Turn off the heat and fold in the Thai basil leaves. Serve hot over steamed jasmine or brown rice. Enjoy your delicious vegan Thai green curry!

Notes

Tofu Tips: For extra texture, pan-fried the tofu. Deep-fried tofu works really well, too. Use my recipe recipe here. (I bought mine from the U.S Chef store).
Pick extra firm tofu: Use very firm tofu for this recipe and slice them into large pieces. Small tofu cubes tend to break apart easily in the pot.
Boost Authentic Flavors: Generously use garlic, lemongrass, kaffir lime leaves, and fresh basil for the best fragrance and flavors.
Spice It Up: Add slices of Thai green chilis or green serrano pepper for an extra heat kick. (Keep the ingredients green for the green theme!)
Vegetarian or carnivore: For a vegetarian-friendly twist, replace the fish sauce with tamari. If you’re catering to meat enthusiasts, stir in some shredded roasted chicken to create a meal that pleases everyone!

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Vegan, curries
Method: Stovetop
Cuisine: thai