This Thai Green Curry is rich with vibrant, balanced flavors and makes a simple, plant-based weeknight meal that the whole family can enjoy.
I love dishes that are both flavorful and nourishing, and this Thai Green Curry fits the bill. It’s loaded with colorful vegetables, pan-fried tofu for protein, and a creamy coconut base infused with green curry paste, ginger and garlic. While it’s inspired by classic Thai flavors, this version is adapted for home cooking and focuses on easy-to-find ingredients and straightforward technique. It’s an approachable recipe that comes together quickly—perfect for busy weeknights.
This recipe is written as a vegan Thai Green Curry using tofu as the protein, but you can substitute chicken if you prefer a non-vegetarian option. The green curry paste provides the dish’s signature aroma and heat; start with about two tablespoons and adjust to taste. Different brands vary in spice level, so you may want to begin with less and add more as needed. The creamy full-fat coconut milk balances the spice and creates a silky, satisfying sauce.
Ingredients Needed
- 1 package extra-firm tofu — pressed to remove excess water, then pan-fried for texture and to help it absorb the curry flavors.
- Avocado oil — for frying and sautéing; olive oil can be used if preferred.
- Salt and pepper — to taste.
- 2 garlic cloves, minced — fresh garlic adds depth and aroma.
- 1 tablespoon fresh ginger, peeled and finely chopped — adds warmth and a peppery brightness.
- 3 cups broccoli florets — for crunch, fiber and nutrients.
- 1 cup frozen peas — a sweet, tender contrast; snow peas or snap peas are an alternative if you prefer.
- 1 orange (or red) bell pepper, sliced — for color and vitamin C.
- 1 can full-fat coconut milk — creates the creamy, tropical base that pairs perfectly with curry paste.
- 2 tablespoons green curry paste — or more to taste; controls the dish’s heat and primary flavor.
- 2 tablespoons tamari — a lower-sodium, gluten-free alternative to soy sauce; regular soy sauce works as a substitute.
- 1 tablespoon fresh lime juice — added at the end to brighten and balance the flavors.
How to Make This Thai Green Curry
- Press the tofu to remove excess water. Pressing helps the tofu crisp when pan-fried and allows it to absorb more sauce.
- In a large pot or deep skillet, heat a thin layer of avocado oil over medium heat. Add the pressed tofu and pan-fry until golden brown on all sides, about 10–15 minutes. Transfer the tofu to a bowl and set aside.
- Add a bit more oil if needed, then sauté the minced garlic and chopped ginger briefly until fragrant. Add the broccoli, peas and sliced bell pepper and cook for about 2 minutes, stirring so the vegetables remain crisp-tender.
- Pour in the coconut milk, then stir in the green curry paste and tamari until the paste dissolves into the liquid. Return the browned tofu to the pot, bring the mixture to a gentle simmer, and allow it to simmer for about 5 minutes so the flavors meld and the vegetables finish cooking.
- Stir in the fresh lime juice, taste, and adjust seasoning with more curry paste, tamari or lime juice as desired. Serve the curry over coconut or jasmine rice and garnish with fresh cilantro or Thai basil if you like.
Tips and Variations
- If you prefer a milder curry, start with 1 tablespoon of green curry paste and add more gradually.
- To make a non-vegetarian version, substitute cubed chicken breast. Cook the chicken in the pot until it reaches 165°F (74°C) before adding the vegetables and sauce.
- Other vegetables that work well: Japanese eggplant, zucchini, green beans, carrots, or snap peas. Keep the total vegetable quantity similar so the sauce-to-vegetable ratio remains balanced.
- For a richer texture, stir in a spoonful of coconut cream or reduce some of the sauce over low heat to concentrate the flavors.
Frequently Asked Questions
What’s the difference between curry paste and curry sauce?
Curry paste is a concentrated blend of herbs, spices and aromatics that serves as the flavor base. Curry sauce is made by combining curry paste with a liquid like coconut milk or broth to create the finished sauce.
Why isn’t there fish sauce in this recipe?
This version is written as a vegan recipe, so fish sauce is omitted. If you are not avoiding animal products and want a more traditional umami boost, you can add 1–3 teaspoons of fish sauce at the end to taste.
How spicy is this curry?
Spiciness depends on the green curry paste brand you use. Some commercial pastes are mild while others are quite hot. Adjust the amount of paste to suit your heat tolerance.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to three to four days. Reheat gently on the stovetop or in the microwave until warmed through.
What pairs well with Thai Green Curry?
Serve with steamed jasmine rice, coconut rice, or a fragrant ginger rice. A crisp salad or lightly pickled vegetables make excellent sides to cut through the richness of the curry.
Nutrition (Approximate per serving)
- Calories: 283
- Sugar: 2.8 g
- Sodium: 1306.9 mg
- Fat: 20.9 g
- Carbohydrates: 11.4 g
- Fiber: 3.5 g
- Protein: 14.4 g
- Cholesterol: 0 mg
If you try this Thai Green Curry, feel free to adapt the vegetables, protein, and spice level to suit your taste. It’s a flexible, flavorful recipe that’s easy to make ahead and reheat throughout the week.