Alright, let me be honest—this vegetarian Thai green curry is pretty much my kitchen superhero. It’s the dish I turn to when I want something that’s vibrant, cozy, and packed with flavor, but without hours of fuss. Imagine bright green curry sauce swirling around tender veggies and creamy tofu, filling your kitchen with that intoxicating smell of lemongrass and fresh basil. I can’t wait for you to make it because once you do, you’ll see how easy it is to capture those authentic Thai vibes right at home. Plus, it’s naturally gluten-free and adaptable, which means everyone at your table can dig in happily. Ready to get cooking?
Quick Facts
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
For the Main Dish:
1 tbsp vegetable oil
1 package (14 oz) firm tofu, drained and cubed
1 medium onion, sliced
2 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp Thai green curry paste (adjust to taste)
1 can (13.5 oz) coconut milk
1 cup vegetable broth
1 small zucchini, sliced
1 red bell pepper, thinly sliced
1 cup snap peas
1 cup baby spinach
1 tbsp soy sauce or tamari (for gluten-free)
1 tsp brown sugar
Juice of 1 lime
Fresh Thai basil or cilantro, for garnish
Cooked jasmine rice, for serving
How I Make It
Step 1:
Start by heating 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Toss in your cubed tofu and cook until golden brown on all sides, about 5-7 minutes. This step gives your tofu that lovely crispy texture which contrasts beautifully with the creamy curry sauce. Once browned, remove and set aside.
Step 2:
In the same pan, add sliced onion, minced garlic, and grated ginger. Sauté until fragrant and softened, about 3 minutes. This part fills your kitchen with incredible aromas that hint at what’s coming!
Step 3:
Now, stir in 2 tablespoons of Thai green curry paste. Let it cook for 1-2 minutes to toast the spices and deepen the flavors—this step is key for that authentic taste.
Step 4:
Pour in 1 can of coconut milk along with 1 cup of vegetable broth. Stir well to combine, then bring to a gentle simmer.
Step 5:
Add your prepped veggies—zucchini, red bell pepper, snap peas—and simmer for about 8 minutes until tender but still crisp. Toss the tofu back into the pan along with 1 tablespoon of soy sauce, 1 teaspoon of brown sugar, and a squeeze of fresh lime juice. Stir in the baby spinach last, letting it wilt gently in the warm curry.
Step 6:
Give everything a final taste and adjust seasoning if needed—more lime for brightness, or a pinch of salt. Serve piping hot over fluffy jasmine rice, garnished generously with fresh Thai basil or cilantro.
Variations & Tips
For more protein, swap tofu with tempeh or chickpeas.
Add baby corn or mushrooms for extra texture.
If you like it spicy, throw in sliced Thai chilies or a dash of chili flakes.
Use light coconut milk to cut calories, but expect a less creamy result.
To save time, use pre-cut frozen veggies—but avoid overcooking to keep veggies crisp.
How I Like to Serve It
This vegetarian Thai green curry shines best on a chilly evening, surrounded by loved ones and a bowl of warm jasmine rice to soak up every last drop. It’s equally perfect for meal-prepping lunches or as a colorful centerpiece for a casual dinner party. Fresh herbs on top bring a burst of brightness that always makes the dish feel special!
Notes
Store leftovers in an airtight container for up to 3 days; reheat gently on the stove to prevent curdling.
If you don’t have Thai green curry paste, you can make a quick version using green chilies, lemongrass, garlic, and cilantro blended together.
Closing: This curry is one of those dishes that just hits all the right notes—comforting, vibrant, and surprisingly simple—making it a forever favorite in my kitchen.
