A one-pot, easy and vegan Thai Green Curry with tons of healthful veggies and golden-crisp tofu.
This curry comes together in no more than 15 minutes so long as you have the vegan Thai Green Curry Paste on hand. And you can make it in one pot.
But even better, it is chock-full of healthy veggies and clean vegan protein from tofu.
I shared with you earlier this week my recipe for a delicious and aromatic Thai Green Curry Paste, and if you’ve made that, or have a storebought or homeade curry paste on hand, you are in luck. All you will now need to do is chop up a few veggies and tofu, open a can of coconut milk, and whip up a lipsmacking curry that makes for a very special meal.
While it’s easy enough to just buy the curry paste from any Asian grocery store, I make my own because it just tastes (and smells!) way better than store-bought versions. You can make the paste on a day when you have some time to spare, and keep it in the freezer or refrigerator for a rainy day.
Into the curry I added zucchini, sweet potatoes, scallions, bell peppers, shallots and snow peas. You can use different veggies — any squash, carrots, potatoes and greens like spinach would all work. Take care to try and cut the veggies into same-size pieces. This not only ensures your curry looks even more beautiful, it also helps everything cook together at around the same time.
If you want to make your Thai curry without tofu (it won’t be soy-free because my curry paste recipe has tamari in it), you can easily substitute chickpeas.
What to serve with the Thai green curry?
Rice! Brown or white is good, although quinoa would make it all even healthier. I go with whatever I am in the mood for that day.
You can also just slurp this curry up by itself. With the tofu, it’s a complete meal.
Looking for more vegan curries?
Easy Vegan Thai Green Curry recipe
Gluten-free | Nut-free
Easy Vegan Thai Green Curry
- Large saucepan
- 1 tbsp vegetable oil
- 16 oz super firm tofu (cut into 1/2-inch cubes)
- 14 oz coconut milk (from a can. Don't shake the can or stir after opening)
- 2 shallots (sliced finely)
- 1 large sweet potato (peeled if not organic, and cut into 1/2-inch cubes)
- 2 medium zucchini (cut into 1/2-inch cubes)
- Six spring onions (chopped, white and green parts both)
- 1/4 cup vegan Thai green curry paste
- Salt to taste
- In a large saucepan, heat the vegetable oil. Then add the tofu cubes in a single layer and stir-fry until they turn a light gold. Remove and set aside.
- In the same saucepan, add 2 tbsp of the thick portion of the coconut milk. Add the curry paste and saute for a couple of minutes until very fragrant.
- Add the shallots and spring onions, stir-fry for a couple of minutes, then add all the remaining vegetables and salt. Stir, cover and cook about 5-10 minutes or until veggies are tender.
- Add half the coconut milk and enough water (or vegetable stock) to get the curry to the consistency you like.
- When the curry begins to boil, add the remaining coconut milk and tofu and just warm through without bringing to a boil. Check salt, then turn off the heat.
- Serve hot with rice.
- Time-saving tip: Use frozen, cut veggies if you don't have the time to prep fresh veggies. No one will be the wiser.
I’ll leave you with a picture of Billy on his morning walk. Billy used to be an outdoor/indoor cat before he came to us, and he still has a yen for the outdoors, which he tries to satisfy by staging a well-timed escape every now and then. We live on a busy suburban street, and we have dozens of birds visiting our backyard at all times, so Desi has tried to rein this little guy in while satisfying his urge to go outdoors by giving him walks on a leash. He took a few days getting used to it, but will now run to us when we pick up the leash, much like a dog would, and he’s usually the first out the door, ahead of Leo and Lily.