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A fresh and aromatic Vegan Thai Green Curry Paste to make delicious dinners in a hurry
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5 from 3 votes

Easy Vegan Thai Green Curry

A fresh and aromatic and easy vegan green curry ready in one pot and under 30 minutes.
Prep Time15 mins
Cook Time15 mins
Total Time35 mins
Course: Curry
Cuisine: Thai
Diet: Gluten Free, Vegan, Vegetarian
Servings: 10 servings
Calories: 238kcal


  • Large saucepan


  • 1 tablespoon vegetable oil
  • 16 oz super firm tofu (cut into ½-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 ½-inch cubes)
  • 2 medium zucchini (cut into ½-inch cubes)
  • Six spring onions (chopped, white and green parts both)
  • ¼ 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 tablespoon 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.


Calories: 238kcal | Carbohydrates: 14g | Protein: 9g | Fat: 13g | Saturated Fat: 13g | Sodium: 28mg | Potassium: 377mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4930IU | Vitamin C: 10.3mg | Calcium: 59mg | Iron: 3.6mg