---
title: Incredible Vegan Thai Green Curry
servings: 5
course: soup
source:
  name: Rainbow Plant Life
  author: Nisha Vora
  url: https://rainbowplantlife.com/vegan-thai-green-curry
image: https://imagedelivery.net/2iqVZVZ93QVmZXnzq-5uHA/hero-03-vegan-thai-green-curry-1/yQERp3ugdm1nfuEQLAC4r/500
prep time: 35 minutes
cook time: 10 minutes
diet: Vegan
nutrition:
  calories: 513 kcal
  fat: 26 g
  carbohydrates: 58 g
  sugar: 7 g
  protein: 14 g
  fiber: 4 g
  sodium: 729 mg
tags: [soup, incredible, thai, green, vegan, meal-prep]
---

For the tofu: @firm tofu or extra-firm tofu{1}(14-ounce / 400g), @kosher salt or sea salt{0.5%tbsp}, @cans full-fat coconut milk{1.5}(13.5-ounce / 400 mL divided), @canned Thai green curry paste{4-5%tbsp}(see Note 1), @garlic cloves{5}(minced), @piece fresh ginger or galangal{1%inch}(grated or minced), @fresh lemongrass stalks{2}(minced or grated; see Note 2), @fresh makrut lime leaves{8}(bruised or crushed with your hands), @coconut sugar or organic brown sugar{1%tbsp}(more to taste), @soy sauce or tamari{1.5%tbsp}. For the vegetables of choice (see note 3): @Chinese or Japanese eggplant{2-2.5%cup}(sliced into thin half moons ⅛ to ¼ inch / 0.5 cm thick, then sprinkled with salt for 15 minutes to soften total), @or red bell pepper{1%piece}(sliced), @vegetable broth{1%cup}(vegan “chicken broth,” or water). For the for finishing:: @Freshly squeezed lime juice if not using lime leaves, @Thai basil leaves{1%cup}(kept whole large leaves torn, plus more for garnish), @Cooked jasmine white rice or brown rice to serve{5}(see Note 4), @mild red chile peppers sliced thinly for garnish{1-2}(optional, for color).

Boil the tofu (see Note 5). Bring a medium saucepan of water to a boil. Slice the tofu vertically into 4 slabs, and gently press down with a towel several times to remove excess water. Chop into ½- to ¾-inch (~1.5 cm) cubes. Add 1 tbsp kosher salt to boiling water (or 1 1/2-2 tsp sea salt), followed by tofu. When water returns to a boil, set a timer for ~{2%minutes}. Gently drain.

Heat a 12-inch (30 cm) or larger deep sauté pan or Dutch oven over medium-high heat. Once hot, add about 1/4 cup of the coconut milk. Let it bubble and sizzle, and cook until the oil starts to separate from the milk, 1 ½ to 2 minutes. If it doesn’t really separate, don't worry (depends on the brand).

Add the curry paste, minced garlic, minced/grated ginger or galangal, and minced/grated lemongrass. Cook, stirring frequently, for ~{3%minutes}, until it starts to dry out a bit. The curry paste might sputter so stand back. If the paste sticks, deglaze with a splash of water.

Pour in the rest of the coconut milk (1 1/2 can total). Add lime leaves, sugar, and soy sauce, and stir. Bring to a rapid simmer and cook for ~{3-4%minutes}, or until it just starts to thicken.

Add the boiled tofu (if using) and gently toss. Add vegetables of choice and broth. Stir to submerge the veg (it's okay if not totally submerged). Partially cover the pan and bring to a rapid simmer, and cook for ~{6-8%minutes}, or until the veg is tender but still crisp.

If using baked or fried tofu, add it in. Taste, adding more soy sauce or sugar as needed. If you used lime leaves, remove them; if not, add a squeeze of lime juice. Stir in Thai basil. Flavors will meld and mellow a bit after 15 to 20 min. Serve over rice and garnish with extra basil and mild red chiles, if using.

> If you love spicy food, use 5 tbsp of curry paste. I don’t recommend using less than 1/4 cup because that’s where all the flavor comes from.
> To prep the lemongrass, see the FAQs in the blog post.
> In general, you want to use 3 cup total of vegetables. You could also use 1 1/2 cup snow peas (or snap peas), 1 cup bamboo shoots, or 1 1/2 cup green beans as the vegetables.
> If you don’t have leftover rice or ready-to-heat rice, cook 1 1/2 cup dry rice (see Cooked White or Brown Rice (Stovetop) for instructions).
> If you want to pan-fry or bake the tofu for a crispy option, check out the blog post section “Can I fry or bake the tofu instead?”
> Storage: Store the leftover curry in an airtight container in the fridge for up to 3 to 4 days, though it’s best on day 1 and 2.
> Storage: It thickens a lot after resting. However, once you reheat it on the stove, it will start to thin out. If needed, add a splash of broth or water to loosen (but not too much).
> Storage: It’s also freezer-friendly, but I recommend freezing it after simmering the coconut milk mixture for 3 to 4 minutes. Freezing the curry with the tofu and veggies will detract from the final texture.