This authentic Vegan Green Curry with Tofu and Vegetables is rich, creamy and luscious with bold spicy flavors, and so easy to make in under 30 minutes. This vegetarian and gluten-free Thai green curry served with jasmine rice is a wonderful restaurant quality meal.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main Course
Keyword: green curry tofu, how to make green curry, vegetarian thai green curry
Press the tofu to remove excess water. Cut it into pieces and keep aside. If you prefer, you can sauté, bake or air fryer it.
Heat a medium pot on medium-high heat. Add oil and then add the green curry paste. Stir it.
Add 1/2 can of coconut milk. Stir well, so that the paste is completely mixed with the coconut milk. Then add the remaining coconut milk, brown sugar, soy sauce and Kaffir Lime leaves. Stir well.
Add the red bell pepper, green bell pepper, broccoli and zucchini. Bring to a complete boil and cook for 2-3 minutes until the vegetables are slightly tender.
Add the tofu pieces, and half of the Thai Basil leaves and cook for another 3-4 minutes.
Add lime juice. Taste and add salt if needed. Garnish with the remaining basil leaves. Thai Green Curry is ready to be enjoyed over jasmine rice.
Store: You can store this curry in the refrigerator for up to 3 days in an airtight container. The curry thickens as it cools. Add a little water, and reheat in the microwave.Spicy? Start with lesser green curry paste, 1-2 tablespoons, and add more based on your spice preference.Consistency: This curry gets thicker as it cools. Add 1/2 to 1 cup water or broth to get a thinner consistency.