Vegetarian Thai Green Curry Recipe – A Flavorful 30-Minute Dinner

If you’ve ever craved a warm, comforting curry that’s creamy, fragrant, and packed with fresh vegetables, this Vegetarian Thai Green Curry will become your go-to weeknight dinner. Made with coconut milk, green curry paste, crispy tofu, and colorful veggies, this dish balances spicy, sweet, salty, and sour notes in the most delicious way.

Best of all? It’s ready in just 30 minutes, making it the perfect healthy dinner for busy nights.

In this post, you’ll learn everything you need to make an authentic-style Thai green curry at home—plus tips, substitutions, storage ideas, and answers to all your curry-related questions.

🌿 Why You’ll Love This Vegetarian Thai Green Curry

There are countless reasons why this recipe deserves a spot in your weekly rotation. Here are just a few:

Quick & Easy: Made in under 30 minutes, yet tastes like restaurant-quality curry.
Healthy & Filling: Packed with protein-rich tofu and a rainbow of vegetables.
Customizable Heat: Use more or less curry paste to control the spice level.
Budget-Friendly: A big pot feeds the whole family with affordable ingredients.
One-Pot Meal: Minimal cleanup since everything cooks in a single pan.
Make Ahead Friendly: Tastes even better the next day as flavors develop.
Vegan & Gluten-Free Options: Simple swaps make it suitable for different diets.

🛒 Ingredients You’ll Need

Here’s everything you’ll need to make this creamy Thai green curry:

14 oz (400g) firm tofu, pressed and cubed – gives the curry protein and texture.
2 tablespoons vegetable oil – for frying tofu and curry paste.
2–3 tablespoons green curry paste – use store-bought or homemade (adjust heat).
1 can (13.5 oz / 400 ml) coconut milk – creates a rich, creamy sauce.
1 cup vegetable broth – thins out the sauce while adding flavor.
1 green bell pepper, sliced – adds sweetness and crunch.
1 red bell pepper, sliced – balances the flavor with mild sweetness.
1 medium carrot, thinly sliced – for color and natural sweetness.
½ cup bamboo shoots (optional) – traditional in Thai curries for extra texture.
2 tablespoons soy sauce or tamari – umami depth (use tamari for gluten-free).
1 tablespoon brown sugar – balances the spice with gentle sweetness.
1 tablespoon lime juice – brightens the curry with acidity.
¼ cup Thai basil leaves – signature flavor (use Italian basil if unavailable).
Steamed jasmine rice – the perfect base to soak up the curry sauce.

🔄 Ingredient Substitutions & Variations

No tofu? Use tempeh, chickpeas, or extra vegetables like zucchini, eggplant, or mushrooms.
No Thai basil? Substitute with regular basil, cilantro, or fresh mint.
Coconut-free option: Use cashew cream or oat cream instead of coconut milk.
Extra veggies to try: Baby corn, snap peas, broccoli, cauliflower, or spinach.
Protein boost: Add seitan, soy curls, or plant-based chicken.

👩‍🍳 Step-by-Step Instructions

Follow these simple steps for a restaurant-style curry at home:

1. Prepare the Tofu

Press the tofu for at least 15 minutes to remove excess water.
Heat 1 tablespoon oil in a large skillet or wok over medium heat.
Add cubed tofu and fry until golden brown on all sides (5–7 minutes).
Remove and set aside.

👉 Pro Tip: For an even crispier texture, toss tofu in 1 tablespoon cornstarch before frying.

2. Cook the Curry Base

In the same skillet, add the remaining oil.
Stir in the green curry paste and fry for 1–2 minutes until fragrant.
Slowly pour in coconut milk and vegetable broth, whisking to dissolve curry paste.

Cue: The sauce should turn a bright, creamy green and release aromatic steam.

3. Add Vegetables

Add bell peppers and carrots to the sauce.
Simmer gently for 8–10 minutes, until vegetables are tender but still colorful.

4. Combine Everything

Return the tofu to the skillet.
Add bamboo shoots, soy sauce, and brown sugar.
Stir well and let simmer for 5 more minutes, allowing flavors to blend.

5. Final Touches

Remove from heat.
Stir in lime juice and Thai basil leaves.
Taste and adjust: add more soy sauce for saltiness or more lime for brightness.

6. Serve

Spoon curry over steamed jasmine rice.
Garnish with extra basil leaves, chili flakes, or lime wedges.

💡 Pro Tips for Success

Curry Paste Heat Levels: Start with 2 tablespoons and taste—brands vary widely in spice.
Balance Flavors: Thai cuisine is all about balance—taste and adjust for salty, sweet, sour, and spicy.
Storage Tip: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezer-Friendly: Freeze in portions for up to 2 months (avoid freezing fresh basil).
Serving Ideas: Pair with jasmine rice, brown rice, or even flatbreads like naan or roti.

📊 Nutritional Information (Per Serving, Serves 4)

Calories: 333 kcal
Carbohydrates: 35 g
Protein: 10 g
Fat: 18 g
Saturated Fat: 8 g
Fiber: 7 g
Sugar: 9 g
Vitamin A: 200% DV
Vitamin C: 300% DV
Calcium: 45% DV
Iron: 40% DV

👉 High in Vitamin C from peppers and calcium from tofu, making this a nutrient-dense meal.

❓ Frequently Asked Questions

1. Can I make this curry ahead of time?
Yes! Flavors deepen after a day. Store in the fridge for up to 3 days.

2. Can I freeze Thai green curry?
Yes—freeze in airtight containers for up to 2 months. Reheat gently on the stove.

3. What can I use instead of tofu?
Tempeh, seitan, chickpeas, or just extra veggies.

4. Is Thai green curry vegan?
Yes, as long as your curry paste doesn’t contain fish sauce or shrimp paste.

5. How do I make it less spicy?
Use less curry paste or choose a mild brand. Add extra coconut milk to tone down heat.

6. What’s the difference between green, red, and yellow curry?

Green curry: Fresh, herby, spiciest.
Red curry: Balanced spice with smoky chili flavor.
Yellow curry: Mildest, turmeric-based, slightly sweet.

7. Can I make it without coconut milk?
Yes—use oat cream, soy cream, or cashew cream for creaminess.

8. Which curry paste brand is best?
Mae Ploy and Maesri are authentic and widely used. Check labels for vegan-friendly options.

9. What’s the best rice to serve with Thai curry?
Jasmine rice is traditional, but basmati or brown rice also work.

10. How can I make this curry more filling?
Serve with rice noodles, add chickpeas, or bulk up with extra tofu.

🍛 More Recipes You’ll Love

Nashville Hot Chicken Sandwich – A Fiery Southern Favorite
Easy Smash Burger Tacos – Fun & Flavorful Twist on Taco Night
Grilled Salmon with Shallot Dill Sauce – Perfect Summer Dinner
Creamy Coconut Lentil Soup – Hearty Vegan Comfort Food

✅ Conclusion

This Vegetarian Thai Green Curry is the perfect balance of flavor, nutrition, and convenience. Creamy coconut milk, bold curry paste, and fresh vegetables come together in under 30 minutes—making it a satisfying weeknight dinner or a crowd-pleasing weekend meal.

I hope you try this recipe and fall in love with its rich, comforting flavors. Don’t forget to leave a comment below with your feedback, and if you make it, tag me on Pinterest or Instagram—I’d love to see your curry creations! 🌿🍛