Vegan Thai Green Curry with Tofu

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A fragrant, spicy Thai classic reimagined without meat. Pan-fried tofu soaks up a creamy coconut broth infused with green curry paste, Thai basil, and tender vegetables, delivering all the depth of the original in a plant-based version.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 28 gFat
• 16 gSaturated Fat
• 22 gCarbs
• 5 gFiber
• 8 gSugar
• 14 gProtein
• 720 mgSodium
• 580 mgPotassium
• 220 mgCalcium
• 4 mgIron
• 35 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the curry base

• 3 tbsp vegan green curry paste
• 1 can (14 oz / 400 ml) full-fat coconut milk
• 1 cup (240 ml) vegetable broth
• 6 kaffir lime leaves, torn
• 1 tbsp soy sauce or tamari
• 1 tbsp palm sugar or light brown sugar
• 2 tbsp vegetable oil

For the tofu

• 14 oz (400 g) extra-firm tofu, pressed and cut into 1-inch cubes
• 2 tbsp cornstarch
• 1/4 tsp fine sea salt

Vegetables

• 1 cup Thai or Japanese eggplant, quartered
• 1 cup canned bamboo shoots, drained and sliced
• 1 red bell pepper, sliced into strips
• 1 cup green beans, trimmed and cut into 2-inch pieces

To finish and garnish

• 1/2 cup fresh Thai basil leaves
• 2 tbsp fresh lime juice
• 1-2 Thai green chilies, thinly sliced
• 2 tbsp chopped cilantro
• 1 tbsp toasted coconut flakes (optional)

Directions

1. Toss the pressed tofu cubes with cornstarch and salt. Heat 2 tbsp oil in a large skillet over medium-high heat and pan-fry the tofu for 6-8 minutes, turning until crisp and golden on all sides. Remove and set aside.
2. In a large pot or wok, heat the remaining oil over medium heat. Add the green curry paste and fry for 1-2 minutes until deeply fragrant and the oil begins to separate from the paste.
3. Pour in the coconut milk and vegetable broth, then add the kaffir lime leaves, soy sauce, and palm sugar. Stir well and bring to a gentle simmer.
4. Add the eggplant, bamboo shoots, and green beans. Simmer uncovered for 8-10 minutes, until the eggplant is fork-tender and the broth has thickened slightly.
5. Stir in the bell pepper and crispy tofu, then simmer another 3-4 minutes so the flavors meld and everything is heated through.
6. Remove from the heat. Stir in the fresh lime juice, Thai basil leaves, and green chilies; the residual heat will wilt the basil.
7. Taste and adjust seasoning with more soy sauce for saltiness, palm sugar for sweetness, or lime juice for brightness.
8. Serve hot over steamed jasmine rice, garnished with cilantro and toasted coconut flakes if desired.

Cook’s Notes

• Choose a certified vegan green curry paste—many traditional pastes contain shrimp paste or fish sauce. Brands like Thai Kitchen or Maesri's vegan line work well.
• Press the tofu for at least 20 minutes (or use super-firm tofu) to get a crispy exterior that won't fall apart in the curry.
• Do not skip the kaffir lime leaves and Thai basil; they provide the signature aromatic finish that defines gang kiew wan.
• Adjust the heat by using more or less curry paste and chilies—Thai green curry paste is naturally spicy.
• Leftovers keep well in the refrigerator for up to 3 days; the flavors deepen overnight, making it excellent for meal prep.

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