Vegan Thai green curry is a super delicious coconut milk based dish full of refreshing Thai flavors of green chilies, lemon grass, kafir lime and basil.
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The first time I got curious about Thai cuisine was when the former Miss World Yukta Mukhi said during one of her interviews that her favorite cuisine is Thai.
I was in school at that time, living in a world where the international cuisine was limited to a few Chinese, Italian, English dishes and American fast food. That was also not an era of Google so I could only imagine the favorite cuisine of a beauty queen.
My opportunity to try Thai cuisine came a few years later when I started working when we went to a Thai restaurant in Delhi and since that day I am in love with it.
It has got such amazing and refreshing flavors that you can’t have enough of it.
One of my favorite Thai recipes is Thai Green Curry. If I have to choose one non-Indian recipe which I can call my comfort food, this is the dish I will pick.
The signature green color of the curry comes from all the green ingredients like Basil leaves, green chilies, coriander stem/ leaves etc added to it.
In this vegan version of my curry, I have used baby corns, baked tofu, and mushrooms but you can use any vegetable of your choice. Mostly vegetables like broccoli, cauliflower, Thai eggplants, carrots, beans go well with it.
If you also have a comfort food from a country other than your home country, which you didn’t grow up eating, please share with me.
More Vegan Thai recipes
If you also love Thai cuisine and want to make easy vegan Thai dishes at home then don’t miss to check the following recipes on my blog:
- Thai Red Curry
- Vegan Pad Thai
- Mushroom Tom Yum Soup
- Mango sticky rice
- Thai curry noodles
- Thai cabbage salad
If you try any of my recipes then please don’t miss to rate it in the comments section below.
Step by step photo instructions
How to make Vegan Thai Green Curry?
Preparation time: 10 minutes
Making time: 25 minutes
Total time: 35 minutes
- Unsweetened coconut milk: 1 cup +3/4 cup
- Baked/ fried tofu: ½ a cup
- Baby corns, cut into medium-sized pieces: 1/4 a cup
- Mushrooms, chopped into medium-sized pieces: 1/4 a cup
- Thai green chilies: 5-6/ as per taste (if you can’t find Thai chilies, use the normal ones)
- Chopped coriander stems: 1 tablespoon
- Thai basil leaves: 8-10 (If you can’t find fresh basil leaves use ½ a tablespoon dry ones but in that case add some coriander leaves to the curry paste otherwise you won’t get a bright green color of the curry)
- Chopped lemongrass: 3 tablespoons
- Galangal: 1 tablespoon
- Peel of 1 Kaffir lime (If you can’t find this use lemon zest)
- Kaffir lime leaves: 2-3
- Shallots: 3-4
- Garlic cloves: 4-5
- Coriander seeds: 2 teaspoon
- Cumin seeds: 1 teaspoon
- White peppercorns: ½ a teaspoon
- Vegetable stock cube/powder: 1
- Boiling water: 1.5 cups
- Coconut sugar: 1 tablespoon
- Salt: as per taste
- Dry roast the cumin and coriander seeds on a pan for 2-3 minutes or until they become fragrant.
- Put the basil leaves, chopped shallots, garlic cloves, green chilies, lemongrass, galangal, peel of kaffir lime, kaffir lime leaves(remove the midrib of the leaves), coriander stems and leaves, roasted cumin seeds, coriander seeds and a tablespoon of water in a grinder and make a paste.
- Heat a pot and add ¾ cup of coconut milk to it. Cook while stirring in between till it thickens and coconut oil starts getting separated from the corners. Sometimes the oil doesn’t get released if you are using canned coconut milk, in that case also cook the milk for 6-7 minutes until it gets thickened.
- Now add the green curry paste to it and sauté for 3-4 minutes.
- Next, add in the chopped vegetables and tofu. Stir fry for 2-3 minutes.
- Add 1.5 cup of boiling water, vegetable stock, and coconut sugar to the pot.
- Let it simmer for 2-3 minutes and then add 1 cup coconut milk to it
- Cover the pot and let the curry cook for another 10-15 minutes.
- Garnish with chopped Thai red chilies and chopped coriander leaves and serve with steamed rice.