Go Back

Vegan Thai Green Curry

A flavorful and comforting vegan dish featuring coconut milk, green curry paste, and vibrant greens, perfect for weeknight meals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Curry
  • 1/4 cup green curry paste Look for a brand with natural ingredients, or make your own for deeper flavor.
  • 10-15 leaves baby spinach or Thai basil Fresh greens add both nutrition and flavor.
  • 1 dried shiitake mushroom This brings depth and umami.
  • 2 teaspoons miso paste Try to get white or yellow miso for a milder flavor.
  • 2 cups coconut milk Full-fat preferred for creaminess.
  • 1 cup water To balance the richness of coconut milk.
  • 7 oz fried tofu (cut into bite-sized pieces) Choose firm tofu for the best texture.
  • 5.3 oz canned bamboo shoots (drained and rinsed) These will add a crunchy bite.
  • 9 oz winter melon (cut into 1-inch chunks) A subtle sweetness; feel free to use zucchini as a substitute.
  • 1 tablespoon palm sugar (finely chopped) This brings the perfect touch of sweetness.
  • 2 tablespoons soy sauce Use low-sodium if preferred.
  • 6 leaves makrut lime (optional) These add a beautiful aroma.
  • 1 cup Thai basil leaves The fragrant herb that ties everything together.
  • Jasmine rice For serving.

Method
 

Preparation
  1. In a mortar and pestle, grind the leafy greens until they form a fine paste. Add the miso paste and grated shiitake mushroom, mixing well to create a cohesive mixture.
  2. In a heavy-bottomed pot, add 3/4 cup coconut milk and heat over medium-high for about 5 minutes until it slightly reduces and thickens.
  3. Reduce the heat to medium and add the green curry paste. Stir until bubbling and thickened, which usually takes about 2-3 minutes.
  4. Pour in the remaining coconut milk and water, and bring the mixture to a boil.
  5. Stir in the fried tofu, bamboo shoots, winter melon, palm sugar, and half of the soy sauce. Let it marinate in those flavors.
  6. Bruise the makrut lime leaves and toss them into the pot. Allow everything to simmer for about 10 minutes until the winter melon is fork-tender.
  7. Taste and adjust seasoning with more soy sauce or sugar as needed.
  8. Stir in the fresh basil just before serving.
  9. Serve your Vegan Thai Green Curry with steaming jasmine rice.

Notes

Leftovers can be stored in an airtight container in the fridge for 3-5 days. This curry freezes well for up to 3 months. Avoid cooking on high heat for too long to prevent broken coconut milk texture.