Authentic Vegan Thai Green Curry Recipe for Two

My family and I have always bonded over Thai food. The booths at our favorite Thai restaurant in Atlanta felt like a second dining room. Whenever friends or relatives visited, we took them there. If someone claimed to have never tried Thai food, that was our go-to introduction. Even now, whenever I’m in town, we visit that restaurant.

I fell in love with Thai food as a child — the bold flavors, bright colors, lively heat, and fresh ingredients felt thrilling next to the soul food we cooked at home. Each booth in that restaurant had a framed photo of Thailand: a bustling market overflowing with produce, a jungle waterfall, or rice paddies on rolling hills. Between the food and those images, I felt transported to a tropical place.

When I was about twelve, I decided to make a Thai-inspired Thanksgiving dinner. My family humored me: they helped shop and cook. It poured rain that day, so we grilled chicken satay in the garage with the door open. Rain and wind couldn’t stop the meal. My Nana still made some traditional sides like collard greens and rolls, which initially annoyed me, but everything came together and I was proud of the result.

In 2011 I spent two months traveling alone in Thailand. I learned how to make curries and local dishes — many of which are labor-intensive and rely on ingredients that can be hard to find in the U.S. I ate street food in Bangkok, helped harvest ingredients on permaculture farms, and took cooking classes in nearly every town I visited. It felt like heaven.

Since that trip I’ve worked to recreate those Thai flavors at home because they connect me to my family and to the memories of traveling. This Thai-inspired green curry is a favorite. I often use store-bought green curry paste, Thai eggplants when they’re in season, Thai basil (easy to grow at home), broccoli, bamboo shoots, crispy tofu, and serve the curry over jasmine rice. Each bite reminds me of family meals shared at that restaurant booth.

Even my 18-month-old loves it. When I serve her, I leave out extra chilies so the curry stays mild and cut ingredients small. We usually pair it with Instant Pot brown rice or coconut jasmine rice — tender and easy for a toddler to eat. I’m happy she enjoys Thai flavors as much as I do, and I look forward to making restaurant visits and new traditions with her when she’s older.

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5 from 2 votes

Vegan Thai Green Curry

By: Jenné Claiborne

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Servings: 4

Video

Ingredients 

• ▢ 3 tbsp coconut oil
• ▢ 1 block extra firm tofu, pressed at least 20 minutes
• ▢ 1 large shallot, thinly sliced
• ▢ 2 cloves garlic, minced
• ▢ 1 tbsp fresh ginger, minced or grated
• ▢ 3-4 tbsp Thai green curry paste
• ▢ 3-4 Thai eggplant, quartered
• ▢ ½ lb green beans, about 1 large handful, ends trimmed, and halved
• ▢ ½ cup bamboo shoots
• ▢ 14- oz can full fat coconut milk
• ▢ 1 tsp sugar, optional
• ▢ 1 broccoli crown, chopped
• ▢ ¼ cup Thai basil
• ▢ 1-2 tbsp soy sauce, Tamari Soy Sauce is gluten-free
• ▢ 1 fresh lime
• ▢ 1 cup white rice, or brown rice

Instructions 

• Follow package directions to prepare rice on the stovetop, or make brown rice in the Instant Pot.

Crispy Baked Tofu

• Press the tofu for at least 20 minutes. Wrap it in paper towels, place on a plate with raised edges, and set a weight on top (a baking dish with books works well).
• Preheat the oven to 400°F (200°C).
• Cut the tofu into small cubes and toss with about 1 tablespoon coconut oil.
• Spread the cubes on a parchment-lined baking sheet, season with salt, and bake 35–45 minutes until golden and crisp.

Thai Curry

• Heat 1 tablespoon coconut oil in a wok or large skillet over medium-high heat.
• Add shallot, garlic, and ginger; sauté until shallots are tender.
• Stir in the green curry paste for about 15 seconds to release its aroma.
• Add eggplant and green beans and cook another minute.
• Stir in bamboo shoots, then add the coconut milk and mix well.
• Bring to a simmer and cook about 10 minutes, until the eggplant is tender but not fully soft.
• Stir in sugar and 1 cup of water.
• Add broccoli and cook another 10 minutes until vegetables are bright and tender.
• Stir in Thai basil leaves, soy sauce, and the juice of 1 lime.
• Taste and adjust seasoning with more soy sauce if needed.
• Top the curry with crispy tofu and serve over rice.
• Garnish with extra Thai basil and a lime wedge.

Notes

Prep Notes: 

• Press the tofu while you measure and prep other ingredients.
• Start the rice before cooking the curry so both finish together.
• A wok is ideal for this curry, but a large skillet works well too.
• You can make crispy tofu in an air fryer as an alternative to baking.
• Curry pastes vary in heat and flavor; brands like MaePloy, Aroy, and Bright are good options often found at Asian grocery stores.

Nutrition

Calories: 641kcal | Carbohydrates: 66g | Protein: 20g | Fat: 37g

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