Go Back
+ servings
tofu green curry served in a bowl
Print Pin
5 from 1 vote

Vegan Thai Green Curry with Tofu and Vegetables

An authentic vegan Thai green curry with tofu and lots of vegetables. One of the best vegan green curry ever! Let me show you how to make it.
Course Mains
Cuisine Thai
Keyword vegan green curry, vegan thai green curry, vegetarian thai green curry
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 484kcal
Author Aline Cueni


  • 2 cups coconut milk see notes
  • ½ - 1 tbsp green curry paste adjust depending on your spiciness level, see notes
  • 7 oz deep fried tofu cut in bite-sized chunks, see notes for alternatives
  • 6 Thai eggplants quartered, see notes for alternatives
  • 5 oz Thai long beans or green beans cut in 2-inch pieces
  • 3.5 oz fresh baby corns cut in bite-sized chunks, don't use canned baby corn, see notes for alternatives
  • 2 kaffir lime leaves finely chopped
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 5 stalks Thai Sweet Basil see notes for alternatives


  • Heat a wok, large skillet, or non-stick pot. Pour in coconut milk and green curry paste, stir until dissolved, and let it simmer for a few minutes. Taste the curry and add more curry paste if needed! → Better always start with only a little curry paste, it can become hot very quickly.
  • Add the tofu, eggplants, green beans, baby corns, and kaffir lime leaves and let it simmer for 5-10 minutes, depending on how soft/crispy you like your vegetables.
  • Season with soy sauce and sugar. Add some water if you like your curry thinner.
  • Stir trough Thai basil and serve over basmati or jasmine rice.


  • Keeps Fresh: For 3 days stored in the refrigerator.
  • Coconut Milk: Make sure to use coconut milk and not coconut cream. If you only have coconut cream at hand, use 1 cup coconut cream and 1 cup water.
  • Green Curry Paste: Most Thai curry pastes are made with shrimp paste. Make sure to use a vegan brand like the one I linked in the ingredient list or make your own.
  • Deep-Fried Tofu: Thai curry does taste the best with deep-fried tofu. You can find it in every Asian market, or make your own according to this Guide "How to Deep-Fry Tofu" by Full of Plants. Alternative, use extra firm tofu, cut it into small cubes, toss with 1 tbsp cornstarch, and fry it in a skillet with a little oil until crispy. 
  • Thai Eggplants / Baby Corn: These are authentic Thai products. You can find them in every Asian market but can be hard to get in a regular supermarket. Substitute with other vegetables such as zucchini, cauliflower, broccoli, shiitake mushrooms, bamboo shoots.
  • Thai Sweet Basil: This is an essential part of an authentic Thai Green Curry. You can find it in every Asian market, but it's hard to get in a regular supermarket. Can be substituted with Italian basil.
  • Rice: I suggest serving this curry over basmati or jasmine rice. 1.5 cups (270g) uncooked rice should be sufficient for 4 people.


Calories: 484kcal | Carbohydrates: 54g | Protein: 16g | Fat: 28g | Saturated Fat: 22g | Sodium: 284mg | Potassium: 1960mg | Fiber: 23g | Sugar: 28g | Vitamin A: 1420IU | Vitamin C: 23mg | Calcium: 165mg | Iron: 7mg