Vegetarian Thai Green Curry

This is a vegetarian Thai green curry with a silky, coconut-based sauce that’s aromatic, gently spicy, and wonderfully comforting. It’s incredibly straightforward to make, yet packed with layers of fresh, savoury flavour. Use store-bought curry paste for a 20-minute dinner, or homemade paste if you’ve got the time.

Make this with pretty much any vegetables you love, bell peppers, zucchini, eggplant, green beans, broccoli, snap peas, and your protein of choice like tofu or chickpeas. Other veggies will also work beautifully, though the colour and character of the curry will change a bit!

Save

This is the part where I’m supposed to do what every food blogger does, the “big sell” to convince you that this is the best Thai green curry recipe in the world and that you absolutely must drop everything and make it right now!

Normally, this is where I’d sprinkle exclamation marks all over the place, because I am, admittedly, an over-enthusiastic user of exclamation marks. I was once scolded by a reader who informed me it was unprofessional, that one per sentence was more than enough, and that I was far too old to be writing like that anyway.

(To which I wrote back something along the lines of, “Dear X, I’m so sorry to hear that my writing style upsets you!!!!! I’m just naturally very excited about food and I honestly can’t help it!!!! Warmly, Me!!!)

😂

But today, I’m not going to launch into the big sell. I’m just going to say this, very simply:

This curry is a very easy way to turn simple vegetables and tofu into an extremely delicious meal.

Why You’ll Love This Recipe

This vegetarian Thai green curry is a flavor explosion that’s comforting, hearty, and simple to make. 

Rich and creamy: Coconut milk gives the curry a silky texture that coats each vegetable perfectly.

Fresh and aromatic: Lemongrass, ginger, garlic, and Thai basil combine for an irresistible fragrance and taste.

Protein-packed: Tofu or chickpeas add substance to make it a complete meal.

Quick and easy: Ready in under 40 minutes with common ingredients, perfect for busy evenings.

Customizable: Swap vegetables for whatever’s in season—broccoli, bell peppers, or snap peas work beautifully.

Kid-friendly: Mild yet flavorful, you can adjust spice levels to suit all palates.

Vibrant presentation: Bright green sauce with colorful vegetables looks stunning on the table.

Save

Ingredients

For the Curry:

• 2 tablespoons vegetable oil
• 1 small onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2–3 tablespoons Thai green curry paste
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 medium zucchini, sliced
• 1 medium carrot, thinly sliced
• 1 red bell pepper, cut into strips
• 1 cup broccoli florets
• 1 block firm tofu, cubed
• 1 teaspoon soy sauce or tamari
• 1 tablespoon lime juice
• Salt to taste
• Fresh Thai basil leaves for garnish

Optional Add-Ins:

• Snap peas, baby corn, or mushrooms
• Cilantro or green onions for extra freshness
• Red chili slices for added heat

Save

Step-by-Step Instructions

1. Sauté aromatics

Heat vegetable oil in a large skillet or wok over medium heat. Add onion, garlic, and ginger, stirring until fragrant and the onions turn translucent. This step builds the base flavor and releases a delicious aroma that will fill your kitchen.

2. Cook the curry paste

Add green curry paste to the skillet and stir for 1–2 minutes, allowing the spices to bloom. This helps intensify the herbal and spicy notes while giving the sauce a richer, more complex flavor.

3. Add coconut milk and broth

Pour in coconut milk and vegetable broth, stirring until smooth. Bring the mixture to a gentle simmer, creating a silky, aromatic sauce that will envelop all the vegetables perfectly.

4. Incorporate vegetables and tofu

Add zucchini, carrot, bell pepper, broccoli, and tofu cubes. Simmer for 10–12 minutes, stirring occasionally until the vegetables are tender but still vibrant, and the tofu absorbs the curry flavors.

5. Season and finish

Stir in soy sauce or tamari for a savory depth and add lime juice to balance the richness. Taste and adjust seasoning with salt if needed. Garnish with fresh Thai basil leaves just before serving to enhance aroma and color.

Tips & Variations

• Extra creamy: Use full-fat coconut milk for a richer texture.
• Add more protein: Chickpeas or edamame work well with the curry.
• Vegetable swaps: Bell peppers, snap peas, or spinach can replace or supplement listed veggies.
• Spice level: Adjust green curry paste or add red chili slices for a spicier curry.
• Meal prep: Store in airtight containers for up to 3 days; flavors deepen over time.
• Gluten-free option: Ensure soy sauce or tamari is gluten-free.

Serving Suggestions

Serve Vegetarian Thai Green Curry over steamed jasmine rice, brown rice, or quinoa. A side of lightly sautéed greens or a simple cucumber salad pairs beautifully. For family dinners, I like to serve the curry in a large bowl with rice in separate bowls so everyone can mix it to their liking. Garnish with fresh Thai basil leaves and lime wedges for a colorful and aromatic presentation.

Frequently Asked Questions

Can I use frozen vegetables?

Yes, frozen vegetables can be added; just cook slightly longer until heated through.

Can I make it spicier?

Absolutely. Increase the amount of green curry paste or add fresh sliced chili peppers.

Is this recipe vegan?

Yes, it’s fully vegan if you use tofu and coconut milk.

Can I make it ahead of time?

Yes, store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

What can I substitute for tofu?

Chickpeas, tempeh, or seitan all work well.

Can I freeze this curry?

Yes, but freeze before adding fresh herbs for the best flavor and texture.

Final Thoughts

Vegetarian Thai Green Curry is vibrant, creamy, and full of layers of flavor. The combination of coconut milk, fresh vegetables, and aromatic spices creates a warming yet light meal perfect for any day.

I love how this curry feels indulgent yet nourishing. It works as a quick weeknight dinner or a stunning centerpiece for a casual meal with friends. The colors, aromas, and flavors make it a dish that brings joy to the table every time.