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Vegan Thai Green Curry

A delightful and comforting vegan curry that showcases the vibrant flavors of Thai cuisine with creamy coconut milk and fresh herbs.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Curry Base
  • 1/4 cup green curry paste try Thai Kitchen for authentic flavor
  • 2 cups coconut milk full-fat for creaminess; Thai Kitchen is excellent
  • 1 cup water
  • 2 tablespoons soy sauce low sodium recommended
  • 1 tablespoon palm sugar or brown sugar for sweetness
  • 6 leaves makrut lime leaves optional; adds a fragrant citrus note
Vegetables and Protein
  • 10-15 leaves baby spinach or Thai basil for freshness
  • 1 dried shiitake mushroom adds an earthy depth—don’t skip it!
  • 2 teaspoons miso paste adds umami; Miso Master is a great brand
  • 7 oz fried tofu use firm tofu for a satisfying texture
  • 5.3 oz canned bamboo shoots drained for a crunchy element
  • 9 oz winter melon cut into 1-inch chunks—perfect for soaking up flavors
  • 1/2 red bell pepper julienned optional, for color and sweetness
  • 1 cup Thai basil leaves adds a fragrant finish

Method
 

Preparation
  1. In a mortar and pestle, grind the leafy greens into a fine paste. Add the miso paste and grated shiitake mushroom, mixing well until a paste forms.
  2. Prepare your ingredients in advance. Having everything ready to go will streamline your cooking process.
Cooking
  1. In a large pot, heat about 3/4 cup of coconut milk over medium-high heat until it thickens slightly, about 5 minutes.
  2. Stir in the green curry paste and cook until very thick, around 3-5 minutes, until glossy and fragrant.
  3. Add the rest of the coconut milk and water to the pot, bringing it to a boil.
  4. Stir in the fried tofu, bamboo shoots, winter melon, palm sugar, and half of the soy sauce.
  5. Bruise the makrut lime leaves slightly and add them now. Let it all simmer until the winter melon is tender—approximately 10 minutes.
  6. About 1 minute before you finish cooking, add the julienned red bell pepper for crunch and color.
  7. Taste and adjust with more soy sauce or sugar as needed. Off the heat, stir in the fresh Thai basil.
Serving
  1. Pair the curry with jasmine rice and enjoy your meal.

Notes

Leftovers can be stored in an airtight container in the fridge for 3-4 days. This curry freezes well; store in individual portions for easy meals. Reheat gently on the stove or microwave.