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Classic Vegan Thai Green Curry Recipe You’ll Love

This classic version is smooth and rich, thanks to the coconut milk, while the green curry paste adds just the right amount of heat. The combination of tofu and fresh vegetables makes it filling yet light.
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Ingredients
  

  • 1 tbsp coconut oil
  • 2 tbsp green curry paste adjust to taste
  • 1 can 14 oz coconut milk (full-fat for extra creaminess)
  • 1 cup vegetable broth
  • 1 cup diced tofu or tempeh
  • 1 small zucchini sliced
  • 1 red bell pepper sliced
  • 1 cup baby spinach
  • 1 tbsp soy sauce or tamari
  • 1 tbsp lime juice
  • Fresh Thai basil and cilantro for garnish
  • Cooked jasmine rice for serving

Instructions
 

  • In a large skillet, heat the coconut oil over medium heat. Add the green curry paste and sauté for 2-3 minutes, until fragrant.
  • Stir in the coconut milk and vegetable broth, bringing the mixture to a simmer.
  • Add the diced tofu, zucchini, and bell pepper to the skillet. Cook for 10 minutes, or until the vegetables are tender.
  • Stir in the baby spinach, soy sauce, and lime juice. Let the spinach wilt and flavors combine, about 2-3 more minutes.
  • Serve the curry over jasmine rice and garnish with fresh Thai basil and cilantro. Enjoy!