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A close-up shot of a vibrant bowl of Thai Green Curry with tofu, asparagus, broccoli, and red bell peppers.

Easy Veggie Thai Green Curry

This vibrant and aromatic Easy Veggie Thai Green Curry is packed with fresh vegetables and flavorful coconut milk, offering a quick and healthy weeknight meal with authentic Thai taste.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Curry Base
  • 1 tbsp Coconut oil
  • 4-6 tbsp Thai green curry paste adjust to spice preference, ensure vegetarian/vegan if needed
  • 3 cloves Garlic minced
  • 1 inch Fresh ginger grated or finely minced
  • 1 tbsp Lemongrass paste or 1 stalk fresh lemongrass, bruised and chopped
  • 2 Kaffir lime leaves torn or bruised (optional, but recommended)
  • 2 cans Full-fat coconut milk (13.5 oz / 400ml each)
  • 1/2 cup Vegetable broth
For the Vegetables & Protein
  • 1 block Extra-firm tofu 14 oz / 400g, pressed and cubed
  • 1 head Broccoli cut into florets
  • 1 cup Green beans trimmed
  • 1 medium Red bell pepper sliced
  • 1 medium Zucchini half-moon sliced
  • 1 cup Cremini mushrooms quartered
  • 2 cups Fresh spinach or baby bok choy
For Seasoning & Garnish
  • 2 tbsp Soy sauce or tamari for gluten-free
  • 1-2 tbsp Brown sugar or maple syrup, to taste
  • 1 tbsp Lime juice freshly squeezed
  • 1/4 cup Fresh basil leaves roughly chopped, for garnish
  • 1/4 cup Fresh cilantro roughly chopped, for garnish
  • 1 Red chili thinly sliced, for garnish (optional)
  • Cooked jasmine rice for serving

Equipment

  • Large pot or Wok
  • Cutting board
  • Sharp knife
  • Measuring Spoons and Cups

Method
 

Prepare Ingredients
  1. If using tofu, press it for at least 20-30 minutes to remove excess water, then cut into 1-inch cubes. Set aside.
  2. Chop all vegetables as directed in the ingredients list. Mince garlic and ginger, and prepare kaffir lime leaves (if using).
Cook the Curry Base
  1. Heat coconut oil in a large pot or wok over medium heat. Add green curry paste and cook for 1-2 minutes, stirring constantly, until fragrant. This helps to deepen the flavor.
  2. Add minced garlic, grated ginger, and lemongrass paste (and kaffir lime leaves, if using). Sauté for another 1-2 minutes until aromatic.
  3. Pour in both cans of coconut milk and vegetable broth. Bring to a gentle simmer, stirring occasionally. Add the broccoli florets and green beans. Cook for 5-7 minutes, until they are starting to become tender-crisp.
  4. Add the cubed tofu, red bell pepper, zucchini, and quartered mushrooms. Continue to simmer for another 3-5 minutes, until vegetables are tender but still have a slight bite.
  5. Stir in the soy sauce (or tamari), brown sugar, and fresh lime juice. Taste and adjust seasonings as needed – you might want more sugar for sweetness, lime for tang, or curry paste for heat.
  6. Finally, stir in the fresh spinach. Cook for just 1-2 minutes until the spinach wilts.
Serve
  1. Remove kaffir lime leaves (if using) before serving. Ladle the Easy Veggie Thai Green Curry over cooked jasmine rice.
  2. Garnish with fresh basil leaves, cilantro, and sliced red chili (if desired) before serving hot.

Notes

For a spicier curry, add more green curry paste or a pinch of red chili flakes. If you prefer a thinner consistency, add a splash more vegetable broth or water. You can customize the vegetables based on what's in season or what you have on hand; other great additions include carrots, baby corn, or bamboo shoots. Store leftovers in an airtight container in the refrigerator for up to 3 days. This curry also freezes well.