When the chill sets in and the evening grows quiet, I reach for this Vegetarian Thai Green Curry. The moment I start cooking it, the kitchen fills with the sweet, spicy aroma of fresh green curry paste mingling with creamy coconut milk. It’s a scent that promises comfort and adventure all at once.

One evening, as rain tapped softly against the window, I stirred the simmering pot filled with tender eggplant, crisp snap peas, and silky tofu. The vibrant green of the basil and cilantro floated on top like a little garden thriving in the warmth. Each spoonful was a perfect balance of spice and creaminess, with just a hint of lime to brighten the flavors. It’s the kind of meal that slows time, inviting you to savor every bite and every moment.

Bright, fresh vegetables make every bite exciting and wholesome.
The creamy coconut base soothes the palate while carrying a subtle kick of spice.
Tofu adds satisfying protein, making it a filling and nourishing choice.
Quick enough for weeknight dinners, yet special enough for guests.
Pairs beautifully with steamed jasmine rice for a complete, comforting meal.

If you’re new to green curry, don’t worry—the flavors are layered but approachable, and it’s easy to adjust the spice level just the way you like.

Vegetarian Thai Green Curry

Print Recipe

A flavorful and creamy Vegetarian Thai Green Curry made with fresh vegetables and a fragrant green curry paste simmered in coconut milk. Perfectly balanced with a hint of spice and served with steamed jasmine rice.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4

Ingredients

Scale

1 tablespoon vegetable oil
3 tablespoons Thai green curry paste
1 can (14 ounces) coconut milk
1 cup vegetable broth
1 medium eggplant, cut into 1-inch cubes
1 red bell pepper, sliced into thin strips
1 cup snap peas, trimmed
1 medium carrot, sliced thinly
1 block (14 ounces) firm tofu, drained and cut into 1-inch cubes
1 tablespoon soy sauce
1 teaspoon brown sugar
1/2 cup fresh Thai basil leaves
1/4 cup fresh cilantro leaves, chopped
1 tablespoon lime juice
1 cup cooked jasmine rice, for serving

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Instructions

Heat the vegetable oil in a large skillet or wok over medium heat.
Add the Thai green curry paste and sauté for 1-2 minutes until fragrant.
Pour in the coconut milk and vegetable broth, stirring to combine with the curry paste.
Bring the mixture to a gentle simmer.
Add the eggplant cubes and cook for 5 minutes, stirring occasionally.
Add the red bell pepper, snap peas, carrot slices, and tofu cubes to the skillet.
Stir in the soy sauce and brown sugar.
Simmer the curry for another 8-10 minutes, or until the vegetables are tender but still crisp and the tofu is heated through.
Remove the skillet from heat and stir in the Thai basil leaves, cilantro, and lime juice.
Serve the green curry hot over cooked jasmine rice.

FAQ

Can I use other vegetables? Absolutely! Feel free to swap in your favorites like zucchini, broccoli, or mushrooms.

Is this recipe spicy? It has a gentle heat from the green curry paste, but you can tone it down or up by adjusting the amount used.

Can I make it vegan? Yes, this recipe as is uses tofu and plant-based ingredients—just ensure your curry paste doesn’t contain shrimp paste if you want it fully vegan.

How do I store leftovers? Keep the curry in an airtight container in the fridge for up to 3 days. Reheat gently to keep the texture.

Can I freeze it? It’s best not to freeze because the tofu and vegetables may change texture.

This Vegetarian Thai Green Curry is a simple way to bring a touch of warmth and adventure to your table. Once you taste it, you’ll understand why it’s become a favorite in my kitchen.