Having traveled extensively through Thailand’s street‑food hubs, I’ve come to appreciate the delicate balance of heat, sweetness, and umami that defines an authentic green curry. This Vegan Thai Green Curry with Tofu captures that essence in your own kitchen—rich coconut milk, vibrant green curry paste, crisp seasonal vegetables, and tofu that soaks up every aromatic note. It’s comforting, fragrant, and wholly plant‑based. Here’s my tested approach:

Ingredients

• 1 Tbsp coconut oil

• 1 small onion, sliced

• 3 Tbsp Thai green curry paste (store‑bought or homemade)

• 1 can (14 oz) full‑fat coconut milk

• 1 cup vegetable broth

• 1 Tbsp soy sauce or tamari

• 1 Tbsp brown sugar

• 1 lb firm tofu, cubed

• 1 cup snap peas

• 1 cup sliced bell peppers (mixed colors)

• 1 cup baby corn

• Juice of 1 lime

• Fresh Thai basil leaves, for garnish

Step‑by‑Step Process

1. Prep Tofu
   Press tofu 15 minutes to remove excess moisture. Cube and set aside.

2. Sauté Aromatics
   Heat coconut oil in a deep skillet over medium heat. Add onion; sauté 3–4 minutes until translucent. Stir in green curry paste; cook 1 minute.

3. Build Curry Base
   Pour in coconut milk and broth; whisk to combine. Bring to a gentle simmer.

4. Add Tofu & Veggies
   Gently stir in tofu, snap peas, peppers, and baby corn. Simmer 6–8 minutes until veggies are tender‑crisp.

5. Season & Finish
   Stir in soy sauce, sugar, and lime juice. Taste and adjust seasoning—add more curry paste for heat or sugar for sweetness.

6. Serve
   Ladle over steamed jasmine rice. Garnish generously with Thai basil leaves.

Why It Works

• Coconut Oil & Milk: Layered coconut flavor anchors curry.

• Green Curry Paste: Pre‑made paste ensures authentic Thai aromatics.

• Balance of Flavors: Lime and sugar round out the spice.

This vegan curry is perfect for busy weeknights or meal prep—its flavors deepen over time, making leftovers even better the next day.