Best-Ever Thai Green Curry

white bowl filled with white rice, crispy tofu, and thai green curry with chopsticks on round wood serving tray

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5 from 5 reviews

This Vegan Thai Green Curry is simply the best! Fresh, crispy veggies simmer in a rich and fragrant broth to create this spicy and satisfying dish. 



For the Green Curry:

  • 1 tablespoon coconut oil (optional – see recipe notes)
  • 45 tablespoons Thai Green Curry Paste
  • 1 13.5 oz can full-fat coconut milk
  • 1 tablespoon coconut sugar
  • 3 cups mixed vegetables, chopped (such as peppers, kabocha squash, bamboo shoots, and/or eggplant)

To Serve: (optional)


  1. Bring a nonstick pan to medium heat and add the coconut oil OR one large scoop of coconut cream*. Once melted, add in the green curry paste; fry the paste for 90 seconds, to bring out the flavors.
  2. Add the remainder of the coconut milk and coconut sugar to the pan and mix until well combined. Add in the mixed vegetables, stir well, and bring the heat to high. Once the mixture starts to bubble, reduce the heat to medium-low and let simmer, covered, for 15-17 minutes, until the vegetables are fork-tender.
  3. Place some cooked rice into each serving bowl, then top with green curry and Crispy Tofu. Serve warm.


  • To Make this Recipe Oil-Free: use 1-2 tablespoons of coconut “cream” (the thicker, almost paste-like portion in the can of full fat coconut milk) instead of the coconut oil; the naturally high fat content in the coconut cream will work just as well to fry the curry paste. I have tried this recipe both ways, and did not really notice a difference between the two!
  • On Curry Paste: I much prefer my homemade recipe, but this is my go-to vegan friendly brand if I don’t have the time to make it. Many curry pastes contain seafood, so make sure you read the ingredient label before you buy!