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Cauliflower, broccoli and carrots in a Thai green curry with tofu.

Vegan Thai Green Curry

Thai Tofu Green Curry is a total taste sensation. Made to a traditional recipe learnt in Thailand, it’s authentic and it really packs in the flavour! Made spicy – just how it is supposed to be.
Course Dinner
Cuisine Thai
Diet Vegan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 611kcal
Author Jess & Dan


For the Thai green curry paste:

  • 4 green chillies
  • 4 green bird eye chillies
  • 6 kaffir lime leaves
  • 1 inch ginger
  • 1 inch galangal
  • 1 stick lemongrass
  • 2 shallots
  • 4 clove garlic
  • 1 tbsp cumin powder
  • 1 tbsp white miso
  • 3 tbsp groundnut oil

For the vegan curry:

  • 250 g extra-firm tofu
  • 1 tbsp vegetable oil
  • 3 tbsp Thai green curry paste (or whole amount if making your own)
  • 1 tbsp ginger – finely chopped
  • 1 tbsp garlic
  • 3 tbsp coconut cream
  • 1 kaffir lime leaf
  • 1 stick lemongrass – bashed
  • 800 ml coconut milk
  • 125 g broccoli – cut
  • 125 g cauliflower – cut into florets
  • 300 g carrots – sliced
  • 1 tbsp brown sugar
  • 3 tbsp light soy sauce


  • If you’re making the paste, chuck all the paste ingredients in a blender, and blitz until smooth. Alternatively, pound by hand in a pestle and mortar if you want the traditional experience. If the paste looks a bit dry and isn’t blending, add an extra splash of oil or water.
    4 green chillies, 4 green bird eye chillies, 6 kaffir lime leaves, 1 inch ginger, 1 inch galangal, 1 stick lemongrass, 2 shallots, 4 clove garlic, 1 tbsp cumin powder, 1 tbsp white miso, 3 tbsp groundnut oil
  • Optional: once the tofu has been chopped into chunks, either air fry for 10 minutes until crispy or fry them in a frying pan until golden. Then set aside. You can also just use the tofu straight from the packet without browning it, we just like the added firmness when frying tofu.
    250 g extra-firm tofu
  • Heat your wok over a hot stove, then add a splash of oil.
    1 tbsp vegetable oil
  • Next add in all of the paste and stir for a few minutes with the coconut cream. Your kitchen will become fragrant with Thai spices.
    3 tbsp coconut cream, 3 tbsp Thai green curry paste
  • Add in the kaffir lime leaf, ginger, lemongrass and the garlic then stir for a few more minutes.
    1 tbsp ginger, 1 tbsp garlic, 1 kaffir lime leaf, 1 stick lemongrass
  • Pour in the coconut milk, all the vegetables and the tofu.
    800 ml coconut milk, 125 g broccoli, 125 g cauliflower, 300 g carrots
  • Bring to the boil, then reduce to a simmer for five minutes, stirring frequently.
  • Add the soy sauce and sugar, then simmer gently for another 5 minutes. Give it a taste and add a bit more sugar if it's too spicy, or chilli if you want it spicier!
    1 tbsp brown sugar, 3 tbsp light soy sauce
  • Remove the kaffir lime leaf and lemongrass, then serve with rice. It would usually be served with Jasmine rice but whatever rice you have will work just fine!


  • If making the curry paste, and can’t find galangal (related to ginger and turmeric root), then just omit. It can usually be found in oriental supermarkets or in small jars in major supermarkets.
  • Mix up the vegetables based on what you have in the fridge. There’s no fixed veggies that are needed.
  • If using firm tofu, not extra-firm, it’s best to press it for a couple of hours before cooking.
  • Tofu green curry keeps in the fridge for three days in an airtight container, or in the freezer for up to 3 months. Be aware that tofu will become firmer and chewier once frozen and reheated.


Calories: 611kcal | Carbohydrates: 36g | Protein: 13g | Fat: 48g | Saturated Fat: 32g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Sodium: 1181mg | Potassium: 774mg | Fiber: 7g | Sugar: 12g | Vitamin A: 14556IU | Vitamin C: 64mg | Calcium: 124mg | Iron: 4mg