Thai green curry is among the most searched recipes globally, and the vegan adaptation has been a consistent top performer on Pinterest’s most-saved boards throughout 2025 and into 2026. The reason is the combination of qualities that make it genuinely irresistible: the fragrance of lemongrass and kaffir lime, the heat of green chilli, the silky richness of coconut milk, and the freshness of Thai basil — all present in a bowl that is ready in thirty minutes and requires exactly one pan.
This version uses a quality store-bought green curry paste — the single most important shortcut in this recipe — alongside fresh aromatics, full-fat coconut milk, and a colourful selection of vegetables that cook quickly and absorb the surrounding curry beautifully.
Ingredients (Serves 4)
- 3–4 tablespoons green curry paste (check it is vegan — many contain shrimp paste; Mae Ploy’s vegetarian version is excellent)
- 2 cans (800ml) full-fat coconut milk
- 400g firm tofu or 400g mixed vegetables (Thai aubergine, courgette, baby corn, sugar snap peas)
- 1 red bell pepper, sliced
- 150g baby spinach or Thai basil
- 300ml vegetable stock
- 1 tablespoon neutral oil
- 1 tablespoon soy sauce or tamari
- 1 tablespoon coconut sugar or palm sugar
- 3 kaffir lime leaves (fresh or frozen — transformative ingredient)
- 1 stalk lemongrass, bruised
- 2cm piece galangal or ginger, sliced
- Juice of 1 lime
- Jasmine rice, to serve
- Fresh Thai basil, chilli, and lime wedges to garnish
Method
Step 1: Heat oil in a wok or wide pan over medium-high heat. Add curry paste and fry for 90 seconds, stirring constantly, until fragrant and beginning to stick. This blooming step is essential — it develops the paste’s full aromatic potential.
Step 2: Pour in one can of coconut milk. Stir to combine with the paste. Add kaffir lime leaves, lemongrass, and galangal. Bring to a gentle simmer.
Step 3: Add the tofu or vegetables, the remaining coconut milk, and stock. Simmer 12–15 minutes until vegetables are cooked through.
Step 4: Season with soy sauce, coconut sugar, and lime juice. Add the spinach or Thai basil and stir until wilted. Remove lemongrass, kaffir lime leaves, and galangal before serving.
Step 5: Serve over jasmine rice. Garnish with fresh Thai basil, sliced chilli, and lime wedges.
Key tip: Full-fat coconut milk is essential. Light coconut milk produces a watery, thin curry that lacks the body and richness that defines this dish. It is worth the additional calories.