THAI GREEN CURRY >> easy & plant-based

Oct 16, 2020

This satisfying Thai-inspired green curry is ready in just 20 minutes with a little help from store-bought green curry paste. 

I fell in love with Green Curry (and many other classic Thai curries) when travelling to Thailand earlier this year! Thai food is definitely my favorite cuisine. I find that the dishes have the perfect blend of salty, sweet, and tangy!

I actually took a cooking class from a wonderful Thai restaurant owner on the small island I was visiting called Koh Lanta. In preparing these classic Thai dishes, I realized the common ingredient I love so much is kaffir lime leaf. An ingredient I have yet to track down in Saskatchewan!

I thought about making my own green curry paste but opted for a store-bought. The store-bought version are wonderful because they save time, contain authentic spices, and make this curry quick and simple to prepare. Additionally, many curry pastes have a simple ingredient list of mostly spices with little added sugars or fats.

Note: I've tried both the Blue Dragon and Thai Kitchen green curry paste. For the Blue Dragon I use 1/4 cup and for the Thai Kitchen I use 2 tablespoons as it seems more dense and flavour packed. You can adjust to your flavour and spice preference!

I like to add lime juice to the curry as I find it intensifies the vibrant and tangy flavoured offered from the traditional kaffir lime leaf I recall from authentic Thai dishes. Though, most green curry pastes do have some kaffir lime leaf in them!

Curries are wonderful for so many reasons. I wanted to highlight a few:

  • Dietary Preferences: I love that you can adjust any curry to be vegetarian (eg. choose tofu) or meat-based (eg. chicken, steak, or shrimp). This version calls for tofu but you could easily swap in your protein of choice!
  • Veggie-packed: During the cooler months, I find myself enjoying comforting and cooked meals over cold or fresh salads. I love that curries offer the comfort and warmth while being loaded with colorful veggies that fill you up! I choose a combination of bell peppers, carrots, and green beans but I noticed a lot of green curries in Thailand used a soft vegetable that resembled an eggplant.
  • Reduce food waste: I find myself opting to make a curry when I have veggies in the crisper that need to be used up. This is a great way to reduce food waste! While I made some specific veggie recommendations in the recipe notes, you can substitute any veggie that you enjoy or have on hand.
  • Great for meal prep: Curries are even more delicious as leftovers as the flavours have a chance to infuse and intensify. This makes Green Curry the perfect make-ahead meal prep option!



Nutrition Facts are for the base recipe without the brown rice. Search "Vitality Nutrition Thai Green Curry" to add the recipe to your MyFitnessPal diary.


  • 1/4 cup soy sauce
  • 1/4 cup lime juice or the juice of one lime
  • 1 block (350g) extra firm tofu*
  • 1 teaspoon oil
  • 2 cloves garlic, finely minced
  • 1 tablespoon ginger, finely minced
  • 2-4 tablespoons Thai green curry paste**
  • 1 (150g) medium onion, diced
  • 1 (150g) bell pepper, diced
  • 1 (150g) large carrot, diced
  • 1 can (400mL) full fat coconut milk
  • 1/2 cup vegetable stock
  • 1 tablespoon corn starch
  • 1 handful (100g) green beans, halved
  • OPTIONAL: fresh basil or sliced thai red peppers to garnish

* if you use a different protein (eg. chicken) cook it in the pot after adding the oil, garlic, ginger, onions, and green curry paste.

*adjust the amount of green curry paste based on the brand or your spice preference.


  1. Combine the soy sauce and lime juice in a shallow bowl. Cut the tofu into bite size squares and add it to the soy sauce and lime juice mixture to marinade for at least 6 hours or overnight.
  2. When you are ready to prepare the curry, bake the tofu in the oven at 400F for 15-20 minutes. Turn the tofu at the halfway point for even browning. Alternatively, air-fry the tofu for 15 minutes until slightly crisp. Reserve any leftover lime juice and soy sauce to add to the curry later on!
  3. Meanwhile, prepare the curry by adding the oil to a large sauce alongside the garlic and ginger and saute for 1 minute.
  4. Add the green curry paste and onions. Use the leftover lime juice and soy sauce (from the tofu marinade!) to deglaze the pan and prevent burning or sticking.
  5. When the onions are translucent, add the peppers, carrots, and green beans and cook until the vegetables are softened but still slightly crisp.
  6. Mix the corn starch with the vegetable broth and add it to the pot alongside the coconut milk and any leftover soy sauce or lime juice. Let the mixture simmer. The cornstarch is optional but it helps to thicken up the sauce!
  7. When the tofu is finished baking, stir it into the curry. You can enjoy the curry immediately or let it simmer on the stove. The dish becomes more flavourful and intense the longer the spices, vegetables, and sauce sit and simmer!
  8. Serve with brown rice and garnish with fresh basil or sliced thai red peppers if desired.


If you follow the F4 Formula we use in our group programs and 1:1 coaching, this recipe breaks down as:

  • PROTEIN: tofu or alternative protein source
  • FIBRE-FILLED CARB: brown rice
  • FAT: coconut milk
  • VOLUME: onions, pepper, carrot, and green beans
  • FREEBIES: green curry paste, lime juice, soy sauce, vegetable broth, and optional garnishes of basil and thai red peppers



Did you try this recipe or a variation of it? Comment below! Snap a photo and tag us on Instagram so we can see your creation!

PS: looking for more curry recipes? Try our Butter Chicken or Pumpkin Curry recipes!




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