Thai Green Curry with Tofu and Lemongrass

Best Thai Green Curry with Tofu and Lemongrass | Easy Vegan Weeknight Dinner

If you’ve been craving a creamy, comforting, and flavor-packed Thai curry, this is the one to bookmark. Whether you’re vegan, vegetarian, or just trying to eat more plant-based meals, this Thai Green Curry with Tofu and Lemongrass hits all the right notes. It’s spicy, aromatic, and rich with coconut milk—everything you’d want in a quick but luxurious homemade dinner.

Inspiration

This recipe was born from a rainy evening craving and a nearly empty fridge. The only things I had were tofu, a bell pepper, a zucchini, and a dusty can of coconut milk. But what started as improvisation turned into one of my most-loved meals. Thai green curry has always been a comfort food for me, and adding tofu and lemongrass gave it the perfect balance of heartiness and brightness.

Why You’ll Love It

• Bold, authentic Thai flavors made right at home
• Completely plant-based and naturally gluten-free
• Perfect for a quick weeknight dinner or meal prep
• Customizable with whatever vegetables you have on hand

Quick Grocery List

For the Tofu:

• Firm tofu
• Soy sauce
• Cornstarch
• Neutral oil

For the Curry Base:

• Coconut oil
• Thai green curry paste
• Lemongrass
• Ginger
• Garlic
• Coconut milk
• Vegetable broth
• Soy sauce
• Coconut sugar
• Lime zest and juice

For the Vegetables:

• Green bell pepper
• Zucchini
• Thai basil
• Optional red chili

Things to Consider Before Preparing Your Meal

Prep & Cook Time:
45 minutes total (20 prep, 25 cook)

Equipment Checklist:

• Non-Stick Skillet
• Dutch Oven or Large Saucepan
• Tofu Press or Clean Towel
• Knife
• Cutting Board

Dietary Adjustments:

• Use tamari for a gluten-free version

Serving Size:
Makes 4 hearty portions

General Notes

This curry is very forgiving—don’t stress about perfect cuts or measurements. Always taste and adjust as you go. Not all green curry pastes are created equal, so if you’re sensitive to heat, start with less and add more as needed.

Thai Green Curry with Tofu and Lemongrass – Easy Vegan Thai Curry with Coconut Milk and Fresh Herbs

DifficultyMedium

Servings4

Prep time15 minutes

Cook time20 minutes

Total time35 minutes

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Ingredients:

For the Tofu:

• 14 oz (400g) extra-firm tofu, pressed and cubed
• 1 tbsp cornstarch, (optional, for crisping)
• 1 tbsp neutral oil, (for pan-frying)

For the Curry Base:

• 1 tbsp coconut oil or neutral oil
• 2 tbsp Thai green curry paste, (store-bought or homemade)
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 1 stalk lemongrass, outer layer removed, inner stalk minced, (or 1 tsp lemongrass paste)
• 1 (14 oz) can full-fat coconut milk
• 1/2 cup vegetable broth or water
• 1 tbsp soy sauce or tamari
• 1 tsp maple syrup or coconut sugar
• Juice of 1/2 lime

For the Vegetables:

• 1/2 greeb bell pepper, thinly sliced
• 1/2 zucchini, thinly sliced
• Fresh Thai basil or cilantro, for garnish
• Optional: sliced red chili for heat

Instructions:

• 1

  Prepare and Cook the Tofu:

  1. Press tofu for at least 10–15 minutes. Cut into 1-inch cubes. (Non-Crispy fried, healthy and preferred)

  If you want it crispy:

  1. Toss tofu with cornstarch (optional for extra crispness).
  2. Heat oil in a nonstick skillet over medium heat. Add tofu and fry until golden and crisp on all sides (about 6–8 minutes). Set aside.
• 2

  Build the Curry Base

  1. In a large pan or wok, heat coconut oil over medium heat.
  2. Add green curry paste, garlic, ginger, and lemongrass. Sauté for 2–3 minutes until fragrant.
• 3

  Add Coconut Milk and Simmer

  1. Pour in coconut milk and vegetable broth. Stir to combine.
  2. Add soy sauce and maple syrup. Bring to a simmer.
• 4

  Add Vegetables and Cook

  1. Add bell pepper, zucchini and red chilies (optional).
  2. Simmer for 7–10 minutes until veggies are just tender.
• 5

  Finish the Dish

  1. Stir in cooked tofu and lime juice.
  2. Taste and adjust seasoning (more soy sauce for salt, more curry paste for heat).
• 6

  Serve

  1. Ladle curry into bowls.
  2. Garnish with Thai basil or cilantro and fresh chili if desired.
  3. Serve with jasmine rice or rice noodles.

Equipment

• Tofu press or paper towels + weight
• Large skillet or wok
• Saucepan (for rice, if serving)
• Knife and cutting board
• Measuring cups and spoons
• Wooden spoon or silicone spatula

Nutrition

Calories	420
Carbohydrates	20g
Cholesterol	0mg
Fat	32g
Fiber	5g
Protein	13g
Saturated Fat	18g
Sodium	480mg
Sugar	6g
Trans Fat	0g
Unsaturated Fat	13g

Substitutions

• Use tempeh or chickpeas instead of tofu
• Fresh cilantro can replace Thai basil
• Use lite coconut milk if you’re reducing fat (but expect a thinner sauce)

Variations

• Add bamboo shoots, mushrooms, or eggplant
• For extra creaminess, use 1.5 cans of coconut milk
• Use frozen stir-fry vegetable mix in a pinch

Let’s Get Cooking

Step 1: Preparing the Tofu

• Press the tofu for at least 15 minutes for best texture
• Toss tofu gently in soy sauce before coating to ensure seasoning soaks in
• Pan-fry until deeply golden on each side for the best mouthfeel

Step 2: Building the Base

• Sauté aromatics low and slow—don’t rush this step!
• Bloom the curry paste in oil to release its full aroma
• Use freshly grated ginger and minced lemongrass for flavor depth

Step 3: Simmering the Curry

• Add coconut milk and broth gradually while stirring
• Keep heat low to prevent coconut milk from splitting
• Don’t overcrowd the pan—veggies should stay vibrant, not soggy

Step 4: Finishing Touches

• Fold in tofu gently so it doesn’t break apart
• Add basil at the end for max aroma and flavor
• Garnish with lime wedges or sliced chili for a flavor pop

Nutrition Breakdown (Per Serving)

• Calories: 380 — A hearty but balanced meal for plant-based eaters.
• Carbohydrates: 22g — Primarily from veggies and coconut milk.
• Cholesterol: 0mg — 100% plant-based, no cholesterol.
• Fat: 27g — Healthy fats from coconut milk; reduce with lite version if desired.
• Fiber: 5g — Great for digestion and satiety.
• Protein: 14g — Tofu brings complete plant-based protein.
• Saturated Fat: 14g — Coconut-based; moderate intake if needed.
• Sodium: 680mg — Adjust soy sauce and paste to reduce salt.
• Sugar: 6g — Mostly from natural coconut sugar.
• Trans Fat: 0g — Free from industrial fats.
• Unsaturated Fat: 13g — Mostly heart-healthy fats from oils and tofu.

Storing and Reheating

• To Store: Refrigerate in airtight containers for up to 4 days
• To Reheat: Warm over medium heat on the stovetop, adding a splash of broth
• Freezer-Friendly: Freeze curry (without basil) for up to 2 months

Frequently Asked Questions (FAQ)

Q: Can I use store-bought curry paste?
A: Yes! Just check that it’s vegan and gluten-free if needed.

Q: What if I don’t have lemongrass?
A: Substitute with extra lime zest or a dash of lemongrass paste.

Q: Can I make this ahead of time?
A: Absolutely. It gets even better the next day!

Q: What if I don’t like tofu?
A: Try chickpeas, seitan, or pan-fried tempeh.

Q: Is this spicy?
A: Medium heat—but use less curry paste or skip the chili if you prefer mild.

Q: What rice goes best?
A: Jasmine rice is the classic choice, but brown or basmati work well too.

Engage and Share

Did you try this Thai Green Curry with Tofu and Lemongrass? Leave a comment and rating below—it really helps others discover the recipe. And if you loved it, consider these other Asian inspired dishes:

• Coconut Curry with Roasted Cauliflower
• Citrusy Orange Tempeh Stir-Fry
• Fiery Ginger & Kimchi Cauliflower Rice