Tofu & Mushroom Thai Green Curry (Vegan)



Tofu & Mushroom Thai Green Curry (Vegan


Thai Green Curry is a classic and the Internet is full of hundreds of variations. The recipe I am sharing today is a family favorite. I have myself tried Green Curry with lots of different vegetables but this combination of Tofu and Mushrooms is still the most preferred. The melt-in-your-mouth pieces of tofu along with juicy bites of button mushrooms is absolutely perfect along with the aromatic spicy green curry base.


Tofu & Mushroom Thai Green Curry (Vegan


If you haven’t made fresh curry paste at home before, check out my previous post and make some right away! Once the paste is ready, you will be able to whip up this delicious green curry in no time.


Tofu & Mushroom Thai Green Curry (Vegan


Tofu & Mushroom Thai Green Curry (Vegan


Tofu & Mushroom Thai Green Curry (Vegan


Tofu & Mushroom Thai Green Curry (Vegan



I like to use coconut oil because I feel it makes the curry more fragrant along with the coconut milk in it. Use any oil of your choice.

Increase or decrease the amount of curry paste in the recipe depending on how strong you like it.

A few fresh green/red chilies added to the curry will add more heat to it. Skip it if you want.

You can use many other vegetables in the place of tofu and mushrooms. Some of the more traditional options would be small green Thai eggplants, bamboo shoots, long beans and turkey berries.


Tofu & Mushroom Thai Green Curry (Vegan



  • 4 tbsp coconut oil
  • 2-3 cloves of garlic
  • 2 tbsp Thai green curry paste
  • 250 grams button mushroom
  • 200 grams of firm tofu
  • 2 cups of coconut milk
  • A dash of soy sauce
  • a handful of sweet basil leaves
  • A few fresh green chilies (optional)
  • 1 tsp sugar
  • salt


Cut the Tofu into bite size pieces. Clean and cut the mushrooms into halves or quarters. Crush the garlic and slice the green chilies.

Heat the oil in a deep pot. Add the crushed garlic and fry till it turns light golden. Now add the curry paste. Fry it in low flame till the raw smell disappears. Now add the quartered mushroom and fry for 2-3 minutes. Add a pinch of salt and let the mushrooms cook a little. Now reduce the flame add the coconut milk. Season the curry with salt, sugar and a bit of soy sauce. Let it simmer for a couple of minutes and add the tofu. Let the curry cook for a few minutes. Taste it and adjust the flavours according to your taste. Add some more sliced green chilies if needed. Let the curry simmer till the mushrooms are completely cooked. Make sure not to boil the curry. Turn off the heat and throw in the fresh basil leaves.

Serve over hot rice or noodles.




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