Green Curry

by Jill Dalton

Green Curry

Jill Dalton
I decided to come up with a plant based Green Curry recipe after my husband and I visited Araya’s Place in Seattle and trying out their wonderful vegan cuisine.  We have not been able to get their green curry out of our heads since. It was so creamy and delicious, I just had to try and make it. We both think this is pretty close and think you all will enjoy it too!
5 from 1 vote
Servings 6 people
Prep 20 minutes
Cook 30 minutes
Total 50 minutes

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  • Preheat oven to 400°. Cube tofu and place on a parchment paper lined cookie sheet and bake for 20 minutes. Put 3-4 Tbsp water in a large sauce pan and turn burner to high heat. Add onions, carrots, green beans, red pepper, potatoes and tofu and cook for about 5 minutes. Add remaining vegetables. Mix the dates with one of the cans of coconut milk in a blender. Add coconut milk mixture, the other can of coconut milk, vegetable broth, curry paste and lime juice and cook for 20 minutes. Add the arrowroot mixture and Braggs liquid amino acids and cook for another 5 minutes until sauce has thickened.
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Nutrition info

Calories: 242kcalCarbohydrates: 40gProtein: 14gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 80mgPotassium: 1162mgFiber: 10gSugar: 13gVitamin A: 9291IUVitamin C: 153mgCalcium: 201mgIron: 4mg

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Karen Vella January 8, 2018 - 2:35 pm

Hi Jill, it looks delicious! Can you please tell me how many serves? Also, can I freeze it? – thanks

Jill Dalton January 8, 2018 - 4:50 pm

There are 8 servings and I’m pretty sure it will freeze.

Anna January 9, 2018 - 3:29 am

Hi, Jill!
Great recipe! I try to avoid MSG. Do you know if Braggs has MSG? I’ve read that anything that has “protein” is MSG. Braggs has “vegetable protein”. Thanks for your work! I use your recipes all the time:)

Jill Dalton January 9, 2018 - 3:45 am

I have been under the impression that Braggs does not have MSG but with the way a lot of things go, it is really difficult to find the truth.

Rudy Larrow February 23, 2018 - 10:59 am

Hi Jill, where do you get Thai and True Curry Paste – Green?

Jill Dalton February 23, 2018 - 1:43 pm Reply
Birgit Röling (Hamm, Germany) March 29, 2018 - 4:01 pm

This was very delicious. I will certainly make it again. Maybe I’ll exchange the tofu by mushrooms. Thanks for the recipe!

Patrice Holmes June 25, 2018 - 2:11 pm

Another delicious recipe, Jill ! Thank you from a fellow Nebraskan! : D

sugarsugarsugarsugar July 16, 2018 - 11:58 am

Probably a beginner’s question, but can I sub out red curry for green, and if I do, will I need to make any other adjustments? Green curry is good, but I like red a lotttttt more. Wasn’t sure if there’s more to the taste difference than simply using one curry paste over the other. Thanks for everything. While I’m here, I want to let you know my daughter makes your chocolate cheesecake at least once a month (we bought a big blender just for it (worth it!!)) and I make your coffee cake any time I have the ingredients on hand and I want something delicious. You’re dope and I’m always telling friends who want to stick their toe in the vegan waters to check you out.

Jill Dalton July 16, 2018 - 1:17 pm

Thank you so much! I am so glad you are enjoying the recipes =). Substituting red curry is fine. It is usually a bit spicier so you might just put a little less and then adjust in the end if you want to add more.

Lisa September 14, 2018 - 4:06 pm

Made this last night and my whole family liked it. I’m the only one eating WFPB but I’m trying to find meals everyone will enjoy without adding meat. First time using tofu and the 9yo thought it was chicken. YAY! This one was a winner! Thank you 🙂

Lizzy March 13, 2019 - 9:06 pm

Jill this was so good! This is my second time making it. The second time I used a different curry paste brand, Mekhala organic green curry, also purchased from Amazon, but free shipping! Very flavorful. Next time I will need to use less because it was a bit spicy. My ten year old complained, but I didnt mind a little runny nose. I substituted the zucchini with cauliflower. I want you to know I have all your dinner recipes on a 2 week rotation. You have made it so easy to eat plant based. This June makes my family 2 years PB! would love it if you could create some recipes with tempeh (I buy it from WF but never know what to make) and more lentil dishes. Maybe a lentil loaf! What I appreciate most about your recipes is that I can buy the same items at the store each week and can make most of your dishes with the ingredients. I use to have an account with F Over K but I was always having to buy new ingredients each week. Thank you, you’re a blessing.

Sue March 17, 2021 - 2:48 pm

Dio you use full fat canned coconut milk?

Jill Dalton March 19, 2021 - 11:03 am



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