When I want a comforting meal that’s bold in flavor and nourishing at the same time, I make this High-Protein Vegan Thai Green Curry. It’s creamy, fragrant, and packed with plant-based protein from tofu and chickpeas. The green curry paste brings heat and freshness, while coconut milk keeps everything rich and satisfying.
Quick Facts
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Prep Time: 15 minutes
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Cooking Time: 25 minutes
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Total Time: 40 minutes
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Serving Size: 4 servings
Why You’ll Love This High-Protein Vegan Thai Green Curry
This curry is hearty, filling, and full of classic Thai flavors. I love that it’s completely vegan yet high in protein, making it perfect for anyone wanting a balanced plant-based meal. It’s also a one-pot recipe, easy to customize, and great for meal prep. Every spoonful feels cozy and energizing.
Ingredients You’ll Need
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1 tablespoon coconut oil or vegetable oil
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2 tablespoons Thai green curry paste
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1 can (14 oz) coconut milk
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1 cup vegetable broth
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1 block (14 oz) firm tofu, cubed
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1 can (15 oz) chickpeas, drained and rinsed
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1 cup broccoli florets
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1 red bell pepper, sliced
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1 tablespoon soy sauce or tamari
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1 teaspoon maple syrup or sugar
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Juice of 1/2 lime
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Fresh basil or cilantro, for garnish
How I Make My High-Protein Vegan Thai Green Curry
Step 1: Build the Flavor Base
I heat oil in a large pan over medium heat and stir in the green curry paste. I cook it for about a minute until it smells fragrant.
Step 2: Make the Curry Sauce
I pour in coconut milk and vegetable broth, stirring until smooth. I let it gently simmer so the flavors blend together.
Step 3: Add Protein & Veggies
I add tofu, chickpeas, broccoli, and bell pepper. Then I stir in soy sauce and maple syrup. I let everything cook for 12–15 minutes until the vegetables are tender.
Step 4: Finish & Serve
I squeeze in fresh lime juice and give the curry a final stir. I garnish with fresh herbs and serve hot.
Creamy, spicy, and deeply satisfying!
Serving Suggestions
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Serve over jasmine rice or brown rice.
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Pair with quinoa for extra protein.
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Enjoy with naan or flatbread.
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Top with chopped peanuts for crunch.
Tips for Customization
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More protein: Add edamame or tempeh.
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Less spicy: Use less curry paste or add extra coconut milk.
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Extra veggies: Zucchini, spinach, or green beans work well.
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Oil-free: Sauté curry paste in a splash of broth instead of oil.
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Meal prep: Store leftovers for up to 3 days in the fridge.
Nutritional Info (Approx. per serving)
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Calories: 420–460
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Protein: 20–25g
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Carbs: 28–32g
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Fat: 22–26g
FAQs
1. Is Thai green curry always vegan?
No, some pastes contain shrimp. Always check labels.
2. Can I freeze this curry?
Yes, but the tofu texture may change slightly.
3. What tofu works best?
Firm or extra-firm tofu holds its shape best.
4. Can I use light coconut milk?
Yes, but the curry will be less creamy.
Final Spoonful
This High-Protein Vegan Thai Green Curry is creamy, comforting, and full of bold flavor. It proves that plant-based meals can be both satisfying and protein-rich. Whether you’re vegan or just adding more meatless meals to your week, this curry is a delicious choice you’ll want to make again and again.
