Vegan Thai Green Curry

This fragrant, creamy curry is the kind of weeknight dinner that makes the whole kitchen smell incredible — bold green curry paste bloomed in coconut oil, two cans of full-fat coconut milk, and a rainbow of crisp vegetables all coming together in one satisfying pan. Pressed and golden-seared tofu adds hearty, protein-rich bites that soak up every drop of that silky sauce. Snap peas, zucchini, and red bell pepper keep things colorful and fresh, while a final hit of lime juice and Thai basil lifts the whole dish with brightness. Many store-bought curry pastes sneak in fish sauce or shrimp paste, so using a specifically vegan green curry paste here is the key move that keeps this entirely plant-based without sacrificing any of that deep, complex flavor. The technique is straightforward — sear the tofu first, build the sauce in the same pan, then layer in the vegetables so everything finishes at just the right texture. Served over jasmine rice with optional sliced chili for extra heat, this makes four generous portions that feel restaurant-worthy with very little effort.

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