All of the flavor, none of the fat! Yipee! My lightened up version of traditional green curry has all of the robust flavors of that curry dish that keeps you going back to your favorite Thai restaurant. I simply made it skinny + guilt-free. Once you try this Oat Milk Green Curry, you will not be sorry!!!! You might not ever go back to the full fat version. 
Sometimes a traditional curry recipe (like this one here) is absolutely perfect. However, you may have run out of canned coconut milk, maybe you are really keeping those calories in check, or maybe you just don’t like coconut! For us here at MVF, we limit our saturated fat content in all forms, including coconut milk and coconut oil. Using oat milk is hands down the perfect alternative. Curious why we limit our saturated fat? Check out my articles here and here.
The key to getting this dish as close to the real thing as possible is the combination of the oat milk with the corn starch to make a slurry. This combination gives it the creamy texture similar to that of coconut milk. Add in any veggies you love, some cubed + cooked tofu, and there you have it! Dinner in under one hour and packed with wholesome veggies, and tons of flavor!
Why do I love this Oat Milk Green Curry?
- Thai food always sounds like a good idea to me. Doesn’t matter what time of day, where I am, or what I am doing.
- Super easy to make
- Healthy + Vegan + I can change up the veggies every time
- Served in one bowl, easy clean up
- The ingredients are so simple, I always have them in my kitchen ready to go
- Ready in under 30 minutes
- Perfect over rice noodles, ramen noodles, rice or quinoa.
How To Cook Your Tofu for Oat Milk Green Curry:
- Air Fryer Tofu works perfectly in this curry! Click here to learn how to make crispy tofu in your air fryer!
- If you use oil + prefer to pan-fry your tofu, follow my instructions here.
- Prefer to bake your tofu? Click here for my step-by-step process for crispy oven baked tofu.
- New to tofu? Start here with Tofu 101.
Tara’s Other Thai Inspired Favorites:
Thai Salad with Peanut Dressing
Instant Pot Fried Brown Rice (Oil-Free!)
Cauliflower Fried Rice with Tofu
Oat Milk Green Curry
Do you love Thai curry but don’t love the fat in coconut milk? This Oat Milk Green Curry is a dream come true! The creamy, aromatic, flavor of a traditional curry without the fat!
Ingredients
- 2 cups diced onion
- 4 tbsp soy sauce or liquid aminos
- 4 cloves garlic – minced
- 1 inch fresh ginger – finely minced or shredded
- 1 1/4 cup water
- 4 tbsp green curry paste
- 2 cups oat milk
- 2 tbsp cornstarch + 2/3 cup cool water
- ½ tsp red pepper powder (optional/to taste for additional spice)
- Vegetable Options: 1 head of broccoli cut into florets 2 cups fresh mushrooms – sliced 1 cup thinly sliced carrots 1 red bell pepper cut into strips
- Tofu Options: 1 package of cooked, cubed tofu (See body of recipe for cooking instructions)
Directions
- Step 1 Heat a large non-stick pan or wok over medium heat. Add onions and soy sauce. Cover and cook over medium heat, stirring often, until onions are translucent (about 5 minutes). Add 1 tbsp water at a time if your onions begin to stick.
- Step 2 Stir in the ginger and garlic. Cover and cook for 2 minutes, stirring often.
- Step 3 Add in the green curry paste and water, cook for 2 minutes uncovered over medium heat. In a small bowl, combine the arrowroot + cool water, mix into a slurry. Whisk until smooth. Reduce heat to a low simmer, add the arrowroot mixture then the oat milk. Simmer for 1 minute.
- Step 4 Check spice and salt level, adding in red pepper powder to your liking and ½ tsp salt if needed.
- Step 5 Fold in your veggies, cover and cook for 5 minutes or until tender. Then add cooked tofu cubes. Gently stir until fully combined.
- Step 6 Turn off the heat, keep covered on the stove for 2 minutes.
- Step 7 Serve with noodles, white or brown rice. Garnish with additional red pepper, Thai basil leaves, scallions, crushed peanuts. Eat or serve immediately. This is best when served fresh but can be stored in an airtight container for up to 3 days and eaten as leftovers.
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