Name: Vegan Thai Green Curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Thai
Ingredients: 1 block (16 oz) extra firm tofu; 1 large head young broccoli, cut into florets; Avocado oil, Kosher salt, and white pepper, to taste; 2 tbsp (18 g) avocado oil; 1/4 cup (70 g) Thai green curry paste; 2 (50 g) shallots, roughly chopped; 5 garlic cloves (21 g); 2” piece (18 g) ginger, finely minced; 3 fresh lemongrass stalks, finely minced (18 g); 1/2 cup (10 g) fresh Thai basil; 1 bunch cilantro (45 g), stems only, roughly chopped; 1/2 cup (20 g) cilantro leaves, packed; 2 (14 oz) cans full-fat coconut milk; 1 cup water (add little by little); 1 tbsp soy sauce; 1 tbsp coconut sugar; 6 lime leaves, torn; 1/2 cup Thai basil leaves; 1 lime, both zest and juice; Kosher salt to taste; Jasmine white rice

why make this recipe

Vegan Thai Green Curry is a delightful dish that brings vibrant flavors and colors to your plate. This meal is not only plant-based but also packed with nutrients from fresh vegetables and aromatic herbs. It’s perfect for those who want a hearty meal that’s also healthy. The creamy coconut milk, combined with the zesty lime and fragrant basil, creates a rich and satisfying flavor that everyone will enjoy. Plus, it’s quick and easy to make, making it a great option for busy weeknights.

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how to make Vegan Thai Green Curry

Ingredients:

1 block (16 oz) extra firm tofu
1 large head young broccoli, cut into florets (also called broccolini)
Avocado oil, Kosher salt and white pepper, to taste
2 tbsp (18 g) avocado oil
1/4 cup (70 g) Thai green curry paste
2 (50 g) shallots, roughly chopped
5 garlic cloves (21 g)
2” piece (18 g) ginger, finely minced
3 fresh lemongrass stalks, finely minced (use the soft inner part) (18 g)
1/2 cup (10 g) fresh Thai basil
1 bunch cilantro (45 g), stems only, roughly chopped
1/2 cup (20 g) cilantro leaves, packed
2 (14 oz) cans full-fat coconut milk
1 cup water (add little by little)
1 tbsp soy sauce
1 tbsp coconut sugar
6 lime leaves, torn
1/2 cup Thai basil leaves
1 lime, both zest and juice
Kosher salt to taste
Jasmine white rice

Directions:

Preheat the oven to 450°F and line two sheet pans with parchment paper.
Tear the tofu into small bite-size chunks and chop the broccoli into small florets. Add them to each pan.
Toss the tofu with white pepper and salt, then drizzle over a good amount of avocado oil and toss again. Toss the broccoli with salt and avocado oil as well.
Bake the tofu for 22 minutes until crisp and golden brown. Bake the broccolini for 10-12 minutes until it just starts to brown.
Add the curry paste ingredients to a high-speed blender. Blend on low, tamping down the aromatics to form a paste, then ramp up to medium until it’s smooth and bright green.
Heat a large deep skillet over medium-high heat and add 3-4 tbsp of the canned coconut milk. Heat until it bubbles.
Add the curry paste and sauté for about 3-4 minutes, stirring often. If it sticks, add a splash of coconut milk to deglaze the pan.
Stir in the remaining coconut milk, soy sauce, and coconut sugar. Mix well until smooth, then add lime leaves and simmer for 5 minutes to thicken.
Add the tofu and broccoli, stir to combine, and reduce heat to low. Let it cook partially covered for another 5 minutes, adjusting salt as needed.
Remove the lime leaves and stir in Thai basil, lime zest, and juice. Adjust salt to taste.
Serve over jasmine or basmati white rice.

how to serve Vegan Thai Green Curry

Serve Vegan Thai Green Curry hot over a bed of fluffy jasmine or basmati rice. You can also garnish with extra herbs like cilantro or basil for added freshness. A squeeze of lime juice on top enhances the flavors even more.

how to store Vegan Thai Green Curry

To store leftovers, let the curry cool to room temperature, then transfer it to an airtight container. It can be kept in the refrigerator for up to 4 days. For longer storage, you can freeze the curry for up to 2 months. To reheat, thaw overnight in the refrigerator and warm on the stove or in the microwave.

tips to make Vegan Thai Green Curry

Use extra firm tofu to get the best texture and prevent it from falling apart.
Be sure to blend the curry paste well for a smooth consistency. This helps in evenly distributing the flavors.
Adjust the amount of curry paste to your spice preference. Start with less if you’re not sure, and add more to taste.
Feel free to add other vegetables like bell peppers or snap peas for extra color and nutrients.

variation

You can customize this curry by adding different vegetables or proteins. For example, chickpeas or kidney beans can be added for more protein, and vegetables like bell peppers or carrots can add variety. For a twist, you can also use red or yellow curry paste instead of green.

FAQs

Can I make this curry gluten-free?
Yes, simply use gluten-free soy sauce or tamari in place of regular soy sauce.

How spicy is this curry?
The spice level depends on the green curry paste used. You can start with a small amount and gradually add more to suit your taste.

Can I make this curry ahead of time?
Yes, this curry can be made a day in advance. The flavors will deepen and improve as it sits in the fridge. Just reheat before serving.