Vegan Thai Green Curry

This Vegan Thai Green Curry is an exquisite dish that will warm your soul during the colder months. Packed with vibrant flavors and a medley of fresh ingredients, this curry is not only comforting but also versatile enough for any occasion. Whether you’re hosting a dinner party or enjoying a cozy night in, this recipe will impress. The creamy coconut milk, aromatic herbs, and tender tofu create a delightful harmony that you won’t forget.

Why You’ll Love This Recipe

• Deliciously Flavorful: The combination of Thai green curry paste, fresh herbs, and coconut milk creates a rich and complex flavor profile.
• Quick and Easy: With a total time of just 50 minutes, this recipe is perfect for a busy weeknight dinner.
• Nutritious Ingredients: Packed with vegetables and plant-based protein from tofu, it’s both healthy and satisfying.
• Customizable: You can easily adjust the heat level or swap out vegetables based on what you have on hand.
• Perfect for Leftovers: The flavors develop even more after sitting, making it a great meal prep option.

Tools and Preparation

Before starting your vegan Thai green curry, gather all the necessary tools to ensure a smooth cooking process.

Essential Tools and Equipment

• High-speed blender
• Large deep skillet
• Oven-safe sheet pans
• Parchment paper
• Measuring cups and spoons

Importance of Each Tool

• High-speed blender: Essential for creating a smooth curry paste that enhances the flavor of the dish.
• Large deep skillet: Provides ample space for cooking the curry and allows for even heat distribution.
• Oven-safe sheet pans: Ideal for roasting the tofu and broccoli to perfection without sticking.

Ingredients

For the Base

• 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

For the Curry Paste

• 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

For the Curry Sauce

• 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

For Serving

• Jasmine white rice

How to Make Vegan Thai Green Curry

Step 1: Preheat the Oven

Preheat your oven to 450°F. Line two sheet pans with parchment paper. Tear the tofu into small bite-size chunks and chop the broccoli into florets.

Step 2: Prepare Tofu and Broccoli

Add tofu chunks to one pan and broccoli florets to another. Toss the tofu with white pepper, salt, and a generous drizzle of avocado oil. Toss the broccoli in salt and avocado oil as well. Bake:
1. Tofu for about 22 minutes or until crisp and golden brown.
2. Broccoli for about 10-12 minutes until just beginning to brown on top.

Step 3: Make the Curry Paste

In a high-speed blender, combine all curry paste ingredients. Blend on low speed while tamping down until it forms a paste. Increase speed to medium until smooth and bright green.

Step 4: Cook the Curry

In a large deep skillet over medium-high heat:
1. Add in about 3-4 tablespoons of canned coconut milk as oil for frying.
2. Heat until bubbling, then add curry paste.
3. Sauté for about 3-4 minutes while stirring frequently; deglaze with coconut milk if sticking.

Step 5: Combine Ingredients

Add remaining coconut milk, soy sauce, coconut sugar, and lime leaves to the skillet:
1. Mix well until silky.
2. Simmer on medium heat for about 5 minutes until slightly thickened.
3. Stir in baked tofu and broccoli; reduce heat to low.
4. Cook partially covered for an additional 5 minutes; adjust salt as desired.

Step 6: Finish Off

Remove lime leaves from curry. Stir in Thai basil, lime zest, and lime juice before serving over jasmine rice or basmati rice.

This satisfying Vegan Thai Green Curry is sure to be a hit! Enjoy your delicious meal!

How to Serve Vegan Thai Green Curry

Serving Vegan Thai Green Curry is all about complementing its vibrant flavors and textures. This dish can be enjoyed in various ways, adding a personal touch to your dining experience.

Over Rice

• Jasmine Rice: The classic pairing that soaks up the curry’s rich sauce beautifully.
• Basmati Rice: Offers a fragrant alternative with a nutty flavor profile.
• Coconut Rice: Adds a subtle sweetness that pairs perfectly with the spicy notes of the curry.

With Fresh Herbs

• Cilantro Garnish: Sprinkle fresh cilantro on top for an extra burst of freshness.
• Thai Basil Leaves: Add a few leaves just before serving for additional aroma and flavor.

Accompanied by Vegetables

• Steamed Broccoli: A simple side that complements the curry’s ingredients well.
• Stir-Fried Greens: Sautéed bok choy or spinach can add crunch and color to your meal.

As a Bowl Meal

• Grain Bowl: Serve over quinoa or farro for added protein and fiber.
• Noodle Bowl: Mix with rice noodles for a comforting twist on the traditional presentation.

How to Perfect Vegan Thai Green Curry

To make the best Vegan Thai Green Curry, follow these essential tips that enhance flavors and ensure a delightful dish every time.

• Use Fresh Ingredients: Fresh herbs and vegetables elevate the taste significantly, making your curry more aromatic.
• Balance Flavors: Adjust salt, acidity, and sweetness to create depth. Don’t hesitate to tweak according to your palate.
• Control Spice Level: If you prefer less heat, start with less curry paste and gradually increase it as needed.
• Simmer Slowly: Allowing the curry to simmer will develop richer flavors and improve texture.
• Experiment with Vegetables: Feel free to include other veggies like bell peppers or zucchini for added nutrition and variety.
• Store Properly: Leftovers can be stored in an airtight container in the fridge for up to 3 days, enhancing flavors over time.

Best Side Dishes for Vegan Thai Green Curry

Pairing side dishes with your Vegan Thai Green Curry can elevate your meal. Here are some suggestions that complement its rich flavors perfectly.

1. Spring Rolls: Fresh or fried spring rolls filled with crisp vegetables make an excellent starter.
2. Cucumber Salad: A refreshing salad adds crunch and balances out spicy flavors with its coolness.
3. Mango Sticky Rice: This sweet dessert provides a delightful contrast after enjoying spicy curry.
4. Thai Fried Rice: Flavorful fried rice mixed with veggies offers additional substance alongside the curry.
5. Grilled Corn on the Cob: Sweet corn adds a smoky flavor that pairs nicely with the aromatic curry spices.
6. Peanut Satay Skewers: These skewers add protein and a creamy element that complements the dish well.
7. Vegetable Tempura: Lightly battered and fried veggies provide a crispy texture contrast that enhances the meal experience.
8. Roasted Cauliflower Steaks: Seasoned roasted cauliflower brings depth of flavor while maintaining a healthy profile.

Common Mistakes to Avoid

When making Vegan Thai Green Curry, it’s easy to make a few common errors. Here are some pitfalls to watch out for:

• Not pressing the tofu: Failing to press the tofu can lead to a watery curry. Make sure to press it well before cooking for better texture.
• Skipping the aromatics: Neglecting to sauté the garlic, ginger, and shallots can dull the flavor of your curry. Always take time to bloom these ingredients for maximum taste.
• Using low-quality curry paste: Not all curry pastes are created equal. Choose a high-quality Thai green curry paste for authentic flavors.
• Overcooking vegetables: Cooking broccoli too long makes it mushy and dulls its vibrant color. Add it towards the end of cooking for a crisp-tender texture.
• Ignoring seasoning adjustments: Forgetting to taste and adjust seasoning can result in a bland dish. Always check your curry before serving.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Keep in the refrigerator for up to 3 days.

Freezing Vegan Thai Green Curry

• Transfer cooled curry into freezer-safe containers.
• It can be frozen for up to 2 months.

Reheating Vegan Thai Green Curry

• Oven: Preheat oven to 350°F and bake in an oven-safe dish until heated through.
• Microwave: Heat in short bursts of 1-2 minutes, stirring between intervals until warm.
• Stovetop: Warm over medium heat, stirring frequently until heated thoroughly.

Frequently Asked Questions

Here are some answers to common questions about Vegan Thai Green Curry.

What is Vegan Thai Green Curry?

Vegan Thai Green Curry is a flavorful dish made with aromatic spices, coconut milk, and fresh vegetables, all without any animal products.

Can I customize my Vegan Thai Green Curry?

Absolutely! You can add your favorite veggies or protein substitutes like chickpeas or tempeh for added variety.

How spicy is Vegan Thai Green Curry?

The spiciness depends on the amount of green curry paste you use. Start with less if you’re sensitive to heat and adjust according to your taste.

What should I serve with Vegan Thai Green Curry?

Serve it over jasmine rice or quinoa for a complete meal that’s satisfying and delicious.

Final Thoughts

This Vegan Thai Green Curry is not only cozy and comforting but also offers a burst of fresh flavors that are perfect for any season. Its versatility allows you to customize it with different vegetables or protein options, making it an easy go-to recipe. Give it a try – you’ll love how deliciously satisfying this dish is!

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Vegan Thai Green Curry

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• Author: Amelia
• Total Time: 50 minutes
• Yield: Serves 4

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Description

Indulge in the warmth of this Vegan Thai Green Curry, a comforting dish that bursts with vibrant flavors and fresh ingredients. This creamy coconut curry is perfect for cozy nights or entertaining guests, featuring tender tofu and an aromatic blend of herbs. The rich, complex flavors from the Thai green curry paste harmonize beautifully with the vegetables, making it a versatile meal everyone will love. Quick to prepare and fully customizable, you can easily adjust the spice level and vegetable choices to suit your taste. Enjoy it over jasmine rice for a delightful culinary experience that warms both heart and soul.

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Ingredients

Scale 1x2x3x

• 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 avocado oil
• 1/4 cup Thai green curry paste
• 2 shallots, roughly chopped
• 5 garlic cloves
• 2” piece ginger, finely minced
• 3 fresh lemongrass stalks, finely minced
• 1/2 cup fresh Thai basil
• 1 bunch cilantro, stems only, roughly chopped
• 1/2 cup cilantro leaves, packed
• 2 cans full-fat coconut milk
• 1 cup water
• 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

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Instructions

1. Preheat your oven to 450°F and line two sheet pans with parchment paper.
2. Tear the tofu into bite-sized chunks and chop broccoli into florets. Toss each with avocado oil, salt, and white pepper on separate pans.
3. Bake tofu for 22 minutes until golden brown; bake broccoli for 10-12 minutes until slightly browned.
4. In a high-speed blender, combine all curry paste ingredients and blend until smooth.
5. In a large skillet, heat some coconut milk over medium-high heat, add curry paste, and sauté for 3-4 minutes.
6. Stir in the remaining coconut milk, soy sauce, coconut sugar, lime leaves; simmer until thickened.
7. Add baked tofu and broccoli; cook on low for another 5 minutes. Remove lime leaves before serving.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main
• Method: Baking, Sautéing
• Cuisine: Thai

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 600mg
• Fat: 30g
• Saturated Fat: 24g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 12g
• Cholesterol: 0mg