Vegan Thai Green Curry

This Vegan Thai Green Curry is a delightful dish that warms you up with its cozy flavors and vibrant ingredients. Perfect for winter or spring, it combines fresh herbs, creamy coconut milk, and savory tofu for a satisfying meal. Whether you’re hosting a dinner party or enjoying a quiet night in, this curry promises to impress your taste buds with its unique blend of spices and textures.

Why You’ll Love This Recipe

• Flavor Explosion: The combination of Thai green curry paste, coconut milk, and fresh herbs creates an aromatic delight that’s both comforting and invigorating.
• Easy to Prepare: With simple steps and readily available ingredients, this recipe is perfect for both novice cooks and seasoned chefs.
• Nutritious Ingredients: Packed with vegetables and protein-rich tofu, this dish offers a healthy option without sacrificing taste.
• Customizable: Feel free to add your favorite veggies or adjust the spice level according to your preferences.
• Perfect for Meal Prep: This vegan Thai green curry stores well in the fridge, making it an excellent choice for meal prepping.

Tools and Preparation

Before diving into the cooking process, gather your tools. Having everything ready will make your cooking experience smooth and enjoyable.

Essential Tools and Equipment

• High-speed blender
• Large deep skillet
• Baking sheets
• Parchment paper
• Chef’s knife

Importance of Each Tool

• High-speed blender: Essential for creating a smooth curry paste that blends all the aromatic ingredients perfectly.
• Large deep skillet: Offers ample space for sautéing and simmering your curry without splattering.
• Baking sheets: Ideal for roasting the tofu and broccoli, ensuring they cook evenly and develop great texture.

Ingredients

This vegan Thai green curry has become one of my new favorite winter/spring dishes. It’s cozy, comforting, herbaceous, and has just the right flavors that make it perfect for this time of year.

For the Tofu and Broccoli

• 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)

For the Sauce

• 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

For Serving

• 1/2 cup Thai basil leaves
• 1 lime, both zest and juice
• Kosher salt to taste
• Jasmine white rice

How to Make Vegan Thai Green Curry

Step 1: Preheat the Oven

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

Step 2: Prepare Tofu and Broccoli

Place tofu on one pan and broccoli on another.
* Toss tofu with white pepper, salt, avocado oil.
* Toss broccoli in salt and avocado oil as well.
Bake tofu for about 22 minutes until golden brown; bake broccoli for 10-12 minutes until lightly browned.

Step 3: Make the Curry Paste

Add all curry paste ingredients to a high-speed blender.
1. Blend on low until aromatics form a paste.
2. Increase speed to medium until smooth and bright green.

Step 4: Cook the Curry Base

Heat a large deep skillet over medium-high heat. Add 3-4 tbsp of canned coconut milk until it bubbles.
1. Stir in the curry paste; sauté for 3-4 minutes.
2. If sticking occurs, deglaze with a splash of coconut milk.

Step 5: Combine Ingredients

Add remaining coconut milk, soy sauce, coconut sugar to skillet.
1. Mix until homogeneous; add lime leaves.
2. Simmer on medium heat for 5 minutes until thickened slightly.

Step 6: Final Touches

Add roasted tofu and broccoli; stir gently to combine.
1. Reduce heat to low; cover partially with a lid for another 5 minutes.
2. Adjust salt as necessary; remove lime leaves.

Step 7: Serve Your Dish

Stir in Thai basil leaves along with lime zest and juice before serving over jasmine white rice or basmati rice.

Enjoy your vibrant Vegan Thai Green Curry!

How to Serve Vegan Thai Green Curry

Serving vegan Thai green curry is all about enhancing its rich flavors and vibrant presentation. This dish pairs beautifully with a variety of accompaniments that complement its taste and texture.

With Jasmine Rice

• Jasmine rice is fragrant and fluffy, making it the perfect base for soaking up the creamy curry sauce.

Add Fresh Herbs

• Sprinkling chopped cilantro or basil on top adds freshness and enhances the aromatic qualities of the dish.

Serve with Lime Wedges

• A squeeze of lime juice brightens the flavors of the curry, adding a zesty touch that balances the richness.

Pair with a Cucumber Salad

• A refreshing cucumber salad can provide a crunch and contrast to the warmth of the curry, making every bite delightful.

Accompany with Naan or Roti

• Soft naan or roti can be used to scoop up the curry, adding an enjoyable textural element to your meal.

How to Perfect Vegan Thai Green Curry

To make your vegan Thai green curry truly exceptional, consider these helpful tips. These adjustments will elevate your dish’s flavor and texture.

• Use Fresh Ingredients: Fresh herbs like basil and cilantro, along with fresh lemongrass, will give your curry a brighter taste compared to dried alternatives.
• Adjust Spice Level: If you prefer more heat, add fresh chilies or extra curry paste to customize the spice level according to your taste.
• Experiment with Veggies: Feel free to include other vegetables such as bell peppers, carrots, or zucchini for added nutrition and color.
• Balance Flavors: Taste as you go! Adjust salt, lime juice, or coconut sugar to achieve the perfect balance between savory, sweet, and tangy.
• Allow for Simmering Time: Letting your curry simmer longer allows flavors to meld together beautifully. Just be sure not to overcook the vegetables!

Best Side Dishes for Vegan Thai Green Curry

Pairing side dishes with vegan Thai green curry can enhance your meal experience. Here are some excellent options that complement this flavorful dish perfectly.

1. Steamed Broccoli
   Simple yet nutritious, steamed broccoli adds a vibrant color and pairs well with the creamy curry.
2. Coconut Rice
   Cooked in coconut milk, this rice variant offers a subtle sweetness that harmonizes with the spiciness of the curry.
3. Asian Slaw
   A crunchy slaw made from cabbage and carrots dressed in sesame oil adds texture and freshness alongside your curry.
4. Roasted Sweet Potatoes
   The natural sweetness of roasted sweet potatoes provides a lovely contrast to the bold flavors of your green curry.
5. Quinoa Salad
   A light quinoa salad mixed with herbs and citrus can serve as a healthy option that complements the meal’s richness.
6. Sautéed Bok Choy
   Lightly sautéed bok choy retains its crunch while offering a mild flavor that balances out spicy dishes like green curry.
7. Chickpea Fritters
   Crispy chickpea fritters bring protein and texture, making them an excellent side for dipping into the curry sauce.
8. Thai Mango Salad
   Sweet mango combined with vegetables creates a refreshing salad that brings tropical notes alongside your rich dish.

Common Mistakes to Avoid

Avoiding common pitfalls can elevate your Vegan Thai Green Curry to the next level. Here are some mistakes to watch out for:

• Using the wrong tofu: Firm or extra-firm tofu is best for this recipe. Silken tofu may break apart and won’t provide the desired texture.
• Neglecting fresh herbs: Fresh Thai basil and cilantro add vibrant flavor. Skipping these will result in a less aromatic curry.
• Overcooking vegetables: Broccoli should be tender yet crisp. Overcooking can lead to mushy veggies that lose their nutrients and texture.
• Not tasting as you go: To ensure balanced flavors, taste your curry throughout cooking. This allows you to adjust salt and sweetness as needed.
• Ignoring the simmer time: Allowing the curry to simmer helps develop its rich flavors. Skipping this step can lead to a bland dish.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Let the curry cool completely before sealing it to avoid condensation.

Freezing Vegan Thai Green Curry

• Freeze in portion-sized containers for up to 3 months.
• Leave space at the top of the container for expansion while freezing.

Reheating Vegan Thai Green Curry

• Oven: Preheat to 350°F, cover with foil, and heat for about 20 minutes or until warmed through.
• Microwave: Place in a microwave-safe dish, cover loosely, and heat in 1-minute intervals until hot.
• Stovetop: Heat in a saucepan over medium heat, stirring occasionally until hot, adding a splash of water if needed.

Frequently Asked Questions

Here are some commonly asked questions about making Vegan Thai Green Curry:

Can I make Vegan Thai Green Curry without tofu?

You can substitute tofu with chickpeas or any favorite plant-based protein for added texture and flavor.

What can I use instead of Thai green curry paste?

If you don’t have Thai green curry paste, try making a homemade blend using fresh herbs like basil, cilantro, ginger, and spices such as cumin and coriander.

How spicy is Vegan Thai Green Curry?

The spice level depends on the brand of green curry paste used. To control heat, start with less paste and gradually increase according to your taste preference.

Can I customize my Vegan Thai Green Curry?

Absolutely! Feel free to add different vegetables like bell peppers or spinach based on personal preference or seasonal availability.

What should I serve with Vegan Thai Green Curry?

This curry pairs wonderfully with jasmine rice or basmati rice. You could also serve it with quinoa for a protein boost.

Final Thoughts

This Vegan Thai Green Curry is not only cozy but also versatile enough for various tastes. Its rich flavors can be customized with different proteins and vegetables, making it perfect for any occasion. Give this delightful recipe a try; you won’t be disappointed!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Vegan Thai Green Curry

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

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Description

Indulge in the delightful warmth of Vegan Thai Green Curry, a dish that perfectly balances comforting flavors with vibrant ingredients. This aromatic curry features creamy coconut milk, fresh herbs, and protein-rich tofu, making it an ideal choice for any meal. Whether you’re hosting a dinner party or enjoying a cozy night in, this recipe showcases the unique blend of spices that will tantalize your taste buds. With its bright green color and rich flavors, this vegan curry is not only nutritious but also incredibly satisfying.

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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 (18 g) avocado oil
• 1/4 cup (70 g) 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 (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

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Instructions

1. Preheat your oven to 450°F and line two baking sheets with parchment paper.
2. Tear the tofu into bite-sized pieces and toss with salt, white pepper, and avocado oil. Place on one baking sheet.
3. Chop the broccoli into florets, toss with salt and avocado oil, and place on the second baking sheet.
4. Bake the tofu for about 22 minutes until golden brown, and the broccoli for 10-12 minutes until lightly browned.
5. In a high-speed blender, combine curry paste ingredients and blend until smooth.
6. In a large skillet over medium-high heat, add coconut milk until bubbling. Stir in the curry paste and sauté for 3-4 minutes.
7. Add remaining coconut milk along with soy sauce, coconut sugar, and lime leaves. Simmer for 5 minutes until slightly thickened.
8. Gently fold in roasted tofu and broccoli; cover partially and heat for another 5 minutes before serving over jasmine rice.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: Thai

Nutrition

• Serving Size: 1 cup (245g)
• Calories: 370
• Sugar: 9g
• Sodium: 360mg
• Fat: 24g
• Saturated Fat: 21g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 6g
• Protein: 12g
• Cholesterol: 0mg