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