Vegan Thai Green Curry
5/5
Vegan Thai Green Curry is a fragrant and flavorful Thai dish that features a creamy coconut milk base infused with green curry paste, fresh vegetables, and tofu. It’s a delightful and comforting plant-based option that’s easy to make.
INGREDIENTS
For the Curry Paste:
- 2 tablespoons green curry paste (store-bought or homemade)
- 2 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 lemongrass stalk, chopped (optional)
- 1-2 green chilies, sliced (adjust to taste)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Zest of 1 lime (optional)
For the Curry:
- 1 tablespoon vegetable oil
- 1 onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 carrot, thinly sliced
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 block (14 oz) extra-firm tofu, cubed and pressed
- 1 cup broccoli florets
- 1 cup snap peas, trimmed
- 1 cup baby corn, sliced
- 2 tablespoons soy sauce or tamari (for a gluten-free option)
- 1 tablespoon brown sugar or maple syrup
- Salt and black pepper to taste
- Fresh basil leaves or Thai basil leaves for garnish (optional)
- Cooked jasmine rice for serving
INSTRUCTIONS
Making the Curry Paste:
- In a food processor, combine all the ingredients for the curry paste (green curry paste, minced garlic, minced ginger, lemongrass, green chilies, ground coriander, ground cumin, paprika, and lime zest if using).
- Process until you have a smooth paste. Set aside.
Making the Curry:
- In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
- Add the thinly sliced onion and sauté for 3-4 minutes until they start to turn translucent.
- Stir in the sliced red and green bell peppers and the thinly sliced carrot. Sauté for another 3-4 minutes until the vegetables begin to soften.
- Add the prepared green curry paste to the skillet. Stir-fry for 2-3 minutes to release the flavors.
- Pour in the coconut milk and vegetable broth. Mix well and bring the mixture to a simmer.
- Add the cubed and pressed tofu, broccoli florets, snap peas, and baby corn to the skillet.
- Stir in the soy sauce or tamari, brown sugar or maple syrup, salt, and black pepper. Mix well to combine.
- Let the curry simmer for 10-15 minutes, or until the vegetables are tender and the sauce has thickened.
TIPS
- Adjust the level of spiciness by varying the amount of green chilies in the curry paste.
- Feel free to add other vegetables like mushrooms, bamboo shoots, or water chestnuts.
- You can replace tofu with tempeh or seitan for variety.
NUTRITION VALUE
- Calories: Approx. 250 kcal
- Protein: 12g
- Carbohydrates: 18g
- Fiber: 4g
- Fat: 15g
- Vitamin C: 120% DV
- Iron: 20% DV
