Vegan Thai Green Curry

This Vegan Thai Green Curry is not just a dish; it’s a delightful experience that fills your home with comforting aromas. Perfect for chilly winter evenings or fresh spring afternoons, this curry brings a burst of vibrant flavors from fresh herbs and spices. Its creamy coconut base combined with the warmth of green curry paste makes it an absolute favorite for any occasion, whether you’re hosting friends or enjoying a cozy dinner alone.

Why You’ll Love This Recipe

• Flavorful and Aromatic: The combination of fresh herbs like basil and lemongrass creates an enchanting aroma that tantalizes the senses.
• Quick and Easy: With only 50 minutes total time, this recipe is simple enough for a weeknight dinner yet impressive enough for guests.
• Nutritious Ingredients: Packed with tofu and broccoli, this dish offers a healthy dose of protein and vitamins, making it both satisfying and nourishing.
• Customizable: Feel free to add your favorite vegetables or adjust the spice level to suit your taste preferences.
• Plant-Based Goodness: This dish is entirely vegan, ensuring everyone can enjoy its deliciousness without worry.

Tools and Preparation

Before diving into cooking, gather the essential tools you’ll need for preparing this Vegan Thai Green Curry.

Essential Tools and Equipment

• High-speed blender
• Large deep skillet
• Baking sheets
• Parchment paper
• Measuring cups and spoons

Importance of Each Tool

• High-speed blender: This tool helps create a smooth curry paste, blending all the aromatic ingredients seamlessly for maximum flavor.
• Large deep skillet: Ideal for frying the curry paste and simmering, ensuring even cooking without spillage.
• Baking sheets: Perfect for roasting tofu and vegetables evenly in the oven while keeping cleanup easy with parchment paper.

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 Curry Base

• 1 block (16 oz) extra firm tofu
• 1 large head young broccoli, cut into florets (also called broccolini)
• 2 tbsp (18 g) avocado oil
• Kosher salt and white pepper, to taste
• 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 Flavor Enhancements

• 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 Liquid Components

• 2 (14 oz) cans full-fat coconut milk
• 1 cup water (add little by little)
• 1 tbsp soy sauce
• 1 tbsp coconut sugar

For Garnish

• 6 lime leaves, torn
• 1/2 cup Thai basil leaves
• 1 lime, both zest and juice

Serving Suggestion

• 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

Add both tofu chunks and broccoli florets to their respective pans:
1. Toss tofu with white pepper and salt.
2. Drizzle avocado oil over tofu and toss again.
3. Season broccoli with salt and avocado oil as well.

Bake:
– Bake tofu for about 22 minutes until crispy.
– Bake broccolini for 10-12 minutes until just beginning to brown on top.

Step 3: Make the Green Curry Paste

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

Step 4: Cook the Curry Paste

In a large deep skillet over medium-high heat:
1. Add 3-4 tbsp of canned coconut milk as oil/fat for frying.
2. Heat until bubbling then add curry paste.
3. Sauté while stirring often for about 3-4 minutes. If sticking occurs, deglaze with more coconut milk.

Step 5: Combine Ingredients

Add remaining ingredients:
1. Pour in coconut milk along with soy sauce and coconut sugar.
2. Mix well until silky consistency is achieved.
3. Add lime leaves and simmer on medium heat for 5 minutes until thickened slightly.

Finally:
Add baked tofu and broccoli:
– Stir to combine everything well.
– Reduce heat to low; cover partially with a lid for an additional 5 minutes.

Step 6: Final Touches

Remove lime leaves from curry:
– Stir in Thai basil leaves, lime zest, and lime juice.
– Adjust salt as needed before serving over jasmine or basmati rice.

How to Serve Vegan Thai Green Curry

Vegan Thai green curry is a vibrant dish that can be enjoyed in various ways. The creamy coconut and aromatic herbs create a delightful experience, and serving it thoughtfully can elevate the meal. Here are some delicious serving suggestions.

Over Rice

• Jasmine Rice: The fluffy texture of jasmine rice pairs perfectly with the creamy curry, absorbing all the rich flavors.
• Basmati Rice: Its nutty aroma complements the spices in the curry, offering a fragrant base for your dish.

With Fresh Herbs

• Thai Basil: Adding fresh Thai basil on top enhances the aromatic profile and adds a pop of color.
• Cilantro: A sprinkle of cilantro brings a refreshing touch that balances the richness of the curry.

Accompanied by Vegetables

• Steamed Broccoli: Serve additional steamed broccoli on the side for extra nutrients and a crunchy texture.
• Grilled Eggplant: This smoky vegetable adds depth to the meal and complements the curry’s flavors beautifully.

How to Perfect Vegan Thai Green Curry

To make your vegan Thai green curry truly exceptional, consider these helpful tips. They will enhance flavor, texture, and overall satisfaction.

• Use Fresh Ingredients: Fresh vegetables and herbs amplify the flavors in your curry, making it more aromatic and vibrant.
• Adjust Spice Levels: Tailor the heat by adding more or less Thai green curry paste according to your taste preference.
• Incorporate Seasonal Veggies: Use seasonal vegetables to add variety and freshness to your dish while supporting local produce.
• Mind the Coconut Milk: Choose high-quality full-fat coconut milk for a creamier texture that enriches the dish.
• Simmer Slowly: Allowing the curry to simmer helps meld all flavors together, resulting in a more cohesive taste.
• Garnish Generously: Don’t hold back on garnishing with fresh herbs; they add brightness and enhance presentation.

Best Side Dishes for Vegan Thai Green Curry

Pairing your vegan Thai green curry with complementary side dishes can create a well-rounded meal. Here are some excellent options to consider:

1. Spring Rolls: These light rolls filled with fresh vegetables provide a crispy contrast to the creamy curry.
2. Cucumber Salad: A refreshing cucumber salad with lime dressing helps balance out the rich flavors of the curry.
3. Quinoa Pilaf: This nutritious grain dish adds protein and is an excellent alternative to traditional rice.
4. Roasted Sweet Potatoes: The sweetness of roasted sweet potatoes pairs well with spicy curries, enhancing overall flavor.
5. Mango Salad: A zesty mango salad offers sweetness and acidity that brightens up your meal perfectly.
6. Garlic Naan (Vegan): Soft and fluffy naan bread is great for scooping up curry while adding another layer of flavor with garlic notes.

Common Mistakes to Avoid

When making Vegan Thai Green Curry, it’s easy to run into some common pitfalls. Here are some mistakes to watch out for:

• Using low-quality curry paste: Not all curry pastes are created equal. Choose a high-quality Thai green curry paste for the best flavor.
• Overcooking vegetables: Broccoli can become mushy if cooked too long. Add it towards the end of cooking to keep it vibrant and crisp.
• Not adjusting seasoning: Taste your curry before serving. Adding salt or lime juice at the end can enhance the overall flavor.
• Skipping the aromatics: Ingredients like garlic, ginger, and lemongrass are key to a fragrant dish. Don’t skip these essential components.
• Ignoring texture: The balance of textures is important. Ensure your tofu is crispy and vegetables are tender but not overdone.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Keep in the refrigerator for up to 4 days.

Freezing Vegan Thai Green Curry

• Use freezer-safe containers or bags.
• It can be frozen for up to 3 months.

Reheating Vegan Thai Green Curry

• Oven: Preheat to 350°F and heat the curry in an oven-safe dish until warm.
• Microwave: Place in a microwave-safe bowl and heat in 30-second intervals until hot.
• Stovetop: Warm on low heat in a saucepan, stirring frequently until heated through.

Frequently Asked Questions

Here are some common questions about Vegan Thai Green Curry:

Can I use other vegetables in Vegan Thai Green Curry?

Yes! Feel free to customize with your favorite vegetables like bell peppers, snap peas, or carrots.

What can I substitute for tofu in this recipe?

You can use chickpeas or tempeh as alternatives to tofu for added protein.

How spicy is Vegan Thai Green Curry?

The spice level depends on the curry paste you use. Start with a small amount and adjust according to your taste.

Can I make this recipe gluten-free?

Yes! Just use gluten-free soy sauce or tamari instead of regular soy sauce.

How do I store leftover Vegan Thai Green Curry?

Store any leftovers in an airtight container in the refrigerator for up to four days or freeze for later use.

Final Thoughts

Vegan Thai Green Curry is not only comforting and delicious but also versatile. You can easily customize it by adding different vegetables or proteins based on what you have on hand. Whether enjoyed on a chilly evening or shared with friends, this dish is sure to delight anyone who tries it!

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: Jennifer
• Total Time: 50 minutes
• Yield: Serves 4

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Description

Indulge in the comforting warmth of Vegan Thai Green Curry, a delightful dish that fills your home with enticing aromas. This plant-based recipe features a creamy coconut base enriched with vibrant green curry paste, fresh herbs, and hearty tofu and broccoli. Perfect for any occasion—from cozy winter nights to lively spring gatherings—this dish is not only delicious but also quick to prepare. With its customizable ingredients and aromatic flavors, it’s an ideal choice for anyone seeking a satisfying vegan meal.

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Ingredients

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• 1 block (16 oz) extra firm tofu
• 1 large head young broccoli, cut into florets
• 2 tbsp (18 g) avocado oil
• Kosher salt and white pepper, to taste
• 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
• 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
• Jasmine white rice

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Instructions

1. Preheat your oven to 450°F and line baking sheets with parchment paper.
2. Tear tofu into bite-sized chunks and chop broccoli into florets. Toss both with avocado oil, salt, and white pepper on separate pans.
3. Bake the tofu for 22 minutes until crispy and the broccoli for 10-12 minutes until lightly browned.
4. Blend shallots, garlic, ginger, lemongrass, and curry paste in a high-speed blender until smooth.
5. In a large skillet, heat coconut milk and sauté the curry paste for 3-4 minutes.
6. Add the remaining coconut milk, soy sauce, and coconut sugar; simmer until thickened.
7. Stir in baked tofu and broccoli; cover partially and cook for another 5 minutes.
8. Remove lime leaves, add fresh herbs and lime juice before serving over rice.

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

Nutrition

• Serving Size: 1 cup (250g)
• Calories: 370
• Sugar: 6g
• Sodium: 600mg
• Fat: 24g
• Saturated Fat: 17g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 7g
• Protein: 13g
• Cholesterol: 0mg