Vegan Thai Green Curry

This Vegan Thai Green Curry is a delightful dish that brings warmth and comfort during the colder months. With its vibrant flavors and rich coconut sauce, it’s perfect for cozy dinners or festive gatherings. This recipe showcases an array of fresh herbs and spices, making it suitable for any occasion. It’s not only comforting but also packed with nutrients, making it a fantastic choice for health-conscious eaters.

Why You’ll Love This Recipe

• Flavorful Depth: The combination of fresh herbs and spices creates a rich flavor that will excite your taste buds.
• Easy to Prepare: With straightforward steps, this recipe is perfect for both beginner and experienced cooks.
• Customizable Ingredients: Feel free to add your favorite vegetables or adjust the spice level to suit your preferences.
• Plant-Based Goodness: Made without animal products, this vegan dish is healthy and satisfying.
• Perfect for Meal Prep: Make a big batch and enjoy leftovers throughout the week!

Tools and Preparation

Having the right tools makes cooking easier and more enjoyable. Here are some essential items you’ll need to prepare this Vegan Thai Green Curry.

Essential Tools and Equipment

• High-speed blender
• Large deep skillet
• Sheet pans
• Parchment paper

Importance of Each Tool

• High-speed blender: Ensures smooth blending of the curry paste, maximizing flavor extraction from the herbs.
• Large deep skillet: Provides ample space for cooking the curry while allowing even heat distribution.

Ingredients

To make this delicious Vegan Thai Green Curry, gather the following 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)

For Flavoring

• 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

Add tofu chunks to one pan and broccoli florets to another. Toss tofu with white pepper, salt, and a generous drizzle of avocado oil. Toss broccoli with salt and avocado oil as well.

Step 3: Bake Tofu and Broccoli

Bake the tofu for about 22 minutes until crisp and golden brown. Bake the broccoli for about 10-12 minutes until it begins to brown on top.

Step 4: Blend Curry Paste Ingredients

In a high-speed blender, combine all curry paste ingredients. Start blending on low speed while tamping down until they form a paste. Increase speed to medium until smooth.

Step 5: Cook Curry Paste

In a large deep skillet over medium-high heat, add 3-4 tablespoons of canned coconut milk as oil for frying. Heat until bubbling, then add curry paste. Sauté for about 3-4 minutes while stirring often.

Step 6: Add Coconut Milk Mixture

Pour in coconut milk along with soy sauce and coconut sugar. Stir well until you have a smooth mixture. Add lime leaves and let simmer on medium heat for about 5 minutes until slightly thickened.

Step 7: Combine Everything

Stir in baked tofu and broccoli into the curry mixture. Reduce heat to low; cover partially with a lid. Let cook for an additional 5 minutes while adjusting salt as needed.

Step 8: Final Touches

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

Enjoy your delicious Vegan Thai Green Curry!

How to Serve Vegan Thai Green Curry

Vegan Thai green curry is a versatile dish that can be served in various ways to enhance its flavors and textures. Here are some delightful serving suggestions to make your meal even more enjoyable.

Serve with Jasmine Rice

• Jasmine rice is the classic pairing for Thai curries. Its fragrant aroma and soft texture complement the creamy curry beautifully.

Top with Fresh Herbs

• Garnishing the curry with fresh cilantro or basil adds a burst of color and freshness, enhancing the overall flavor profile.

Add Lime Wedges

• Serving lime wedges on the side allows guests to add a splash of citrus for extra brightness, balancing the richness of the coconut milk.

Pair with Crunchy Vegetables

• Consider serving with a side of raw or lightly steamed vegetables like cucumbers or carrots for a refreshing crunch that contrasts the creamy curry.

Offer Naan or Roti Bread

• Warm naan or roti can be perfect for scooping up the curry, adding an additional layer of flavor and texture to your meal.

How to Perfect Vegan Thai Green Curry

To create the ultimate vegan Thai green curry, consider these helpful tips. They will elevate your dish and ensure maximum flavor.

• Use fresh ingredients: Fresh herbs and spices enhance the aromatic quality of your curry, making it vibrant and flavorful.
• Adjust spice levels: If you prefer less heat, start with a smaller amount of green curry paste and gradually add more until reaching your desired spice level.
• Experiment with vegetables: Feel free to add other vegetables like bell peppers or snap peas for extra nutrition and texture.
• Blend to perfection: Ensure that your curry paste is blended until smooth; this helps in achieving a silky consistency in your final dish.
• Let it simmer: Allowing the curry to simmer enhances the flavors as they meld together, resulting in a rich and delicious sauce.
• Serve immediately: For best taste and texture, serve your vegan Thai green curry right after cooking while it’s hot and fresh.

Best Side Dishes for Vegan Thai Green Curry

Vegan Thai green curry pairs beautifully with various side dishes. Here’s a list of some great options that complement its flavors perfectly.

1. Coconut Rice
   Coconut rice brings a subtle sweetness that harmonizes well with spicy curries. Cook jasmine rice with coconut milk for added richness.

2. Thai Cucumber Salad
   This refreshing salad combines thinly sliced cucumbers, vinegar, sugar, and herbs, providing a crisp contrast to the creamy curry.

3. Spring Rolls
   Fresh spring rolls filled with veggies and herbs offer a light, crunchy side that balances out the richness of the curry.

4. Stir-Fried Bok Choy
   Quick-stir-fried bok choy adds a delightful crunch while its mild flavor complements rather than competes with the green curry.

5. Quinoa Salad
   A light quinoa salad mixed with cherry tomatoes, cucumber, and lime dressing provides added protein and freshness alongside your main dish.

6. Mango Sticky Rice
   For dessert, mango sticky rice offers a sweet finish to your meal. The sweetness pairs nicely after enjoying spicy curries.

7. Roasted Sweet Potatoes
   Roasted sweet potatoes have a natural sweetness that contrasts beautifully with spicy flavors in the curry while adding heartiness to your meal.

8. Steamed Dumplings
   Steamed vegetable dumplings serve as a tasty accompaniment, offering another layer of texture while being easily dunked into the savory sauce.

Common Mistakes to Avoid

Avoiding common mistakes can make your Vegan Thai Green Curry even better.

• Using the wrong type of tofu: Always opt for extra firm tofu to ensure a nice texture that holds up in the curry. Soft tofu will break apart and become mushy.
• Neglecting to season properly: Taste as you go! This dish requires salt and seasoning adjustments to balance the flavors, so don’t skip this step.
• Overcooking the vegetables: Broccoli should be tender but still bright green. Overcooking will lead to mushy veggies, so keep an eye on them while baking.
• Skipping the aromatics blending step: Blending the spices and herbs creates a vibrant paste that enhances the curry’s flavor profile. Don’t rush this step!
• Not using fresh ingredients: Fresh herbs like Thai basil and lemongrass are key for authentic flavor. Dried herbs won’t provide the same aromatic quality.
• Ignoring lime leaves: These add a unique flavor to your curry. Remove them before serving, but don’t skip adding them during cooking!

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3-4 days.
• Allow it to cool completely before sealing it in a container.

Freezing Vegan Thai Green Curry

• Freeze in an airtight container for up to 2-3 months.
• Consider portioning out for easy reheating later.

Reheating Vegan Thai Green Curry

• Oven: Preheat to 350°F and cover with foil; heat for about 15-20 minutes until warmed through.
• Microwave: Place in a microwave-safe dish, cover, and heat in 1-minute intervals until hot.
• Stovetop: Heat gently over medium-low heat, stirring occasionally until warmed through.

Frequently Asked Questions

Here are some frequently asked questions about Vegan Thai Green Curry.

What is Vegan Thai Green Curry?

Vegan Thai Green Curry is a flavorful dish made with a blend of vegetables, tofu, coconut milk, and aromatic herbs, creating a rich and creamy sauce.

Can I customize the vegetables in Vegan Thai Green Curry?

Absolutely! Feel free to swap out or add any seasonal vegetables you enjoy. Bell peppers, zucchini, or snap peas work great too!

How spicy is Vegan Thai Green Curry?

The spice level varies based on the green curry paste used. Start with a small amount and adjust according to your taste preference.

Can I make Vegan Thai Green Curry ahead of time?

Yes! This dish actually tastes better after sitting for a day as the flavors meld together. Just store it properly in the fridge or freezer.

Final Thoughts

This Vegan Thai Green Curry is not only comforting but also versatile. You can customize it with your favorite vegetables or adjust the spice levels according to your taste. Try this recipe today and enjoy a burst of flavors that will surely warm you up!

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: Amelia
• Total Time: 1 hour
• Yield: Serves 4

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Description

Indulge in the warmth and vibrancy of Vegan Thai Green Curry, a comforting dish that combines rich coconut milk with fresh herbs and an array of colorful vegetables. This delightful recipe is perfect for cozy dinners or festive gatherings, offering a burst of flavor in every bite. With its nourishing ingredients and plant-based goodness, this curry not only satisfies your taste buds but also supports a healthy lifestyle. Enjoy it served over fluffy jasmine rice for a complete meal that’s both satisfying and nutritious.

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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 (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
• 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 the oven to 450°F. Line two sheet pans with parchment paper.
2. Tear tofu into bite-sized chunks and chop broccoli into florets. Toss each with avocado oil, salt, and white pepper.
3. Bake tofu for 22 minutes until golden; bake broccoli for 10-12 minutes until browned.
4. In a high-speed blender, combine all curry paste ingredients and blend until smooth.
5. In a large skillet, heat coconut milk until bubbling, then sauté the curry paste for 3-4 minutes.
6. Add coconut milk mixture, soy sauce, coconut sugar, and lime leaves; simmer for 5 minutes.
7. Stir in baked tofu and broccoli; cook on low heat for another 5 minutes.
8. Remove lime leaves, add Thai basil, lime zest, and juice before serving over jasmine white rice.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Main
• Method: Baking
• Cuisine: Thai

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 400
• Sugar: 6g
• Sodium: 600mg
• Fat: 25g
• Saturated Fat: 21g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 15g
• Cholesterol: 0mg