Vegan Thai Green Curry

This Vegan Thai Green Curry is a delightful dish that brings warmth and flavor to any table. It’s perfect for cozy evenings or gatherings with friends, offering a rich blend of fresh herbs and spices. The creamy coconut milk pairs beautifully with the vibrant green curry paste, making it a standout meal that’s both satisfying and nutritious. Enjoy this dish as a comforting dinner option or impressive centerpiece at your next special occasion.

Why You’ll Love This Recipe

• Easy to Prepare: With straightforward steps, this recipe ensures you can whip up a delicious meal in no time.
• Flavor Packed: The combination of fresh herbs and spices creates an aromatic experience that tantalizes your taste buds.
• Versatile Ingredients: Feel free to swap in other vegetables or proteins based on what you have at home.
• Healthy Comfort Food: Packed with nutrients from tofu and vibrant veggies, it’s a guilt-free indulgence.
• Perfect for Meal Prep: This curry stores well, making it an ideal choice for leftovers or batch cooking.

Tools and Preparation

Before diving into the cooking process, gather your essential tools to streamline the preparation of this Vegan Thai Green Curry.

Essential Tools and Equipment

• High-speed blender
• Large deep skillet
• Baking sheets
• Parchment paper

Importance of Each Tool

• High-speed blender: Ensures smooth blending of curry paste for optimal flavor infusion.
• Large deep skillet: Provides ample space for sautéing and simmering the curry without spills.
• Baking sheets: Perfectly roast tofu and veggies while keeping your oven clean.

Ingredients

To create this delicious Vegan Thai Green Curry, you will need:

For the Curry 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 the Flavor Boosters

• 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 the Sauce

• 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 your 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. Add them to each pan. Toss the tofu with white pepper and salt, then drizzle with avocado oil. Toss again. Season the broccoli similarly before placing both pans in the oven.

Step 2: Blend Your Curry Paste

In a high-speed blender, combine all curry paste ingredients. Start blending on low speed while tamping down until it forms a paste. Increase speed to medium until smooth and bright green.

Step 3: Sauté Aromatics

Heat a large deep skillet over medium-high heat. Add 3-4 tablespoons of canned coconut milk as your frying fat/oil. Once bubbling, add in your prepared curry paste. Sauté for about 3-4 minutes while stirring frequently; if sticking occurs, deglaze with a splash of coconut milk.

Step 4: Combine Ingredients

Add remaining coconut milk, soy sauce, and coconut sugar to the skillet. Mix until homogenous and silky. Stir in lime leaves and simmer on medium heat for about 5 minutes until slightly thickened. Finally, fold in roasted tofu and broccoli; reduce heat to low for an additional 5 minutes.

Step 5: Final Touches

Remove lime leaves from the mixture. Stir in Thai basil along with lime zest and juice; adjust salt according to taste. Serve over jasmine white rice or basmati white rice for a complete meal experience!

How to Serve Vegan Thai Green Curry

Serving Vegan Thai Green Curry can elevate your dining experience. It’s essential to complement the dish with flavors and textures that enhance its vibrant taste. Here are some serving suggestions to consider.

Pair with Jasmine Rice

• Jasmine rice is a classic companion for Thai curries. Its fragrant aroma and fluffy texture soak up the curry sauce beautifully.

Add Fresh Herbs

• Garnishing with fresh herbs like cilantro or Thai basil adds a burst of freshness and elevates the dish’s visual appeal.

Top with Lime Wedges

• Serving lime wedges on the side allows guests to add a zesty kick, enhancing the overall flavor profile of the curry.

Include Chopped Peanuts

• Sprinkling chopped peanuts provides a crunchy texture that contrasts nicely with the smoothness of the curry, adding depth to every bite.

Serve with Fresh Salad

• A light cucumber or carrot salad offers a crisp contrast, balancing out the richness of the curry while adding a refreshing element.

How to Perfect Vegan Thai Green Curry

Creating the ideal Vegan Thai Green Curry involves attention to detail and some culinary tips. Here are some ways to ensure your dish turns out perfectly every time.

• Use Fresh Ingredients: Fresh vegetables and herbs significantly enhance flavor and nutrient content, making your curry vibrant and delicious.

• Adjust Spice Levels: Taste as you go! If you prefer more heat, feel free to add extra green curry paste or fresh chilies for an added kick.

• Blend Thoroughly: Ensure your curry paste is smooth by blending well. This helps release all those aromatic flavors that are essential in a great curry.

• Simmer Gently: Allowing your curry to simmer gently will help meld all flavors together while keeping vegetables tender yet crisp.

• Taste Before Serving: Always taste and adjust seasonings before serving. A pinch of salt or a squeeze of lime can elevate your dish even further.

Best Side Dishes for Vegan Thai Green Curry

Pairing side dishes with your Vegan Thai Green Curry can create a well-rounded meal. Here are some excellent options you might consider:

1. Coconut Rice
   A sweet and creamy alternative to jasmine rice, coconut rice complements the rich flavors of the curry beautifully.

2. Stir-Fried Vegetables
   A mix of seasonal veggies sautéed in garlic and soy sauce adds color and nutrition while balancing out the curry’s richness.

3. Thai Cucumber Salad
   This refreshing salad combines cucumbers, tomatoes, and lime juice for a bright contrast to the hearty curry.

4. Spring Rolls
   Crispy vegetable spring rolls filled with fresh veggies provide a delightful crunch and make for an excellent appetizer alongside your main dish.

5. Quinoa Salad
   A light quinoa salad mixed with herbs, lime juice, and cherry tomatoes adds protein and fiber while remaining light on the palate.

6. Grilled Corn on the Cob
   Sweet grilled corn brushed with avocado oil offers a unique twist that pairs well with spicy curries while adding sweetness.

7. Naan Bread
   Soft naan bread is perfect for scooping up delicious curry, providing an enjoyable way to indulge in every last bite.

8. Toasted Pita Chips
   Crunchy pita chips serve as an excellent vehicle for dipping into leftover sauce or enjoying alongside your meal for added texture.

Common Mistakes to Avoid

When making Vegan Thai Green Curry, it’s easy to overlook some key steps that can affect your dish. Here are some common mistakes to watch for.

• Skipping the Tofu Pressing: Not pressing the tofu can lead to a soggy texture. Always press extra firm tofu to remove excess moisture before cooking.

• Choosing Low-Quality Curry Paste: Using poor-quality curry paste can dull the flavor of your curry. Opt for a high-quality Thai green curry paste for the best results.

• Overcooking Vegetables: Cooking broccoli too long can result in mushy vegetables. Add them towards the end of cooking to keep them tender and vibrant.

• Neglecting to Taste and Adjust: Failing to taste your curry as you cook can lead to unbalanced flavors. Always adjust salt and seasoning before serving.

• Using Cold Coconut Milk: Adding cold coconut milk directly from the fridge can shock the sauce. Warm it slightly before use to ensure a smooth blend.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3-4 days.
• Make sure it cools completely before sealing the container.

Freezing Vegan Thai Green Curry

• Freeze in a freezer-safe container for up to 2 months.
• Leave some space at the top of the container as it may expand when frozen.

Reheating Vegan Thai Green Curry

• Oven: Preheat oven to 350°F, place curry in an oven-safe dish, cover with foil, and heat for about 15-20 minutes.
• Microwave: Place curry in a microwave-safe bowl, cover loosely, and heat in intervals of 1-2 minutes until hot.
• Stovetop: Heat in a skillet over medium heat, stirring occasionally until warmed through.

Frequently Asked Questions

Here are some common questions about Vegan Thai Green Curry that may help enhance your cooking experience.

What is Vegan Thai Green Curry?

Vegan Thai Green Curry is a flavorful dish made with fresh vegetables, tofu, and aromatic herbs, simmered in coconut milk with green curry paste.

How can I customize this vegan Thai green curry?

You can customize your vegan Thai green curry by adding different vegetables like eggplant or zucchini, or by adjusting the spice level with more or less curry paste.

Can I make this dish gluten-free?

Yes! Just use gluten-free soy sauce or tamari instead of regular soy sauce for a gluten-free option in your vegan Thai green curry.

What should I serve with Vegan Thai Green Curry?

This dish pairs beautifully with jasmine rice or basmati rice. You can also serve it with rice noodles for a different twist.

Final Thoughts

This Vegan Thai Green Curry is not only hearty and satisfying but also incredibly versatile. With simple adjustments, you can make it your own by incorporating seasonal vegetables or adjusting flavors. Don’t hesitate to try this recipe and enjoy its comforting warmth on chilly evenings!

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Vegan Thai Green Curry

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• Author: Aileen
• Total Time: 45 minutes
• Yield: Serves approximately 4

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Description

Indulge in the delightful flavors of Vegan Thai Green Curry, a warm and comforting dish that brings a taste of Thailand to your table. This vibrant curry features a rich blend of fresh herbs and spices, balanced perfectly with creamy coconut milk and a hint of lime. Ideal for cozy dinners or special gatherings, it’s not only satisfying but also nutritious, making it a go-to meal any day of the week.

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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 (14 oz) cans full-fat coconut milk
• 1/4 cup Thai green curry paste
• Fresh Thai basil leaves
• 2 (50 g) shallots, roughly chopped
• 5 garlic cloves
• 2” piece ginger, finely minced
• 3 fresh lemongrass stalks, finely minced
• 1 tbsp soy sauce
• 1 tbsp coconut sugar
• 6 lime leaves, torn
• 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. Line two baking sheets with parchment paper. Tear tofu into bite-size pieces and prepare the broccoli.
2. Toss tofu with avocado oil, salt, and white pepper; season broccoli similarly. Roast both for about 25 minutes until golden.
3. In a high-speed blender, combine all ingredients for the curry paste and blend until smooth.
4. In a large skillet over medium-high heat, sauté 3-4 tablespoons of coconut milk before adding the curry paste; cook for 3-4 minutes.
5. Mix in remaining coconut milk, soy sauce, coconut sugar, and torn lime leaves; simmer for about 5 minutes.
6. Fold in roasted tofu and broccoli; let simmer on low heat for an additional 5 minutes.
7. Stir in fresh Thai basil along with lime zest and juice before serving over jasmine rice.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking/Sautéing
• Cuisine: Thai

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 435
• Sugar: 6g
• Sodium: 620mg
• Fat: 29g
• Saturated Fat: 25g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 5g
• Protein: 12g
• Cholesterol: 0mg