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.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 450°F. Line two baking sheets with parchment paper. Tear tofu into bite-size pieces and prepare the broccoli.
- Toss tofu with avocado oil, salt, and white pepper; season broccoli similarly. Roast both for about 25 minutes until golden.
- In a high-speed blender, combine all ingredients for the curry paste and blend until smooth.
- 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.
- Mix in remaining coconut milk, soy sauce, coconut sugar, and torn lime leaves; simmer for about 5 minutes.
- Fold in roasted tofu and broccoli; let simmer on low heat for an additional 5 minutes.
- 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