This Vegan Thai Green Curry has quickly become a go-to dish in my kitchen. It’s not just a meal; it’s a delightful blend of flavors that warms your soul during chilly nights. Perfect for cozy dinners or casual gatherings, this curry showcases vibrant ingredients and is packed with nutrition. The creamy coconut milk, aromatic spices, and fresh vegetables create a unique taste that’s sure to impress both vegan and non-vegan friends alike.

Why You’ll Love This Recipe

• Deliciously Flavorful: The combination of Thai green curry paste, coconut milk, and fresh herbs creates an explosion of taste.
• Quick and Easy: With simple steps and minimal prep time, you’ll have a satisfying meal ready in no time.
• Nutritious Ingredients: Packed with veggies like broccoli and flavorful herbs, this dish is as healthy as it is tasty.
• Customizable: Feel free to swap in your favorite vegetables or proteins to suit your tastes.
• Perfect for Meal Prep: Make a big batch to enjoy throughout the week; it stores well in the fridge!

Tools and Preparation

Having the right tools can make your cooking experience smoother and more enjoyable. Here’s what you’ll need to prepare this Vegan Thai Green Curry.

Essential Tools and Equipment

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

Importance of Each Tool

• High-speed blender: Essential for creating the smooth, vibrant curry paste that forms the base of this dish.
• Large deep skillet: Ideal for sautéing the curry paste and simmering the sauce without making a mess.
• Oven: Perfect for roasting tofu and broccoli to achieve that perfect crispy texture.

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Ingredients

To create this delicious Vegan Thai Green Curry, gather the following ingredients:

For the Curry Base

• 1 block (16 oz) extra firm tofu
• 1 large head young broccoli, cut into florets
• 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
• 1/2 cup thai basil leaves
• 1 lime, both zest and juice

To Serve

• 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.

Step 2: Prepare Tofu and Broccoli

Tear the tofu into small bite-sized chunks. Chop the broccoli into small florets. Place them on the prepared sheet pans. Toss tofu with white pepper, salt, and avocado oil until evenly coated. Repeat with broccoli.

Step 3: Roast Tofu and Broccoli

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

Step 4: Make the Curry Paste

In a high-speed blender, add all curry paste ingredients. Blend on low while tamping down until it forms a paste. Increase speed to medium until smooth.

Step 5: Sauté Aromatics

Heat a large deep skillet over medium-high heat. Add 3–4 tbsp of canned coconut milk as your cooking fat/oil. Once it starts bubbling, add curry paste. Sauté for about 3–4 minutes; deglaze with coconut milk if needed.

Step 6: Combine Ingredients

Add remaining coconut milk along with soy sauce and coconut sugar. Mix well until silky smooth. Add lime leaves; simmer on medium heat for 5 minutes until slightly thickened.

Step 7: Finish Cooking

Stir in baked tofu and broccoli; reduce heat to low. Cook partially covered for another 5 minutes; adjust salt as needed.

Step 8: Add Fresh Herbs

Remove lime leaves from the pot. Stir in Thai basil, lime zest, and 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 flavorful dish that can be enjoyed in various ways. Whether you prefer it with rice, noodles, or even on its own, there are plenty of serving suggestions to enhance your dining experience.

Over Jasmine Rice

• Serve the curry hot over fluffy jasmine rice for a classic combination. The rice absorbs the rich flavors of the curry beautifully.

With Basmati Rice

• Basmati rice provides a fragrant base that pairs well with the herbal notes of the green curry. Its light texture complements the dish perfectly.

Noodle Bowl

• For a twist, serve the curry over cooked rice noodles. This creates a delightful noodle bowl that’s both filling and satisfying.

Fresh Salad

• Pair the curry with a fresh salad made from crisp greens, cucumbers, and a light vinaigrette. This adds crunch and balances out the creamy curry.

Crusty Bread

• Enjoy your vegan Thai green curry with crusty bread or naan for dipping. This option is great for sopping up every last bit of sauce.

With Quinoa

• For a protein-packed alternative, serve the curry over quinoa. This adds a nutty flavor and makes the meal even more nutritious.

How to Perfect Vegan Thai Green Curry

To achieve the best flavor and texture in your vegan Thai green curry, consider these helpful tips.

• Use fresh ingredients: Fresh herbs and vegetables will elevate your dish’s flavor significantly compared to dried ones.
• Adjust spice levels: If you prefer less heat, start with half the amount of green curry paste and gradually add more to taste.
• Let it simmer: Allowing the curry to simmer for longer enhances flavors. Just be sure to monitor consistency.
• Taste as you go: Adjust seasonings gradually, especially salt and lime juice, to find the perfect balance for your palate.
• Experiment with vegetables: Feel free to mix in other veggies like bell peppers or snap peas for added texture and nutrition.
• Store properly: Leftover curry can be stored in an airtight container in the refrigerator for up to 4 days; it reheats well!

Best Side Dishes for Vegan Thai Green Curry

Pairing side dishes with vegan Thai green curry can enhance your meal experience. Here are some great options:

1. Cucumber Salad: A refreshing cucumber salad with lime dressing complements the rich flavors of the curry beautifully.
2. Steamed Bok Choy: Lightly steamed bok choy adds a crunchy texture that contrasts nicely with the creamy curry.
3. Thai Spring Rolls: Fresh spring rolls filled with veggies provide a light, crunchy addition that serves as a great appetizer.
4. Grilled Vegetables: Charred vegetables like zucchini and bell peppers add smokiness that pairs well with the herbal notes of the curry.
5. Mango Sticky Rice: This sweet dessert balances out spicy dishes perfectly and is a delightful way to finish your meal.
6. Roasted Sweet Potatoes: Their natural sweetness complements the savory elements of the green curry while adding extra nutrients.
7. Pickled Vegetables: A tangy pickled vegetable medley offers brightness that cuts through the creaminess of your main dish.
8. Toasted Coconut Chips: Sprinkle toasted coconut chips on top for an added crunch and subtle sweetness that enhances each bite!

Common Mistakes to Avoid

When making Vegan Thai Green Curry, it’s easy to make a few common mistakes that can impact the flavor and texture of your dish.

• Using the wrong tofu: Always choose extra firm tofu for this recipe. This will help maintain its shape and texture while absorbing the curry flavors.

• Skipping aromatics: Do not skip the shallots, garlic, and ginger. They are essential for a rich flavor base. Make sure to finely mince them for better infusion.

• Not adjusting seasoning: Taste your curry before serving. Adding salt or lime juice at the end can enhance the overall flavor. Don’t forget to adjust according to your preference!

• Overcooking vegetables: Broccoli should be tender yet crisp. Monitor cooking times closely to avoid mushy veggies that lose their vibrant color and nutrients.

• Ignoring the curry paste: Ensure you sauté the curry paste well until it becomes fragrant, as this step helps in developing deep flavors in your curry.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• It can last up to 4 days in the fridge.

Freezing Vegan Thai Green Curry

• Freeze in a freezer-safe container.
• Can be stored for up to 3 months.

Reheating Vegan Thai Green Curry

• Oven: Preheat oven to 350°F (175°C). Place curry in an oven-safe dish and cover with foil. Heat for about 20 minutes, stirring halfway through.
• Microwave: Transfer to a microwave-safe bowl and heat on high for 2-3 minutes, stirring halfway through.
• Stovetop: Heat in a pan over medium heat, stirring occasionally until warmed through. Add a splash of water or coconut milk if needed.

Frequently Asked Questions

Here are some frequently asked questions about making Vegan Thai Green Curry that may help you on your culinary journey.

Can I make Vegan Thai Green Curry without tofu?

Yes! You can replace tofu with chickpeas or other legumes for protein while keeping it vegan-friendly.

How do I make Vegan Thai Green Curry spicier?

To increase spice levels, add more green curry paste or fresh chili peppers during cooking for an extra kick.

What is the best type of rice for serving with Vegan Thai Green Curry?

Jasmine rice is ideal due to its fragrance and fluffy texture, but basmati rice also works well as an alternative.

Can I add other vegetables to my Vegan Thai Green Curry?

Absolutely! Feel free to include bell peppers, zucchini, or eggplant based on your preference or seasonal availability.

Final Thoughts

This Vegan Thai Green Curry is not only comforting but also incredibly versatile. With its rich flavors and creamy texture, it’s perfect for any dinner table. Feel free to customize it by adding your favorite vegetables or adjusting spice levels according to your taste buds. Give it a try—this delightful dish is sure to become one of your favorites!

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Vegan Thai Green Curry

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• Author: Adeline
• Total Time: 50 minutes
• Yield: Serves 4

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Description

Indulge in the vibrant flavors of this Vegan Thai Green Curry, a delightful dish that brings together creamy coconut milk, aromatic spices, and fresh vegetables. This plant-based recipe is not only quick and easy to prepare but also packed with nutrition, making it perfect for cozy dinners or casual gatherings. The harmonious blend of Thai green curry paste, fresh herbs, and wholesome ingredients creates a satisfying meal that will impress everyone at your table. Enjoy it over fluffy jasmine rice or quinoa for a nourishing experience that warms the soul.

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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
• Jasmine white rice

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Instructions

1. Preheat oven to 450°F (232°C) and line two sheet pans with parchment paper.
2. Tear tofu into bite-sized pieces and chop broccoli into florets. Toss both with avocado oil, salt, and white pepper on separate sheet pans.
3. Roast tofu for 22 minutes until crisp and golden brown; roast broccoli for 10–12 minutes until slightly browned.
4. In a blender, combine curry paste ingredients and blend until smooth.
5. In a large skillet over medium-high heat, sauté curry paste in coconut milk for 3–4 minutes.
6. Add remaining coconut milk, soy sauce, coconut sugar, and lime leaves; simmer for 5 minutes.
7. Stir in roasted tofu and broccoli; cook on low for an additional 5 minutes.
8. Remove lime leaves, add fresh herbs and lime juice before serving.

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

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 350
• Sugar: 6g
• Sodium: 480mg
• Fat: 24g
• Saturated Fat: 18g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 12g
• Cholesterol: 0mg

Keywords: Feel free to substitute tofu with chickpeas or your favorite protein source. Experiment with seasonal vegetables like bell peppers or snap peas for added texture. Adjust the spice level by varying the amount of curry paste used.