Vegan Thai Green Curry

This Vegan Thai Green Curry is a vibrant and delicious dish that brings warmth and comfort to any meal. It’s packed with fresh ingredients, rich coconut milk, and aromatic spices that create a delightful harmony of flavors. Perfect for cozy nights or casual gatherings, this dish is sure to impress vegans and non-vegans alike.

Why You’ll Love This Recipe

• Simple Preparation: This vegan Thai green curry comes together quickly, making it ideal for weeknight dinners.
• Rich Flavors: The combination of fresh herbs, coconut milk, and spicy curry paste offers an explosion of flavor in every bite.
• Healthy Ingredients: Packed with vegetables and plant-based protein from tofu, this dish is both nutritious and satisfying.
• Versatile Serving Options: Enjoy it over jasmine rice or with your favorite bread for a complete meal.
• Perfect for Meal Prep: Make a big batch to enjoy throughout the week; the flavors only get better as they sit!

Tools and Preparation

To create this delightful vegan Thai green curry, you’ll need some essential kitchen tools that will make the process smooth and easy.

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: Essential for creating a smooth curry paste that blends all the flavors beautifully.
• Large deep skillet: Provides enough space to cook the curry evenly without splattering.
• Baking sheets: Perfectly roast the tofu and broccoli, enhancing their textures.

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 Tofu and Vegetables

• 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 the Coconut Base

• 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)

For Seasoning

• 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

For Serving

• 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.

Step 2: Prepare Tofu & Broccoli

Add the tofu chunks to one pan and toss them with white pepper and salt. Drizzle a generous amount of avocado oil over them and toss again. In another pan, toss the broccoli with salt and avocado oil as well.

Step 3: Bake Tofu & Broccoli

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

Step 4: Make Curry Paste

In a high-speed blender, combine all curry paste ingredients. Blend on low until they form a paste. Increase speed to medium until smooth and bright green.

Step 5: Fry Curry Paste

Heat a large deep skillet on medium-high heat. Add 3-4 tablespoons of canned coconut milk; let it bubble. Stir in the curry paste and sauté for about 3-4 minutes, deglazing with additional coconut milk if necessary.

Step 6: Create Coconut Base

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

Step 7: Combine Tofu & Broccoli

Add baked tofu and broccoli into the mixture. Stir gently to combine everything before reducing heat to low. Let it cook partially covered for another 5 minutes while adjusting salt as needed.

Step 8: Final Touches

Remove lime leaves from the curry mix. Stir in Thai basil leaves, lime zest, and juice before giving it one last taste check for seasoning.

Serve your delicious Vegan Thai Green Curry over jasmine rice or basmati rice for a complete meal experience!

How to Serve Vegan Thai Green Curry

Serving Vegan Thai Green Curry is an experience that enhances its comforting flavors. This dish can be paired with various accompaniments to elevate your meal.

Over Jasmine Rice

• Jasmine rice is the traditional choice, offering a slightly sticky texture that absorbs the curry’s rich flavors perfectly.

With Fresh Herbs

• Garnish with extra Thai basil and cilantro for added freshness and aroma, enhancing the overall flavor profile of the dish.

Alongside Lime Wedges

• Serve with lime wedges on the side to allow diners to add a burst of citrusy brightness as desired.

With Crispy Tofu

• For an extra crunch, top your curry with crispy tofu pieces. This adds texture and complements the softness of the vegetables.

Accompanied by Naan or Roti

• Serve with warm naan or roti for a delightful way to scoop up the curry, making every bite enjoyable.

With a Side Salad

• A simple cucumber salad or mixed greens can provide a refreshing contrast to the richness of the curry, balancing out the meal.

How to Perfect Vegan Thai Green Curry

To achieve the ultimate Vegan Thai Green Curry, consider these helpful tips for a rich and flavorful dish.

• Use fresh ingredients: Fresh herbs like basil and cilantro significantly enhance flavor compared to dried versions.
• Adjust spice level: Tailor the heat by adding more or less green curry paste based on your tolerance for spice.
• Blend well: Ensure that your curry paste is well-blended to prevent chunks and achieve a smooth consistency.
• Taste as you go: Always taste at each step, adjusting salt or sweetness based on preference for a balanced flavor.
• Simmer gently: Allowing the curry to simmer helps meld all flavors together while preventing overcooking of vegetables.
• Experiment with veggies: Feel free to add other vegetables like bell peppers or snap peas for variety and nutrition.

Best Side Dishes for Vegan Thai Green Curry

Pairing side dishes with Vegan Thai Green Curry can create a complete meal experience. Here are some great options:

1. Steamed Broccoli
   A light side that complements the curry without overwhelming its flavors; simply steam until bright green.

2. Coconut Rice
   Infuse jasmine rice with coconut milk for a tropical twist that pairs beautifully with the curry’s spices.

3. Cucumber Salad
   A refreshing mix of sliced cucumbers and rice vinegar provides a crisp contrast to the creamy curry.

4. Quinoa Salad
   Quinoa tossed with fresh herbs and lime juice offers protein and fiber while remaining light and flavorful.

5. Roasted Cauliflower
   Toss cauliflower florets in avocado oil, roast until golden, and serve alongside for added texture and taste.

6. Mango Chutney
   A sweet mango chutney adds an interesting layer of sweetness, balancing spice levels in your meal.

7. Spring Rolls
   Fresh vegetable spring rolls make for an excellent appetizer that cleanses the palate before enjoying your main dish.

8. Sesame Spinach Salad
   Lightly dressed spinach salad with sesame seeds brings in extra nutrients while providing a delightful crunch.

Common Mistakes to Avoid

Making a vegan Thai green curry can be easy, but it’s important to avoid common pitfalls for the best results.

• Using the wrong tofu: Not all tofu is created equal. Opt for extra firm tofu to achieve the perfect texture that holds up during cooking.
• Neglecting the aromatics: Skipping or rushing the sauté of shallots, garlic, and ginger can lead to a bland curry. Take your time to bloom these ingredients for maximum flavor.
• Overcooking vegetables: Overcooked broccoli can become mushy. Add it at the right time to keep it vibrant and crunchy in your curry.
• Ignoring seasoning adjustments: Each ingredient adds its own flavor profile. Taste your curry before serving and adjust salt and lime juice as needed for balance.
• Skipping fresh herbs: Fresh Thai basil and cilantro are essential for authentic flavor. Don’t skip them or replace them with dried versions.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 4 days.
• Allow cooling completely before storing to prevent condensation.

Freezing Vegan Thai Green Curry

• Freeze in an airtight container for up to 3 months.
• Divide into single servings for easier thawing.

Reheating Vegan Thai Green Curry

• Oven: Preheat to 350°F, cover with foil, and heat until warmed through (about 15-20 minutes).
• Microwave: Heat on medium power in short intervals, stirring between each until hot.
• Stovetop: Warm over low heat, stirring frequently until heated throughout.

Frequently Asked Questions

Here are some common questions about making vegan Thai green curry.

What is Vegan Thai Green Curry?

Vegan Thai green curry is a flavorful dish made with fresh vegetables and aromatic herbs simmered in a rich coconut milk base, creating a deliciously creamy sauce without any animal products.

How can I make Vegan Thai Green Curry spicier?

To increase the heat, add more green curry paste or include fresh chili peppers while cooking. Adjust according to your spice tolerance!

Can I use other vegetables in this recipe?

Absolutely! Feel free to substitute or add your favorite veggies such as bell peppers, snap peas, or carrots depending on what you have on hand.

How do I serve Vegan Thai Green Curry?

Serve it over jasmine white rice or basmati rice for a complete meal. You can also enjoy it with quinoa or cauliflower rice for a low-carb option.

Final Thoughts

This vegan Thai green curry is not only comforting but also versatile. You can customize it by adding different vegetables or spices based on your preferences. Give it a try; you’re sure to love its vibrant flavors!