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–+ servings
Vegan Thai Green Curry

Vegan Thai Green Curry: Your Cozy Bowl of Flavorful Comfort

Discover the delightful flavors of Vegan Thai Green Curry, a comforting dish that combines fresh vegetables and creamy coconut milk.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Thai
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Base
  • 1 can Coconut Milk use full-fat for a thicker consistency
  • 3 tbsp Green Curry Paste store-bought is recommended
For the Protein & Vegetables
  • 14 oz Firm Tofu pan-fried for crispiness
  • 2 cups Broccoli can substitute with seasonal veggies
For the Aromatics
  • 1 in Galangal fresh is ideal, ginger can be a substitute
  • 2 tbsp Shallots finely chopped for best results
For the Fresh Touch
  • 1/2 cup Thai Basil or any herb of your choice
  • 1/4 cup Cilantro adjust according to personal taste
For Brightness & Sweetness
  • 4 pieces Lime Leaves dried can replace fresh
  • 1 stalk Lemongrass omit if not available
  • 1 tbsp Coconut Sugar can be replaced with brown sugar

Equipment

  • Oven
  • Baking Sheets
  • blender
  • large skillet
  • Mixing bowl

Method
 

Step-by-Step Instructions for Vegan Thai Green Curry
  1. Preheat your oven to 450°F (232°C) and line two baking sheets with parchment paper. Tear tofu into bite-sized chunks and chop broccoli into florets.
  2. Toss tofu and broccoli with avocado oil, salt, and pepper. Spread out on prepared baking sheets. Bake tofu for 22 minutes and broccoli for 10-12 minutes until tender.
  3. In a blender, combine green curry paste ingredients, including galangal and shallots. Blend until smooth.
  4. Heat a can of coconut milk in a large skillet over medium-high heat. Add blended curry paste and sauté for 3-4 minutes until aromatic.
  5. Pour in remaining coconut milk, soy sauce, and coconut sugar into the skillet. Stir and let simmer for about 5 minutes.
  6. Fold in the roasted tofu and broccoli, and cook on low heat for an additional 5 minutes.
  7. Remove from heat and serve hot, garnished with Thai basil and cilantro, alongside jasmine rice or crusty flatbreads.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 35gProtein: 15gFat: 25gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 800mgPotassium: 650mgFiber: 5gSugar: 6gVitamin A: 2000IUVitamin C: 60mgCalcium: 150mgIron: 4mg

Notes

Use fresh ingredients for the best flavor and adjust the consistency of the curry as needed.

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