Print

Vegan Thai Green Curry

Vegan Thai Green Curry
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Vegan Thai Green Curry is a delicious and aromatic dish that transforms fresh vegetables and tofu into a hearty meal, perfect for any occasion. The velvety coconut milk blends seamlessly with vibrant herbs and spices, creating a rich flavor profile that’s both comforting and satisfying. This plant-based curry not only appeals to vegans but also to anyone seeking a nourishing yet indulgent dinner option. Serve it over fluffy jasmine rice for an elevated experience that your family and friends will love.

Ingredients

Scale
  • 1 block (16 oz) extra firm tofu
  • 1 large head young broccoli, cut into florets
  • 2 tbsp avocado oil
  • 1/4 cup Thai green curry paste
  • 5 garlic cloves, minced
  • 2” piece ginger, finely minced
  • 2 cans (14 oz each) full-fat coconut milk
  • 1 lime, both zest and juice
  • Fresh Thai basil and cilantro for garnish

Instructions

  1. Preheat the oven to 450°F. Line two baking sheets with parchment paper.
  2. Tear the tofu into bite-sized chunks and place on one sheet. Toss with salt, white pepper, and avocado oil.
  3. Spread broccoli florets on the second sheet, drizzle with avocado oil, and season with salt.
  4. Bake tofu for about 22 minutes until golden brown; bake broccoli for about 10-12 minutes until slightly charred.
  5. In a high-speed blender, combine green curry paste ingredients and blend until smooth.
  6. Heat a large skillet over medium-high heat; add some coconut milk to sauté the blended paste for about 3-4 minutes.
  7. Stir in remaining coconut milk, soy sauce, coconut sugar, and lime leaves; simmer for 5 minutes.
  8. Add baked tofu and broccoli to the skillet; mix well and cook on low heat for an additional 5 minutes.
  9. Remove lime leaves; stir in Thai basil, lime zest, and juice before serving over rice.

Nutrition

Find it online: https://teffrecipes.com/vegan-thai-green-curry/

save me