Description
Indulge in the vibrant flavors of Vegan Thai Green Curry, a dish that beautifully combines fresh herbs, creamy coconut milk, and a medley of vegetables. This recipe is perfect for both cozy weeknight dinners and special gatherings. With its rich, aromatic taste profile and satisfying texture, this plant-based curry will delight your palate while keeping your meal nutritious. Enjoy it over jasmine or basmati rice for a complete meal that’s easy to make and even easier to love.
Ingredients
Scale
- 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
- Kosher salt to taste
- Jasmine white rice
Instructions
- Preheat your oven to 450°F and line two sheet pans with parchment paper. Tear the tofu into bite-sized pieces and chop the broccoli into florets.
- Toss tofu and broccoli separately with avocado oil, salt, and white pepper before placing them on the prepared pans. Bake tofu for about 22 minutes until golden brown; bake broccoli for 10–12 minutes.
- Blend all curry paste ingredients in a high-speed blender until smooth.
- In a large skillet, heat a few tablespoons of coconut milk over medium-high heat until bubbling, then add the curry paste and sauté for 3–4 minutes.
- Stir in remaining coconut milk, soy sauce, and coconut sugar; add lime leaves and simmer for 5 minutes.
- Add baked tofu and broccoli to the skillet, stir well, cover partially, and cook on low for an additional 5 minutes.
- Stir in Thai basil, lime zest, and lime juice before serving over rice.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 420
- Sugar: 6g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 24g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg