Here’s a flavorful and creamy Vegan Thai Green Curry recipe that’s packed with vegetables, tofu (or your choice of protein), and a fragrant coconut milk base. This dish is rich, spicy, and satisfying!
Vegan Thai Green Curry Recipe
Ingredients:
For the Curry:
- 1 tbsp coconut oil (or vegetable oil)
- 1 medium onion, chopped
- 1 bell pepper, sliced
- 1 medium zucchini, sliced
- 1 small carrot, sliced
- 1 cup mushrooms, sliced
- 1 block (14 oz) firm tofu, pressed and cubed (or your preferred protein like tempeh or seitan)
- 1 can (14 oz) coconut milk (full-fat for a creamier texture)
- 1 cup vegetable broth (or water)
- 2-3 tbsp Thai green curry paste (adjust based on your spice preference)
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp maple syrup or brown sugar (for sweetness)
- 1 tbsp lime juice
- Fresh cilantro or basil for garnish (optional)
For the Garnish (optional but recommended):
- Lime wedges
- Chopped cilantro or basil
- Sliced chili peppers for heat (optional)
Instructions:
- Prepare the Tofu (Optional):
- If using tofu, press it to remove excess moisture by wrapping it in a clean kitchen towel or paper towels and placing a heavy object on top for about 15–20 minutes. Then cut the tofu into cubes.
- For extra crispiness, you can sauté the tofu in a hot pan with a little oil until golden and crispy, or bake it in the oven at 400°F (200°C) for 25–30 minutes, flipping halfway through.
- Cook the Vegetables:
- In a large pan or wok, heat the coconut oil over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened.
- Add the bell pepper, zucchini, carrot, and mushrooms. Stir-fry the vegetables for 5–7 minutes until they begin to soften.
- Add the Curry Paste:
- Push the vegetables to the side of the pan and add the green curry paste. Stir the paste into the oil and cook for 1–2 minutes, allowing the paste to release its flavors. If the paste starts to stick, add a splash of vegetable broth to help it cook.
- Add Liquids and Tofu:
- Add the coconut milk, vegetable broth, soy sauce, and maple syrup (or sugar) to the pan. Stir well to combine everything.
- Add the cubed tofu (if using) and mix it in gently so it absorbs the curry sauce. Bring the mixture to a simmer and cook for 10–12 minutes, allowing the flavors to meld and the vegetables to soften further.
- Adjust the Flavor:
- Taste the curry and add lime juice, salt, or more soy sauce as needed to adjust the flavor. If you like it spicier, you can add a little more curry paste or some sliced fresh chili peppers.
- Serve:
- Serve the vegan Thai green curry over cooked rice (jasmine rice or brown rice work well). Garnish with fresh cilantro, basil, and lime wedges for extra flavor.
Tips:
- Protein Variations: You can substitute tofu with tempeh, seitan, or chickpeas for different protein sources.
- Vegetable Variations: Feel free to use any vegetables you like or have on hand, such as spinach, sweet potatoes, eggplant, or broccoli.
- Spice Level: Adjust the amount of curry paste based on your spice tolerance. You can also add a touch of chili flakes for extra heat.
- Coconut Milk: Use full-fat coconut milk for a richer and creamier texture, or light coconut milk for a lighter version.
This Vegan Thai Green Curry is aromatic, creamy, and perfectly spiced with the perfect balance of heat, sweetness, and savory flavors. It’s a satisfying and healthy meal, perfect for any occasion!
