Incredible Vegan Thai Green Curry
A flavorful and vibrant vegan Thai green curry packed with fresh herbs, vegetables, and tofu, served over rice for a satisfying meal.
Ingredients
Curry Paste
- 4 to 5 tablespoons canned Thai green curry paste (plus extras if using store-bought)
- 5 cloves garlic cloves (minced)
- 1 inch ginger or galangal (grated or minced)
- 2 stalks fresh lemongrass (minced or grated)
- 1 14-ounce block of firm or extra firm tofu
- 1 tablespoon kosher salt (or ½ tablespoon sea salt)
- 1.5 OR 2 cans full-fat coconut milk (13.5 oz/400 mL cans)
- 8 leaves makrut (kaffir) lime leaves (bruised or crushed)
- 1 tablespoon coconut sugar or brown sugar (more to taste)
- 1 ½ tablespoons soy sauce (tamari for GF)
- 1 cup vegetable broth (vegan “chicken broth,” or water)
- 1 medium or large red bell pepper (sliced)
- 1 cup Thai basil leaves (kept whole, torn large leaves, plus more for garnish)
- to taste freshly squeezed lime juice (if not using lime leaves)
- 1 to 2 mild red chile peppers sliced thinly for garnish (optional, for color)
Cooked rice
Instructions
- Prepare the green curry paste in advance if using homemade.
- Boil the tofu in salted water for 2 minutes, then drain and chop into cubes.
- Heat a large pan, add coconut milk, and cook until it separates slightly, about 1.5-2 minutes.
- Add curry paste and cook for 3 minutes, then pour in coconut milk, lime leaves, sugar, and soy sauce. Simmer for 3-4 minutes until thickened.
- Add tofu and vegetables, simmer for 6-8 minutes until tender. Remove lime leaves, add lime juice if needed, stir in basil, and serve over rice.
Notes
Adjust seasonings to taste and garnish with extra basil and red chiles for color.