Incredible Vegan Thai Green Curry
User Reviews
5
Incredible Vegan Thai Green Curry
Description
The Incredible Vegan Thai Green Curry combines tofu simmered in coconut milk with green curry paste enhanced by garlic, ginger, and lemongrass, delivering authentic Thai flavors. The inclusion of makrut lime leaves adds a citrusy brightness, while the coconut sugar balances the heat and acidity, giving the curry a rounded flavor profile. The Chinese eggplant is softened by salting before cooking, which helps achieve a tender texture that complements the firm tofu cubes and crisp red bell pepper slices.
Cooking begins by boiling the tofu briefly with salt to firm it up and remove excess moisture. The curry paste is then fried briefly in coconut milk to bloom its flavors before adding broth, lime leaves, and other liquids to create the sauce. Vegetables are added and simmered until tender but not mushy. The curry is finished with Thai basil leaves torn to release aroma and optional fresh red chilies for garnish. Serving the curry alongside jasmine rice helps balance its richness and makes it a complete meal.
Notes mention variations such as choosing between homemade or store-bought curry paste, the ideal amount of coconut milk depending on paste used, and suggestions to add other vegetables like snow peas and bamboo shoots. Using fresh herbs and lime leaves when possible keeps the curry fresh-tasting and vibrant. This preparation results in a creamy, textured curry with distinct herbal and citrus elements typical of Thai cuisine.
Ingredients
Green Curry Paste (Pick ONE)
- 1 batch thai green curry paste OR, homemade
- 4 to 5 tablespoons thai green curry paste plus the below "extras" (Note 1, canned
Extras if using jarred/canned curry paste
- 5 garlic minced, cloves
- 1- inch ginger or galangal, grated or minced, piece
- 2 lemongrass minced or grated (Note 2, fresh stalks
Tofu (see Note 3)
- 1 (14-ounce/400g) tofu block of firm or extra firm
- 1 tablespoon kosher salt (or ½ tablespoon sea salt)
Other Ingredients
- 1.5 OR 2 (13.5-oz/400 mL) coconut milk Note 4, full-fat
- 1 cup (240 mL) vegetable broth vegan "chicken broth" or water
- 8 makrut lime leaves bruised or crushed with your hands (Note 5, aka kaffir lime leaves, fresh
- 1 tablespoon coconut sugar more to taste, or brown sugar
- 1 ½ tablespoons soy sauce (tamari for GF)
Vegetables of choice (more options in Note 6)
- 1 Chinese eggplant sliced into thin half moons (¼ to ⅛” thick / .5 cm), then sprinkled with salt for 15 minutes to soften (2 to 2 ½ cups total / ~170g, or Japanese eggplant
- 1 red bell pepper sliced, medium or large
Finishing Ingredients
- 1 cup Thai basil leaves kept whole (large leaves torn), plus more for garnish
- lime juice if not using lime leaves, freshly squeezed
- 1 to 2 red chile peppers sliced thinly for garnish (optional, for color, mild
- rice cooked jasmine white or brown rice
Instructions
- Make the homemade Green Curry Paste in advance, if using.
- Boil the tofu (Note 2). Bring a medium saucepan of water to a boil. Slice the tofu into 4 vertical slabs, and gently press down with a towel several times to remove excess water. Chop into ½ to ¾-inch (~1.5 cm) cubes. Add 1 TBSP kosher salt to boiling water (or 1 ½ to 2 tsp sea salt), followed by tofu. When water returns to a boil, set a timer for 2 minutes. Gently drain.
- Heat a deep 12-inch sauté pan or medium Dutch oven over medium-high heat. Once hot, add about 4 tablespoons of the coconut milk. Let it bubble and sizzle, and cook until the oil starts to separate from the milk, 1 ½ to 2 minutes. If it doesn’t really separate, don't worry (depends on the brand).
- Add curry paste, plus extras if using store-bought curry paste. Cook, stirring frequently, for 3 minutes, until it starts to dry out a bit. The curry paste might sputter so stand back. If the paste sticks, deglaze with a splash of water.
- Pour in rest of the coconut milk (1.5 cans for jarred curry paste, 2 full cans for homemade curry paste). Add lime leaves, sugar, and soy sauce, and stir. Bring to a rapid simmer and cook for 3 to 4 minutes, or until it just starts to thicken.
- Add the boiled tofu (if using) and gently toss. Add vegetables of choice and broth. Stir to submerge the veg (it's okay if not totally submerged). Partially cover the pan and bring to a rapid simmer, and cook for 6 to 8 minutes, or until the veg is tender but still crisp.
- If using baked or fried tofu, add it in. Taste, adding more soy sauce or sugar as needed. If you used lime leaves, remove them; if not, add a squeeze of lime juice. Stir in Thai basil. Flavors will meld and mellow a bit after 15-20 min. Serve over rice and garnish with extra basil and mild red chiles, if using.
Notes
- If using store-bought green curry paste, ensure it is vegan; about 4 to 5 tablespoons provide strong flavor.
- Firm or extra-firm tofu is best; boiling with salt helps improve texture and reduces moisture.
- Soften Chinese eggplant slices by salting for 15 minutes before cooking to improve tenderness.
- Fresh makrut lime leaves add the ideal citrus aroma, but dried lime leaves can be substituted if fresh are unavailable.
- For variations, include additional vegetables like snow peas, bamboo shoots, or green beans to total about 3 cups.
- Adjust coconut milk quantity depending on whether curry paste is homemade or canned, using slightly more for homemade.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5with rice
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 15g | 5% |
| Protein | 9g | 18% |
| Fat | 27g | 42% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1817mg | 76% |
| Potassium | 541mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 2899IU | 58% |
| Vitamin C | 36mg | 40% |
| Calcium | 67mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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