Vegan Thai green curry with tofu and vegetables

Tofu Thai green curry served in a wooden bowl with rice and garnished with a lime wedge

Vegan Thai green curry with tofu and vegetables

gan Thai green curry with tofu and vegetables is a delicious coconut milk-based curry full of refreshing Thai flavors. Even the green curry paste is made from scratch. Once you try this easy curry recipe at home, you will forget takeaways.

Course Main Course

Cuisine Asian, Thai

Diet Vegan, Vegetarian

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings people

Calories 160kcal

Author Vandana Chauhan

Equipment

Cooking pot
Grinder/ food processor

Ingredients

Ingredients for green curry paste

A handful of fresh coriander leaves and stems
4-5 kaffir lime leaves
1-inch piece of Galangal
4 Thai green chilies de-seed some or all to reduce heat
Zest of 1 kaffir lime/ regular lime
3 stalks of lemongrass remove the woody part
4-5 shallots
3-4 garlic cloves
1 teaspoon dried Thai basil/ 8-10 fresh Thai basil leaves
½ teaspoon White peppercorns
2 teaspoons Coriander seeds
1 teaspoon Cumin seeds
3-4 tablespoons water

Ingredients for baked tofu cubes

1 cup medium-firm tofu cubes
1 teaspoon any neutral flavored oil
Salt to taste

Other ingredients

½ cup chopped mushrooms bite size pieces
¼ cup chopped baby corns bite size pieces
¼ cup chopped carrots bite size pieces
2 cups (1.25 + 0.75) unsweetened full fat coconut milk
1.25 cups vegetable stock
½ tablespoon soy sauce
1 tablespoon lime juice adjust to taste
1 tbsp coconut sugar
Salt to taste
Chopped Thai red chilies and fresh coriander leaves for garnishing optional

Instructions

Put the tofu cubes in a bowl, add oil and salt. Toss well. Spread on a baking tray lined with a baking sheet. Bake in a pre-heated oven at 200°C (around 400°F) for around 13-15 minutes.
Dry roast cumin and coriander seeds in a pan for 2-3 minutes or until they become fragrant. Put in a grinder along will all the remaining curry paste ingredients and grind to make a smooth paste
Heat a cooking pot and add ¾ cup of coconut milk to it. Cook while stirring in between until it thickens and coconut oil starts getting separated from the milk. It will take around 6-7 minutes.
Add green curry paste to the pot and sauté for 3-4 minutes.
Next, add chopped vegetables and cook for around 5 minutes. Keep stirring in between.
Add vegetable stock, coconut sugar, salt, and soy sauce. Cook for around 2-3 minutes.
Once the curry starts simmering, add around 1+1/4 cups of coconut milk. Stir for a minute and then cover the pan. Cook on low flame for around 10 minutes.
Remove the lid and add tofu cubes. Cook for another minute and switch off the stove.
Finally, add lime juice, chopped Thai red chilies, and coriander leaves. Serve with steamed Jasmine rice/ sticky rice/ rice noodles.

Notes

To reduce the heat of curry, remove the seeds of some or all chili peppers before making the paste.
Add more vegetables of your choice, if you want.
Don't use dark soy sauce in this recipe otherwise, the curry won't remain green.
More recipe tips and tricks are given in the post above, please follow them to make this recipe.

Nutrition