Ingredients
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For the Green Curry Paste:
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2 stalks lemongrass, chopped (white part only)
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3 -4 green Thai chilies (adjust to taste)
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4 cloves garlic
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1 small shallot, chopped
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1 thumb-sized piece of galangal or ginger, sliced
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1 kaffir lime leaf (optional)
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1 teaspoon ground coriander
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1/2 teaspoon ground cumin
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1/2 teaspoon ground white pepper
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1/4 teaspoon salt
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1 Zest from 1 lime
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1/4 cup fresh cilantro leaves and stems
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2 tablespoons water
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For the Curry:
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1 tablespoon vegetable oil
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14 oz (400g) extra-firm tofu, cubed
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1 can (14 oz) coconut milk
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1 cup broccoli florets
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1 red bell pepper, sliced
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1 small eggplant, cubed
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1 zucchini, sliced
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1 carrot, sliced
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2 -3 kaffir lime leaves (optional)
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2 tablespoons soy sauce (or tamari for gluten-free)
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1 tablespoon sugar or coconut sugar
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1 Fresh Thai basil leaves for garnish (optional)
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1 Cooked jasmine rice for serving
Directions
Serve the Vegan Thai Green Curry hot over cooked jasmine rice, garnished with fresh Thai basil leaves if desired.
Adjust the quantity of green Thai chilies to control the spiciness of the curry. Remove the seeds for a milder flavor, or add more chilies for extra heat.
Steps
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1
Done
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Prepare the Green Curry Paste: In a blender or food processor, combine all the green curry paste ingredients. Blend until you have a smooth and vibrant green paste. Set aside. |
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2
Done
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Heat the vegetable oil in a large pan or wok over medium heat. Add the tofu cubes and pan-fry until they are lightly browned on all sides. Remove the tofu from the pan and set it aside. |
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3
Done
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In the same pan, add the green curry paste and cook for 2-3 minutes, stirring constantly until fragrant. |
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4
Done
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Pour in the coconut milk and stir until the curry paste is well combined with the coconut milk. Add the kaffir lime leaves if using. |
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5
Done
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Add the broccoli, red bell pepper, eggplant, zucchini, and carrot to the pan. Simmer for about 10-15 minutes, or until the vegetables are tender. |
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6
Done
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Stir in the soy sauce and sugar, adjusting the seasoning to your taste. |
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