Ingredients
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1 tablespoon vegetable oil
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2 tablespoons Thai green curry paste
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1 can (14 ounces) coconut milk
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1 cup vegetable broth
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1 block (14 ounces) extra-firm tofu, cubed
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2 cups mixed vegetables (e.g., bell peppers, broccoli, carrots, snap peas)
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1 tablespoon soy sauce or tamari
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1 tablespoon brown sugar or coconut sugar
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2 kaffir lime leaves (optional)
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1 -2 Thai red chili peppers, sliced (adjust to your spice preference)
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1 Fresh Thai basil leaves for garnish (optional)
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1 Cooked jasmine rice for serving
Directions
Feel free to customize your Vegan Thai Green Curry with your favorite vegetables, and adjust the spiciness to your taste. Enjoy the explosion of Thai flavors in this delightful dish!
Steps
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1
Done
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Heat the vegetable oil in a large pan or wok over medium heat. Add the Thai green curry paste and sauté for 1-2 minutes until fragrant. |
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2
Done
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Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer. |
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3
Done
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Add the cubed tofu and mixed vegetables to the simmering curry. Cook for 5-7 minutes or until the tofu is heated through and the vegetables are tender-crisp. |
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4
Done
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Stir in the soy sauce or tamari and brown sugar. If you have kaffir lime leaves, add them to the curry for extra fragrance. Add the sliced Thai red chili peppers for spiciness. |
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5
Done
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Taste the curry and adjust the seasoning if needed. You can add more soy sauce, sugar, or chili peppers to achieve the desired balance of flavors. |
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6
Done
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Serve the Vegan Thai Green Curry hot over cooked jasmine rice. Garnish with fresh Thai basil leaves for an authentic touch. |
