Description
Experience the vibrant flavors of our Vegan Thai Green Curry, a dish that perfectly balances aromatic herbs, creamy coconut milk, and a medley of colorful vegetables. This comforting curry is not only quick to prepare but also incredibly versatile, allowing you to customize it with your favorite proteins and veggies. Whether you’re enjoying a cozy dinner at home or impressing guests at a gathering, this plant-based delight will surely be a hit. Packed with nutrients and bursting with flavor, it’s the ideal meal for anyone seeking a healthy yet satisfying option.
Ingredients
Scale
- 1 block (16 oz) extra firm tofu
- 1 large head young broccoli, cut into florets
- Avocado oil
- Kosher salt and white pepper, to taste
- 2 tbsp (18 g) avocado oil
- 1/4 cup (70 g) Thai green curry paste
- 2 (50 g) shallots, roughly chopped
- 5 garlic cloves (21 g)
- 2” piece (18 g) ginger, finely minced
- 3 fresh lemongrass stalks, finely minced (use the soft inner part) (18 g)
- 1/2 cup (10 g) fresh Thai basil
- 1 bunch cilantro (45 g), stems only, roughly chopped
- 1/2 cup (20 g) cilantro leaves, packed
- 2 (14 oz) cans full-fat coconut milk
- 1 cup water (add little by little)
- 1 tbsp soy sauce
- 1 tbsp coconut sugar
- 6 lime leaves, torn
- 1/2 cup Thai basil leaves
- 1 lime, both zest and juice
- Kosher salt to taste
- Jasmine white rice
Instructions
- Preheat your oven to 450°F and line two sheet pans with parchment paper.
- Tear the tofu into bite-sized pieces and chop the broccoli into florets. Place tofu on one pan and broccoli on another. Drizzle both with avocado oil and season with salt and white pepper.
- Roast the tofu for 22 minutes until crispy and the broccoli for 10-12 minutes until lightly browned.
- In a high-speed blender, combine avocado oil, Thai green curry paste, shallots, garlic, ginger, and lemongrass. Blend until smooth.
- In a large deep skillet over medium-high heat, add 3-4 tablespoons of canned coconut milk until bubbling. Stir in the curry paste mixture and sauté for 3-4 minutes.
- Add remaining coconut milk, soy sauce, coconut sugar, and lime leaves. Simmer for 5 minutes until slightly thickened.
- Stir in roasted tofu and broccoli; cook on low heat for an additional 5 minutes.
- Remove lime leaves and stir in fresh Thai basil and lime zest/juice before serving over jasmine or basmati rice.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 410
- Sugar: 6g
- Sodium: 580mg
- Fat: 27g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg