A fragrant vegan Thai Green Curry made with homemade curry paste. Use whatever fresh and crispy vegetables you have on hand at home – I like to go for something green, something red, something soft, and something crunchy. Finish with some Thai basil and you’re onto a winner!
1red chillisliced, mild: de-seeded, hot: with seeds
2-3tablespoonsThai Green Curry Paste
1cupcoconut milk
½cupliquid vegetable stock
1Spanish peppersliced thin
Handful of green beansapprox. 12
1large zucchini
1kaffir lime leaf
2teaspoonscoconut sugar
Juice of one lime
TO SERVE:
fresh Thai basil
¾cupjasmine rice
Instructions
Prep: finely mince the shallot, peel and mince the garlic, de-seed and slice the chilli. Wash the beans, trim off the tips, and cut into halves on a diagonal. Slice off the ends of the zucchini, slice vertically down the centre, then cut into slices on the diagonal. Cut the Spanish pepper in half lengthways, remove the seeds and slice thin. Rinse rice well then cook as per packet instructions and set aside.
Curry: Ideally, marinate the cubed tofu in the tamari sauce for an hour before you start to cook, otherwise, coat it well, then add to a hot wok or skillet with 2 tablespoons olive oil, and cook till just browned on all sides (just a few minutes).
Push the tofu to the side and add minced shallot and cook till golden, add garlic and chilli and cook another minute. Add the Thai green curry paste (thaw first if using pre-made frozen cubes) and cook till fragrant, combining all ingredients in the wok/skillet now to coat.
Add coconut milk and vegetable stock and let the mixture reduce down over a few minutes.
Add all vegetables, lime juice and coconut sugar (little at a time – you may find it sweet enough), and cook a final few minutes till the vegetables are just soft.
Serve with Jasmine rice and fresh Thai basil to garnish.
Notes
This recipe requires Thai green curry paste. It’s near on impossible to find a vegan curry paste – without the shrimp or fish sauce, so you may like to try my recipe in advance of cooking. I suggest making a double batch of the paste and freezing into cubes (approx. 1 rounded tablespoon per cavity) ready for future curries in a hurry!
Leave the seeds in your chilli if you’re wanting more heat.
Crunchy baby corn would have been amazing but I couldn’t find any – any mixture of vegetables will work, but I like to go for something green, something red, something soft, something crunchy.
If you like your curry more ‘soupy’ – use an extra ½ cup of vegetable stock.
Nutrition panel is an estimate only, and includes a large serving of rice.