Vegan Thai Green Curry
This Vegan Thai Green Curry is vibrant, fragrant, and comforting. When the homemade curry paste hits the pan, it fills the air with amazing aromas. It’s surprisingly easy to make as long as you have the right ingredients.This recipe is not only my favorite, but it's also gluten-free, sugar-free, refined salt-free, and oil-free. Thanks to the fresh herbs and aromatics, you won’t miss a thing. Once you try this homemade version, you’ll never go back to store-bought curry paste!
Equipment
- 1 Pot
Ingredients
Green Curry Paste
- 1/3 cup home made vegan green curry paste (make in advance)
Green Curry
- 1 can full fat Coconut Milk
- 1 Tbsp Soya sauce or Tamari (for gluten free)
- 1 tsp Miso paste
- 1 cup Vegetable Stock (unsalted)
- 10 Kaffir Lime Leaves
- 1 Courgette
- 4 Thai Aubergines
- 1 Red Pepper
- 1 cup extra firm Tofu cut in cubes
Finishing / Garnish:
- 1 cup Thai basil leaves kept whole
- 1 Freshly squeezed Lime juice (if needed)
- 1 tsp Red Chilli peppers sliced (optional)
- 4 cups Cooked Jasmin brown rice to serve
Instructions
- Preheat your oven to 180°C (350°F). While it heats, take a block of firm tofu and press it gently between kitchen towels to remove any excess moisture. Once the tofu is pressed, slice it into 2cm cubes. Arrange the tofu cubes evenly on a baking tray lined with parchment paper to prevent sticking. Bake for 25 minutes, or until golden and crispy.
- Start by slicing your chosen vegetables into bite-sized pieces for easy cooking and eating. If you're using Thai aubergines, be sure to keep them in a bowl of water until you're ready to cook. This helps prevent them from browning and keeps their texture fresh.
- Heat a medium Dutch oven or wok over medium-high heat. Once hot add about 1/2 cup of the coconut milk. Let it bubble and sizzle and cook for 2 mins until some water evaporates and you get a more creamy texture.
- Add the curry paste and mix it well to combine. Keep stirring frequently and let it cook for 2-3 minutes until it starts to dry out a bit.
- Stir in the Miso paste and Soya sauce
- Pour in the remaining Coconut Milk and combine to incorporate everything. Bring to a simmer and cook for 4-5 minutes or until it just starts to thicken.
- Add your vegetables of choice, vegetable stock and torn Kaffir Lime leaves. Stir to submerge the vegetables. Partially cover the pan and bring to a simmer then cook for 2 minutes.
- Take away the lid and let the curry simmer for another 4 to 5 mins to create a creamy and thick texture . Turn off the heat, stir in the baked Tofu and Thai Basil leaves. Taste and add a squeeze of lime juice if needed.
- Serve with brown Basmati Rice, a few leaves of Thai Basil, red Chilli slice if using and a slice of Lime.
Notes
Thai Aubergines are very tasty, cute and very authentic. You can find them in most Asian stores but if you can't find them, you can substitute for 1 normal aubergine or any other vegetable you like and is easy to find for you.