Name: Vegan Thai Green Curry
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 5 servings
Ingredients: 1 batch Homemade Thai Green Curry Paste (OR); 4 tablespoons canned Thai green curry paste (plus the below "extras" (Note 1)); 5 null garlic cloves (minced); 1 inch piece ginger (or galangal, grated or minced); null null galangal (or ginger, grated or minced); 2 null fresh lemongrass stalks (minced or grated (Note 2)); 1 null block of firm or extra firm tofu ((14-ounce/400g)); 1 tablespoon kosher salt ((or 0.5 tablespoon sea salt)); 1.5 (13.5-oz/400 mL) cans of full-fat coconut milk ((Note 4)); 8 null fresh makrut (kaffir) lime leaves (bruised or crushed with your hands (Note 5)); 1 tablespoon coconut sugar (or brown sugar, more to taste); null null brown sugar (or coconut sugar, more to taste); 1.5 tablespoons soy sauce ((tamari for GF)); null null tamari (for GF); 1 cup vegetable broth (vegan “chicken broth,” or water); null null water (vegan “chicken broth,” or vegetable broth); 1 null Chinese or Japanese eggplant (sliced into thin half moons (0.25 to 0.125” thick / 0.5 cm), then sprinkled with salt for 15 minutes to soften (2 to 2.5 cups total / ~170g)); 1 null medium or large red bell pepper (sliced); 1.5 cups snow peas ((or snap peas), trimmed (optional, suggested in note 6)); null cups snap peas ((or snow peas), trimmed (optional, suggested in note 6)); 1 cup bamboo shoots (thinly sliced (optional, suggested in note 6)); 1.5 cups green beans (trimmed and cut into small pieces (optional, suggested in note 6)); 1 cup Thai basil leaves (kept whole (large leaves torn), plus more for garnish); null null Freshly squeezed lime juice ((if not using lime leaves)); 1 null mild red chile peppers (sliced thinly for garnish (optional, for color)); null null jasmine rice (cooked, or brown rice to serve 5); null null brown rice (cooked, or jasmine white rice to serve 5)

Vegan Thai Green Curry

Experience the rich and bold flavors of this gourmet Vegan Thai Green Curry, a restaurant-quality dish ready in just 45 minutes. Whether you use a convenient store-bought curry paste with added aromatics or elevate the taste with a homemade version, the thoughtful blend of Thai herbs and silky coconut milk will delight your palate. Enjoy this harmonious curry, packed with tofu and fresh vegetables, for a complete and satisfying meal.

Instructions

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1

Make the [Homemade Thai Green Curry Paste] in advance, if using.
2

Bring a medium saucepan of [water] to a boil. Slice the [firm tofu] into 4 vertical slabs, and gently press down with a [kitchen towel] several times to remove excess [water]. Chop into 0.5 to 0.75-inch cubes. Add kosher salt (1 tbsp) to boiling [water], followed by [tofu]. When [water] returns to a boil, set a timer for 2 minutes. Gently drain.
3

Heat a deep 12-inch sauté pan or medium Dutch oven over medium-high heat. Once hot, add about coconut milk (4 tbsp). Let it bubble and sizzle, and cook until the oil starts to separate from the milk, 1.5 to 2 minutes. If it doesn’t really separate, don't worry (depends on the brand).
4

Add [curry paste], plus cloves (5 garlic), [1-inch piece ginger] (or [galangal]), and lemongrass stalks (2 fresh) if using store-bought curry paste. Cook, stirring frequently, for 3 minutes, until it starts to dry out a bit. The [curry paste] might sputter so stand back. If the [paste] sticks, deglaze with a splash of [water].
5

Pour in the rest of the 2 cans coconut milk (1.5 or). Add makrut lime leaves (8 fresh), coconut sugar (1 tbsp) (or [brown sugar]), and soy sauce (1.5 tbsp) (or [tamari]), and stir. Bring to a rapid simmer and cook for 3 to 4 minutes, or until it just starts to thicken.
6

Add the [boiled tofu] (if using) and gently toss. Add [chinese eggplant] (or [japanese eggplant]) and [red bell pepper] (or [snow peas], [snap peas], [bamboo shoots], [green beans]) and vegetable broth (1 cup) (or [water]). Stir to submerge the veg (it's okay if not totally submerged). Partially cover the pan and bring to a rapid simmer, and cook for 6 to 8 minutes, or until the veg is tender but still crisp.
7

If using [baked or fried tofu], add it in. Taste, adding more [soy sauce] or [coconut sugar] (or [brown sugar]) as needed. If you used [makrut lime leaves], remove them; if not, add a squeeze of [lime juice]. Stir in thai basil (1 cup). Flavors will meld and mellow a bit after 15-20 min. Serve over [jasmine rice] (or [brown rice]) and garnish with extra [thai basil] and [mild red chile peppers], if using.
8

Watch the video for a visual guide to making Vegan Thai Green Curry.