Oh, my goodness! If you’re looking for a delightful dish that bursts with flavor and is easy to whip up, you’re in for a treat! This Vegan Thai Green Curry is not only packed with fresh ingredients, but it also makes for a fantastic option for quick family dinners. I can’t wait to share this recipe with you, especially since it fits perfectly into the world of easy pasta recipes and 30-minute meals. So, let’s dive in!

Why You’ll Love This Recipe

Deliciously creamy and flavorful – you won’t miss the meat!
Perfect for weeknight dinner ideas that are both healthy and satisfying.
Quick and easy to prepare, perfect for busy evenings.
Versatile – customize with your favorite veggies or proteins!
Packed with nutrients to keep you energized.

Ingredients

To create this vibrant Vegan Thai Green Curry, you will need the following ingredients:

1 block (16 oz) extra firm tofu
1 large head young broccoli, cut into florets (also called broccolini)
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

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Let’s get cooking! Follow these simple steps to create your delicious Vegan Thai Green Curry:

Preheat the oven to 450°F and line two sheet pans with parchment paper. Tear the tofu into small bite-size chunks, chop the broccoli into small florets, and add to each pan. Toss the tofu with white pepper and salt, drizzle over a generous amount of avocado oil, and toss again. Toss the broccoli in salt and avocado oil. Bake the tofu for 22 minutes or until crisp and golden brown, and bake the broccolini for 10-12 minutes until it just begins to brown on top.
Add the curry paste ingredients to a high-speed blender and blend on low, tamping the aromatics down until they form a paste. Ramp the speed up to medium and continue to blend, using your tamper as needed until the paste is smooth and bright green.
Heat a large deep skillet on medium-high heat, then add in 3-4 tbsp of the canned coconut milk. This will be our fat/oil for frying the curry paste and aromatics. Heat the coconut milk until it starts to bubble and sizzle. Add the curry paste and sauté, stirring often, for about 3-4 minutes. If the curry paste starts to stick, deglaze the pan with a splash of coconut milk.
Next, add the coconut milk, soy sauce, and coconut sugar. Mix the curry well until it’s a homogeneous silky mixture. Add the lime leaves and simmer on medium heat for 5 minutes – it’ll thicken slightly. Finally, add the tofu and broccoli, stir to combine, and reduce the heat to low. Let the curry continue to cook, partially covered with a lid, for an additional 5 minutes. Make sure to adjust for salt as needed.
Remove the lime leaves and stir in the Thai basil, lime zest, and lime juice. Adjust salt as needed. Serve the curry over jasmine white rice or basmati white rice.

Pro Tips for Making the Recipe

To make your cooking experience even better, here are some pro tips:

For a spicier kick, feel free to add some chopped chilies to the curry paste.
You can substitute the tofu with tempeh or chickpeas if you prefer.
Consider adding other veggies like bell peppers or snap peas for extra color and nutrition!
Don’t forget to taste as you go; adjusting the flavors to your liking is key.

How to Serve

This Vegan Thai Green Curry is best served hot over a bed of fluffy jasmine rice or basmati rice. Garnish with a sprinkle of fresh cilantro and a wedge of lime for that extra zing! It’s perfect for a cozy family dinner or a meal prep option for the week.

Make Ahead and Storage

If you’re like me and love to plan ahead, this curry can be made in advance and stored in the fridge for up to 4 days. Just reheat it on the stove with a splash of water or coconut milk to bring back its creamy texture. It also freezes beautifully! Portion it out in airtight containers, and it can last up to 3 months in the freezer.

So there you have it, my friends! A delicious, creamy, and vibrant Vegan Thai Green Curry that will surely become a staple in your household. With its wonderful flavors and easy preparation, it’s definitely one of those Recipes That Are Healthy and perfect for busy weeknights. Enjoy your culinary adventure!

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