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Vegan Thai Green Curry

February 20, 2017 2 Comments

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This vegan Thai Green Curry with Tofu is filled with fresh green vegetables and pan-fried tofu for a easy healthy and delicious weeknight meal. #vegan #curry #veganmeals #dinner #dinnerrecipes #easyrecipes

This vegan Thai Green Curry with Tofu is filled with fresh green vegetables and pan-fried tofu for a easy healthy and delicious weeknight meal.

Vegan Thai Green Curry

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The first time I ate Thai food was in 2001.

I was 19 year old kid who had spent most of the last 10 years in the suburbs of Chicago where my idea of ethnic food were the Chicken Fajitas as Chilis and Asia food fell into one simple category: Chinese Food. Okay, okay, I’m exaggerating a little but the point is I was embarrassingly uncultured at the time I went off to college.

Fortunately I met many people who had lived outside of small towns and suburbs who were eager to teach me the ways of the world. (I know. I am stereotyping). And about a year into college I learned one of the most significant worldly lessons to date: There’s a thing. It’s called Thai food. Eat lots of it. You see, a friend had convinced me to let him take me out and although most of the evening went horribly wrong, it was the night I fell in love…

with Vegan Thai Green Curry.

Yes, it was love at first bite.

Vegan Thai Green CurryVegan Thai Green Curry

Since then, for the past decade and a half, I have explored the many amazing flavors and textures of Thai food. I love all the curries and noodles; I can’t get enough! I’ve even shared a couple recipes here on the blog, such as my Pumpkin Peanut Thai Curry and Easy Pad Thai but Vegan Thai Green Curry has always had a special place in my heart.

Vegan Thai Green Curry

I’ve been making a variation of this recipe for nearly a decade.

Besides being super easy (can be made in under 30 minutes!) and totally delicious (like really, really good, friends!), I love this recipe because it is very versatile. You can throw in any vegetables you have on hand such as eggplant, broccoli, cauliflower, or asparagus for a different flavor every time.

This tofu Thai Green Curry recipe celebrates the flavors of spring (it’s so close!) with peas, bell peppers, Thai basil and limes for a fresh and refreshing dinner that will satisfy everyone. If making your own Thai food sounds intimidating, I urge you to start with this one. Quick, simple, and with all the flavors you want in a vegan Thai Green Curry.

Check it out for yourself in the recipe down below!

Thai Green Curry with Tofu

Vegan Thai Green Curry

This vegan Thai Green Curry with Tofu is filled with fresh green vegetables and pan-fried tofu for a easy healthy and delicious weeknight meal.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Vegan Green Curry
Print
Course: Main Course, Main Dish
Cuisine: Thai
Keyword: Vegan Thai Green Curry
Servings: 2 servings
Calories: 621 kcal
Author: Sarah McMinn
Ingredients
Green Curry
  • 4 tablespoons coconut oil, divided
  • 8 ounces extra firm tofu
  • 1/2 white onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1-2 tablespoons green curry paste
  • 1 cup full-fat coconut milk
  • 1 cup vegetable broth
  • 1/2 cup bamboo shoots
  • 1 cup frozen peas
  • 1/4 cup fresh Thai basil, chopped
  • 2 tablespoons maple syrup
  • 1 tablespoon vegan fish sauce, optional
  • salt, to taste
Serve with
  • fresh lime wedges
  • Thai basil
  • cooked rice or rice noodles
US Customary - Metric
Instructions
  1. In a large cast iron skillet heat up 2 tablespoons of coconut oil over medium-high heat. Cut tofu in 1/2" thick triangles and place in hot oil. Lightly fry on each side for 2-3 minutes. Transfer tofu to a plate and set aside.
  2. In the same skillet, heat remaining oil and reduce heat to medium. Add onions and peppers and sauté until tender and cooked partially through, about 5 minutes. Transfer to the plate with tofu.
  3. Keeping heat at medium add green curry paste, coconut milk, and vegetable broth to the empty skillet. Stir until curry paste is dissolved. Bring to a boil, reduce heat, and simmer for 5 minutes. Add tofu and vegetable back to the skillet with the coconut milk/broth mixture and simmer for another 5 minutes.
  4. Stir in Thai basil, maple syrup, vegan fish sauce (if using) and salt to taste. Remove from heat.
  5. Serve over rice or rice noodles with fresh basil and lime wedges.
Nutrition Facts
Vegan Thai Green Curry
Amount Per Serving
Calories 621 Calories from Fat 477
% Daily Value*
Fat 53g82%
Saturated Fat 45g281%
Sodium 495mg22%
Potassium 644mg18%
Carbohydrates 35g12%
Fiber 5g21%
Sugar 20g22%
Protein 7g14%
Vitamin A 2365IU47%
Vitamin C 81.6mg99%
Calcium 88mg9%
Iron 5.4mg30%
* Percent Daily Values are based on a 2000 calorie diet.
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Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the 4-Week Vegan Meal Plan.

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Comments

  1. Kathleen says

    March 15, 2018 at 11:28 AM

    Hi! How many servings does this recipe make?

    Reply
    • Sarah says

      March 18, 2018 at 7:47 AM

      2-3, I just added that to the recipe card. Thanks for pointing that out!

      Reply

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