Thai Green Curry – My Favorite

This Thai Green Curry is fragrant, aromatic and just bursts with flavor and spice. Mixed with fresh vegetables, and tofu, this healthy plant-based, vegetarian dish is restaurant quality. Sometimes I use chicken breast in place of tofu, it is a good alternative if you don’t like tofu.

Vegetarian:

To make it vegetarian, eliminate the fish sauce and in its place, add extra soy sauce or tamari..

I like to use tofu in curry, but you can also use tempeh, chickpeas, or add extra vegetables like eggplant, broccoli or bok choy.  All work well.

Gluten Free:

Use gluten-free soy sauce or tamari.

Curry:

Green Curry Paste: I like to keep it simple by using store bought curry paste, it can be found in the Asian section of most grocery stores.  I’ve used both Thai Kitchen brand (this one is gluten-free), or Maesri, which packs a lot of extra heat.  Check the label for ingredients, not all Thai curry pastes are vegetarian or gluten-free.

Preparing the Green Curry:

Different brands of curry paste vary greatly in spice levels. I suggest when preparing the dish, start by adding in 1 tbsp of curry paste at a time, tasting the sauce, then add more if needed.  I typically use about 2 tbsp of curry paste, but everyone’s idea of “hot” is different. 

Tofu

Use extra firm tofu for this curry recipe, as it holds together the best. Alway press the excess moisture out before using. Here is just one way to press tofu without a special tofu press, video from USA Today. If you use tofu frequently, it might make sense to buy a tofu press.

Tofu Texture

I like to buy a couple packages of tofu at a time and freeze them to have on hand when needed. It’s recommended to press out the extra moisture prior to freezing. When ready to use, just thaw, then press it again before proceeding with the recipe.

The extra step of freezing and pressing twice, gives the tofu a nice chewy texture and a meat-like consistency.

According to this American Test Kitchen video, freezing tofu also helps create an absorbent spongy texture, similar to what is found in restaurant dishes.

Healthy

Tofu is an excellent source of plant based protein, find out more about it’s health benefits in this WebMD article

Serve with  jasmine rice or vermicelli rice noodles.

Try some of our other recipes:

Homemade Granola

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Thai Green Curry

This Vegan Thai Green Curry is fragrant, aromatic and just bursts with flavor and spice. Mixed with fresh vegetables, and tofu, this healthy plant-based, vegetarian dish is restaurant quality. If you are not a fan of tofu, chicken can be easily used in its place.

5 from 6 votes

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Cuisine Thai

Servings 4

Equipment

• skillet
• baking sheet
• Tofu Press optional

Ingredients

  

1x2x3x

Tofu. (see notes if you want to use chicken instead)

• 1 14 -ounce package of extra firm tofu, pressed (see tips above for pressing)
• 1-2 tablespoon dark soy sauce
• 1 tablespoon cornstarch optional
• 1 tablespoons cooking oil

Curry Sauce

• 1-3+ tablespoons green curry paste (depending on how hot and spicy you want it)
• 2 green onions with tops, chopped
• 3-4 cloves garlic, peeled and chopped
• 1 large carrot, grated
• 1 medium red bell pepper, cut into squares or thin slices
• 2 cups green beans, cut into 1.5" pieces or broccoli florets
• 1/4 cup frozen green peas optional
• 1 teaspoon fresh ginger, peeled and chopped
• 1 14-ounce can coconut milk
• 1 tablespoon fish sauce ..(Vegans/Plant-based, substitute with additional 1 tablespoon of soy sauce instead)
• 1 tablespoon dark soy sauce
• 1 tablespoon sugar
• 1/2 cup cilantro leaves for garnish

Instructions

 

Tofu

• Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
• Toss the cubed tofu with the oil and soy sauce. then sprinkle with cornstarch and gently toss to coat. Being careful so that doesn't fall apart.
• Spread evenly onto the baking sheet. Bake 20-25 minutes or until browned around the edges. Remove and set aside until ready to add to the curry sauce.

Curry Sauce

• Heat skillet over medium heat and stir in curry paste. Cook for 1 minute or until fragrant, then stir in the green onions, garlic, veggies and ginger. Cook for about 2 minutes.

  Return the tofu (or chicken) to the skillet, stirring to coat with the curry sauce. Stir in the coconut milk, fish sauce (if using), soy sauce and sugar. Let simmer over medium low heat for 20 minutes.

  Serve garnished with cilantro leaves.

Notes

Chicken Version:  In place of the tofu use 1 pound of skinless, boneless chicken breast, cut into 1-inch cubes.  

Toss with 1 tablespoon soy sauce, then in cornstarch, coating pieces evenly.  Heat the oil in a large skillet over medium high heat.  Cook chicken until browned, about 5 minutes.  Remove Chicken and set aside.

 

 

 

 

 

 

This recipe is adapted Allrecipes (submitted by Laus)

Keyword Curry,, Easy, Plant Based

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