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–+ servings
Thai Green Curry

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 7 votes
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Prep Time 20 minutes
Cook Time 30 minutes
Cuisine Thai
Servings 4

Equipment

  • skillet
  • baking sheet
  • Tofu Press optional

Ingredients
  

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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