This green curry recipe is inspired by one of my favorite Thai takeout meals! The delicious and warming flavors in this curry make it both comforting and satisfying.
This vegan green curry is packed with veggies that have fiber and micronutrients. This along with protein from the tofu, fats from the coconut milk, and carbohydrates from the rice make this a nourishing meal.
The tofu in this recipe is pan-fried to add a nice, crispy addition to the curry. If you have a soy sensitivity, substitute the tofu with some chickpeas, lentils, or another protein source.
Serve this curry over rice and top with fresh basil or coconut flakes for a crunch, if desired!
Veggie Green Curry
This Thai-Inspired Green Curry is filled nourishing and comforting!
Servings: 4
Ingredients
Curry
- 1 tbsp Grapeseed Oil (Olive Oil or Coconut would work here as well)
- 1/2 large White or Yellow Onion, diced or sliced
- 1 – 2 crowns Broccoli, chopped
- 1 Red Bell Pepper, chopped
- 1 medium Carrot, chopped
- 3 large cloves Garlic, minced
- 1-2 tbsp Fresh Ginger, minced
- 1/2 cup Vegetable Broth
- 1 can Coconut Milk (reduced fat or full fat will work!)
- 3 tbsp Green Curry Paste* (I used the Thai Kitchen Brand)
- 2 tbsp Soy Sauce or Tamari
- 1 tbsp Maple Syrup (or another sweetener)
- 1 Lime, juiced (about 2 tbsp)
- Fresh Basil or Coconut Chips (optional, for garnish)
Pan-Fried Tofu
- 1 block Extra Firm Tofu (pressed)**
- 1 tbsp Soy Sauce
- 1/2 tbsp Grapeseed Oil (or another neutral tasting oil)
Instructions
Pan-Fried Tofu
- After pressing the tofu, cut into 1 inch cubes and place in a bowl with the soy sauce and oil. Mix well and allow this to sit as you heat a pan over medium-high heat.
- Once the pan is hot, add the tofu and allow this to sit until the bottom is golden before stirring this around. Continue to stir occasionally until each side is golden-brown. Set this aside to add to the curry below.
Curry
- Heat a large pot over medium heat. Once hot, add the grapeseed oil. Once the oil is hot, add the onions and cook for a few minutes, until translucent.
- Add the broccoli, carrot, and bell pepper. Cook while stirring occasionally until slightly golden around the edges.
- Throw in the ginger and garlic. Cook with the veggies for 1-2 more minutes, stirring frequently to prevent burning.
- Stir in the vegetable broth, coconut milk, green curry paste, soy sauce (or tamari), and maple syrup. Allow this to all simmer for about 10 minutes, stirring occasionally.
- Squeeze the lime juice into the curry and fold in the pan-fried tofu. Taste and adjust seasonings as needed.
- Serve over white or brown rice topped with fresh basil or coconut flakes, if desired!
Notes
* I love the using Thai Kitchen curry paste, which is vegan. If you are vegan, make sure the brand of curry paste you use does not have fish sauce!
**Pressing your tofu is a very important step for getting the ideal texture. You can use a tofu press to gradually press out the water, or wrap the tofu in a towel and place a heavy object (such as a cast iron pan or a large book) on top for 15 minutes or more. Alternatively, you could purchase Extra High Protein Tofu, which does not absorb as much water and skip this step.
