Vegan Thai Green Curry
Full of spice, creamy coconut milk and crunchy veg, Thai green curry has been a firm favourite of mine for many years.
prep time 15 mins total time 30-45 mins serves 4
ingredients
thai green curry paste
1 red onion
2-4 chillies
5 garlic cloves
Thumb of ginger
8 kaffir lime leaves
Juice of a lime
1 tsp lemongrass
2 tsp coriander
2 tsp cumin
Handful fresh coriander
Salt and pepper
curry
1 red pepper
Handful of mushrooms
Block (400g) of tofu
Coconut oil
2 tbsp thai green curry paste
Half head of broccoli
Rice
500ml veg stock
400ml tin coconut milk
Coriander
Lemon/lime
method
Drain and press the tofu. Put your rice on to cook.
Roughly chop the onion, chilli, garlic and ginger and add to a food processor/blender along with the rest of the ingredients. Blend until smooth.
When totally blended, add into a recycled jar.
Chop up the mushrooms and tofu.
Add a knob of coconut oil into a pan over medium heat and add 2 tbsp of the curry paste you just prepared. Stir fry for a couple of minutes until the aroma fills the room.
Add the tofu and mushrooms and fry for five minutes. Add a splash of water if needed.
Meanwhile, chop up the pepper, broccoli and prepare the vegetable stock.
Add in the pepper and stir fry for a few more minutes.
Pour in the coconut milk, vegetable stock and broccoli. Stir everything together and bring to a boil. Once boiling, turn down to a simmer for 10 minutes.
Serve with rice and top with coriander, a squeeze of lime and some soy sauce or tamari.
notes
Keep the paste stored in the fridge for a few more batches of curry, or use as a base to a stir fry.
For a stir fry, use only half a tin of coconut milk and no vegetable stock, and stir fry the paste, veg and tofu together.
We also often serve this over noodles instead of rice.
