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Vegan Thai Green Curry
Thai

Vegan Thai Green Curry

A fragrant, creamy Thai green curry with tofu and crisp vegetables in coconut milk, balanced with lime, soy and a hint of sweetness. Fresh, aromatic and easy to make at home.

35 min
Total time
4
Servings
15 min
Prep
20 min
Cook
beginnerdinnerveganvegetariandairy-freegluten-free
Source: Traditional Thai (vegan adaptation)

Ingredients

4 servings
  • 1 tbsp vegetable oil
  • 3 tbsp vegan Thai green curry paste, check it is shrimp-free
  • 2 x 400 ml tins full-fat coconut milk
  • 300 g firm tofu, cubed
  • 1 small aubergine, diced
  • 1 red pepper, sliced
  • 150 g green beans, trimmed
  • 2 tbsp soy sauce
  • 1 tsp brown sugar
  • 1 lime, juiced
  • handful fresh basil, Thai basil if available, to serve
  • 300 g jasmine rice, to serve

Make it your way

Instructions

Plan my prep
  1. Step 1.Heat the oil in a large pan or wok over medium heat. Add the green curry paste and fry for 1 to 2 minutes until fragrant.
  2. Step 2.Spoon in the thick cream from the top of one tin of coconut milk and cook for 2 to 3 minutes until it sizzles and the oil begins to separate.
  3. Step 3.Pour in the rest of the coconut milk and bring to a gentle simmer.
  4. Step 4.Add the tofu, aubergine and green beans and simmer for 8 to 10 minutes until the aubergine is tender.
  5. Step 5.Add the red pepper and cook for a further 3 to 4 minutes until just tender.
  6. Step 6.Stir in the soy sauce, brown sugar and lime juice. Taste and adjust the balance of salty, sweet and sour.
  7. Step 7.Scatter with basil and serve over jasmine rice.

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