Incredible Vegan Thai Green Curry
From: Ian Seddon's Cookbook
🥘 Ingredients
- firm tofu or extra-firm tofu 1
- kosher salt or sea salt ½ tbsp
- cans full-fat coconut milk 1 ½
- canned Thai green curry paste 4-5 tbsp
- garlic cloves 5
- piece fresh ginger or galangal 1 inch
- fresh lemongrass stalks 2
- fresh makrut lime leaves 8
- coconut sugar or organic brown sugar 1 tbsp
- soy sauce or tamari 1 ½ tbsp
- Chinese or Japanese eggplant 2-2.5 cup
- or red bell pepper 1 piece
- vegetable broth 1 cup
- Freshly
- Thai basil leaves 1 cup
- Cooked jasmine white rice or brown rice to serve 5
- mild red chile peppers sliced thinly for garnish 1-2
If you love spicy food, use 5 tbsp of curry paste. I don’t recommend using less than 1/4 cup because that’s where all the flavor comes from. To prep the lemongrass, see the FAQs in the blog post. In general, you want to use 3 cup total of vegetables. You could also use 1 1/2 cup snow peas (or snap peas), 1 cup bamboo shoots, or 1 1/2 cup green beans as the vegetables. If you don’t have leftover rice or ready-to-heat rice, cook 1 1/2 cup dry rice (see Cooked White or Brown Rice (Stovetop) for instructions). If you want to pan-fry or bake the tofu for a crispy option, check out the blog post section “Can I fry or bake the tofu instead?” Storage: Store the leftover curry in an airtight container in the fridge for up to 3 to 4 days, though it’s best on day 1 and 2. Storage: It thickens a lot after resting. However, once you reheat it on the stove, it will start to thin out. If needed, add a splash of broth or water to loosen (but not too much). Storage: It’s also freezer-friendly, but I recommend freezing it after simmering the coconut milk mixture for 3 to 4 minutes. Freezing the curry with the tofu and veggies will detract from the final texture.
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1For the tofu: firm tofu or extra-firm tofu , kosher salt or sea salt , cans full-fat coconut milk , canned Thai green curry paste , garlic cloves , piece fresh ginger or galangal , fresh lemongrass stalks , fresh makrut lime leaves , coconut sugar or organic brown sugar , soy sauce or tamari . For the vegetables of choice (see note 3): Chinese or Japanese eggplant , or red bell pepper , vegetable broth . For the for finishing:: Freshly squeezed lime juice if not using lime leaves, Thai basil leaves , Cooked jasmine white rice or brown rice to serve , mild red chile peppers sliced thinly for garnish .
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2Boil the tofu (see Note 5). Bring a medium saucepan of water to a boil. Slice the tofu vertically into 4 slabs, and gently press down with a towel several times to remove excess water. Chop into ½- to ¾-inch ( timer .5 cm) cubes. Add 1 tbsp kosher salt to boiling water (or 1 1/2-2 tsp sea salt), followed by tofu. When water returns to a boil, set a timer for 2 minutes . Gently drain.
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3Heat a 12-inch (30 cm) or larger deep sauté pan or Dutch oven over medium-high heat. Once hot, add about 1/4 cup of the coconut milk. Let it bubble and sizzle, and cook until the oil starts to separate from the milk, 1 ½ to 2 minutes. If it doesn’t really separate, don't worry (depends on the brand).
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4Add the curry paste, minced garlic, minced/grated ginger or galangal, and minced/grated lemongrass. Cook, stirring frequently, for 3 minutes , until it starts to dry out a bit. The curry paste might sputter so stand back. If the paste sticks, deglaze with a splash of water.
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5Pour in the rest of the coconut milk (1 1/2 can total). Add lime leaves, sugar, and soy sauce, and stir. Bring to a rapid simmer and cook for 3-4 minutes , or until it just starts to thicken.
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6Add the boiled tofu (if using) and gently toss. Add vegetables of choice and broth. Stir to submerge the veg (it's okay if not totally submerged). Partially cover the pan and bring to a rapid simmer, and cook for 6-8 minutes , or until the veg is tender but still crisp.
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7If using baked or fried tofu, add it in. Taste, adding more soy sauce or sugar as needed. If you used lime leaves, remove them; if not, add a squeeze of lime juice. Stir in Thai basil. Flavors will meld and mellow a bit after 15 to 20 min. Serve over rice and garnish with extra basil and mild red chiles, if using.