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Last updated: May 9, 2024

Zingy vegan Thai green curry recipe

5 from 2 votes
vegan thai green curry with tofu, rice and broccoli in a bowl

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I am a big fan of Thai green curry. It is one of those dishes that is refreshing, comforting, and challenging all at the same time. I like to think of it as a summery hug, accompanied by a not-so-gentle kick in the side.

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Servings: 4 people

Ingredients:

The curry paste

  • 2 Banana shallots peeled and roughly chopped
  • 2 stalks Lemongrass
  • 2 stems Lime leaf
  • 3 cloves Garlic peel
  • 1 thumb-sized piece Fresh ginger peel and roughly chopped
  • 4 Thai green chillies use 6 if you like it spicy!
  • 1 handful Fresh coriander
  • 1 handful Fresh Thai basil
  • 1 piece Fresh turmeric peeled & roughly chopped. Or sub for 1 tsp of turmeric powder
  • 1 tsp Coriander seeds
  • 1 tsp White pepper
  • 2 tbsp Vegan fish sauce
  • 1 tbsp Maple syrup
  • 2 tbsp Rapeseed oil

Curry sauce

Curry ingredients

Serve with

  • 4 portions Brown basmati rice cooked to packet instructions
  • 1 wedge Lime sliced into 4

Instructions:

The curry paste

  • Put all of the curry paste ingredients into the blender or food processor. Blitz until all of the ingredients have broken down into little bits and it starts to form a paste.
  • For a more authentic result, use a mortar and pestle instead and bash all of the ingredients together.
  • Set the paste to one side for a short while

Prep the curry ingredients

  • Wipe clean your mushrooms. Pull apart the oyster mushrooms so they are in shreds and slice the king oyster mushrooms lengthways.
  • Clean your tenderstem broccoli and slice any thick ones in half lengthways.
  • Drain and cut your tofu into cubes.

Start cooking

  • Get your frying pan on a medium high heat with 1/2 tbsp rapeseed oil. Once it is hot add in your tofu and fry off for about 10 minutes, making sure to turn the tofu pieces often.
  • Whilst your tofu is cooking, heat up your 1 tbsp oil in your large saucepan. Add in your paste and fry off on a medium to high heat for a few minutes. Make sure to stir regularly so it doesn't stick or burn.
  • Gradually stir in your coconut milk so that the paste mixes in well. Once fully mixed bring up the heat so that it starts to boil and then turn the heat down low so it stays simmering whilst you return to your veg cookery.
  • Once the tofu is done, set it aside and put your broccoli into the pan, you may want to add in a drizzle more oil. Keep the heat high and stir often as you chargrill the broccoli for about 5 minutes.
  • Once the broccoli has cooked, it should still have a good bite to it, put this aside with the tofu and now add in a little more of the oil with the mushrooms to the pan. Fry these off on a high heat also and stir often. These will cook off in just a few minutes. They should get a little smaller and they'll be nice and squidgy, but charred on the outside. Set these aside with the other ingredients.
  • Now add all of the veg and tofu into the simmering green curry and heat through for about 1 minute.
  • Serve up the curry alongside some cooked brown rice, or jasmine rice.

Notes

If you simply don’t have time to make the paste you can sub it for this frozen vegan Thai green curry paste. It is my favourite store bought paste.
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