Vegan Thai Green Curry Recipe
Vegan Thai Green Curry is a creamy, oil-free plant-based curry made with baked or air-fried tofu, sweet potatoes, crisp vegetables, and green curry paste simmered in coconut milk.
Servings: 6
Calories: 220kcal
Ingredients
- 16 ounces tofu firm or extra firm
- 2 tablespoons lime juice
- 1 tablespoon soy sauce use Tamari or coconut aminos for gluten-free
- 1 medium sweet potato peeled and cubed
- 2 cups vegetable broth or water
- 2 cups sugar snap peas cut on the diagnol
- 2 cups mung bean sprouts
- 12 ounces broccolini (bimi/ tenderstem broccoli) or use broccoli crowns)
- 2-4 tablespoons green curry paste (see note 1)
- 1 tablespoon coconut sugar substitute with date sugar or maple syrup
- 1 tablespoon soy sauce use Tamari or coconut aminos for gluten-free
- 14 ounces coconut milk (see note 2)
Instructions
- Press the tofu for 15 minutes. Use a tofu press. Or wrap the tofu in a paper towel and put it on a plate with another plate or flat surface on top. Weigh down the top with something heavy (like a bag of rice).
- Cube or tear the tofu into bite-sized pieces and add it to a shallow bowl. Toss it with 2 tablespoons of lime juice and 1 tablespoon of soy sauce.
- Add the sweet potato cubes and vegetable broth to a deep-rimmed frying pan or Dutch oven. Cover and simmer the potatoes until they are just slightly fork-tender.
- Timing Note: If you are baking the tofu, I recommend starting this before cooking the sweet potatoes. If air frying, you can start it after starting the sweet potatoes.
- Bake the tofu: Preheat the oven to 400 F (200 C). Line a baking tray with parchment paper or a silicone baking mat. Add the tofu cubes in a single layer and bake for 20 minutes. Toss the tofu to flip the pieces. Bake for an additional 10-15 minutes until firm and brown.
- Air Fry the tofu: Preheat the air fryer to 380° F (195° C). Add the tofu to the tofu basket and air fryer basket and cook for 12-14 minutes, shaking halfway through.
- Once the sweet potatoes are slightly fork-tender, lay the sugar snap peas, bean sprouts, and broccoli over them and cover the pot. Continue simmering for 2-3 minutes until the broccoli is tender, yet crisp when pierced with a fork.
- Stir in the curry paste, coconut sugar, and soy sauce, then add the coconut milk. Mix well.
- Bring the curry to a slow simmer to heat it and add the tofu. Squeeze in the juice of half a lime (1-2 tablespoons). Taste, adding more if needed.
- Serve over rice or noodles if desired.
Notes
- I used homemade Thai green curry paste, but you can use store-bought for this recipe. If you are gluten intolerant, check that it is gluten-free.
- Use light coconut milk if you want it skinnier. Another substitute that I’ve used is plant milk with a few drops of coconut extract.
- If you want a thicker curry, reduce the amount of vegetable broth or mix a tablespoon of cornstarch with ¼ cup of water and add that.
- No sweet potato? Use butternut squash.
- The vegetables, sugar snap peas, broccoli, and bean sprouts, are my favorites, but you can also add or substitute as needed. Options include bell peppers, zucchini, carrots, or cauliflower.
- Store leftover curry, separate from rice or noodles, in the refrigerator for 3-4 days or freeze for 3 months. Reheat in the microwave or on the stove.
- If you’re meal prepping, the tofu can be cooked 2 days ahead.
Nutrition
Calories: 220kcal | Carbohydrates: 24g | Protein: 12g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 752mg | Potassium: 262mg | Fiber: 4g | Sugar: 8g | Vitamin A: 7664IU | Vitamin C: 79mg | Calcium: 173mg | Iron: 3mg