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Vegan Thai Green Curry

Vegan Thai Green Curry

Berry Berry Life
Vegan Thai Green Curry: A plant-based twist on a classic! Creamy, vibrant, and loaded with fresh vegetables and tofu, perfect for dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 6
Calories 350 kcal

Ingredients
  

Customized Green Curry Paste:

Vegan Green Curry:

  • 14 oz Unsweetened Coconut Milk 2 cans
  • ½ Cup customized Green Curry Paste
  • 2 cup Vegetable Stock
  • 16 oz Extra Firm Tofu pressed or fried tofu
  • ¼ cup bamboo shoots strips drained and rinsed
  • 2 cups Winter melon bite sized pieces
  • 1 tbsp Palm Sugar finely chopped
  • 2 tbsp Soy Sauce or vegan fish sauce (as needed)
  • 6 Makrut Lime leaves optional
  • 1 Bell Peppers bite sized pieces
  • 1 cup Enoki Mushrooms
  • 2 cups Shiitake Mushrooms sliced thinly
  • 1 cup Snow Peas
  • 1 Long Hot Red Pepper
  • 1 cup Thai Basil Leaves

Instructions
 

  • In a processor or blender blend together add the green curry paste, powdered shiitake mushrooms, green chili, miso paste, and spinach/Thai basil leaves. Set aside.
  • In a large pot over medium heat, add half of the coconut milk and reduce until the oil separates from the cream.
  • Add in the customized green curry paste and cook the curry paste in the reduced coconut milked until the oil separates again.
  • Add in the remaining coconut milk, along with vegetable stock and stir to combine evenly.
  • Add in the makrut leaves, shiitake and shimeji mushrooms, bamboo shoots, winter melon and tofu. Bring to a boil and boil until winter melon is cooked through, around 5 minutes.
  • Add in the palm sugar, along with soy sauce or vegan fish sauce (if needed) for seasoning.
  • Add in the bell peppers, long hot red pepper, and snow peas. Cook for 1 minutes.
  • Turn off the heat, and add in the fresh basil leaves.
  • Serve with a side of Jasmin rice and enjoy!

Notes

  • Prep Ahead: Chop all the vegetables and tofu in advance to make cooking a breeze.
  • Storage: Leftovers can be stored in the fridge for up to 3 days. Reheat gently to preserve the flavors.
  • Pro Tip: Use full-fat coconut milk for the creamiest results.
  • Serving Suggestion: Garnish with fresh lime wedges and extra Thai basil for a restaurant-style presentation.

Video

Nutrition

Serving: 1ServingCalories: 350kcal
Keyword Curry, Thai, Tofu, Vegan, Vegetables, Vegetarian
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