Vegan Thai green curry is one of my favorite dishes. The few times I tried to recreate it at home with store-bought green curry paste, it just never came out tasting that great (or tasting anything like the restaurant variety). Creating your own green curry paste may take more time, but I believe it’s so worth it—and probably healthier! You can also control how much “heat” you want in your dish by limiting the amount of serrano pepper you include.
Vegan Thai Green Curry
Green Curry Paste Ingredients:
1-2 serrano peppers
¼ cup purple onion
4 cloves garlic
1 inch ginger root, peeled
1 stalk lemon grass (1 tsp. lemon zest and 1 tsp. lemon juice may be substituted)
½ tsp. ground coriander
½ tsp. ground cumin
1 tbl. tamari or soy sauce
1 cup fresh cilantro
½ ground black pepper
1 tbl. coconut nectar or sweetener of choice
2 tbl. lime juice
¼ cup coconut milk (for smoother blending)
1 tbl. coconut oil
1 ½ cup coconut milk
1 block extra-firm tofu, pressed and cut into 1-inch cubes
1 tsp. lime zest
1 bell pepper, julienned
1 carrot, sliced into thin coins
1 avocado, cut into thin slices
handful of basil leaves
Place green curry paste ingredients in a blender or food processor. If necessary, add more coconut milk to aid blending process. (Be sure not to inhale the fumes!) Remove from blender and set aside.
At medium heat, warm the coconut oil. Once liquefied, add the curry paste and stir for about a minute. Add coconut milk and stir until green curry paste is thoroughly mixed.
Throw in tofu chunks and simmer for 2 minutes.
Add lime zest, bell pepper, and carrot. (Leave out avocado and basil leaves.) Allow the mixture to simmer for 5 minutes. Taste test for salt.
Serve in shallow bowls. Top with basil leaves and avocado slices. May be served with a large bowl of brown rice (helps absorb some of that heat!) 🙂
Also by Mary: Spicy Garlic Tofu Stir Fry
Related: Comforting Red Curry Risotto
Photos: Mary Hood