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Vegan Thai Green Curry from Scratch!

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thai green curry, vegan, recipe

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

Ingredients:

(Serves 2-3)

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)

Dish Ingredients:

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

Directions:

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!) 🙂

Vegan Thai Green Curry from scratch

Also by Mary: Spicy Garlic Tofu Stir Fry

Cheezy Garlic Stove Top Popcorn

Related: Comforting Red Curry Risotto

 

Photos: Mary Hood

Mary Hood Luttrell

Mary Hood Luttrell

Beauty Editor at Peaceful Dumpling
Peaceful Dumpling Beauty Editor and creator of Bisou du Jour, Mary Hood Luttrell lives with her husband in Corpus Christi, Texas. Mary is a freelance writer and writing and blogging consultant. A lover of whole foods, Mary delights in learning new ways to prepare vegan dishes. Mary also enjoys reading and writing poetry, art journaling, running, and practicing yoga and ballet. Follow Mary on her blog Bisou du Jour, Instagram and Pinterest.
  • Jessica Sorvillo

    yumm! I want to try this over baked potatoes 😀

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