Craving a vibrant, flavorful curry that's both satisfying and ethically conscious? Look no further than this delicious vegan Thai green curry recipe! Forget complicated techniques and lengthy ingredient lists; this recipe simplifies the classic dish, making it accessible for even the most novice cooks. Bursting with aromatic herbs and spices like lemongrass, galangal, and kaffir lime leaves, this curry delivers an authentic taste experience without any compromise on flavour or texture. We use coconut milk for richness and vegetables for heartiness, creating a perfectly balanced and satisfying meal.
This vegan green curry is incredibly versatile – serve it with fluffy rice, noodles, or even enjoy it as a filling for wraps. Get ready to tantalize your taste buds with a curry that's both good for you and the planet. Ready to dive into the delicious details? Let's get started with the step-by-step guide below!
Tools Needed
- Blender or food processor
- Large pot
- Knife
- Microplane
Ingredients
- Store-bought green curry paste
- Blanched spinach
- Spicy green chili
- Miso paste
- Shiitake mushroom powder
- Fresh shiitake mushrooms: 1-2 cups
- Shimi mushrooms
- Winter melon: 1/2
- Bell pepper (orange)
- Long hot red pepper
- Snow peas
- Fresh basil leaves: about 1 cup
- Seasoned and pressed tofu
- Unsweetened coconut milk: 2 cans (14 oz each)
- Vegetable stock: 2 cups
- Palm sugar: 1 tablespoon
- Lime leaves (makrut)
- Soy sauce or vegan fish sauce: to taste
Step-by-Step Instructions
Step 1. Make the Green Curry Paste & Prepare Vegetables
- Blend store-bought paste with blanched spinach, green chili, and miso paste. Grate dry shiitake mushroom and add to the mixture.
- Slice shiitake mushrooms, chop shimi mushrooms, peel and cut winter melon, slice bell pepper, slice long hot red pepper, trim and chop snow peas.
Step 2. Simmer the Curry Base & Add Mushrooms
- In a large pot over medium heat, add one can of coconut milk and simmer until coconut oil separates.
- Add the prepared green curry paste to the coconut oil and stir well, allowing the oil to absorb the flavors.
- Add the second can of coconut milk and vegetable stock. Stir to combine.
- Add shiitake and shimi mushrooms and cook until softened.
Step 3. Add Remaining Vegetables & Season
- Add winter melon, bamboo shoots (optional), and pressed tofu. Stir to combine.
- Bruise lime leaves and add to the curry. Stir well.
- Bring the curry to a boil, cover, and simmer for 5 minutes, or until the winter melon is tender.
- Add palm sugar, bell pepper, long hot red pepper, and snow peas. Cook for 1-2 minutes.
- Season with soy sauce or vegan fish sauce, if needed.
Step 4. Finish & Serve
- Remove from heat and stir in fresh basil leaves.
Read more: Easy Ground Beef Curry: A Delicious Asian Home-Style Recipe
Tips
- Dehydrating shiitake mushrooms at home is a great way to preserve them.
- You can customize the vegetables to your liking.
- Avoid soft and silken tofu; use medium-firm or extra-firm tofu instead.
Nutrition
- Calories: approximately 600-700
- Fat: 25-35g
- Carbs: 70-85g
- Protein: 20-25g
FAQs
1. Can I use pre-made green curry paste?
Absolutely! It'll save you time on prep. Just follow the package instructions for amount.
2. What vegetables can I add besides the ones in the recipe?
Feel free to add your favorites! Broccoli, bell peppers, bamboo shoots, and eggplant all work well.
3. Can I make this curry ahead of time?
Yes! It tastes even better the next day. Store it in the refrigerator for up to 3 days.
This easy vegan Thai green curry recipe is a guaranteed crowd-pleaser, perfect for a weeknight dinner or a special occasion. Enjoy the vibrant flavors and satisfying texture of this delicious and ethical meal. Now go forth and create your own culinary masterpiece!