Thai Green Curry Vegan Recipe

Vegetable oil: Used for sautéing the vegetables and adding a bit of richness to the dish.

Onion: Adds a sweet and savory base flavor to the curry.

Bell pepper: Provides a crunchy texture and a slight sweetness.

Garlic: Enhances the overall flavor with its pungent aroma.

Ginger: Adds a warm, spicy undertone to the curry.

Green curry paste: The star ingredient that gives the curry its distinctive flavor and color.

Coconut milk: Creates a creamy and rich texture, balancing the spices.

Vegetable broth: Adds depth to the curry and helps to thin out the coconut milk.

Tofu: Provides a protein source and absorbs the flavors of the curry.

Broccoli florets: Adds a nutritious and crunchy element to the dish.

Soy sauce: Adds a salty and umami flavor to the curry.

Lime juice: Adds a fresh, tangy brightness to balance the richness of the coconut milk.

Basil leaves: Adds a fresh, aromatic finish to the curry.

When preparing the tofu for this Thai green curry, consider pressing it beforehand to remove excess moisture. This will help the tofu absorb more of the flavorful curry sauce and achieve a better texture. To press tofu, place it between two plates and put a heavy object on top for about 15-20 minutes. Then, cut it into cubes and proceed with the recipe.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor that complements the Thai green curry.

• onion - Substitute with shallots: Shallots have a milder and sweeter taste that works well in curries.

• bell pepper - Substitute with zucchini: Zucchini provides a similar texture and absorbs the curry flavors nicely.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is unavailable, though it may lack some of the fresh aroma.

• ginger - Substitute with galangal: Galangal is a traditional ingredient in Thai cuisine and offers a more authentic flavor.

• green curry paste - Substitute with red curry paste: Red curry paste can be used for a different but equally delicious flavor profile.

• coconut milk - Substitute with almond milk: Almond milk is a lighter alternative, though it will change the flavor and texture slightly.

• vegetable broth - Substitute with miso broth: Miso broth adds a rich umami flavor that enhances the overall taste.

• tofu - Substitute with tempeh: Tempeh has a firmer texture and a nutty flavor, making it a great alternative to tofu.

• broccoli florets - Substitute with cauliflower florets: Cauliflower has a similar texture and can absorb the curry flavors well.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar salty and umami flavor.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and freshness to the dish.

• fresh basil leaves - Substitute with cilantro: Cilantro offers a different but equally fresh and aromatic flavor.

• Allow the Thai green curry to cool to room temperature before storing.
• Transfer the curry to an airtight container. Glass containers are ideal as they do not retain odors and are easy to clean.
• Store in the refrigerator for up to 4 days. The flavors will meld and intensify over time, making it even more delicious.
• For longer storage, freeze the curry. Use freezer-safe containers or heavy-duty freezer bags. Be sure to leave some space at the top of the container as the curry will expand when frozen.
• Label the containers with the date to keep track of freshness.
• When ready to enjoy, thaw the curry in the refrigerator overnight.
• Reheat gently on the stovetop over medium heat, stirring occasionally. Add a splash of vegetable broth or coconut milk if the curry has thickened too much.
• Avoid reheating in the microwave as it can cause the tofu to become rubbery and the vegetables to lose their texture.
• If you have leftover rice, store it separately in an airtight container in the refrigerator for up to 4 days or freeze for up to 1 month.
• Reheat the rice by steaming or microwaving with a damp paper towel to retain moisture.

• For stovetop reheating, pour the leftover Thai green curry into a saucepan. Add a splash of vegetable broth or coconut milk to maintain its creamy consistency. Heat over medium-low heat, stirring occasionally, until it reaches your desired temperature.
• To reheat in the microwave, transfer the curry to a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap to prevent splatters. Heat on medium power in 1-minute intervals, stirring in between, until thoroughly heated.
• If you prefer using an oven, preheat it to 350°F (175°C). Place the curry in an oven-safe dish, cover with aluminum foil, and bake for about 20 minutes or until heated through. Stir halfway to ensure even heating.
• For a quick reheat using a steamer, place the curry in a heatproof bowl and set it in the steamer basket. Steam for about 5-7 minutes or until hot, ensuring the broccoli and tofu remain tender.
• If you have an instant pot, use the sauté function. Add the leftover curry and a bit of vegetable broth or coconut milk. Stir occasionally until it reaches the desired temperature, ensuring it doesn't stick to the bottom.

• Large pot: Used for cooking the curry and combining all the ingredients.

• Wooden spoon: Ideal for stirring the ingredients without scratching the pot.

• Chef's knife: Essential for chopping the onion, bell pepper, garlic, ginger, and tofu.

• Cutting board: Provides a safe surface for chopping vegetables and tofu.

• Measuring spoons: Used to measure the vegetable oil, green curry paste, soy sauce, and lime juice accurately.

• Measuring cups: Necessary for measuring the coconut milk, vegetable broth, and other liquid ingredients.

• Can opener: Needed to open the can of coconut milk.

• Mixing bowl: Useful for holding the chopped vegetables and tofu before adding them to the pot.

• Ladle: Perfect for serving the hot curry into bowls.

• Rice cooker: Convenient for cooking rice to serve with the curry.

• Serving bowls: Used to serve the finished curry.

• Tongs: Handy for handling the tofu cubes while cooking.

Prep ingredients ahead: Chop the onion, bell pepper, garlic, and ginger in advance to save time during cooking.

Use pre-cubed tofu: Buy tofu that is already cubed to skip the cutting step.

Frozen broccoli: Use frozen broccoli florets instead of fresh to eliminate washing and chopping.

Ready-made curry paste: Opt for store-bought green curry paste to avoid making it from scratch.

One-pot cooking: Cook everything in one pot to reduce cleanup time.

Batch cooking: Double the recipe and freeze half for a quick meal later.