Green vegan Thai Curry
The green curry is one of the basic currys in Thailand and can be found all over the country. It is traditionally cooked with fresh veggies next to chicken, beef or fish . In our version the green curry is 100 % vegan without any loss of flavor. We used crispy tofu instead of meat and we replaced the fish sauce with soysauce.
1 package firm tofu, diced
400 ml coconut milk
250 m veggie stock
250 g broccoli
250 g green beans
1 mid sized zucchini
2 carrots, peeled, quartered lenghtways
3 red chilies, seedless, chopped
3 tbs green curry paste
4 kaffir lime leaves
2 lemongrass stalks
2 tbs peanut oil
1 tbs palm sugar
1 tbs lime juice
1 tbs dark soy sauce
1 bunch Thai basil, for serving
Stir fry tofu dice in peanut oil together with curry paste and palm sugar on high heat for 5 minutes or until tofu is crispy. Deglaze with coconut milk and veggie stock.
Cut the skin of lemongrass stalks that you can get the full flavor in your curry. Add kaffir lime leaves, lemongrass sticks, carrots, zucchini, broccoli and green beans and simmer for 5 minutes on lower heat.
Shut down heat and pour in soy sauce and lime Juice. Serve with Thai basil and fresh chilis on top. Eat alongside sticky or jasmin rice.
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