Green Thai Curry with smoked Tofu (Vegan)
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 use crispy smoked tofu instead of meat and we replaced the fish sauce with soysauce. In less than 30 minutes you get a super yummy Thai dish on your plate.
1 package smoked tofu, diced
400 ml coconut milk
250 m veggie stock
8 Thai aubergines, halved
4 Thai long beans, bit sized pieces
2 carrots, peeled, quartered lenghtways
3 red chilis, seedless, chopped
3 tbs green curry paste
4 kaffir lime leaves
2 lemongrass stalks
1 tbs palm sugar
1 tbs lime juice
2 tbs peanut oil
1 tbs dark soy sauce
1 bunch Thai basil, for serving
First 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 and the remaining veggies. Bring to a simmer, reduce heat and simmer for 5 minutes on lower heat.
Shut down heat and season with soy sauce. Serve with Thai basil and fresh chilis on top. Eat with fresh cooked sticky rice or jasmin rice and Nam Pla Prik.
What du you think?
We are interested in your opinion. Have you tried this recipe? Let us know how you liked it. Make a comment, rate it or post your own photo with #lovefoodasia on Instagram. Thanks for your support!