Tofu Thai Green Curry. Pour in the hot stock, coconut milk and Thai fish sauce (if using) and bring to the boil. Heat the avocado oil in a skillet on medium-high heat. Vegan Green Curry with Tofu & Veggies This homemade vegan green curry is better than takeout and easy enough for a weeknight!
Vegan Thai Green Curry with Tofu. This flavorful green curry is made with a homemade Thai curry paste and is stuffed full of green vegetables and fried tofu. The result is a creamy and satisfying meal that goes perfectly with steamed Jasmine rice. You can cook Tofu Thai Green Curry using 17 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Tofu Thai Green Curry
- You need 400 g of Tofu.
- You need 2 tbsp of light soy sauce.
- It's 1 bunch of fresh aspagagus trimmed.
- It's 125 g of green beens trimmed.
- You need 1-2 tbsp of vegetable oil.
- Prepare 2 tbsp of green Thai curry paste.
- Prepare 2 of shallots, finely chopped.
- You need 1 of green chilli deseeded and finely chopped.
- Prepare 3 cloves of garlic, crushed.
- Prepare 400 ml of coconut milk.
- It's 125 g of baby corn.
- It's 1/2 of courgette, cut into thin slices.
- It's 1 of red pepper, trimmed and cut into thin strips.
- Prepare 125 g of pak choi (I left it out).
- It's of Juice of 1 small lime.
- Prepare 1 tbsp of chopped coriander plus extra for garnish.
- Prepare 2 of spring onions, trimmed and cut into thin slices.
Vegetarian Thai Green Curry With Tofu is a classic Thai dish. It is mostly made with Chicken however vegetarians can substitute chicken with tofu. It is a curry with vegetables in a coconut base with a signature Thai green curry paste. This dish is very high in fiber content, vitamins and minerals from the different types of vegetables.
Tofu Thai Green Curry step by step
- Drain the tofu, wrap in kitchen paper to remove excess water for 20 minutes, cut into 1 cm pieces and place in the soy sauce to marinate..
- Bring a pan of water to the boil and blanch the green beans and asparagus tips for a minute, drain and refresh in cold water..
- Heat the oil in a wok, add the green Thai curry paste and cook for 2 minutes stirring frequently..
- Add the tofu, stir lightly until coated with the curry paste then cook for a further 2 minutes. Then add the shallots, chilli and garlic and carry on cooking for another 2 minutes..
- Pour in the coconut milk, bring to a simmer, then add the baby corn, courgette, red pepper, green beans and asparagus. Cook over a medium heat for 4-5 minutes then add pak choi. Simmer once again for a minute then lastly tip in the fresh lime juice and chopped coriander..
- Serve sprinkled with a small amount of chopped coriander and spring onions accompanied with Thai jasmine or sticky rice..
Adding tofu boosts the protein content and serving with. Tofu: Press the tofu with paper towels to remove water. In a large soup pot, heat the olive oil over medium high heat. Also, check out our vegan Thai green curry which uses butternut squash. *This recipe is gluten-free according to industry standards. This is a vegan curry recipe.
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