Incredible vegan thai curry
simple and delicious
By: Vegan Agility Team Last updated: December 5, 2020
Thai food may just be one of the most delicious cuisines to ever grace my tastebuds, and since my first vegan Thai curry dish, it has never failed to disappoint. My positivity towards Thai food went up tenfold when I noticed how well Thai food blends with vegan cuisine. Hearty vegetables, nutritious sauces, and easy meat replacement make Thai food perfect for any vegan or vegetarian looking to get creative in the kitchen. Since we love Thai food so much, we decided to put together a fantastic vegan Thai curry that focuses on higher protein and lower fat to keep this vegan dish as healthy as possible.
Nutrient focus of this vegan recipe
- Protein: Protein is a necessary macronutrient needed for multiple cellular processes as well as muscle repair and recovery – Found predominantly in the tofu and rice.
- Vitamin C: vitamin C is an essential nutrient needed for a strong and healthy immune system. – Found predominantly in the broccoli, onions and lime juice
- Plant-based Iron: Iron is a key essential mineral needed to achieve optimal nutritional balance. It plays a significant role in healthy blood production and in the transfer of oxygen around the body. In this vegan Thai curry, iron is predominantly found in the broccoli and mange tout. Check out the best sources of iron and our in-depth vegan iron guide to get more information on mastering the iron mineral in your diet.
What vegetables go with green curry?
The best vegetables that I have found to work best in a vegan Thai curry are coincidentally those with a green or yellow hue. The extra additional Thai curry vegetables that you can choose from typically have a red hue and are used in much smaller quantities.
Some of my favorite vegetables to choose from are:
Green: Broccoli, cabbage, mange tout, green peas, green beans, lemongrass, green peppers, courgette
Yellow: Baby corn, sweet corn, potatoes, yellow bell peppers
Red (Optional) – use very sparingly: Chillis, red peppers, chili flakes, chili oil
Is Thai green curry paste vegan?
Not every Thai green curry paste is vegan. Many Thai green curry paste recipes and products are created with a mix of fish sauces, especially shrimp paste, which is a no-go for vegan and vegetarians. A good vegan Thai green paste recipe will use a mix of lemongrass, green chilies, onions, and spices, with salt or soy sauce as an alternative to the fish sauce. Always check the labeling of your Thai green paste to ensure that it’s vegan friendly.
How to make a vegan green Thai curry recipe
Vegan thai curry
- 1/2 cup basmati rice uncooked (can also use jasmine rice)
- 1.5 cups coconut milk 1 tin low fat coconut milk
- 200 grams tenderstem broccoli
- 150 grams snow peas (mange tout)
- 1 cup smoked tofu (225g) cut into cubes
- 150 grams baby corn cut in half
- 1 lime freshly juiced
- 1/2 cup coriander fresh coriander chopped
- 1 green chili (adjust to your liking)
- 4 bay leaves (or basil leaves)
- 1 medium onion chopped
- 2 tsp canola oil (can be changed for extra virgin olive oil/avocado oil/vegetable oil)
Vegan thai green curry paste recipe ingredients
- 3 green chilies fresh
- 2 shallots
- 3 kaffir lime leaves
- 2 lemon grass sticks
- 1 inch galangal
- 2 garlic cloves
- 1 tsp sea salt
- 4 thai holy basil leaves
- 1 tsp coriander seed
- handful fresh coriander
- Large pot
- Saucepan or frying pan
- Chopping board
- Pestle and mortar
- Food processor
- Prepare your curry paste ingredients and blend together. We find it easiest to use a food processor or a pestle and mortar. Crush or process until all bits have meshed into a fine paste.
- Using a suitable sized pot add in your chosen rice and fill with double the amount of water. Allow the water to heat up to just about boiling point then lower the flame to a minimum and put the lid on the pot.
- Allow the rice to simmer until all the water is soaked up. This should take around 10-15 mins depending on your chosen rice. Switch off the fire after the water has been soaked up and allow the rice to steam for 5-10 minutes.
- Throw your cubed smoked tofu in a bowl and sprinkle on a pinch of salt, black pepper, and 1 tsp of oil and lightly mix. Add the other teaspoon of oil to your frying pan and allow it to heat. Once hot throw in your tofu and cook for 3 mins till lightly brown and slightly crispy. Once cooked remove and place aside ready to be used in the green curry.
- For the Thai green curry add the coconut milk and Thai green paste to a large pan and allow it to heat up and lightly simmer for 3-5 to evenly blend. When there are a few bubbles forming you know its ready to add your first ingredients.
- Add in your onion, coriander, chili and bay leaves and cook for 1 minute
- Add back in your tofu with the tender stem broccoli, baby corn, and mange tout. Allow to simmer for around 7 minutes till the vegetables have soaked up the flavor and are slightly tender.
- Serve alongside your chosen rice and you can use your lime and chili flakes as garnish.
The nutritional information provided is approximate and can vary depending on your ingredients and tools.
Do you want more delicious vegan recipes?
Why not try out some of our alternative vegan meals that use a blend of different plant-based foods high in essential nutrients to achieve a delicious yet healthy result. These recipes will allow you to get creative with your cooking while still focussing on essential vegan nutrients and mouth-watering flavor.
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