A blue and white ceramic bowl containing vegan thai green curry with rice, coriander leaves, lime zest and fried tofu

How to Make Easy Vegan Thai Green Curry

Here’s a quick, simplified version of a traditional Thai green curry (with the added bonus of being totally vegan too).

A chopping board with coriander, green chillies, shallots, lemongrass, ginger, a lime and cumin

Time: 30 – 40 mins

Serves: 4

Paste ingredients:
1/2 tsp cumin
1 clove of garlic (optional)
2 shallots
2 green chillies (chopped and seeds removed)
1/2 cup of fresh coriander
2 sticks of lemongrass (with the outer leaves removed)
Juice of half a lime
2 tbsp olive oil
3 inch piece of ginger (peeled and chopped)
Salt
Pepper

Other Ingredients:

400g tin of coconut milk
250g tofu
Lime zest
Coriander to garnish
Rice

A bowl containing vegan thai green curry with coriander leaves, lime zest and fried tofu

Method:

  1. Blend all the paste ingredients in a food processor, it might create quite a coarse, dry mixture but that’s ok.
  2. In a saucepan, start cooking your rice (as directed on the packet)
  3. 10 minutes before your rice will be ready put the curry paste mixture into a frying pan over a medium heat with some olive oil to get the flavours going.
  4. After 5 minutes, add the coconut milk to the pan with the paste, then add 1/4 cup of water and continue to cook.
  5. In a separate pan start cooking the tofu over a medium heat with some olive oil
  6. If timed right the rice, curry and tofu will all be ready at the same time. Serve together with lime zest and coriander leaves to garnish.

It’s a bit complicated having rice, curry and tofu all cooking in separate pans but it’s worth the effort.

If you try this recipe yourself, let me know how you get on!

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