Thai cooking has always been a passion. The possibilities of creating dishes are endless with fresh aromatic ingredients like lemon grass, cilantro, chilies, and ginger. This cuisine celebrates the five flavors of sweet, salty, sour, bitter, and spicy. The magic lies in the subtle variations in ingredient proportions. These variations highlight each flavor’s undertones beautifully.
This is an easy weeknight dish if you have the curry paste already made. The flavors are superb and never fail you.
For the Tofu, I use Traders Joe’s High-Protein Tofu, which does not need to be pressed. Just drain and slice.
The vegetables are your choice, it’s nice to get some color from the red of the carrots. I have shared pictures from two different times I made this dish.
You can certainly use a store-bought curry paste. Thai Kitchen is a go to brand but You also find some really good brands at the local Asian stores such as Lotte. I used an Asian store brand.
I made my own curry paste (recipe included). It may not be exactly traditional, but it gave me the base flavors I needed. It is also a vegan version.
Thai Green Curry with Tofu and Vegetables - plant based
This dish is full of deep thai flavor and rich coconut milk. It contains protein-packed Tofu and nourishing vegetables. This combination is everything you could ever want in a comforting and heart Thai curry
Ingredients
- 1 tbsp coconut oil
- 1/2 package of extra firm tofu cut in triangles
- 1 can of reduced fat coconut milk
- 5 tablespoons of green curry paste ( homemade or store bought)
- 1 sliced serrano pepper
- 3-4 kaffir lime leaves sliced
- 4 cloves of garlic sliced
- 1 bunch green onions sliced
- 1 inch ginger grated
- 1 tbsp coconut sugar
- 2 tbsp Coconut Aminos or Tamari
- 1 cup vegetable broth
- 4 – 5 cups of veggies ( I used carrots, zucchini, asparagus, eggplant and green beans)
- juice of 1 lemon
- salt to taste ( i used celtic sea salt)
- Cilantro and lemon juice for garnish
- Black sesame seeds for garnish
Directions
- Add 1 tbsp coconut oil to a heavy bottomed pan and add garlic, ginger, serrano, lime leaves and the white parts of the spring onions and sauté on medium for 1 minute. I have used minimum oil here and have also been able to make this without oil on low-medium heat.
- Add curry paste and sauté for another minute on low/medium heat
- Add the coconut milk and sugar, mix and bring to a boil.
- Add the vegetable broth and coconut aminos and mix. Let the carrot cook first mix for a couple of minutes before adding the eggplants beans. In another minute add the zucchini and the Tofu. Cook cover for 3-4 minutes until the Zucchini is tender but still firm.
- Add the Asparagus last and the remaining green parts of the spring onions.
- You can adjust the broth and seasoning at this point and let it cook on medium until fragrant and a saucy consistency. This should only take a couple of minutes. You want to keep the vegetables firm so keep an eye on the cooking time.
- Sprinkle with 1 tsp of black sesame seeds.
Serve with jasmine or brown rice and a squeeze of lemon and cilantro leaves.
Thai Green Curry paste - plant based
This perfect homemade green thai curry paste
Ingredients
- 1 bunch spring onion
- Stems from 2 bunches of cilantro
- 1 bunch lemon grass
- 1 red onion
- 1 head of garlic cloves
- 1 -2 inch fresh ginger or galangal
- 3 serrano chilles
- 3 thai green chilies
- 10 kefir lime leaves
- Fresh thai basil – a handful
- 1 tbsp cumin
- 1 tbsp coriander
- 1 tsp black peppercorns
- 2 tbsp Tamari
- Salt to taste
Directions
- Dry roast the cumin, coriander and black pepper gently until fragrant. Cool and coarse grind. Set aside
- Clean the lemon grass, remove outer stems and chop up the white tender portions of the lemon grass.
- In a food processor, add the garlic and galangal/ginger and whiz for 30 seconds. Add the onions, chilies, cilantro and limes leaves and blend again.
- Add the rest of the ingredients and blend. Adjust the salt to taste.
Have you tried this recipe yet? Drop a comment below and let me know how it turned out! Or, if you made any fun tweaks to the recipe, I’d love to hear about it. Don’t forget to tag me on Instagram with your beautiful chickpea masala creations. Can’t wait to see them! 🌿✨
Love & Light,
Zeba @Food for the Soul 💚
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Food For The Soul 