This Easy Thai Green Curry is a delicious and healthy option that’s plant based friendly. If you’re looking for a delicious and satisfying Vegan Thai Green Curry then you’re in luck! I think this recipe might just do the trick.
No over processed ingredient swaps needed, only 100% natural deliciousness. I’ve swapped out the usual chicken or fish for tofu, so this recipe is still packed with protein and is totally meat free. Whether you’re vegan, veggie, or flexi, this recipe is a great way to incorporate more plant-based foods into your diet. All while enjoying the delicious flavours of Thai cuisine.
Benefits of Vegan Thai Green Curry
- Nutrient-rich: Vegan Thai green curry is loaded with nutrients such as vitamins, minerals, and antioxidants thanks to all those delicious veggies. Plus, the tofu provides this curry with a good helping of plant based protein, while keeping things totally meat free. I love sprinkling over some toasted cashews too for an extra little boost of goodness.
- Healthy fats: Coconut milk is one of my all time favourite ingredients. Not only is it delicious, but its’s a fantastic source of healthy fats.
- High in protein: This vegan Thai green curry recipe can be made with a variety of protein sources such as tempeh or seitan if you prefer. I opted for tofu as it’s a great alternative to animal-based protein, and is far less processed than other alternatives. Its also fantastic at soaking up all the flavours of the curry which I totally love!
- Easy to make: This vegan Thai green curry so easy and quick to prepare. You can use a variety of vegetables, and make the curry paste in advance if you have a busy week ahead.
If you’re a lover of Thai cuisine and want to try a vegan version of this classic dish, give this recipe a try. I hope you guys love it as much as I did!
Vegan Thai Green Curry Recipe
- 2 sweet potatoes, quartered
- 1 block extra firm tofu, rinsed, pressed + cubed
- 1 tbsp extra virgin olive oil
- salt and pepper
- 1/2 batch (3 tbsp) Thai green curry paste
- 1 tin (400ml) coconut milk
- 1 cup stock
- 100 g tenderstem broccoli, sliced in half
- 80 g mantout or sugar snaps, sliced in half
- Handful of cashews, crushed
- Fresh coriander, finely chopped
- Rice or cauliflower rice
- Squeeze of lime
- Preheat the oven to 200C / 180 fan.
- Place the quartered sweet potatoes in a pan of boiling water and par cook on a medium heat for 10 minutes until just soft. Drain and allow to cool.
- Line a baking tray with parchment paper. Add the sweet potatoes. Crush with the back of a glass so squashed. Add the tofu to the tray. Drizzle both with olive oil and sprinkle of salt. Bake in the oven for 35 - 45 minutes until the tofu is golden and sweet potatoes soft, turning once. Add the cashews for the last 5 mins.
- Heat 3 tbsp of Thai Green Curry Paste in a non stick frying pan. Add the coconut milk and stock, bring to the boil then reduce to a simmer and cook for 8 - 10 minutes until it starts to thicken.
- Add the broccoli and mangetout / sugar snaps for 2 - 3 minutes until al dente. Stir through the roasted tofu and sweet potatoes and top with fresh coriander, roasted cashews, squeeze of lime and serve with rice or cauliflower rice.