Vegan Thai Green Curry from scratch with Sweet Potatoes, Tofu, and Green Beans
This excellent Vegan Thai Green Curry starts from scratch, so no premade curry paste is required. You'll find these authentic ingredients in most international grocery stores.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
- 10 coriander seeds
- 6 cloves garlic
- 3 fresh green Thai chiles
- 3 large green serrano peppers
- 4 tsp galangal grated
- 1/2 small yellow onion diced
- 1 bunch cilantro stems
- 4 leaves kaffir lime
- 6 inch piece lemongrass woody outside layer discarded and sliced into rounds
- 2 tsp lime zest
- 1/2 tsp sea salt
- 1/2 cup water
- 2 tsp golden mountain sauce
- 1 tsp soy sauce
- 4 TB coconut sugar divided
- 2-3 TB canola oil
- 1/2 lb firm tofu pressed to remove excess water and cubed
- 3 cups sweet potato cubed
- 2 cups green beans cut into one inch pieces
- 13.5 oz coconut milk
- 1 cup Thai basil leaves
Mix together the golden mountain sauce, soy sauce and 2 TB coconut sugar in a small bowl
In an enameled cast iron dutch oven, heat about a tablespoon of oil over medium heat.
Once hot, add in tofu and 1 tsp of golden mountain sauce and toss gently.
Sear tofu on each side until browned and then remove and set aside.
Add more oil if necessary, another tsp of golden mountain sauce and sweet potatoes and toss.
Saute potatoes until soft, flipping the cubes every couple minutes to brown all sides.
Remove sweet potatoes and set aside.
Add more oil if necessary, and saute green beans until tender, then set aside with the tofu and sweet potatoes.
Pour curry paste into the dutch oven and cook for 5 minutes, stirring often.
Add in coconut milk and remaining coconut sugar and golden mountain sauce.
Bring to a simmer and cook for another 5 minutes, or until sauce has turned to a darker green.
Add in tofu, sweet potatoes and green beans and cook until vegetables are hot.
Finally, add in Thai basil and cook for one minute.
Serve over rice with lime wedges.