Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Vegan Thai Green Curry Recipe
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.
Course
Main
Cuisine
Thai
Key Ingredient
Lime, Sweet Potato, Tofu
Prep Time
20
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
1
hour
hour
Servings
6
servings
Calories
351
kcal
Author
Charity Beth Long
Ingredients
Curry Paste
10
coriander seeds
6
cloves
garlic
3
fresh green Thai chiles
3
large
green serrano peppers
4
teaspoons
galangal
, grated
½
small
yellow onion
, diced
1
bunch
cilantro stems
4
leaves
kaffir lime
6
inch
lemongrass
, woody outside layer discarded and sliced into rounds
2
teaspoons
lime zest
½
teaspoon
sea salt
½
cup
water
Curry
2
teaspoons
golden mountain sauce
1
teaspoon
soy sauce
4
tablespoons
coconut sugar
, divided
2-3
tablespoons
canola oil
½
pound
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
ounces
coconut milk
1
cup
Thai basil leaves
Accompaniments
lime wedges
rice
Instructions
Curry paste
Combine all curry paste ingredients in a blender and puree until smooth.
Curry
Mix together the golden mountain sauce, soy sauce and 2 tablespoons coconut sugar in a small bowl
In a dutch oven, heat a tablespoon of oil over medium heat.
Once hot, add in tofu and 1 teaspoon 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 teaspoon 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.
Nutrition
Calories:
351
kcal
|
Carbohydrates:
38
g
|
Protein:
8
g
|
Fat:
21
g
|
Saturated Fat:
13
g
|
Sodium:
318
mg
|
Potassium:
798
mg
|
Fiber:
6
g
|
Sugar:
14
g
|
Vitamin A:
19818
IU
|
Vitamin C:
33
mg
|
Calcium:
138
mg
|
Iron:
4
mg