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Vegan Thai Green Curry

A vibrant and comforting vegan dish packed with fresh produce and aromatic spices, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Curry Base
  • 1/4 cup green curry paste Use Thai Kitchen for authentic flavor
  • 10-15 leaves baby spinach or Thai basil, finely julienned Fresh is best for added flavor
  • 1 dried shiitake mushroom grated For umami depth
  • 2 teaspoons miso paste Use white miso for a savory element
Main Ingredients
  • 2 cups coconut milk Full-fat recommended for creaminess
  • 1 cup water Adjust for desired consistency
  • 7 oz fried tofu, cut into bite-sized pieces Use extra firm; pre-fried for convenience
  • 5.3 oz canned bamboo shoots, drained and rinsed
  • 9 oz winter melon, cut into 1-inch chunks Or any squash of your choice
  • 1 tablespoon palm sugar, finely chopped Dark brown sugar can be a good substitute
  • 2 tablespoons soy sauce or vegan fish sauce Use tamari for gluten-free
  • 6 leaves makrut lime leaves Optional, for fantastic aroma
  • 1/2 red bell pepper julienned Optional, for crunch and color
  • 1 cup Thai basil leaves For garnish
  • Jasmine rice For serving

Method
 

Preparation
  1. In a mortar and pestle, grind the leafy greens (spinach or Thai basil) into a fine paste. Add the miso paste and grated shiitake mushroom, mixing them with the green curry paste until fully combined.
Cooking
  1. In a large pot, pour in 3/4 cup of coconut milk. Over medium-high heat, reduce the milk until it thickens (about 5 minutes).
  2. Reduce the heat to medium and add the green curry paste mixture, stirring until thick and fragrant (about 3-5 minutes).
  3. Slowly pour in the remaining coconut milk and water, stirring thoroughly. Bring to a gentle boil. Add the tofu, bamboo shoots, winter melon, palm sugar, and half of the soy sauce.
  4. If using, bruise the makrut lime leaves and add them to the pot. Simmer until the winter melon is fork-tender (about 10 minutes).
  5. Add the julienned red bell pepper. Taste and adjust seasoning with more soy sauce or sugar as needed.
  6. Stir in the fresh Thai basil leaves and serve hot over Jasmine rice.

Notes

This curry tastes better the next day, so make a larger batch! Store in the fridge for up to 3 days or freeze for a month.