Description
This vegan Thai green curry has become one of my new favorite winter/spring dishes. It’s cozy, comforting, herbaceous, and has just the right flavors that make it perfect for this time of year.
Ingredients
Scale
Tofu and Broccolini
- 1 block (16 oz) extra firm tofu
- 1 large head young broccoli, cut into florets (also called broccolini)
- Olive oil
- Kosher salt
Green Curry
- 1/4 cup Thai green curry paste
- 5 garlic cloves, finely minced
- 1” piece of ginger, finely minced
- 3 fresh lemongrass stalks, finely minced (use the soft inner part)
- 1 bunch cilantro, stems only, finely chopped (reserve the leaves for later)
- 1 can (14 oz) full-fat coconut milk
- 1/2 cup packed thai basil, finely chopped
- 1/2 cup packed cilantro, finely chopped
- 2 tbsp soy sauce
- 1 tbsp coconut sugar
Finishing Ingredients
- A few thai basil leaves to finish
- Freshly squeezed lime juice
- Jasmine white rice
Instructions
- Prep the tofu and broccoli. Preheat the oven to 450°F and line a large baking sheet with parchment paper. Tear the tofu into small bite-size chunks and add to the pan, along with the chopped broccoli. Drizzle generously with olive and salt and toss to mix. Keep the broccolini and tofu separate on the sheet pan as the broccolini only takes 10 minutes to bake. Bake the tofu and broccolini for 25 minutes, removing the broccoli at the 15-minute mark once it’s slightly browned on top.
- Fry the aromatics. Heat a large deep skillet on medium-high heat, then add in 3-4 tbsp of the canned coconut milk. This will be our fat/oil for frying the curry paste and aromatics – cool trick right?! Heat the coconut milk until it starts to bubble and sizzle. Then add the curry paste, minced garlic, ginger and lemongrass. Fry the aromatics for 3 minutes, stirring gently, until aromatic. If the aromatics or curry paste starts to stick to the bottom of the pan, just deglaze with a splash of coconut milk.
- Make the curry. Next, add in the coconut milk, chopped basil, cilantro, soy sauce, and coconut sugar. Mix the curry well until it’s a homogeneous silky mixture. Then pour the curry into a metal jar or keep it in the skillet, and blend with an immersion blender until the curry takes on a green-ish color. Transfer the curry back into the skillet and cook on medium-high heat until it reaches a rapid boil, continue cooking for 4-5 minutes or until it starts to thicken.
- Add in the veggies and finish. Finally, add in the baked tofu and broccoli, stir to combine, and reduce the heat to medium-low. Let the curry continue to cook, partially covered with a lid, for an additional 5 minutes. Make sure to adjust for salt as needed.
- Serve and garnish. Serve the cover over jasmine white rice or basmati white rice. Garnish the finished green curry with minced Thai basil and lime juice.