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)
- Avocado oil
- Kosher salt and white pepper, to taste
Green Curry Paste
- 2 tbsp (18 g) avocado oil
- 1/4 cup (70 g) Thai green curry paste
- 2 (50 g) shallots, roughly chopped
- 5 garlic cloves (21 g)
- 2” piece (18 g) ginger, finely minced
- 3 fresh lemongrass stalks, finely minced (use the soft inner part) (18 g)
- 1/2 cup (10 g) fresh thai basil
- 1 bunch cilantro (45 g), stems only, roughly chopped
- 1/2 cup (20 g) cilantro leaves, packed
Other Ingredients
- 2 (14 oz) cans full-fat coconut milk
- 1 cup water (add little by little)
- 1 tbsp soy sauce
- 1 tbsp coconut sugar
- 6 lime leaves, torn
- 1/2 cup thai basil leaves
- 1 lime, both zest and juice
- Kosher salt to taste
- Jasmine white rice
Instructions
- Prep the tofu and broccoli. Preheat the oven to 450°F and line two sheet pans with parchment paper. Tear the tofu into small bite-size chunks, chop the broccoli into small florets, and add to each pan. Toss the tofu with white pepper and salt, drizzle over a generous amount of avocado oil, and toss again. Toss the broccoli in salt and avocado oil. Bake the tofu for 22 minutes or until crisp and golden brown, and bake the broccolini for 10-12 minutes until it just begins to brown on top.
- Prep the curry paste. Add the curry paste ingredients to a high-speed blender and blend on low, tamping the aromatics down until they form a paste. Ramp the speed up to medium and continue to blend, using your tamper as needed, until the paste is smooth and bright green.
- Fry off the curry paste. 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. Heat the coconut milk until it starts to bubble and sizzle. Add the curry paste and saute, stirring often, for about 3-4 minutes. If the curry paste starts to stick, deglaze the pan with a splash of coconut milk. This step is super important as it’ll fry off any excess water and bloom the aromatics, enhancing their flavor.
- Make the curry. Next, add the coconut milk, soy sauce, and coconut sugar. Mix the curry well until it’s a homogeneous silky mixture. Add the lime leaves and simmer on medium heat for 5 minutes – it’ll thicken slightly. Finally, add the tofu and broccoli, stir to combine, and reduce the heat to 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.
- Finish and serve.. Remove the lime leaves and stir in the Thai basil, lime zest, and lime juice. Adjust salt as needed. Serve the curry over jasmine white rice or basmati white rice.
Notes
Updated the method of this recipe slightly, but beyond that, everything else remains the same.