Gracious Vegan Green or Red Thai Curry

By the Gracious Vegan

This recipe is based on Terry Hope Romero’s It’s Easy Being Green Curry. I can't always recreate our favorite restaurant dishes at home, but I did it this time. We often make some spring rolls for dipping in sweet chili sauce to go with the curry (see my adaptation notes on Alton Brown's Vegetarian Dumpling recipe). The kaffir lime leaves, Thai basil, and Thai thin soy sauce do make a difference in the flavor, so it's worth the effort to find them at a specialty Asian grocery store. You can make your own curry paste (see the recipe for green curry paste at the link above to Terry Romero's site) or buy your paste. I like Maesri brand of pastes (they are vegan). 

Serves 2-3

Prep: Spoon a few tablespoons of coconut cream from the top of the can of coconut milk into a Dutch oven or large skillet.

  • One 14 ounce can coconut milk, regular

Stir the rest of the coconut milk together with these in a bowl and set aside.

  • 1 1/2 cups mild vegetable broth or water
  • 4 kaffir lime leaves, fresh or frozen, or the peel from 1 organic lime
  • 1 tablespoon lime juice
  • 2 teaspoons brown sugar (only 1 for red curry)
  • 1 tablespoon of Thai thin soy sauce or more to taste

Heat the coconut cream on medium. 

Sauté the curry paste, stir with a wooden spoon or silicone spatula and stir-fry for 5 minutes.

  • 3-4 (or more) Tablespoons of your favorite green or red curry paste

Stir in the coconut milk mixture, bring it to a boil, then reduce heat and simmer for 5 minutes.

Add vegetables, tofu, and other chunky ingredients and simmer for another 8 to 10 minutes or until vegetables are slightly tender but still have a little bit of firmness to them.

  • 8 ounces baked or fried tofu sliced into 1/4 inch thin strips
  • 1 red bell pepper, seeds removed and sliced into 1/2 inch wide strips
  • 2 small, slender zucchini, sliced into ½ inch wide strips
  • 1/2 cup lightly packed Thai basil leaves, thinly sliced

Remove from heat, taste and season with more Thai thin soy sauce and lime juice if desired and let stand for 5 minutes. Serve with hot rice.

  • Boiled jasmine rice, for serving

Timing: About 40 minutes (assuming you cook the rice in parallel to making the curry)

Nutrition: Mostly whole-food; coconut milk is a processed food


Print Friendly and PDF