13 November, 2018

Mixed Vegetable and Tofu Thai Green Curry Recipe | Vegan Thai Green Curry Recipe

Learn how to make Mixed Vegetable and Tofu Thai Green Curry

Who doesn’t like a bowl of fresh, highly aromatic and warm curries on a cold days?! Especially when it is a highly fragrant and beautifully flavoured Thai Green Curry? Personally, I find its perfect balance of fresh green chilli heat and sweet, calm coconut has no other competitor for comfort. A bowl of hot curry with an array of colourful vegetables on top of steaming, fragrant Thai jasmine rice is what dreams are made of… It’s serious food heaven!

Ingredients for Thai Green Curry

My husband K and I are not great fans of eating out or takeaways. We opt to cook and experimenting in our kitchen than shedding unnecessary money on plate of food that we don’t enjoy. There are very few restaurants in our neck of wood that serves good food and that may be one of the reasons why we enjoy cooking. Also, having handful of friends who love our simple home cooked meals is also another reason for not eating out that often. Whatever reason it may be, we both are kind of people who enjoy spending quality time in kitchen, doing things together and having lots of fun with experimenting and tasting new cuisines.

One cuisine that we are very comfortable with cooking is Thai. The simple flavours and fresh aromatic ingredients make it a pleasant eating experience. Our fridge and freezer is always stocked with fresh batch of homemade Thai curry pastes and when needed all we have to do it take them out and use in making quick and delicious pot of Thai curries. This Tofu and Mixed Vegetable Thai Green Curry is one such recipe that requires just few minutes and very little effort in stirring a pot full of aromatic and flavourful dish in jiffy. The soft tofu with an array of colourful vegetables is a brilliant combination and the addition of bell peppers gives it a crunchy and peppery flavour. Served along fragrant Thai Jasmine Rice, this Tofu and Mixed Vegetable Thai Green Curry is one plate of delicious meal to shoo away all the blues!

I’ve used Indian finger chillies in my Thai Green Curry Paste rather than Thai bird’s eye, to give this a green colour and vibrancy with mild heat as I have a not so picky eight year old boy who is not too keen on spicy homecooked food. Yes! He can chow down the spiciest crisps and namkeens but finds homecooked food a way too spicy if I add an extra chilli or an extra pinch of chilli powder in to a dish!! Kids, ehh?!!! The lime leaves (which I buy frozen from my local Chinese supermarket) add a gorgeous, lime-scented perfume, but if you can’t get hold of them, grate the zest of a lime or even better, Kaffir lime, into your curry instead.

Mixed Vegetables and Tofu Thai Green Curry
Prep Time: 15-20 mins
Cooking Time: 15-20 mins
Recipe Level: Easy/Beginner
Spice Level: Medium
Serves: 3-4
Shelf Life: Best served fresh but can be refrigerated for a day or two
Serving suggestion: With jasmine rice or any steamed rice

1 cup firm Tofu, cut into ½ inch cubes
½ cup Red and Green Bell Peppers, thinly sliced
¼ cup Baby Corn, sliced vertically and cut into 1 inch long pieces
½ cup Sugar Snaps/Mangetout, cut into 1 inch long pieces (Optional)
¼ - ½ cup French Beans, cut into 1 inch long pieces
½ cup Mushrooms, sliced (I have used button mushrooms)
1 cup Broccoli, cut into bite size florets
A small handful of Baby Spinach (Optional)
¼ cup Green Peas
½ cup carrot, peeled and cut into 1 inch long thin stripes
1 can or 400 ml thick Coconut Milk
2 fresh/frozen/dried Kaffir Lime Leaves, snipped into thin strips
1½ - 2 tbsp Thai Green Curry Paste (Adjust as per taste)
1½ tsp Dark Soy Sauce
1 tbsp Oil
Salt to taste

  1. Prepare all the vegetables for the curry and keep them aside.
  2. If using fresh coconut milk, prepare it and keep it aside until needed. For this curry, use the first thick coconut milk extract for maximum flavour.
Proceed to cook:
  1. Heat oil in wok or deep frying pan and add Thai Green Curry Paste and sauté it over medium flame for about one minute.
  2. Add coconut milk,  kaffir lime leaves or lime zest and tofu and turn down the heat. Allow the curry to simmer, stirring occasionally for about five minutes.
  3. Add all the vegetables, salt to taste, 1 cup of water and cover and cook for another 10 to 15 minutes till the vegetables are cooked but still retain little crunch.
  4. Stir in soy sauce and lime juice if required and simmer for 2-3 minutes.
  5. Garnish with fresh basil and coriander leaves and serve hot with Jasmine or sticky rice and enjoy.

Sia’s Notes:
  • Kaffir Lime Leaves are usually available in Chinese/Vietnamese/Thai stores as fresh or in frozen section. Dry Kaffir Leaves are available in any big supermarket in their dry herbs or oriental food aisle. When they are not available substitute them with lime zest and juice.
  • If using fresh coconut milk, prepare it and keep it aside until needed. For this curry, use the first thick coconut milk extract for maximum flavour.

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