Easiest Way to Prepare Perfect Vegan green coconut curry

Vegan green coconut curry. Place all green curry paste ingredients in a food processor or blender and blitz to create a fragrant green curry paste (you may need to add more coconut milk if using a blender). To make the sauce by hand: Mince and stir all sauce ingredients together in a bowl, or use a pestle and mortar to mash dry ingredients followed by liquid ingredients. After the vegetables have simmered in the green curry coconut broth, the curry becomes rich, creamy, and oh-so flavourful.

All it takes is one pot, it's loaded with rich flavours, and is bound to be a crowd pleaser! I have a huge declaration to make: This Vegan Thai Green Curry equally rivals my Chickpea Curry for the best recipe on my website. Curry spices are great for giving that Indian-esque taste to every bite; curry pastes are excellent to mix with coconut milk. You can cook Vegan green coconut curry using 9 ingredients and 5 steps. Here is how you cook it.

Ingredients of Vegan green coconut curry

1. You need 1 block of firm or extra from tofu.
2. Prepare 1 TBSP of oil.
3. Prepare 2 cans of coconut milk.
4. You need 1 TBSP of brown sugar or maple syrup.
5. You need 1 tbsp of green curry paste (adjust to taste).
6. Prepare 4 cups of frozen veggies (Thai stir fry blend).
7. It's 1 TBSP of lime juice.
8. You need Handful of cilantro.
9. It's Handful of basil.

This vegan coconut curry uses both. This vegetarian Thai green curry recipe features fresh asparagus, carrots and spinach in a delicious green coconut sauce. It's full of flavor and simple enough for weeknight dinners. I used store-bought Thai curry paste instead of raw ingredients, because some (like galangal) are difficult to find and time-consuming to prepare.

Vegan green coconut curry instructions

1. Heat oil in a large pan to medium heat. Cut tofu into 1/2" cubes and add to the pan. Cook until golden brown. Set aside.
2. Add coconut milk, green curry paste and brown sugar (or maple syrup) to a large pot or wok. Bring to a boil then simmer for 2 mins.
3. Add frozen veggies. Simmer until veggies are tender, about 5 to 7 mins.
4. Turn off heat. Stir in tofu, lime juice, chopped cilantro and basil. If you're not sure how much basil and cilantro to use, start with a 1/4 cup each and adjust to taste..
5. Serve with rice or naan.

This comparatively mild and herbaceous curry is a Thai restaurant menu staple for a reason - you'll be hard pressed to find anyone who doesn't like its gorgeous, well rounded flavours - spiciness soothed by cooling coconut and set against the freshness of coriander. Serve this vegan Thai Green Curry over rice or quinoa for a perfect meal. In this vegetarian, vegan and gluten-free recipe, a mixture of vegetables, including cauliflower, green beans, carrots, and zucchini are simmered in a coconut milk curry sauce made from onion, garlic, fresh ginger, green chili and plenty of Indian spices, including turmeric, coriander, and curry. Heat a large, rimmed skillet or pot over medium heat. Once hot, add oil, garlic, shallot, and ginger.

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