Recipe: Vegan Thai Green Curry With Tofu

Simple to cook and so delicious - it’s easy to see why this is a staple dish in Thailand.

This staple Thai dish is so delicious and simple to make - it makes a great introduction to Thai food.

If you try this recipe, don’t forget to take a photo and tag us on Instagram @speciesunite. We’d love to see how it goes! 

Ingredients:

• 400oz can coconut milk

• 1 package of firm tofu, chopped into small cubes

• 4 tbsp Thai green curry paste - check the label to make sure it doesn’t have fish sauce in it

• 4 tbsp vegetable oil

• 1 small bunch coriander, roughly chopped (optional)

• Cooked rice

• ½ large onion sliced

• A dash of soya sauce

• 1 ½ cups (125g) mushrooms sliced into chunks

• 2 cups (150g) baby corn sliced in half

• 1 cup (75g) tenderstem broccoli

• 1 large red pepper, deseeded and cut into thick slices

Method:

1. Heat two tbsp of oil in a large pan over medium heat, and add the add in the curry paste and stir into the oil, for about 1 minute.  

2. Now, add the onion and garlic and fry for 5-10 minutes or until the onion is slightly translucent.

3. Add the mushrooms, baby corn, tenderstem broccoli, large red pepper, and soya sauce to the pan, and stir into the curry paste. Cook for around 8 minutes or until the vegetables start to soften.

4. As the vegetables cook, heat up the remaining oil then add the tofu cubes. Lightly fry for about ten minutes until the tofu is slightly browned on all sides. 

5. Add the tofu to the large pan with the vegetables, then pour in the coconut milk and simmer for about five minutes.

6. When cooked through, spoon the curry into a bowl with the cooked rice, garnish with the (optional) coriander, and enjoy!

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