Vegan Thai Green Curry with Tofu & Mock Chicken

This vegan Thai green curry & tofu is recognised as a spicy one, but with loads of coconut, gorgeous veggies & tofu, it really hits the spot. You can use any kind of substitute for the chicken that would normally go in a Thai curry. I like to use a mix of actifried spiced tofu & plant pioneers vegan “chickin chunks”, but tempeh works too.

As with the yellow Thai curry, it’s necessary to avoid vegetables that will impair the colour of the curry. If you’re using mushrooms – only the very white varieties will work. Other veggies are green or yellow courgettes, broccoli, baby corn, any colour pepper, water chestnuts, carrots & potatoes. Many other veggies will work too, but not aubergines, or anything that will make the green turgid.

So I start off with a base of onions, ginger, garlic, celery & chillies, to saute. Then it’s add the green curry paste for a short saute. After that, followed on by the coconut milk and some extra water, and simmer that gently. At that point, you can add the lemon grass cut in half, the vegan fish sauce, stock cubes, onion powder, and palm sugar etc.

Pan fry or actifry the other veggies at the same time, in batches to add to the sauce when it’s nicely cooked. Doing it that way, helps to make sure the veggies aren’t overcooked, and speeds up the whole process. It does add a little extra oil, but if you use an Actifry, the added oil is minimal. You can do the carrots and potatoes at the same time, and peppers and courgettes together.

Pan frying or Actifrying the tofu and any meat substitute, like vegan chicken chunks in the Actifry is a good plan also. The Plant Pioneers or Linda McCartney chicken substitute work the best as well as “This isn’t Chicken“. I haven’t tried tempeh, yet, but it would be fine for a vegan Thai green curry – I’ll update therecipe when I’ve tried it out.

Once all the veggies etc are sufficiently cooked and the sauce is nicely integrated, the rest can all be added. Adjust the water content so that it’s reasonably liquid, but not overly so. Then it’s just a  case of a quick simmer to finish the veggies off, add some corriander and serve. I like it with brown rice or whole meal cous cous.

If you like the look of this soup – these dishes will also likely appeal. Try Yellow Thai Noodle Soup, Thai Red Curry Noodle Soup, Vegan Thai Red Curry, Yellow Thai Curry or Thai Green Curry Soup with Noodles

Vegan Thai Green Curry

a typical Thai curry, but using tofu and vegan chicken, using a standard green curry paste, but with the addition of fresh lemon grass, ginger, fish sauce and palm sugar, plus the obligatory coconut milk.

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Prep Time 40 minutes mins

Cook Time 20 minutes mins

Servings: 10 people

Course: Main Course

Cuisine: Asian, Thai

Ingredients Method

Ingredients

  

1x2x3x?

• 2 whole medium onions
• 4 cloves garlic sliced
• 40 g fresh ginger
• 2 sticks Celery
• 1 whole medium courgettes
• 2 whole medium peppers – 1 green & 1 red
• 2 whole medium carrots
• 8 whole baby corn
• 2 whole green finger chillies.
• 2 whole sticks of lemon grass
• 2 teasps level of veg stock
• 2 whole veg stock cubes
• 50 g of coconut cream 2 ice cubes worth
• 400 g can of coconut milk
• 10 whole Mange tout. optional
• 300 g of white mushrooms
• 400 g firm tofu
• 200 g mock chicken/duck
• 150 g Green Curry paste Thai Taste or Maesri
• 1 tbsp Soy sauce
• 3 teasps vegan fish sauce
• 3 teasps flat - palm sugar. so 4 may be 2 much – try it and check next time.
• 30 g of coriander

Method

 

1. Slice the onions top to bottom
   
2. begin to sauté on a low heat in a tablespoon of coconut oil
   
3. Peel and slice the garlic, and add
4. Chop the ginger finely and add
5. Chop the celery in 1cm pieces and add
   
6. add in the chillies
   
7. When all is nice and soft, add the curry paste
   
8. Stir well to distribute.
   
9. Add in the coconut milk, and creamed coconut or coconut cream
10. add in the lemon grass sliced in half and chopped in thirds.
    
11. Add around 400ml of water, the palm sugar, vegan fish sauce, stock powder, stock cubes, garlic & onion powder.
    
12. While you’re doing this, carry on preparing the other veggies – washing, paring etc and chopping into roughly 2cm sized pieces.
13. Pan or Actifry all the veggies. I find the carrots and potatoes work well together in the Actifry – around 12 minutes, ditto the peppers and courgettes around 10 minutes.
14. If you put the rice on 25 minutes before you think the curry dish will be finished, they should be ready together!
15. Now is a good time to put the baby corn into the sauce – cut into 3 pieces –– it want’s around 20 minutes total in the sauce to be tender but not over cooked.
    
16. Also cut up the tofu into 1 to 2 cm sized pieces and Actifry or pan fry with chilli sauce and some soya sauce.
    
17. Also Actifry or pan fry the chicken substitute if you are using that.
18. Put the veggies to one side in a bowl, and when the tofu and vegan chicken is done, you can add it to the pan – veggies first, then quickly followed by the tofu & “chicken”.
    
19. It then needs around 10 minutes or so longer in the sauce to complete the cooking.
    

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