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–+ servings
finished green curry

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
Cook Time 20 minutes
Course Main Course
Cuisine Asian, Thai
Servings 10 people

Ingredients
  

  • 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

Instructions
 

  • Slice the onions top to bottom
    Slice the onions top to bottom
  • begin to sauté on a low heat in a tablespoon of coconut oil
    Sauteeing the onions
  • Peel and slice the garlic, and add
  • Chop the ginger finely and add
  • Chop the celery in 1cm pieces and add
    Add the ginger & celery
  • add in the chillies
    adding in the chillies
  • When all is nice and soft, add the curry paste
    add in the green curry paste
  • Stir well to distribute.
    Green Curry paste stired in
  • Add in the coconut milk, and creamed coconut or coconut cream
  • add in the lemon grass sliced in half and chopped in thirds.
    adding in the coconut, and lemon grass
  • Add around 400ml of water, the palm sugar, vegan fish sauce, stock powder, stock cubes, garlic & onion powder.
    adding in some water
  • While you’re doing this, carry on preparing the other veggies – washing, paring etc and chopping into roughly 2cm sized pieces.
  • 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.
  • If you put the rice on 25 minutes before you think the curry dish will be finished, they should be ready together!
  • 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.
    adding in the baby corn
  • Also cut up the tofu into 1 to 2 cm sized pieces and Actifry or pan fry with chilli sauce and some soya sauce.
    actifrying the tofu
  • Also Actifry or pan fry the chicken substitute if you are using that.
  • 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”.
    actifry the other veggies in stages potatoes & carrots work well together
  • It then needs around 10 minutes or so longer in the sauce to complete the cooking.
    cooking the curry to get the veggies tender enough
Keyword tofue, Tofu,, coconut cream, coconut, vegan, nutritious, green curry, celery, vegan chicken
Tried this recipe?Let us know how it was!