Vegan Thai Green Curry Recipe | Vegetarian Tofu Mushroom Vegetables Curry | Berry Berry Life

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is a higher protein option, while seitan is often cheaper.

green curry paste

🥗Healthier: homemade green curry paste

💰Cheaper: red curry paste

Homemade paste can be healthier and red curry paste is usually less expensive.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is often cheaper.

Prepare the green curry paste by blending blanched spinach, a spicy green chili, miso paste, and store-bought green curry paste from MCY.

Grate dry shitake mushrooms using a microplane and add to the mixture, then process until combined.

Set the green curry paste aside.

Slice fresh shitake mushrooms, saving the stems for veggie stock.

Chop shimi mushrooms, rinse them, and set aside to dry.

Slice half a winter melon, peel it, remove the seeds, and cut into bite-sized pieces.

Chop a bell pepper and a long hot red pepper diagonally.

Trim the woody ends off snow peas and chop them.

Prepare about 1 cup of fresh basil leaves.

Cut seasoned and pressed tofu into preferred shapes.

In a large pot over medium heat, add 1 can of unsweetened coconut milk and stir, allowing it to reduce until the coconut oil separates.

Add the customized green curry paste to the pot and mix thoroughly, allowing the coconut oil to absorb the color and flavor.

Once the oil separates again, add a second can of coconut milk and 2 cups of vegetable stock, stirring to combine.

Add the shitake and shimi mushrooms, winter melon, bamboo shoots (if using), and tofu, stirring to combine.

Bruise the lime leaves to release their aroma and add them to the pot, stirring again.

Cover the pot and bring the curry to a boil, cooking for about 5 minutes or until the winter melon is cooked through, checking with a knife.

Add 1 tablespoon of palm sugar, bell pepper, long hot red pepper, and snow peas, cooking for just 1-2 minutes to retain some crunch.

Check the seasoning, adding soy sauce or vegan fish sauce if needed.

Turn off the heat and add fresh basil leaves, allowing the residual heat to wilt them.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens