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The Magic of Cooking Together Vegan Thai Green Curry for Two

Vegan Thai Green Curry for Two: A Flavorful Journey

Embark on a culinary adventure with our Vegan Thai Green Curry, a dish that marries the bold flavors of Thailand with the simplicity of plant-based ingredients. Perfect for a cozy dinner for two, this recipe features tender tofu, a medley of fresh vegetables, and a homemade green curry paste, all simmered in creamy coconut milk. Each bite promises a burst of spicy, aromatic flavors, making it a delightful choice for vegans and non-vegans alike.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Thai
Servings 2 people
Calories 450 kcal

Equipment

  • Knife and cutting board
  • Blender or food processor
  • Large skillet or wok
  • Wooden spoon

Ingredients
  

For Green Curry Paste:

  • 1 onion chopped
  • 2 garlic cloves
  • 1 piece of ginger
  • 2 green chilies deseeded
  • 1 stalk lemongrass
  • 1 tsp coriander ground
  • 1 tsp cumin ground
  • 1/2 tsp black pepper
  • 1/2 cup fresh cilantro including stems
  • 2 tbsp lime juice
  • 1 tbsp soy sauce

For the Curry:

  • 200 g firm tofu cubed
  • 1 tbsp coconut oil
  • 1 red bell pepper sliced
  • 1 small zucchini sliced
  • 1/2 cup green beans trimmed
  • 1 cup spinach leaves
  • 400 ml coconut milk
  • 1 tsp brown sugar
  • Salt
  • Steamed rice to serve

Instructions
 

  • Prepare the Green Curry Paste: In a blender, combine onion, garlic, ginger, green chilies, lemongrass, coriander, cumin, black pepper, cilantro, lime juice, and soy sauce. Blend until smooth.
  • Cook the Tofu: Heat coconut oil in a large skillet over medium heat. Add tofu cubes and fry until golden on all sides. Remove tofu and set aside.
  • Sauté Vegetables: In the same skillet, add red bell pepper, zucchini, and green beans. Sauté for about 5 minutes or until slightly tender.
  • Combine and Simmer: Return tofu to the skillet. Add the green curry paste and stir well to coat everything. Pour in coconut milk and add brown sugar and salt to taste. Bring to a gentle simmer and cook for 10 minutes.
  • Finish with Spinach: Add spinach leaves and cook until just wilted.
  • Serve: Serve the curry hot over steamed rice.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 18gFat: 28gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 700mgPotassium: 750mgFiber: 6gSugar: 9gVitamin A: 2300IUVitamin C: 80mgCalcium: 200mgIron: 5mg
Keyword Coconut Milk, Green Curry, spicy, Tofu, vegan
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