Real Vegan Thai Green Curry With Gluten-Free Options

Sep 10 2022

Enjoy all the authentic trimmings of Thai green curry without the meat. Learn how to make an easy vegan option with gluten-free options.

Ingredients

For the Green Curry Paste
1
stalk fresh lemongrass (sliced finely and minced OR 3 tbsp. frozen or bottled lemongrass)
1
tablespoon coriander (ground)
2
teaspoon cumin (ground)
2
tablespoons soy sauce (use wheat-free for gluten-free diets)
½
teaspoon sugar
1
to 3 green chilies (sliced, to taste)
¼
cup shallot (or purple onion)
3
cloves garlic
1
to 2 inches fresh ginger (grated)
2
makrut lime leaves (fresh or frozen, snipped into thin strips with scissors or substitute 1 tablespoon fresh lime juice)
1
loose cup cilantro (chopped fresh coriander leaves and stems)
1
teaspoon salt
Handful fresh basil
For the Stir-Fry
1
can coconut milk
1
cup vegetable stock (or faux-chicken stock)
2
makrut lime leaves (or substitute 2 to 3 bay leaves)
1 ½
cups tofu (medium-firm sliced into cubes, or another protein source e.g. chickpeas)
1
small sweet potato (cubed)
1
small zucchini (sliced)
Handful of snow peas
Garnish: fresh basil
2
to 3 tablespoons oil (for frying)

Step 1
Gather the ingredients.
Step 2
Place all of the "green curry paste" ingredients in a food processor or blender.
Step 3
Add 1/3 can coconut milk (or enough to blend the ingredients) and process well.
Step 4
Heat a wok or deep frying pan over medium-high heat. Drizzle in oil and add the processed paste. Stir-fry until fragrant (about 2 minutes).
Step 5
Add stock along with the lime or bay leaves.
Step 6
When the sauce comes to a gentle boil, reduce heat to medium-low or just until you get a nice simmer.
Step 7
Add sweet potato plus tofu or wheat gluten.
Step 8
Simmer 7 to 10 minutes, or until the sweet potato is soft enough to pierce with a fork.
Step 9
Add bell pepper and zucchini.
Step 10
Stir and continue cooking for 5 more minutes, or until the vegetables are cooked but still retain their color and form.
Step 11
Reduce heat to low and add about 1/4 cup more coconut milk. Stir to dissolve and do a taste-test. If it's not salty enough, add more soy sauce or salt. If it's too salty, add a little fresh lime or lemon juice. If it's too spicy, add more coconut milk until you reach the desired taste.
Step 12
To serve, transfer to a large serving bowl or individual bowls. Sprinkle generously with fresh basil. Accompany with Thai jasmine-scented rice or easy Thai coconut rice .
Step 13
Serve and enjoy!