Vegetable Coconut Thai Green Curry With Crispy Tofu
If you’re in search of good vegetable curry, look no further! My recipe is full of flavor and perfectly spicy. I make it with lots of vegetables, serve it over a bed of rice, top it with crispy sriracha tofu, and garnish it with roasted peanuts, cilantro, and green onions. This coconut Thai green curry is absolutely delicious, and I am more than confident you will love it if you’re a fan of curry!
What is Thai Curry?
Thai curry is a dish made with curry paste, coconut milk or water, vegetables, seafood or meat, and herbs. Curries made in Thailand aren’t to be confused with curries made in India, as their herbs and spices are different. However, both varieties are absolutely delicious!
My Coconut Thai Green Curry
Curry is highly versatile when it comes to fillings, like the meat, seafood, or in my recipe’s case, vegetables. I chose to use onion, carrots, broccoli, bell peppers, and snow peas for my recipe! First, I cook them in a spicy green curry coconut milk blend with fresh garlic and ginger for LOTS of delicious flavors! Then I serve my curry over a bed of Jasmine rice and top it off with my pan-fried crispy sriracha tofu. The crispy tofu is seriously addicting as I could honestly eat it as a snack. Lastly, I garnish my dish with roasted peanuts, fresh cilantro leaves, and green onions.
This curry is one of my new favorite dishes because it is packed full of flavor, spicy, and has many different textures! It’s soft, chewy, crunchy, slightly soupy, yet creamy. It’s absolute perfection, and I cannot wait to hear how you enjoy it!
Mise En Place
Now you might be wondering, “what does mise en place mean!?” It is a French culinary phrase meaning “putting in place” or “everything in its place.” So what does this term have anything to do with my coconut Thai green curry? Well, if you mise en place this entire recipe, meaning prep and measure ALL of your ingredients before you begin cooking, your time in the kitchen will be VERY easy. Because things move relatively quickly while cooking this recipe, it is a must to have everything prepped and ready to go before even considering turning the stove on.
I promise you; you will thank me later if you prep everything ahead of time! Otherwise, you may be running around the kitchen like a.. well.. you know the saying, don’t you? (Like a chicken with its head cut off. That’s dark, and I hate the phrase, but now you know how important it is to mise en place!)
If you make my vegetable coconut Thai green curry, don’t forget to post a picture to Instagram, tag me @chefsummerstorm, and #gardengrub so I can see your recreation!
This post is NOT sponsored, and I am not an affiliate of Public Goods. However, they did provide me with a coupon code for my followers! So if you would like to receive 15% off your entire order (I get the green curry paste that I use in this recipe from Public Goods!), you can use my code SUMMERSTORMPGA on publicgoods.com!
Vegan Vegetable Coconut Thai Green Curry With Crispy Tofu
Ingredients
Crispy Sriracha Tofu
- One 14 ounce package organic firm tofu, drained and rinsed off well, then cut into 1-inch cubes
- 1/4 cup vegan sriracha
- 1 tsp garlic powder
- 1/2 tsp ground ginger
- 1 tsp kosher salt
- 3/4 cup cornstarch
- 3 tbsp coconut oil
Coconut Thai Green Curry
- 1 tbsp coconut oil
- 1 cup yellow onion, julienned
- 1 tbsp fresh garlic, peeled and minced
- 1 tbsp fresh ginger, peeled and minced
- One 13.5 ounce can coconut milk, full fat and unsweetened
- 1 cup vegetable stock
- 2 tbsp + 1 tsp Public Goods green curry paste, Use code SUMMERSTORMPGA for 15% off!
- 1/2 tsp kosher salt
- 1/2 cup carrots, peeled and cut on a hard bias about 1/4 inch thick
- 2 cups fresh broccoli florets
- 1/4 cup red bell pepper, julienned
- 1/4 cup yellow bell pepper, julienned
- 1/2 cup snow peas
For Serving
- Rice of choice, I like to use Jasmine rice
- Roasted peanuts, for garnishing
- Cilantro leaves, for garnishing
- Green onions, thinly sliced, for garnishing
Instructions
Crispy Sriracha Tofu
- Add the vegan sriracha, garlic powder, ground ginger, and salt into a medium-sized bowl. Stir until well combined.
- Add the vegan sriracha, garlic powder, ground ginger, and salt into a medium-sized bowl. Stir until well combined.
- Add the cubed tofu into the bowl and gently toss until they are evenly coated in the marinade. Cover and place in the refrigerator while you make the curry. Once the curry is nearly done cooking, you can finish preparing and cooking the tofu.
- Line a sheet pan with a piece of parchment paper. Place the cornstarch in a wide, shallow bowl.
- Coat a handful of the marinated tofu in the cornstarch extremely well and then shake them to dust off the excess cornstarch. Place them on the prepared sheet pan. Repeat this step with the rest of the tofu.
- Place a large, non-stick saute pan over medium heat. Once hot, add in the coconut oil. Once the oil is hot, add in all of the tofu. Make sure you are using a pan large enough to fit all of the tofu without overcrowding them; otherwise, you will have to fry them in multiple batches.
- Fry these for 10 minutes, only turning them over as necessary to get all sides super crispy and golden brown. If they stick to your pan, this means either your pan is not non-stick, or the tofu isn't ready to be turned over. To avoid sticking, I highly encourage using a non-stick pan, as mentioned above.
Coconut Thai Green Curry
- Place a large, deep saute pan over medium heat. Once hot, add in the coconut oil followed by the onions. Saute for 2 minutes, stirring occasionally.
- Add the garlic and ginger into the pan and cook for about 45 seconds, stirring constantly.
- Add the coconut milk, vegetable stock, green curry paste, and salt into the pan. Stir until well combined, turn the heat up to medium-high, and bring the mixture up to a boil.
- Once the liquid is at a steady, rolling boil, turn the heat back down to medium and cook for 8 minutes, stirring occasionally.
- Add the carrots, broccoli, and bell peppers into the pan, stir well, and cook for another 4 minutes. Stir occasionally.
- Add the snow peas into the pan, stir well, and cook everything for one more minute.
For Serving
- Serve the curry over a bed of rice of choice, then top it with however many pieces of crispy tofu your heart desires. Garnish with a small handful of peanuts, a few cilantro leaves, and a pinch of sliced green onions!
Looking for a fun side to go along with the curry!? Try my Homemade Vegan Naan Bread! Bread like this isn’t typically served alongside Thai curry, but I LOVE pairing the two together! I like to dip the naan in the coconut curry sauce, and it is so delicious!
TIPAROOSKIS
Welcome to my tip section of the coconut Thai green curry recipe! Here I provide my top tips to help you perfect the recipe. Sometimes, I also give substitute suggestions that I think you may find helpful.
- You can change up the vegetables! For example, if you hate bell peppers, skip them and substitute them for the appropriate amount of another vegetable, such as broccoli, instead! Try also adding in leafy greens, like fresh kale or spinach! If you decide to add in greens, add them in at the very end when I say to add in the snow peas.
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