Who doesn’t love a good, spicy green curry? And if you’ve found yourself on this page, you’re probably equally disappointed that most store bought green curry contains fish sauce or shrimp paste, and we’ve slowly let our green curry dreams die. Not anymore! This vegan version is loaded up with vegetables and full of spicy and subtly sweet flavors! This is how we made it:
1 block extra firm tofu, cut lengthwise and then sliced into ½” squares
1-2 tbsp Braggs Liquid Aminos
½ onion, coarsely chopped
1 red pepper, chopped
2 cloves garlic, minced
½ pound green beans, ends trimmed and halved
1 eggplant, chopped
1 zucchini, cut lengthwise, and then sliced
4-5 mushrooms, sliced
1 bunch Thai basil, chopped
1 can full fat coconut milk
1 ½ cups vegetable broth
1 tbsp No- Fish Sauce
1 tbsp coconut sugar (optional)
½ tsp salt
Heat a large skillet over medium-high heat and add a little oil. Once it’s hot, add your tofu squares, and cook on both sides until brown, or about 5 minutes each. Squirt on about a tbsp or two of braggs and cook until most of the liquid is absorbed, and then set aside.
Heat a large pot over medium-high heat. Add a little water (or oil) and then sautee the onion, pepper and garlic until soft, or about 5 minutes. Add the green beans, eggplant, zucchini, and mushrooms. Cook for about another 5 minutes, adding a little more water or oil.
Add in the coconut milk, veggie broth, green curry paste, fish sauce, basil, coconut sugar, and salt. Stir it all together and cook for about 20 minutes or until your green beans are soft.
Serve with rice.
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