Vegan Thai Green Curry

Ingredients

• 454 g (16 oz)extra-firm tofu
• 1 large headyoung broccoli, cut into florets
• as neededavocado oil
• to tastekosher salt and white pepper
• 18 g (2 tbsp)avocado oil
• 70 g (¼ cup)Thai green curry paste
• 2shallots, roughly chopped
• 5 clovesgarlic
• 1 piece, 5 cm (2 in)ginger, finely minced
• 3 stalksfresh lemongrass, finely minced
• ½ cupfresh Thai basil
• 1 bunchcoriander stems, roughly chopped
• ½ cup, packedcoriander leaves
• 2 cans, 397 g (14 oz) eachfull-fat coconut milk
• 240 ml (1 cup), added graduallywater
• 1 tbspsoy sauce
• 1 tbspcoconut sugar
• 6lime leaves, torn
• ½ cupThai basil leaves
• 1lime, zest and juice
• to tastekosher salt
• as neededjasmine rice

Instructions

1. 1

   Heat the oven

   Preheat the oven to 230°C (450°F) and line two baking trays with baking paper.

2. 2

   Prepare the tofu

   Tear the tofu into bite-sized pieces and toss with salt, white pepper and avocado oil. Spread it on one of the prepared trays.

3. 3

   Prepare the broccoli

   Cut the broccoli into florets, toss with salt and avocado oil, then spread it on the second tray.

4. 4

   Roast the vegetables

   Bake the tofu for about 22 minutes, until golden, and the broccoli for 10–12 minutes, until lightly browned.

5. 5

   Blend the paste

   Put the curry paste ingredients in a high-speed blender and blend until smooth.

6. 6

   Fry the curry

   Warm coconut milk in a large frying pan over medium-high heat until bubbling. Stir in the curry paste and cook for 3–4 minutes.

7. 7

   Simmer the sauce

   Add the remaining coconut milk, soy sauce, coconut sugar and lime leaves. Simmer for 5 minutes, until slightly thickened.

8. 8

   Finish the curry

   Gently fold in the roasted tofu and broccoli. Partially cover and heat for another 5 minutes, then serve over jasmine rice.

What is Thai green curry?

Thai green curry is a coconut-based curry flavoured with green chillies, herbs and aromatics. Its exact ingredients vary, and this version uses prepared green curry paste alongside fresh herbs, lemongrass, lime and lime leaves.

Roasted tofu and broccoli make this a filling plant-based version. Baking them separately gives them some colour before they meet the creamy sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 370 calories, 12g protein, 28g carbs, 24g fat.

Jasmine rice and broccoli contribute most of the carbohydrates, while coconut milk and avocado oil provide much of the fat. Tofu supplies the main protein, with a smaller contribution from the other ingredients. Serve with a generous portion of broccoli alongside the rice to round out the plate.

The tofu and broccoli

Torn tofu: irregular bite-sized pieces create plenty of edges to brown in the oven. Use extra-firm tofu as specified so the pieces hold together when stirred into the curry.

Broccoli: spread the florets out on their own tray so they roast rather than steam. Their shorter baking time helps them stay pleasantly firm.

Building the curry flavour

Green paste: blending the paste ingredients until smooth gives the sauce an even herbal base. The recipe lists the paste and fresh aromatics separately, so follow the recipe’s specified paste ingredients when blending.

Fresh aromatics: lemongrass, ginger, garlic, shallots and coriander bring fragrance, while lime zest and juice add freshness at the finish.

Getting the sauce right

Coconut milk: heat the first addition until it bubbles before stirring in the curry paste, then cook the mixture for 3–4 minutes. Add the remaining milk and simmer for 5 minutes to thicken it slightly.

Water: add it a little at a time, as directed in the ingredient list, if you need to loosen the sauce. The finished curry should coat the tofu and broccoli without becoming too thin.

Timing and doneness

Roasting: the tofu needs about 22 minutes, while the broccoli takes 10–12 minutes. Keep an eye on the broccoli and take it out when it is lightly browned.

Final heating: after adding the roasted vegetables, partially cover the pan and heat for 5 minutes. This warms everything through while helping the tofu and broccoli retain some texture.

Serving the curry

Rice: serve the curry over jasmine rice, which makes a simple base for the coconut sauce. Cook the rice separately according to its packet instructions.

Fresh finish: Thai basil leaves and lime are part of the ingredient list; add them to the curry as it is finished for a fragrant, bright contrast to the rich sauce.

Recipe notes & tips

• Use separate trays for the tofu and broccoli so each can roast for its own required time.
• Leave space between the tofu pieces and broccoli florets to encourage browning.
• Add the measured water gradually so you can control the sauce consistency.
• Partially cover the pan during the final 5 minutes of heating, as directed.
• Taste the curry before serving and adjust the salt to your preference.

Variations

• Add vegetables: include other quick-cooking vegetables alongside the broccoli.
• Adjust the heat: use more or less green curry paste to suit your preferred spice level.
• Try brown rice: serve the curry with cooked brown rice instead of jasmine rice.
• Add more lime: finish with extra lime juice for a sharper, fresher taste.
• Change the herbs: use additional Thai basil or coriander leaves for a more herb-forward finish.

Common mistakes to avoid

• Crowding the trays: the tofu and broccoli may steam instead of browning, so spread them out.
• Overbaking the broccoli: remove it after 10–12 minutes when lightly browned to avoid losing its texture.
• Adding all the water at once: pour it in gradually so the sauce does not become too thin.
• Skipping the paste sauté: cook the curry paste with the bubbling coconut milk for the stated 3–4 minutes.
• Stirring roughly: fold in the roasted tofu and broccoli gently to keep the pieces intact.

How to store

Refrigerate leftover curry in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water if the sauce has thickened; store rice separately if possible.

Frequently asked questions