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Creamy High-Protein Vegan Thai Green Curry

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A quick and easy vegan Thai green curry that is creamy, high in protein, and packed with fresh herbs and vegetables. Perfect for cozy dinners and impressing guests with its rich flavor and satisfying texture.

Ingredients

Scale
  • 1 tablespoon coconut oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 2–3 tablespoons Thai green curry paste (Mae Ploy preferred)
  • 1 can (14 oz / 400 ml) full-fat coconut milk
  • 1/2 cup vegetable broth or water
  • 200 grams (7 oz) firm tofu, pressed and cubed
  • 1 cup shelled edamame, cooked
  • 1 medium zucchini, sliced into half-moons
  • 1 red bell pepper, thinly sliced
  • 1 cup snap peas, trimmed
  • 1 small carrot, julienned or thinly sliced
  • 1 tablespoon fresh lime juice
  • 2 kaffir lime leaves, torn (optional)
  • Fresh Thai basil or regular basil leaves, a handful (for garnish)
  • Fresh cilantro, chopped (optional garnish)
  • 2 tablespoons soy sauce or tamari
  • 1 teaspoon brown sugar or coconut sugar
  • Red chili flakes or fresh chopped chilies, to taste (optional)

Instructions

  1. Press and cube the tofu: Wrap the tofu block in a clean dish towel and place a heavy pan or books on top for 15 minutes to squeeze out excess moisture. Then cut into 1-inch cubes.
  2. Prepare vegetables: Slice zucchini, bell pepper, carrot, and snap peas into bite-sized pieces.
  3. Sauté aromatics: Heat coconut oil in a pan over medium heat. Add chopped onion and cook for 3-4 minutes until translucent. Stir in garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
  4. Add green curry paste: Stir in 2-3 tablespoons of Thai green curry paste and toast it with the aromatics for about 1 minute.
  5. Make the curry base: Pour in the coconut milk and vegetable broth. Add torn kaffir lime leaves if using. Stir well and bring to a gentle simmer.
  6. Add tofu and vegetables: Gently fold in tofu cubes and all prepared vegetables. Simmer for 8-10 minutes until veggies are tender but still crisp and tofu is heated through.
  7. Season the curry: Stir in soy sauce, brown sugar, and lime juice. Taste and adjust seasoning, adding more curry paste or chili flakes if desired.
  8. Finish and garnish: Remove lime leaves. Sprinkle fresh Thai basil and cilantro over the curry. Serve hot with steamed jasmine rice or cauliflower rice.

Notes

Press tofu well to improve texture and flavor absorption. Toast curry paste with aromatics to intensify flavor. Keep simmer gentle to avoid coconut milk separating. Add vegetables last to keep them crisp. Blend silken tofu with coconut milk for extra creaminess if desired. Adjust spice levels to taste.

Nutrition

Keywords: vegan, high-protein, Thai green curry, creamy, plant-based, tofu, edamame, coconut milk, gluten-free, healthy dinner

Find it online: https://atomicbite.com/creamy-high-protein-vegan-thai-green-curry-recipe-easy-and-healthy/