Green Curry

I decided to come up with a plant based Green Curry recipe after my husband and I visited Araya’s Place in Seattle and trying out their wonderful vegan cuisine.  We have not been able to get their green curry out of our heads since. It was so creamy and delicious, I just had to try and make it. We both think this is pretty close and think you all will enjoy it too!

1 – 14 oz box firm tofu
4 carrots, chopped
2 potatoes, peeled and chopped
2 zucchini, chopped
1 large onion, chopped
1 red pepper, chopped
1 bunch of broccoli, chopped into florets
1 lb green beans, chopped
2 cans coconut milk
4 dates
2 cups low sodium vegetable broth
1 1/2 Tbsp Thai True Green Curry Paste
juice of one lime
2 Tbsp arrowroot powder or cornstarch mixed with 2 Tbsp water
1 Tbsp Braggs liquid amino acids

Preheat oven to 400°. Cube tofu and place on a parchment paper lined cookie sheet and bake for 20 minutes. Put 3-4 Tbsp water in a large sauce pan and turn burner to high heat. Add onions, carrots, green beans, red pepper, potatoes and tofu and cook for about 5 minutes. Add remaining vegetables. Mix the dates with one of the cans of coconut milk in a blender. Add coconut milk mixture, the other can of coconut milk, vegetable broth, curry paste and lime juice and cook for 20 minutes. Add the arrowroot mixture and Braggs liquid amino acids and cook for another 5 minutes until sauce has thickened.


7 Comments Add yours

  1. Karen Vella says:

    Hi Jill, it looks delicious! Can you please tell me how many serves? Also, can I freeze it? – thanks


    1. Jill Dalton says:

      There are 8 servings and I’m pretty sure it will freeze.


  2. Anna says:

    Hi, Jill!
    Great recipe! I try to avoid MSG. Do you know if Braggs has MSG? I’ve read that anything that has “protein” is MSG. Braggs has “vegetable protein”. Thanks for your work! I use your recipes all the time:)


  3. Jill Dalton says:

    I have been under the impression that Braggs does not have MSG but with the way a lot of things go, it is really difficult to find the truth.


  4. Rudy Larrow says:

    Hi Jill, where do you get Thai and True Curry Paste – Green?


  5. Birgit Röling (Hamm, Germany) says:

    This was very delicious. I will certainly make it again. Maybe I’ll exchange the tofu by mushrooms. Thanks for the recipe!


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