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
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.