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!
Ingredients
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
Instructions
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.
11 comments
Hi Jill, it looks delicious! Can you please tell me how many serves? Also, can I freeze it? – thanks
There are 8 servings and I’m pretty sure it will freeze.
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:)
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.
Hi Jill, where do you get Thai and True Curry Paste – Green?
Amazon
http://amzn.to/2F2xQkq
=)
This was very delicious. I will certainly make it again. Maybe I’ll exchange the tofu by mushrooms. Thanks for the recipe!
Another delicious recipe, Jill ! Thank you from a fellow Nebraskan! : D
Probably a beginner’s question, but can I sub out red curry for green, and if I do, will I need to make any other adjustments? Green curry is good, but I like red a lotttttt more. Wasn’t sure if there’s more to the taste difference than simply using one curry paste over the other. Thanks for everything. While I’m here, I want to let you know my daughter makes your chocolate cheesecake at least once a month (we bought a big blender just for it (worth it!!)) and I make your coffee cake any time I have the ingredients on hand and I want something delicious. You’re dope and I’m always telling friends who want to stick their toe in the vegan waters to check you out.
Thank you so much! I am so glad you are enjoying the recipes =). Substituting red curry is fine. It is usually a bit spicier so you might just put a little less and then adjust in the end if you want to add more.
Made this last night and my whole family liked it. I’m the only one eating WFPB but I’m trying to find meals everyone will enjoy without adding meat. First time using tofu and the 9yo thought it was chicken. YAY! This one was a winner! Thank you 🙂