Vegan Dinners
Authentic Vegan Thai Green Curry with Tofu and Aubergine
Experience the vibrant, aromatic heat of a traditional Thai green curry balanced with creamy coconut milk and savory notes. This recipe features firm tofu that has been pressed to ensure a dense, satisfying texture that perfectly absorbs the complex flavors of galangal and kaffir lime.
- Prep
- 20 min
- Cook
- 25 min
- Serves
- 4
- Level
- Medium
- Per serving
- 425 kcal
Method
This authentic Thai green curry is a staple for any vegan kitchen, combining aromatic lemongrass and kaffir lime with a rich coconut base. Seared tofu and tender aubergine soak up the fragrant spices, creating a deeply satisfying meal that brings the vibrant, spicy flavours of Thailand to your dinner table.
Step 1. Press the firm tofu for at least 20 minutes; this is vital because removing the internal water allows the tofu to develop a crisp, golden crust when seared and prevents it from diluting the curry sauce. Once pressed, cut into 2cm cubes.Heat 1 tablespoon of vegetable oil in a large wok or deep pan over medium-high heat. Fry the tofu cubes until golden on all sides, then remove and set aside.
Add the remaining oil to the pan and stir in the green curry paste. Fry for 2-3 minutes until fragrant and the oil begins to separate from the paste.
Pour in half of the coconut milk and stir well until combined. Add the cubed aubergine and kaffir lime leaves.
Pour in the vegetable stock and the remaining coconut milk. Bring to a gentle simmer and cook for 10-12 minutes, or until the aubergine is tender and translucent.
Return the seared tofu to the pan. Season with coconut sugar and soy sauce, simmering for another 2 minutes to let the tofu absorb the flavors.
Remove from heat and stir in the Thai basil and lime juice. Serve immediately over jasmine rice.
Protein Note: The firm tofu provides 18g of complete plant-based protein per serving, making this a balanced and substantial main course.
Notes
To release maximum flavor from kaffir lime leaves, tear them slightly or bruise them before adding to the liquid.
Do not let the curry boil vigorously once the coconut milk is added, as this can cause the sauce to split.
If using Thai aubergines (the small green ones), quarter them rather than dicing a globe aubergine.
