The weather in LA lately has been so strange–sunny afternoons followed by chilly evenings! The cooler nights always put me in a mood for a yummy fresh curry soup. If you’re craving a flavorful & zesty dish that will uplift your senses, this Vegan Thai Green Curry with Lemongrass is here to brighten your day.
Lemongrass is an ingredient commonly used in Thai cuisines to add nutritional value and flavor to dishes like soup and curry. Containing a full range of B vitamins, folate, and Vitamin C, Lemongrass provides a light, citral scent with antifungal and antimicrobial qualities that will help flush out toxins.
Look below the recipe for details and enjoy!
4 tablespoons coconut oil, divided
8 ounces extra firm tofu
1/2 white onion, thinly sliced
1 green bell pepper, thinly sliced
1-2 tablespoons green curry paste
1 cup full-fat coconut milk
1 cup vegetable broth
1/2 cup bamboo shoots
1 cup frozen peas
1/4 cup fresh Thai basil, chopped
2 tablespoons maple syrup
1 tablespoon vegan fish sauce, optional
salt, to taste
fresh lime wedges
cooked rice or rice noodles
1. In a large cast iron skillet heat up 2 tablespoons of coconut oil over medium-high heat.
2. Cut tofu in 1/2" thick triangles and place in hot oil. Lightly fry on each side for 2-3 minutes. Transfer tofu to a plate and set aside.
3. In the same skillet, heat remaining oil and reduce heat to medium. Add onions and peppers and sauté until tender and cooked partially through, about 5 minutes.Transfer to the plate with tofu.
4. Keeping heat at medium add green curry paste, coconut milk, and vegetable broth to the empty skillet. Stir until curry paste is dissolved.
5. Bring to a boil, reduce heat, and simmer for 5 minutes. Add tofu and vegetable back to the skillet with the coconut milk/broth mixture and simmer for another 5 minutes.
6. Stir in Thai basil, maple syrup, vegan fish sauce (if using) and salt to taste. Remove from heat.
7. Serve over rice or rice noodles with fresh basil and lime wedges.