Vegan Thai green curry recipe
Created by The Tesco Recipes team
This Vegan Thai green curry is 1 of your 5-a-day, a source of protein and has less fat and saturates than a typical coconut milk-based curry.
See method- Serves 4
- Takes 30 mins
- 866 calories / serving
- Dairy-free
- Vegan
- Vegetarian
- Healthy
Ingredients
- 300g easy-cook brown rice
- 3 tsp olive oil
- 250g asparagus, woody ends trimmed
- 1 garlic clove, finely chopped
- 200g green Thai curry paste
- 300ml light coconut milk
- 1 aubergine, diced
- 1 small courgette, sliced into rounds
- 150g pack edamame beans (optional)
- 1 tbsp reduced-salt soy sauce, plus 1 tsp
- ½ lime, juiced, plus wedges to serve (optional)
- 396g pack firm tofu, diced
- 1 red bird’s-eye chilli, thinly sliced (optional)
- 10g fresh Thai basil leaves or coriander, roughly chopped
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Shop ingredientsEach serving contains
- Energy
- 2240kJ 866.0kcal
- Fat
- 18g
- Saturates
- 6g
- Salt
- 0.9g
- Sugars
- 7g
of the Reference intake
Carbohydrate 68.1gProtein 22.5gFibre 6.7g
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Method
- Cook the rice to pack instructions. Meanwhile, put a baking tray in the oven and preheat it to gas 6, 200°C, fan 180°C. Put 1 tsp oil on the tray and arrange the asparagus in an even layer. Roast for 8 mins, turning the asparagus once until lightly browned and just tender.
- Heat 1 tsp oil in a large saucepan over a medium-low heat, add the garlic and cook for 2 mins until lightly golden. Add the curry paste and cook for a further 2-3 mins until very fragrant. Stir in the coconut milk and 100ml water. Add the aubergine and courgette, cover and simmer over a low heat for 3 mins. Stir in the edamame beans (if using), 1 tbsp soy sauce and the lime juice.
- Meanwhile, heat 1 tsp oil in a nonstick frying pan over a medium-high heat until hot. Add the tofu and fry for 5 mins until golden brown on all sides. Season with 1 tsp soy sauce and black pepper. Scatter the tofu over the curry. Divide between 4 bowls and top with the asparagus. Garnish with the chilli (if using) and basil, and serve with the rice.
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