Vegan Thai green curry recipe

Name: Vegan Thai green curry
Yield: Serves 4
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

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

Shop your ingredients

Tesco Easy Cook Brown Rice 1Kg
Aldi Price Match
300g easy-cook brown rice
£1.39
£1.39/kg
Tesco Olive Oil 250Ml
3 tsp olive oil
£3.10
£12.40/litre
Tesco Asparagus 180G
250g asparagus, woody ends trimmed
£1.70
£9.44/kg
Tesco Large Garlic
1 garlic clove, finely chopped
£0.50
£0.50/each
Tesco Thai Green Curry Paste 180g
200g green Thai curry paste
£2.25
£12.50/kg
Tesco Light Coconut Milk 400Ml
Aldi Price Match
300ml light coconut milk
£0.75
£1.88/litre
Tesco Aubergine Each
Aldi Price Match
1 aubergine, diced
£0.95
£0.95/each
Tesco Courgettes Loose
Aldi Price Match
1 small courgette, sliced into rounds
£0.56
£2.78/kg
Tesco Soya Beans 600G
150g pack edamame beans (optional)
£3.40
£5.67/kg
Tesco Reduced Salt Soy Sauce 150Ml
1 tbsp reduced-salt soy sauce, plus 1 tsp
£0.55
£3.67/litre
Tesco Limes Each
Aldi Price Match
½ lime, juiced, plus wedges to serve (optional)
£0.23
£0.23/each
Cauldron Extra Firm Tofu Block 200g
396g pack firm tofu, diced
£1.75
£8.75/kg
Tesco Bird Eye Chillies 25G
1 red bird’s-eye chilli, thinly sliced (optional)
£0.90
£36.00/kg
Tesco Finest Thai Basil 20G
10g fresh Thai basil leaves or coriander, roughly chopped
£0.90
£45.00/kg

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.