| Prep: 15 mins | Cook: 25 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 25g | 20g | 12g |
| sugars | fibre | protein | salt |
| 5g | 4g | 9g | 1.2g |
Why I Love Thai Vegan Green Curry with Tofu and Bamboo Shoots
There’s something enchanting about the harmonious blend of flavors in a Thai dish, and my Vegan Green Curry with Tofu and Bamboo Shoots is no exception. Growing up in Miami with a rich Cuban and Spanish heritage, my culinary adventures have often meandered through a melange of vibrant Caribbean and classic Spanish dishes. However, my insatiable curiosity for global flavors is what led me to this delightful Thai curry. It’s a dish that feels like a warm, soothing hug, perfect for any occasion.
A Melody of Aromas
One of my favorite aspects of the Vegan Green Curry with Tofu and Bamboo Shoots is the aroma that fills the kitchen while cooking. The fragrance of fresh ginger, garlic, and green curry paste sizzling in coconut oil instantly transports me to bustling Thai street markets, where every corner brims with mouth-watering scents. The addition of coconut milk and vegetable broth creates a rich and creamy base that perfectly complements the crisp snap peas, tender tofu, and crunchy bamboo shoots.
Another reason I adore this recipe is its simplicity. Despite the complex flavors, the steps are straightforward and accessible, making it an excellent choice for both novice cooks and seasoned chefs. It’s no wonder that many culinary experts, like Chef Jet Tila, often emphasize the beauty of simple, fresh ingredients in Thai cuisine.
A Versatile Delight
This dish is also incredibly versatile. While it’s vegan, you can easily customize it to suit your dietary preferences. If you’re not a fan of tofu, feel free to substitute it with your favorite protein like chicken or shrimp. The same goes for the vegetables – you can swap snap peas for green beans, or add more of your favorite veggies like mushrooms or baby corn. The possibilities are endless, and the result is always delicious.
For those who love pairing dishes, this green curry works wonderfully with a side of jasmine rice, allowing the fragrant grains to soak up every last drop of the luscious sauce. Alternatively, serve it alongside a fresh Thai Papaya Salad for a refreshing contrast to the rich, creamy curry.
My passion for dance often reflects the way I approach cooking – it’s about rhythm, balance, and expression. Just like a perfectly choreographed dance routine, the Vegan Green Curry with Tofu and Bamboo Shoots is a harmonious blend of spices, textures, and flavors, making it a dish that’s sure to impress and satisfy.
What You’ll Need
- 2 tbsp coconut oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 3 tbsp green curry paste
- 2 cans (13.5 oz each) coconut milk
- 1 cup vegetable broth
- 2 tbsp soy sauce or tamari
- 2 tsp brown sugar
- 1 tbsp lime juice
- 1 package (14 oz) firm tofu, drained and cubed
- 1 can (15 oz) bamboo shoots, drained
- 2 cups snap peas or green beans, trimmed
- 1 red bell pepper, sliced
- 1 medium zucchini, sliced
- 1 cup fresh basil leaves
- 1/4 cup chopped fresh cilantro
- Cooked jasmine rice, for serving
- Lime wedges, for garnish
Method
Step One
In a large pot or deep skillet, heat the coconut oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 3-5 minutes. Then, add the minced garlic and fresh ginger, and cook for another minute until fragrant.
Step Two
Stir in the green curry paste and cook for another minute. Add the coconut milk, vegetable broth, soy sauce or tamari, brown sugar, and lime juice. Stir well to combine and bring the mixture to a simmer.
Step Three
Add the cubed tofu and bamboo shoots to the pot. Simmer for about 5 minutes to allow the tofu to absorb the flavors of the curry.
Step Four
Add the snap peas or green beans, red bell pepper, and zucchini. Continue to simmer for another 5-7 minutes, or until the vegetables are tender but still crisp.
Step Five
Remove the pot from heat and stir in the fresh basil leaves and chopped cilantro.
Step Six
Serve the vegan green curry over cooked jasmine rice. Garnish with lime wedges for an extra burst of fresh flavor. Enjoy your meal!
