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Homemade Vegan Thai Curry

I like to make this homemade vegan Thai Curry whenever I want a warm, comforting food that is perfect for cosy, cold nights at home. When the creamy coconut milk is mixed with a hint of sweet, floral and citrus aroma from the kaffir leaves, the richness of flavours is absolutely to die for!
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Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: Asian
Diet: Vegan
Keyword: thai food, vegan curry, thai curry
Servings: 2
Calories: 611kcal

Equipment

  • Blender
  • Non-stick Pan

Ingredients

  • 300 g Tofu
  • 1 can Coconut Milk
  • 5 pc Green Chillies
  • 200 g Coriander
  • 1 tbsp Himalayan Pink Salt
  • 100 g Mushroom Dried
  • 200 g Mushroom Fresh
  • 10 pc Kaffir Leaves Dried
  • 200 g Broccoli
  • 1 pc Leek Large
  • 1 pc Lemongrass
Metric - US Customary

Instructions

  • Cut 300g tofu into cubes and air-fry them for 30 minutes.
  • Prepare a blender. Take your 10 dried kaffir leaves, 200g of coriander, and 1 can of coconut milk and blend until all ingredients are incorporated. 
  • Boil 100g of dried mushrooms and 1 lemongrass in 2 cups of water for 10 minutes.
  • Add 200g of regular fresh mushrooms, sliced 1 large leek, finely chopped of 5 green chilies, 1 tbsp of Himalayan salt, and the blended mix into the pan.
  • Let it come up to the boiling point and let it simmer for 5 minutes. 
  • Finely chop the remaining coriander leaves and add them to the pan along with air-fried/baked tofu along with vegetables.
  • In this recipe, I have added 200g of broccoli, but feel free to add vegetables of your choice. Turn off the heat and leave it for 2-3 minutes before serving with rice.
  • Enjoy! 

Nutrition

Calories: 611kcal | Carbohydrates: 28g | Protein: 27g | Fat: 49g | Saturated Fat: 37g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 3614mg | Potassium: 1739mg | Fiber: 8g | Sugar: 6g | Vitamin A: 7379IU | Vitamin C: 122mg | Calcium: 343mg | Iron: 11mg
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