Vegan Thai Curry

A family-favorite recipe of my version of Thai green curry! This one uses the Thai Kitchen Curry Paste, but any other Thai paste should work just as well, so experiment with your favorite Thai curry flavors!

What you will need:

1/2 medium white onion
6 cloves garlic, finely minced
2 cups of bite size chopped fresh vegetables
1-2 tbsps of vegetable oil (or any neutral oil)
1 can (14 oz) coconut milk
1/2 cup vegetable broth
1 bottle Thai Kitchen Green Curry Paste
3 tbsp Hoisin Sauce
2 tbsp brown sugar
1 packet (5 oz) soy puffs, cut in halves
OR 1 block of firm tofu, cut in 1 inch cubes
1-3 tbsp chili garlic paste
Thai basil leaves, roughly chopped up
1 cup cooked jasmine rice

Preparing the curry:

• Saute the onion and minced garlic in a large pot on medium heat for a few minutes. Add in the rest of the vegetables, cover and let sit until onions become translucent.
• Stir in the coconut milk, vegetable broth, Thai Green Curry Paste, hoisin sauce, and brown sugar. Bring to a low boil on medium-high heat and then let simmer on low heat for 5-7 minutes covered, stirring occasionally. Add in soy puffs (or tofu) and chopped Thai basil leaves.
• Cook on low heat until vegetables are tender.
• Mix in chili garlic paste to taste. Add in extra 1/4 cup of vegetable broth if curry becomes too thick.
• Serve hot with rice and fresh Thai basil leaves for garnish.

Additional Notes:

– If you are using frozen vegetables, add them in after the tofu to prevent them from getting overcooked.
– You can replace hoisin sauce with mushroom sauce for an extra umami flavor.