Vegan Thai Green Curry Meat Eaters Will Love
A satisfying vegan Thai green curry that even meat lovers crave—rich coconut milk, spicy curry paste, and tender tofu create maximum umami and depth.
Equipment
- 1 Pressure cooker
Ingredients
Main Ingredients
- 0.25 cup green curry paste store bought or homemade (see note 1)
- 10-15 leaves greens like baby spinach or Thai basil finely julienned
- 1 dried shiitake mushroom medium size, about 5-6 g
- 2 teaspoons miso paste
- 2 cups coconut milk
- 1 cup water
- 7 oz fried tofu bite-sized pieces
- 5.3 oz canned bamboo shoots strips drained and rinsed well
- 9 oz winter melon 1-inch chunks
- 1 tablespoon palm sugar finely chopped
- 2 tablespoons soy sauce or vegan fish sauce
- 6 makrut lime leaves optional
- 0.5 red bell pepper julienned, optional for color
- 1 cup Thai basil leaves
- Jasmine rice for serving
Instructions
Instructions
- Soak the dried shiitake mushroom in warm water for 15 minutes until softened, then finely slice.
- Set pressure cooker to sauté mode. Add half the coconut milk and bring to a gentle simmer.
- Stir in green curry paste and cook for 2-3 minutes until fragrant.
- Add remaining coconut milk, water, miso paste, and palm sugar. Stir until smooth.
- Add winter melon and shiitake. Close lid and pressure cook for 8 minutes.
- Use natural pressure release. Open lid, add bamboo shoots and tofu. Simmer without lid 5-7 minutes.
- Stir in the julienned greens and optional red bell pepper.
- Serve hot with jasmine rice and Thai basil leaves.
Notes
Let curry cool before storing. Keeps well for up to 4 days in fridge or freeze in portions for quick weeknight meals.