Ingredients:

  • 2 cups (60g) fresh Thai basil leaves
  • 4 (15g) green bird's eye chilies, stems removed
  • 2 tbsp (30g) lemongrass, finely minced
  • 1 tbsp (15g) fresh galangal, grated
  • 3 cloves (9g) garlic
  • 1 shallot (30g), peeled and chopped
  • 1 tsp (5g) ground coriander
  • 1 tsp (5g) ground cumin
  • 1 tsp (5g) salt
  • 1 tbsp (15ml) neutral oil
  • 1 can (400ml) full-fat coconut milk
  • 1 tbsp (15ml) coconut oil
  • 2 tbsp (30g) homemade vegan Thai green curry paste
  • 1 tbsp (15ml) soy sauce
  • 1 tbsp (15g) coconut sugar
  • 1 tbsp (15ml) fresh lime juice
  • 14 oz (400g) extra-firm tofu, pressed and cubed
  • 2 cups (150g) cauliflower florets
  • 1 cup (130g) snap peas
  • 1 red bell pepper (150g), sliced
  • 1 medium carrot (60g), sliced into rounds
  • 1 cup (30g) fresh Thai basil leaves
  • 1 cup (60g) bamboo shoots, drained

Instructions:

  1. Combine Thai basil, chilies, lemongrass, galangal, garlic, shallot, coriander, cumin, and salt in a blender. Pulse until a thick paste forms, adding 1 tablespoon of oil if needed to emulsify.
  2. Heat 1 tablespoon of coconut oil in a wok over medium-high heat. Add cubed tofu and sear until edges are golden-brown; remove and set aside.
  3. Scoop the thick coconut cream from the top of the can into the wok. Stir in 2 tablespoons of the green curry paste and fry for 2-3 minutes until fragrant.
  4. Pour in the remaining coconut milk, soy sauce, and coconut sugar. Stir to combine.
  5. Add carrots and cauliflower first, simmering until slightly softened.
  6. Stir in snap peas, red bell pepper, and bamboo shoots, cooking for another 3-5 minutes.
  7. Fold the seared tofu back into the curry and stir in fresh lime juice and the final cup of Thai basil leaves just before serving.