Why You Will Love This Easy Vegan Golden Thai Curry
This vibrant, creamy easy vegan golden Thai curry is the ultimate plant-based comfort food, packed with aromatic spices and layered flavours. The sauce is rich from the coconut milk, while tempeh and tofu puffs add wonderful protein and texture. Carrots add a natural sweetness, and delicious new potatoes and green beans add perfect bite and structure to this golden thai curry.
Serve your easy vegan golden Thai curry alongside your preferred steamed rice—I highly recommend long-grain brown rice or a mixture of brown rice and Thai Riceberry* (a nutrient-dense wholegrain type of purple rice that has been crossed with jasmine rice).
Easy Vegan Golden Thai Curry
- Total Time: 1 hour
- Yield: 4 1x
- Diet: Vegan
Description
This vibrant, creamy Golden Thai Curry is the ultimate plant-based comfort food. Packed with aromatic spices, it features a rich coconut milk sauce loaded with protein-rich tempeh, tofu puffs, carrots, new potatoes, and green beans. An easy, flavorful, and hearty vegan weeknight dinner.
Ingredients
1 tablespoon of neutral oil
200g (1 and 1/4 cups) of tempeh
1 large onion, peeled
6 cloves of garlic, peeled
4 red Thai chillies (or fewer to taste, this will be quite spicy!)
1 cup chopped celery (optional*)
4 tablespoons of Mae Ploy Yellow Curry Paste* (see notes)
1 tablespoon of turmeric
1 teaspoon of ground cumin
1 teaspoon of ground corriander
1 teaspoon of salt (or more to taste)*
1/2 teaspoon of black pepper
2 large carrots chopped into 2cm (3/4 inch) rounds* (see notes)
2 cups, 500 ml water
300g (2 cups) of new potatoes, larger ones cut in half
200g (2 cups) green beans, spiny ends removed and chopped in half
400ml (1 and 2/3 cups) coconut milk*(see notes)
1 tablespoon of sugar
6 tofu puffs, halved* (see notes)
20g, 1 cup Thai basil, stems removed
1 lime, juiced
steamed rice, lime wedges and crispy fried onions to serve, optional
Instructions
- Fry the Tempeh: Heat the tablespoon of oil on a low setting in a large pot or Dutch oven for which you have a lid. Add the chopped tempeh and fry on each side for 5 minutes, until golden brown. Remove with a slotted spoon and set aside for later.
- Prep the Paste: Blend the onion, chillies and garlic into a rough paste (Using a food processor, blender or stick blender, adding a few drops of water if necessary, alternatively finely chop by hand).
- Sauté the Aromatics: Add this blend to the pot in which the tempeh was fried. Stir and sauté for about 3 minutes.
- Toast the Spices: Add the tablespoon of turmeric, the teaspoon of cumin, the teaspoon of corriander, the 4 tablespoons of Mae Ploy curry paste, half a teaspoon of black pepper and the teaspoon of salt and stir to coat the onion blend.
- Coat the Veggies: Add the chopped carrots and celery and stir to coat.
- Simmer the Carrots (Covered): Add 2 cups of water, increase the heat, bring to the boil, lower the heat, put on the lid and simmer covered for 12 minutes.
- Add the Potatoes (Covered): Add the chopped potatoes, replace the lid, and simmer covered for another 12 minutes.
- Add Coconut Milk and Beans (Uncovered): Check that the carrots and potatoes are slightly soft and then add the green beans, the tablespoon of sugar and the coconut milk. Leave the lid off and cook uncovered for a further 5 minutes, or more depending on how soft or crunchy you prefer your green beans.
- Fold in Protein and Basil: Stir in the tofu puffs, the fried tempeh and the Thai basil.
- Finish and Serve: Squeeze over the lime juice. Serve with steamed rice and topped with crispy fried onions and sliced red chillies if desired.
Notes
* Thai Riceberry is a nutrient-dense whole-grain hybrid of jasmine rice and purple rice, high in antioxidants. I buy it online and mix it with brown rice. Its a great contrast to this easy vegan Thai golden curry.
* Adding celery is optional, I always have some washed and chopped in my freezer and add it straight from there. It adds its mild flavour and another texture to the curry.
* Mae Ploy Yellow Curry Paste is available in Asian supermarkets and online, it’s a great short cut but you can always make your own paste. It comes in tubs and after opening I just put the whole thing in the freezer and scoop it out as needed.
* I use a wavy steel vegetable cutter to cut the carrots on a diagonal to make interesting rounds. This is entirely optional!
* Start with 1 teaspoon of salt. Taste the sauce right before adding your Thai basil leaves at the end, and add an extra ¼ teaspoon if the spices need a boost!
* I use full fat coconut milk, whilst high in saturated fat and calories, full-fat coconut milk is a wholefood and when paired with high fibre vegetables and lean plant proteins it acts as a highly efficient, clean fuel source with antimicrobial and anti-inflammatory properties. It makes a delicious creamy characteristic sauce. But you can of course substitute this for a light version if you wish.
*Tofu puffs can be found in the chilled cabinets in Asian supermarkets, unused puffs can be frozen for later use and used straight from the freezer. Alternatively regular firm tofu can be used and fried with the tempeh.
*Red peppers, or other vegetables can be used in place of the carrots. If carrots aren’t used omit the initial 10 minute cooking time and go straight to adding the potatoes after the water, adding the peppers towards the end. You can also add handfuls of baby spinach, stirred through at the end.
- Prep Time: 10
- Cook Time: 50
- Category: Curry
- Method: Saute and Boil
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 506
- Saturated Fat: 17.5g
- Unsaturated Fat: 14.6g
- Carbohydrates: 41.3g
- Fiber: 11.2g
- Protein: 19.7g
How to Store Leftover Golden Thai Curry
If you have any leftover easy vegan golden thai curry, let it cool completely to room temperature. Transfer the golden thai curry into an airtight container and store it in the refrigerator for up to 3 days.
When you are ready to enjoy your easy vegan golden thai curry again, simply reheat it gently on the stovetop over medium-low heat, adding a splash of extra coconut milk or water if the sauce has thickened too much.
Ingredient Substitutions for Golden Thai Curry
One of the best things about this easy vegan golden thai curry recipe is how adaptable it is. If you cannot find specific ingredients, here are some simple swaps you can make while keeping the authentic flavors intact:
- The Protein: If you don’t have tofu puffs or tempeh, you can easily use extra-firm pressed tofu, chickpeas, or vegan chicken pieces in this golden thai curry.
- The Vegetables: Feel free to swap the green beans or carrots for bell peppers, broccoli florets, or bamboo shoots. They all taste incredible soaking up the creamy easy vegan golden thai curry sauce.
- The Paste: If you don’t have access to a specific golden or yellow paste, a high-quality vegan red curry paste works beautifully as a base for this golden thai curry dish.