Another Attempt at Vegan Thai Green Curry – Closer, But Still Not Perfected

Six (!) years after my first Thai green curry attempt, I finally determined myself ready to take on this recipe again.  The result was much better than my flavorless first attempt, but the flavors and texture didn't quite come together the way green curry can taste at my favorite Thai restaurants.  I think it'll probably take a few more attempts for me to perfect my technique.  So, based on my track record, maybe check back in 12 – 18 years when I may have made more progress?  :-)

In the mean time, below is my latest effort for Thai green curry, which resulted in a spicy, hearty and somewhat tangy curry, but without the subtlety of complementary spicy, sweet, and sour flavors.  In addition, the tofu became slightly crumbly during the cooking, so I might pre-cook or steam the tofu before using in the future.

The notable changes from my first attempt were to use canned green curry paste, instead of homemade; to use the entire can of green curry instead of just 1 – 2 tbsp.; add in rice vinegar; and to use the vegetables I wanted instead of those prescribed by the Nancie McDermott recipe.

Vegan Thai Green Curry v.2

For 4 – 6 main course servings

Ingredients:

• Entire 4 tbsp. tin of green curry (vegetarian)
• 1/2 cup water
• 14 oz. light coconut milk
• 1 tbsp ginger, minced
• 1 tbsp garlic, minced
• 1/2 onion diced
• 1 can chopped baby corn
• 1 cup green beans, cut into 1/2 inch segments
• 1 carrot, coarsley chopped
• 1 tbsp. olive oil
• 1 tsp. brown sugar
• 1 tsp. rice vinegar 
• 1 tsp. soy sauce 
• 1 package extra firm tofu, drained and squeezed of excess liquid and cut into 3/4 inch cubes.

Directions:

1. In a large pot, add olive oil and bring heat to medium.  When oil is hot, add ginger, garlic, and onion and saute until onion is softened, approx. 4 – 5 minutes.
2. Then add the vegetables, cooking for 4 – 5 minutes or until partially cooked.  Then add the tofu, periodically stirring until tofu is warmed through. 
3. Add the curry paste, stirring to coat the vegetables and tofu.  Cook for approx. 1 – 2 minutes or until the curry is fragrant.  
4. Mix in the coconut milk and water, and bring pot contents to a boil.  
5. Then turn down heat and simmer for 15 – 20 minutes, periodically stirring.
6. Finally, add the brown sugar, rice vinegar, and soy sauce, and simmer for an additional 3 – 4 minutes.  
7. Season with any additional salt or pepper, and serve with cooked rice.