Vegan Green Curry

Crispy Maple Tofu Thai Green Curry

I’ve been to Thailand a few times and I absolutely love Thai food and the country itself. I did a little Thai cooking course with a family in Chiang Mai which taught me some of the basis of this wonderful cuisine.

In Thailand seasoning consists of lime juice, fish sauce and sugar. I replace the fish sauce with salt – the curry paste should be spicy, salty and tangy. The original Thai recipe calls for galangal and kaffir lime leaves but it’s a bit tricky to find those in the shops. If I can’t find them then I use extra ginger and lime peel instead (original ingredients are best though). Another ingredient that might not be easy to find is Thai basil which is very different from the western basil – if you can’t find it then you could use coriander instead (if you’re a fan).

Crispy Maple Tofu & Veg Thai Green Curry

Serves 2
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Allergy Soy
Dietary Vegan
Meal type Main Dish
Misc Serve Hot
Region Thai
Slightly crunchy on the outside at the top and soft in the middle.



  • 1/2 tablespoon Ginger (peeled, roughly chopped)
  • 1 tablespoon Galangal (roughly chopped)
  • 1 teaspoon Turmeric
  • 1 Shallot
  • 6 Small Green chillies (very hot)
  • 20g Coriander roots and stalks (chopped)
  • 2 stalks Lemongrass (roughly chopped)
  • 1 clove Garlic (peeled, roughly chopped)
  • 1/2 tablespoon Salt
  • 1 juice Lime


  • 2 kaffir lime leaves (or lime peel)
  • 1 tin Coconut milk
  • 4 pieces Baby corn (halved)
  • 1/2 Small Aubergine (roughly chopped)
  • 1/2 Medium Red pepper (sliced)
  • 1 tablespoon Palm sugar (or brown sugar)
  • 1 Red chilli (seeded and sliced)

Fried tofu

  • 180g Tofu (extra firm, organic)
  • 2 tablespoons Maple syrup
  • 2 tablespoons Soy sauce (organic)
  • 1 tablespoon Rice vinegar
  • 1 tablespoon Olive oil


  • 1 cup Jasmine rice (washed)

Rice (Optional)

  • 1 teaspoon Black sesame seeds


Step 1
Might be weird but I really enjoy starting this recipe by placing all the paste ingredients on a chopping board and just stare at them for few seconds. The beautiful combo of flavours gets me excited. You can skip this step but I'd suggest you have a go too.
Step 2
Place all of the paste ingredients in a food processor (or blender + cup) and blitz to a paste. For this recipe we'll use only half of the paste but you can keep the rest in a jar in the fridge for up to three weeks (the chillies and the lime juice help preserving it). Put the paste aside.
Fried Tofu
Step 3
Mix the maple syrup, rice vinegar and the soy sauce in a glass.
Step 4
Heat a cast iron skillet (or frying pan if you don't have an iron one). Cut the tofu into triangles. Add some olive oil to the pan, then add the tofu and leave it cooking in high heat until both sides are golden brown trying to create a slight crust around the tofu.
Step 5
Take the pan off the heat and add the maple syrup mixture. This will thicken quite quickly, this is ok just make sure to scrape all of it when we add it to the curry - you don't want to leave those bits out, they're good!
Step 6
In a wok or a large frying pan heat some olive oil (although Thais use other oils) and spoon in half of the paste. Stir it for a few seconds until it starts cooking and releasing all the flavours. Next, pour in the coconut milk and let it come to a bubble.
Step 7
Stir in the sugar, then add all the veggies and the kaffir lime leaves. Turn the heat down to a simmer and cook, covered, for about 10 minutes. In the meantime boil the Jasmine rice until cooked.
Step 8
Once the veg are cooked add the fried tofu to the curry and stir. Take it off the heat and garnish the curry with the seeded red chillies and coriander.
Step 9
Top the rice with some sesame seeds (optional). Serve the curry in a bowl with the rice in a separate dish.


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  1. Jez

    · · Reply

    That looks yummy!

  2. Dawn@florida coastal cooking

    · · Reply

    Can’t wait to try this! Posting to my twitter and Facebook!

    • Sofia

      · · Reply

      Thanks Dawn, if you cook it let me know how it turns out please! 🙂

  3. Louise

    · · Reply

    Should there be lime in the paste? It’s not on the ingredients list but on the picture for the recipe. thanks

    • Sofia

      · · Reply

      Hi Louise, I’m really sorry for the late reply – you’re absolutely right, I forgot to add the lime on the ingredients list for the paste. Amended now 🙂 Thanks so much for pointing this out, really appreciated. x

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