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VEGAN Indo-Thai Tofu Green Curry

This Indian Fusion Thai Ramen Green Curry has the most flavorful and bold Thai flavors with just a little South Asian vibe! Plus, it comes together in less than 30 minutes, a perfect meal to whip up in a pinch!
Print Recipe
Course Dinner

Ingredients
  

  • 1 tbsp avocado oil

Aromatics & Spices

  • 3 green chilis chopped
  • 1/4 cup chopped cilantro
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 inch grated ginger
  • 3 tsp minced garlic

Veggies

  • 1 cup chopped carrots
  • 1 cup broccoli florets
  • 1 cup chopped mushrooms
  • 3/4 cup chopped green onion

Curry Base

  • 4 oz thai green curry paste
  • 5-6 cups veggie broth
  • 1 15 oz can coconut milk
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 6 oz ramen noodles
  • 1 tbsp lemon juice
  • Top with cilantro

Crispy tofu

  • 1 large block tofu

Instructions
 

  • Prepare your tofu (or protein of choice) by draining the water, pressing it, and baking it at 400 F for 20-30 minutes until crispy.
  • Place all your aromatics and spices in 1 small bowl and all your veggies in a separate plate or bowl.
  • Heat your oil in a large pot over medium heat. Once hot, add in the bowl of aromatics & spices and saute for about 1-2 minutes until fragrant.
  • Then, add in the veggies and saute for another 1-2 minutes until they slightly soften.
  • Add in the curry paste, veggie broth, coconut milk, salt, and pepper, and bring it to a simmer on medium high heat.
  • Then, add in the ramen noodles and cook for 2-3 minutes. Add in the tofu. Lower the heat to medium low and let the curry thicken.
  • Add more vegetable broth or water to get the consistency you would like.
  • Once the curry is as thick as you’d like, turn the stove off, top with a little lemon or lime juice and cilantro, and enjoy!
  • This ramen curry is best enjoyed on the day you make it, however it does keep well in the fridge for 3-4 days! Keep in mind that with each additional day it is kept, the noodles soak up more and more of the curry.
  • This means that the noodles do break into little mini noodles because they have so much liquid in them, and when reheating on the stove, you will have to add some more water to get the curry consistency again!
  • It still taste delicious, but you’ll just have little mini noodles ☺