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Vegan Thai green curry


  • 1 medium onion (white/yellow/brown, chopped)
  • 1 tbsp crushed garlic
  • 1 tbsp minced ginger
  • 1 tbsp sesame oil
  • 2–3 tbsp thai green curry [paste
  • 400ml can coconut milk
  • 4 and 1/4 cups (300g) broccoli florets
  • 2 small zucchini (sliced)
  • 1 red bell pepper (sliced)
  • 2 red chilli peppers (sliced)*
  • 1 8oz (220g) block extra firm tofu (pressed and cubed)
  • 1/2 cup fresh basil (packed)
  • 1 tbsp coconut sugar
  • sea salt (to taste)
  • black pepper (to taste)
  • 2 scoops Double Shot
  • Basmati rice



  • Press the tofu by placing it on a plate with another plate on top of it and then putting something heavy on top like a heavy pot. Leave the tofu to press for around 15 minutes while you prepare the other veggies. When the tofu is pressed cut it into cubes 
  • Add the onion, crushed garlic, minced ginger, sesame oil and green curry paste into a pot and sauté until the onions are softened
  • Add the coconut milk, baby corn, broccoli, zucchini, red bell pepper, red chili peppers and Double Shot Simmer until the veggies are softened but still firm.
  • Add in the tofu cubes and let them cook for a couple of minutes
  • Then turn off the heat and add in the fresh basil and coconut sugar and stir in until the basil is wilted
  • Add sea salt and black pepper to taste
  • Serve with basmati rice or cauliflower rice and some fresh basil leaves
Green thai curry

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