Description
Vegetarian Thai Green Curry is a vibrant and creamy dish that captures the essence of Thai cuisine with its fragrant spices and rich coconut milk. This delightful meal features tender tofu and a variety of fresh vegetables, making it not only delicious but also healthy and satisfying. Perfect for busy weeknights or entertaining friends, this quick recipe can be customized to suit your taste preferences. With just 30 minutes from prep to plate, you’ll have a stunning curry that’s sure to impress anyone at your table.
Ingredients
Scale
- 14 oz (400g) firm tofu, pressed and cubed
- 2 tablespoons vegetable oil
- 2-3 tablespoons green curry paste
- 1 can (13.5 oz or 400ml) coconut milk
- 1 cup vegetable broth
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 medium carrot, thinly sliced
- 1/2 cup bamboo shoots (optional)
- 2 tablespoons soy sauce or tamari
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1/4 cup Thai basil leaves
- Steamed jasmine rice (for serving)
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add cubed tofu and fry until golden brown, about 5–7 minutes. Remove from skillet and set aside.
- In the same skillet, add remaining oil and green curry paste. Fry for 1–2 minutes until aromatic.
- Gradually pour in coconut milk and vegetable broth, stirring to combine with the curry paste.
- Add sliced bell peppers and carrot; simmer for about 10 minutes until vegetables are tender.
- Return fried tofu to the skillet along with bamboo shoots (if using), soy sauce, and brown sugar. Cook for another 5 minutes, allowing flavors to meld.
- Stir in lime juice and Thai basil leaves before serving over steamed jasmine rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 0mg