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Vegetarian Thai Green Curry

Savor the Flavor: Quick Vegetarian Thai Green Curry Delight

Enjoy a flavorful Vegetarian Thai Green Curry that's easy to prepare and packed with healthy ingredients for a delightful dining experience.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Base
  • 1 block Firm Tofu Can be replaced with chickpeas or tempeh.
  • 2 tablespoons Vegetable Oil Any neutral oil, like canola or sunflower.
  • 3 tablespoons Green Curry Paste Store-bought or homemade.
  • 1 can Coconut Milk Substitute with almond or soy milk for lighter version.
  • 1 cup Vegetable Broth Use water or more coconut milk for richer flavor.
For the Vegetables
  • 1 medium Green Bell Pepper Any color of bell pepper can be used.
  • 1 medium Red Bell Pepper Yellow or orange peppers can be an alternative.
  • 1 medium Medium Carrot Other root vegetables can work, like parsnips.
  • 1 can Bamboo Shoots Optional; can be omitted or replaced with sliced mushrooms.
For Flavor Enhancements
  • 3 tablespoons Soy Sauce or Tamari Use liquid aminos for soy-free option.
  • 1 tablespoon Brown Sugar Granulated sugar or maple syrup can be used.
  • 2 tablespoons Lime Juice Lemon juice is a good alternative.
  • 1 cup Thai Basil Leaves Regular basil can be used but will alter flavor.
For Serving
  • 2 cups Steamed Jasmine Rice Any rice or grain like quinoa can be used.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Once hot, add cubed firm tofu and fry until golden brown on all sides, about 5–7 minutes. Use a slotted spoon to remove and set aside.
  2. In the same skillet, add the remaining tablespoon of vegetable oil and green curry paste. Sauté for 1–2 minutes until aromatic. Gradually pour in coconut milk and vegetable broth, stirring continuously until combined.
  3. Add sliced green and red bell peppers and carrot to the curry base. Stir gently, bring to a simmer, and cook for about 10 minutes until vegetables soften.
  4. Return crispy tofu to the skillet with bamboo shoots if using. Add soy sauce and brown sugar, stirring well. Allow to cook for 5 minutes, letting flavors meld.
  5. Remove from heat, stir in fresh lime juice and Thai basil leaves. Adjust seasoning if needed.
  6. Serve by spooning the curry over steamed jasmine rice, garnishing with Thai basil leaves or red chili flakes.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 13gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 600mgPotassium: 700mgFiber: 5gSugar: 6gVitamin A: 800IUVitamin C: 50mgCalcium: 80mgIron: 3mg

Notes

Taste as you go to adjust seasoning and enjoy fresh ingredients for the best flavor.

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