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The BEST Vegetarian Thai Green Curry

Discover The BEST Vegetarian Thai Green Curry in 30 Minutes

The BEST Vegetarian Thai Green Curry is a quick, flavorful, and healthy dish perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 1 block Firm Tofu Substitute with chickpeas, tempeh, or cauliflower for variation.
  • 2 tablespoons Vegetable Oil Can replace with coconut oil for added flavor.
  • 2 tablespoons Green Curry Paste Adjust quantity for desired spice level.
  • 1 can Coconut Milk Use light coconut milk for a lower-fat option.
  • 1 cup Vegetable Broth Replace with water if necessary.
For the Vegetables
  • 1 medium Green Bell Pepper Substitute with zucchini or your favorite vegetable.
  • 1 medium Red Bell Pepper Can replace with yellow or orange bell peppers.
  • 1 medium Carrot Substitute with snap peas or broccoli if preferred.
  • 1 can Bamboo Shoots (Optional) Omit if unavailable or substitute with sliced mushrooms.
For Flavoring
  • 2 tablespoons Soy Sauce/Tamari Ensure it's gluten-free when necessary.
  • 1 tablespoon Brown Sugar Substitute with coconut sugar or omit.
  • 1 tablespoon Lime Juice Use lemon juice as an alternative.
  • 1 handful Thai Basil Leaves Substitute with regular basil or omit if needed.
For Serving
  • 4 cups Steamed Jasmine Rice Serves as the perfect base to soak up flavors.

Equipment

  • Skillet

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Once hot, add cubed firm tofu, ensuring the pieces are not overcrowded. Fry the tofu for about 5-7 minutes or until golden brown on all sides. Remove and set aside.
  2. Using the same skillet, add another tablespoon of oil and 2 tablespoons of green curry paste. Cook over medium heat for 1-2 minutes until fragrant. Pour in coconut milk and vegetable broth, stirring to combine.
  3. Stir in sliced green and red bell peppers along with the carrot. Bring to a gentle simmer and cover, cooking for about 10 minutes until the vegetables are tender. Stir occasionally.
  4. Add the cooked tofu back into the skillet along with bamboo shoots (if using), soy sauce, and brown sugar. Stir well to combine and let cook for another 5 minutes.
  5. Remove from heat and mix in lime juice and Thai basil. Stir gently to incorporate, enhancing the flavor.
  6. Serve a generous scoop of curry over steamed jasmine rice, garnishing with additional basil or lime wedges if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 14gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 800mgPotassium: 500mgFiber: 6gSugar: 4gVitamin A: 1500IUVitamin C: 80mgCalcium: 200mgIron: 3mg

Notes

Press tofu before cooking to remove excess moisture. Customize spice levels and add seasonal veggies. Store leftovers in the fridge for up to 3 days.

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