Coco Banana's Thai Green Vegetable Curry

Dive into the vibrant flavors of Coco Banana's Thai Green Vegetable Curry, a plant-based masterpiece that's both comforting and bursting with exotic flair. This quick and easy recipe combines creamy coconut milk with the zesty kick of Thai green curry paste, creating a velvety sauce that perfectly complements a medley of fresh vegetables like zucchini, red bell pepper, and broccoli. Finished with aromatic basil, a hint of lime, and optional tofu for added protein, this wholesome dish comes together in just 40 minutes. Served over fluffy jasmine rice, this curry is a delightful balance of spice, sweetness, and warmth—an ideal choice for anyone seeking a healthy, flavorful dinner. Perfect for vegetarians, vegans, and anyone craving a taste of Thailand at home!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons Coconut oil
• 1 medium Onion, finely chopped
• 3 pieces Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 3 tablespoons Thai green curry paste
• 400 milliliters Coconut milk
• 200 milliliters Vegetable stock
• 1 medium Zucchini, diced
• 1 large Red bell pepper, sliced
• 150 grams Broccoli florets
• 100 grams Baby spinach
• 200 grams Firm tofu, cubed (optional)
• 2 tablespoons Lime juice
• 1 tablespoon Soy sauce
• 1 teaspoon Brown sugar
• 10 pieces Fresh basil leaves
• 4 cups Cooked jasmine rice (for serving)

Directions

Step 1

Heat the coconut oil in a large pan or wok over medium heat.

Step 2

Add the chopped onion and sauté for 3-4 minutes until soft and translucent.

Step 3

Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.

Step 4

Add the Thai green curry paste and cook for an additional minute, stirring to combine.

Step 5

Pour in the coconut milk and vegetable stock, stirring well to incorporate the curry paste fully into the liquid.

Step 6

Bring the mixture to a gentle simmer.

Step 7

Add the diced zucchini, sliced red bell pepper, and broccoli florets. Cook for 8-10 minutes until the vegetables are tender but still retain a slight crunch.

Step 8

If using tofu, gently fold in the cubed tofu and simmer for an additional 3-4 minutes.

Step 9

Stir in the baby spinach, allowing it to wilt into the curry.

Step 10

Add the lime juice, soy sauce, and brown sugar, tasting and adjusting the seasoning if needed.

Step 11

Remove the curry from heat and garnish with fresh basil leaves.

Step 12

Serve the curry hot over cooked jasmine rice and enjoy!

Nutrition Facts

Serving size	(2612.6g)

Amount per serving	% Daily Value*
Calories	2425.6

Total Fat 51.9g	0%
Saturated Fat 27.4g	0%
Polyunsaturated Fat 1.1g
Cholesterol 0mg	0%
Sodium 2197.0mg	0%
Total Carbohydrate 416.9g	0%
Dietary Fiber 26.6g	0%
Total Sugars 56.0g
Protein 80.5g	0%

Vitamin D 0IU	0%
Calcium 1847.1mg	0%
Iron 24.5mg	0%
Potassium 2898.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 19.0%

Protein: 13.1%

Carbs: 67.9%