Heart-Healthy Thai Green Curry

Dive into the vibrant flavors of this Heart-Healthy Thai Green Curry, a nourishing twist on a classic favorite. Made with low-sodium, vegan-friendly green curry paste, creamy light coconut milk, and a medley of colorful veggies like broccoli, carrots, zucchini, and red bell pepper, this recipe is packed with vitamins and antioxidants. Protein-rich tofu is gently simmered in a fragrant, herbaceous sauce, while fresh spinach and basil add a burst of freshness. With every spoonful, you'll savor the perfect balance of zesty lime juice, a hint of natural sweetness, and savory umami from tamari or soy sauce. Ready in just 40 minutes, this gluten-free and heart-smart dish can be served over fluffy brown rice for a wholesome, satisfying meal that’s as good for your heart as it is for your taste buds. Great for meal prep, impressing guests, or a cozy weeknight dinner!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 tablespoon Extra-virgin olive oil
• 3 tablespoons Green curry paste (low-sodium, vegan)
• 13.5 ounces Light coconut milk
• 1 cup Low-sodium vegetable broth
• 14 ounces Firm tofu (cubed)
• 2 cups Broccoli florets
• 1 cup Carrots (thinly sliced)
• 1 medium Red bell pepper (sliced)
• 1 medium Zucchini (sliced into half-moons)
• 2 cups Spinach (fresh leaves)
• 0.5 cup Fresh basil leaves
• 2 tablespoons Fresh lime juice
• 2 tablespoons Low-sodium soy sauce (or tamari for gluten-free)
• 1 teaspoon Brown sugar (or coconut sugar)
• 3 cups Cooked brown rice (optional, for serving)

Directions

Step 1

Heat the olive oil in a large skillet or wok over medium heat.

Step 2

Add the green curry paste and sauté for 1-2 minutes, stirring constantly, until fragrant.

Step 3

Pour in the light coconut milk and vegetable broth, stirring to combine.

Step 4

Bring the mixture to a gentle simmer, then add the cubed tofu.

Step 5

Add the broccoli, carrots, red bell pepper, and zucchini to the skillet. Stir well to coat the vegetables in the curry sauce.

Step 6

Cover the skillet and simmer for 10-12 minutes, or until the vegetables are tender but still vibrant.

Step 7

Stir in the spinach, allowing it to wilt in the hot curry, about 1-2 minutes.

Step 8

Add the fresh basil leaves, lime juice, soy sauce (or tamari), and brown sugar. Stir well to combine and adjust seasoning to taste.

Step 9

Remove the skillet from heat and let the curry stand for a couple of minutes to enhance flavor.

Step 10

Serve the curry over cooked brown rice if desired, and garnish with additional fresh basil or lime wedges.

Nutrition Facts

Serving size	(2559.7g)

Amount per serving	% Daily Value*
Calories	1866.7

Total Fat 71.9g	0%
Saturated Fat 23.6g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 1646.7mg	0%
Total Carbohydrate 228.3g	0%
Dietary Fiber 39.0g	0%
Total Sugars 41.4g
Protein 97.6g	0%

Vitamin D 0IU	0%
Calcium 3132.4mg	0%
Iron 26.0mg	0%
Potassium 3748.0mg	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: 33.2%

Protein: 20.0%

Carbs: 46.8%