Vegan Classic Thai Green Curry

Experience the vibrant flavors of Thailand with this Vegan Classic Thai Green Curry, a plant-based twist on a beloved dish. Bursting with fresh vegetables like eggplant, red bell pepper, broccoli, and snow peas, this creamy curry combines the fragrant richness of green curry paste, coconut milk, and Thai basil for a perfectly balanced dish that's spicy, savory, and slightly sweet. Tofu adds a hearty protein, while lime juice and palm sugar create an irresistible tangy-sweet harmony. Ready in just 45 minutes, this one-pot wonder is ideal for weeknight dinners or a flavorful feast for guests. Serve it over fluffy jasmine rice to soak up every last drop—your taste buds will thank you!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons Coconut oil
• 3 tablespoons Green curry paste
• 400 milliliters Coconut milk
• 250 milliliters Vegetable broth
• 400 grams Firm tofu, cubed
• 1 medium Eggplant, diced
• 1 medium Red bell pepper, sliced
• 1 cup Broccoli, cut into florets
• 1 cup Snow peas
• 200 grams Bamboo shoots, drained
• 1 handful Thai basil leaves
• 1 medium Lime, juiced
• 2 tablespoons Soy sauce
• 1 tablespoon Palm sugar
• 4 servings Cooked jasmine rice, for serving

Directions

Step 1

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

Step 2

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

Step 3

Pour in the coconut milk and vegetable broth, stirring to combine with the curry paste.

Step 4

Bring the mixture to a simmer, then add the cubed tofu, ensuring all pieces are coated with the sauce.

Step 5

Add the diced eggplant, sliced red bell pepper, broccoli florets, snow peas, and bamboo shoots to the pan.

Step 6

Stir to mix the ingredients, ensuring everything is evenly coated with the sauce.

Step 7

Let the curry simmer for 15-20 minutes, or until the vegetables are tender but still crisp.

Step 8

Stir in the soy sauce, palm sugar, and lime juice. Adjust seasoning to taste.

Step 9

Gently stir in the Thai basil leaves until wilted.

Step 10

Serve the Thai green curry hot over cooked jasmine rice and garnish with extra basil leaves if desired.

Nutrition Facts

Serving size	(2440.3g)

Amount per serving	% Daily Value*
Calories	2232.6

Total Fat 68.1g	0%
Saturated Fat 29.8g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 2824.2mg	0%
Total Carbohydrate 314.2g	0%
Dietary Fiber 33.3g	0%
Total Sugars 69.9g
Protein 102.8g	0%

Vitamin D 0IU	0%
Calcium 3099.2mg	0%
Iron 28.0mg	0%
Potassium 4724.3mg	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: 26.9%

Protein: 18.0%

Carbs: 55.1%