Vegetarian Classic Thai Green Curry

Dive into the vibrant flavors of Thailand with this Vegetarian Classic Thai Green Curry, a wholesome, plant-based take on the iconic dish. Bursting with the bold, fragrant aromas of green curry paste, creamy coconut milk, and zesty lime leaves, this recipe offers a perfect balance of spice and sweetness, thanks to the addition of soy sauce and palm sugar. Packed with colorful, nutrient-rich vegetables like eggplant, zucchini, bell peppers, and sugar snap peas, and hearty cubes of firm tofu, this curry is a complete and satisfying meal. Fresh basil and coriander lend a finishing touch of freshness, making every bite unforgettable. Ready in just 45 minutes, this easy and comforting Thai green curry pairs beautifully with steamed jasmine rice, making it an ideal choice for a quick weeknight dinner or a flavorful vegetarian feast.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 3 tablespoons Green curry paste
• 1 tablespoon Coconut oil
• 400 ml Coconut milk
• 200 ml Vegetable broth
• 200 grams Firm tofu
• 1 medium Eggplant
• 1 medium Red bell pepper
• 1 medium Zucchini
• 100 grams Sugar snap peas
• 3 Lime leaves
• 2 tablespoons Soy sauce
• 1 tablespoon Palm sugar
• 20 leaves Fresh basil leaves
• 10 grams Fresh coriander (cilantro)
• 1 Lime

Directions

Step 1

Press the tofu for at least 15 minutes to remove excess moisture. Cut into 1-inch cubes.

Step 2

Slice the eggplant, red bell pepper, and zucchini into thin strips or bite-sized pieces.

Step 3

Heat the coconut oil in a large pot over medium heat. Add the green curry paste and stir for about 2 minutes until fragrant.

Step 4

Pour in the coconut milk and vegetable broth, stirring to combine with the paste, and bring to a gentle simmer.

Step 5

Add the tofu cubes and simmer for 5 minutes.

Step 6

Add the sliced eggplant, red bell pepper, and zucchini to the pot and continue to cook for another 5 minutes.

Step 7

Toss in the sugar snap peas and lime leaves, simmer for an additional 5 minutes until the vegetables are tender but still vibrant.

Step 8

Stir in soy sauce and palm sugar, adjusting taste to preference.

Step 9

Remove the pot from heat, stir in fresh basil leaves, and squeeze the juice of one lime into the curry.

Step 10

Garnish with fresh coriander leaves before serving with steamed jasmine rice.

Nutrition Facts

Serving size	(1863.8g)

Amount per serving	% Daily Value*
Calories	981.9

Total Fat 30.2g	0%
Saturated Fat 14.8g	0%
Polyunsaturated Fat 1.4g
Cholesterol 0mg	0%
Sodium 5157.0mg	0%
Total Carbohydrate 148.0g	0%
Dietary Fiber 33.3g	0%
Total Sugars 88.8g
Protein 43.0g	0%

Vitamin D 0IU	0%
Calcium 544.8mg	0%
Iron 10.6mg	0%
Potassium 3374.4mg	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: 26.2%

Protein: 16.6%

Carbs: 57.2%