Vegetarian Thai Green Curry
Transport your taste buds to the vibrant streets of Thailand with this Vegetarian Thai Green Curry—a wholesome, plant-based twist on a beloved classic! Bursting with bold, aromatic flavors, this curry combines creamy coconut milk, zesty green curry paste, and a medley of colorful vegetables like zucchini, red bell peppers, and sugar snap peas. Protein-rich tofu perfectly soaks up the fragrant sauce, while a touch of soy sauce, lime juice, and brown sugar balances the dish with savory, tangy, and sweet notes. Ready in just 35 minutes, this quick and easy recipe is perfect for weeknights, served over fluffy jasmine rice for a comforting and satisfying meal. Garnish with fresh Thai basil for an authentic touch, and enjoy a healthy, restaurant-quality curry made right in your kitchen.
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Ingredients
- 1 tablespoon coconut oil
- 2 tablespoons green curry paste
- 400 milliliters coconut milk
- 240 milliliters vegetable broth
- 400 grams tofu (extra firm, cubed)
- 1 zucchini (sliced)
- 1 red bell pepper (sliced)
- 120 grams baby corn (halved)
- 1 carrot (sliced thinly)
- 100 grams sugar snap peas
- 10 leaves Thai basil leaves (fresh, optional)
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- 240 grams jasmine rice (for serving)
Directions
Step 1
Heat the coconut oil in a large skillet or wok over medium heat.
Step 2
Add the green curry paste and sauté for 1-2 minutes until fragrant.
Step 3
Pour in the coconut milk and vegetable broth. Stir well to combine and bring to a gentle simmer.
Step 4
Add the cubed tofu to the skillet. Simmer for 5 minutes to allow the tofu to absorb the flavors.
Step 5
Add the zucchini, red bell pepper, baby corn, carrot, and sugar snap peas to the skillet. Simmer for another 7-8 minutes, or until the vegetables are tender but still vibrant and crisp.
Step 6
Stir in the soy sauce, lime juice, and brown sugar. Taste and adjust seasoning if needed.
Step 7
Remove from heat and garnish with fresh Thai basil leaves, if using.
Step 8
Serve the curry hot over cooked jasmine rice.
Nutrition Facts
| Serving size | (1897.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1566.1 |
| Total Fat 52.1g | 0% |
| Saturated Fat 18.1g | 0% |
| Polyunsaturated Fat 1.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2586.2mg | 0% |
| Total Carbohydrate 194.1g | 0% |
| Dietary Fiber 27.3g | 0% |
| Total Sugars 57.3g | |
| Protein 87.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1601.2mg | 0% |
| Iron 28.0mg | 0% |
| Potassium 2971.3mg | 0% |
Source of Calories