Name: Vegetarian Thai Green Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Thai
Ingredients: 14 oz (400g) firm tofu, pressed and cubed; 2 tablespoons vegetable oil; 2-3 tablespoons green curry paste; 1 can (13.5 oz or 400ml) coconut milk; 1 cup vegetable broth; 1 green bell pepper, sliced; 1 red bell pepper, sliced; 1 medium carrot, thinly sliced; 1/2 cup bamboo shoots (optional); 2 tablespoons soy sauce or tamari; 1 tablespoon brown sugar; 1 tablespoon lime juice; 1/4 cup Thai basil leaves; Steamed jasmine rice (for serving)

Why Make This Recipe

Vegetarian Thai Green Curry is a delicious and healthy choice for anyone looking to enjoy a flavorful dish. It is packed with fresh vegetables and tofu, making it rich in nutrients. The combination of coconut milk and green curry paste delivers a wonderful balance of creaminess and spice. This dish is not only easy to prepare but also perfect for a quick weeknight dinner or a cozy weekend meal. Plus, it’s completely plant-based, making it suitable for vegetarians and vegans alike!

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How to Make Vegetarian Thai Green Curry

Ingredients:

14 oz (400g) firm tofu, pressed and cubed
2 tablespoons vegetable oil
2-3 tablespoons green curry paste
1 can (13.5 oz or 400ml) coconut milk
1 cup vegetable broth
1 green bell pepper, sliced
1 red bell pepper, sliced
1 medium carrot, thinly sliced
1/2 cup bamboo shoots (optional)
2 tablespoons soy sauce or tamari
1 tablespoon brown sugar
1 tablespoon lime juice
1/4 cup Thai basil leaves
Steamed jasmine rice (for serving)

Directions:

Prepare the Tofu: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the cubed tofu and fry until golden brown on all sides, about 5-7 minutes. Remove from the skillet and set aside.
Cook the Curry: In the same skillet, add the remaining tablespoon of oil and the green curry paste. Fry for 1-2 minutes until aromatic. Slowly pour in the coconut milk and vegetable broth, stirring to combine with the curry paste.
Vegetables: Add the sliced bell peppers and carrot to the skillet. Bring to a simmer and cook for about 10 minutes, or until the vegetables are just tender.
Combine: Return the tofu to the skillet along with bamboo shoots (if using), soy sauce, and brown sugar. Stir well and continue to cook for another 5 minutes, allowing the flavors to meld.
Final Touches: Remove from heat and stir in the lime juice and Thai basil leaves. Adjust seasoning with more soy sauce or lime juice if needed.
Serve: Spoon the curry over steamed jasmine rice and enjoy!

How to Serve Vegetarian Thai Green Curry

Serve your Vegetarian Thai Green Curry hot over a bed of steamed jasmine rice. You can garnish it with additional Thai basil leaves or lime wedges for extra flavor. This dish is perfect for family dinners or when entertaining friends, as it is both colorful and appetizing.

How to Store Vegetarian Thai Green Curry

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over medium heat, adding a splash of vegetable broth to adjust the consistency if needed. Unfortunately, this curry may not freeze well due to the texture of the tofu and vegetables.

Tips to Make Vegetarian Thai Green Curry

Use fresh vegetables for the best flavor and texture.
Adjust the amount of green curry paste to your taste; start with less if you prefer a milder flavor.
Make sure to press the tofu well before cooking to remove excess moisture for better frying.
If you can’t find Thai basil, regular basil can be a substitute.

Variation

Feel free to add other vegetables such as zucchini, snap peas, or broccoli based on what you have. You can also add chickpeas or lentils for extra protein if you want to try something different.

FAQs

1. Can I make this dish without tofu?
Yes! You can replace the tofu with chickpeas, lentils, or any other protein you prefer.

2. Is this recipe gluten-free?
To make it gluten-free, use tamari instead of regular soy sauce, and make sure that your curry paste and other ingredients do not contain gluten.

3. What can I use instead of coconut milk?
You can use almond milk or any other non-dairy milk, but keep in mind this will change the flavor and creaminess of the dish.