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 satisfying meal that is perfect for anyone looking for a tasty plant-based option. It features a rich and creamy coconut base with vibrant vegetables and tofu, offering a wonderful mix of flavors and textures. This dish is not only quick to make but is also filled with nutrients, making it a wholesome choice for lunch or dinner.

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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 the Thai Green Curry hot, generously over a bed of steamed jasmine rice. You can garnish with extra Thai basil leaves for a fresh touch. This dish is great for a family meal or as a comforting dinner on a busy weeknight.

how to store Vegetarian Thai Green Curry

To store the leftovers, place the cooled curry in an airtight container. It can be kept in the refrigerator for up to 4 days. If you want to keep it longer, consider freezing it in a freezer-safe container for up to 2 months. When reheating, add a splash of vegetable broth or water to help loosen the sauce.

tips to make Vegetarian Thai Green Curry

For extra flavor, marinate the tofu in soy sauce for 15-30 minutes before cooking.
Feel free to use any vegetables you have on hand. Broccoli, snap peas, or spinach would all work well in this curry.
If you like it spicy, add sliced jalapenos or a dash of chili flakes when cooking.

variation

You can easily adapt this recipe to fit your taste preferences. For a different protein, consider using chickpeas instead of tofu. You can also substitute the green curry paste with red curry paste for a slightly different flavor profile.

FAQs

Can I use a different type of milk instead of coconut milk?
Yes, you can use almond milk or other non-dairy milks, but it will change the texture and flavor of the curry.

Is this dish gluten-free?
Yes, if you use tamari instead of regular soy sauce, this recipe can be made gluten-free.

Can I make this curry ahead of time?
Absolutely! This curry tastes even better the next day, as the flavors continue to develop. Just reheat it before serving.