Description
A simple recipe for a flavorful vegetarian Thai green curry.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 4 tablespoons green curry paste (check label for vegetarian suitability)
- 1 (13.5 oz) can full-fat coconut milk
- 1 cup vegetable broth
- 1 cup mixed vegetables (broccoli florets, bell peppers, bamboo shoots)
- 1 block (14 oz) firm tofu, pressed and cubed
- 1 tablespoon soy sauce or tamari
- 1 teaspoon brown sugar
- Juice of 1/2 lime
- Fresh basil leaves, for garnish
- Cooked rice, for serving
Instructions
- Heat the coconut oil in a large pot or wok over medium heat.
- Add the sliced onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
- Add the green curry paste and cook for 2 minutes, stirring constantly.
- Pour in the coconut milk and vegetable broth. Bring the mixture to a gentle simmer.
- Add the cubed tofu and mixed vegetables. Simmer for 10-15 minutes, or until vegetables are tender.
- Stir in the soy sauce (or tamari) and brown sugar. Cook for 1 minute.
- Remove from heat and stir in the lime juice.
- Taste and adjust seasoning if needed.
- Serve hot over cooked rice, garnished with fresh basil leaves.
Notes
- If you prefer a spicier curry, add a small amount of chopped fresh chili when sautéing the aromatics.
- For a thicker sauce, let the curry simmer uncovered for a few extra minutes.
- You can substitute the tofu with chickpeas or extra firm vegetables like carrots.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving (without rice)
- Calories: 450
- Sugar: 8
- Sodium: 550
- Fat: 35
- Saturated Fat: 28
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 5
- Protein: 18
- Cholesterol: 0
Keywords: Thai green curry, vegetarian, tofu, coconut milk, easy curry, Asian recipe