Description
Experience the magic of creamy, spicy, and aromatic flavors with this Vegetarian Thai Green Curry. A healthy, plant-based dish loaded with vibrant vegetables, crispy tofu, and a fragrant coconut curry base, perfect for weeknight dinners or special occasions
Ingredients
- Firm tofu, pressed and cubed – 14 oz (400g)
- Vegetable oil – 2 tablespoons
- Green curry paste – 2-3 tablespoons
- Coconut milk – 1 can (13.5 oz / 400ml)
- Vegetable broth – 1 cup
- Green bell pepper, sliced – 1
- Red bell pepper, sliced – 1
- Carrot, thinly sliced – 1 medium
- Bamboo shoots (optional) – ½ cup
- Soy sauce or tamari – 2 tablespoons
- Brown sugar – 1 tablespoon
- Lime juice – 1 tablespoon
- Thai basil leaves – ¼ cup
- Steamed jasmine rice – For serving
Instructions
- Prepare the Tofu: Press and cube tofu. Heat 1 tablespoon of oil in a skillet, fry tofu until golden on all sides (5-7 minutes), and set aside.
- Cook the Curry Base: In the same skillet, heat the remaining oil. Add green curry paste and sauté for 1-2 minutes until fragrant. Stir in coconut milk and vegetable broth until well combined.
- Add Vegetables: Mix in green and red bell peppers, carrot, and bamboo shoots (if using). Simmer gently for 10 minutes until vegetables are tender.
- Combine Ingredients: Return tofu to the skillet. Add soy sauce, brown sugar, and stir well. Cook for 5 minutes to let the flavors meld.
- Final Touches: Remove from heat, stir in lime juice, and garnish with Thai basil leaves. Adjust seasoning with extra soy sauce or lime juice if needed.
- Serve: Pair with steamed jasmine rice or your preferred side.
Notes
- Pressing Tofu: Ensures it fries to a crispy texture.
- Spice Level: Adjust curry paste to your preferred heat level.
- Vegetable Options: Swap or add vegetables like zucchini, broccoli, or snap peas.
- Storage: Store in an airtight container for up to 3 days in the fridge or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Thai