Green Curry Vegetarian
Dive into the vibrant flavors of this Green Curry Vegetarian recipe, a quick and delicious Thai-inspired dish that's perfect for weeknight dinners. Packed with fresh veggies like zucchini, red bell pepper, snow peas, and baby corn, alongside protein-rich tofu, this creamy curry is simmered in a fragrant coconut milk base infused with bold green curry paste, garlic, and ginger. A hint of soy sauce and brown sugar adds the perfect balance of savory and sweet, while fresh Thai basil and a squeeze of lime juice elevate the dish with bright, zesty notes. Served over fluffy jasmine rice, this easy-to-make vegetarian green curry is not only wholesome and satisfying but also gluten-free adaptable and loaded with authentic flavors.
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 3 tablespoons Green curry paste
- 2 units Garlic cloves (minced)
- 1 tablespoon Ginger (grated)
- 14 ounces Coconut milk (full fat)
- 1 cup Vegetable broth
- 2 tablespoons Soy sauce (or tamari for gluten-free)
- 1 tablespoon Brown sugar
- 1 medium Zucchini (sliced)
- 1 cup Baby corn (halved)
- 1 medium Red bell pepper (thinly sliced)
- 1 cup Snow peas (trimmed)
- 14 ounces Firm tofu (cubed)
- 1 handful Fresh Thai basil leaves (chopped)
- 1 unit Lime (juiced)
- 4 cups Cooked jasmine rice
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Heat a large skillet or wok over medium heat and add the coconut oil. Once the oil is melted, add the green curry paste and fry for 1-2 minutes until fragrant.
Add minced garlic and grated ginger to the pan and sauté for another minute.
Pour in the coconut milk and vegetable broth, stirring to combine with the curry paste. Bring the mixture to a simmer.
Stir in the soy sauce and brown sugar, ensuring they are well incorporated into the sauce.
Add the zucchini, baby corn, and red bell pepper. Simmer for 5-7 minutes or until the vegetables start to soften.
Add the snow peas and cubed tofu, and cook for an additional 5 minutes until the tofu is heated through and the vegetables are tender-crisp.
Remove from heat and stir in the chopped Thai basil leaves, lime juice, salt, and black pepper. Taste and adjust seasonings if needed.
Serve the green curry hot over cooked jasmine rice. Garnish with extra Thai basil leaves if desired.
Nutrition Facts
Calories |
3216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.5 g | 210% | |
| Saturated Fat | 113.2 g | 566% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4826 mg | 210% | |
| Total Carbohydrate | 348.4 g | 127% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 55.5 g | ||
| Protein | 114.1 g | 228% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3070 mg | 236% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 4804 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
