Heart-Healthy Thai Green Curry
Indulge in the vibrant flavors of our Heart-Healthy Thai Green Curry, a lighter twist on a beloved classic that's perfect for nutritious weeknight meals. This wholesome recipe features a creamy base of light coconut milk and low-sodium vegetable broth, infused with vegan green curry paste for a bold kick of flavor. Packed with nutrient-rich vegetables like broccoli, carrots, zucchini, and fresh spinach, alongside protein-packed tofu, this dish is as satisfying as it is nourishing. A touch of lime juice, fresh basil, and a hint of brown sugar balances the flavors beautifully, while optional tamari makes it gluten-free-friendly. Ready in just 40 minutes, serve this fragrant curry over steamed brown rice for a hearty, soul-warming meal your family will love. Healthy, plant-based, and delicious—it's a true crowd-pleaser!
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Recipe Information
Ingredients
- 1 tablespoon Extra-virgin olive oil
- 3 tablespoons Green curry paste (low-sodium, vegan)
- 13.5 ounces Light coconut milk
- 1 cup Low-sodium vegetable broth
- 14 ounces Firm tofu (cubed)
- 2 cups Broccoli florets
- 1 cup Carrots (thinly sliced)
- 1 medium Red bell pepper (sliced)
- 1 medium Zucchini (sliced into half-moons)
- 2 cups Spinach (fresh leaves)
- 0.5 cup Fresh basil leaves
- 2 tablespoons Fresh lime juice
- 2 tablespoons Low-sodium soy sauce (or tamari for gluten-free)
- 1 teaspoon Brown sugar (or coconut sugar)
- 3 cups Cooked brown rice (optional, for serving)
Instructions
Heat the olive oil in a large skillet or wok over medium heat.
Add the green curry paste and sauté for 1-2 minutes, stirring constantly, until fragrant.
Pour in the light coconut milk and vegetable broth, stirring to combine.
Bring the mixture to a gentle simmer, then add the cubed tofu.
Add the broccoli, carrots, red bell pepper, and zucchini to the skillet. Stir well to coat the vegetables in the curry sauce.
Cover the skillet and simmer for 10-12 minutes, or until the vegetables are tender but still vibrant.
Stir in the spinach, allowing it to wilt in the hot curry, about 1-2 minutes.
Add the fresh basil leaves, lime juice, soy sauce (or tamari), and brown sugar. Stir well to combine and adjust seasoning to taste.
Remove the skillet from heat and let the curry stand for a couple of minutes to enhance flavor.
Serve the curry over cooked brown rice if desired, and garnish with additional fresh basil or lime wedges.
Nutrition Facts
Calories |
1867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.9 g | 92% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1647 mg | 72% | |
| Total Carbohydrate | 228.3 g | 83% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 41.4 g | ||
| Protein | 97.6 g | 195% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3132 mg | 241% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 3748 mg | 80% | |
*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.
