Thai Vegetarian Green Curry
Dive into the bold, aromatic world of Thai cuisine with this Thai Vegetarian Green Curry—a vibrant, plant-based dish that's packed with flavor and perfect for a weeknight dinner or an impressive meal for guests. This easy-to-make recipe features a silky coconut milk base infused with green curry paste, delivering an irresistible blend of spiciness and creaminess. Fresh vegetables like carrots, zucchini, red bell pepper, broccoli, and snap peas bring a delightful array of textures and colors, while tender tofu adds protein. Finished with fragrant Thai basil, a touch of lime, and a hint of sweetness from palm sugar, this curry achieves the perfect balance of savory, spicy, and tangy flavors. Serve it over fluffy jasmine rice and garnish with fresh cilantro for a restaurant-quality dish right at home. Whether you're a fan of Thai food or new to it, this one-pot, gluten-free, vegetarian recipe promises to delight your taste buds!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 3 tablespoons green curry paste
- 400 milliliters coconut milk
- 250 milliliters vegetable broth
- 2 medium carrots, peeled and sliced
- 1 medium zucchini, sliced
- 1 medium red bell pepper, sliced
- 150 grams broccoli florets
- 100 grams snap peas
- 200 grams tofu, firm and cubed
- 1 tablespoon soy sauce
- 1 teaspoon palm sugar or brown sugar
- 10 grams Thai basil leaves, chopped
- 1 medium lime, juiced
- 200 grams jasmine rice (optional for serving)
- 10 grams fresh cilantro, chopped (for garnish)
Instructions
Heat the coconut 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.
Stir in the coconut milk and vegetable broth, and mix well to combine the paste into the liquid.
Bring the mixture to a simmer, then add the carrots, zucchini, and red bell pepper. Cook for 5 minutes.
Add the broccoli florets, snap peas, and tofu cubes to the skillet. Cook for an additional 5-7 minutes, or until the vegetables are tender but still vibrant.
Stir in the soy sauce and palm sugar, mixing well to dissolve the sugar.
Taste and adjust seasoning if needed. Add more soy sauce or sugar as per preference.
Turn off the heat and stir in the Thai basil leaves and freshly squeezed lime juice.
Serve hot over steamed jasmine rice, and garnish with fresh cilantro for added flavor.
Nutrition Facts
Calories |
1365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2299 mg | 100% | |
| Total Carbohydrate | 177.9 g | 65% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 58.4 g | ||
| Protein | 57.5 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1687 mg | 130% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2748 mg | 58% | |
*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.
