Vegan Classic Thai Green Curry
Indulge in the vibrant flavors of this Vegan Classic Thai Green Curry, a plant-based twist on a beloved Thai dish. Brimming with colorful vegetables like eggplant, red bell pepper, broccoli, and snow peas, this creamy curry is enriched with the aromatic warmth of green curry paste and silky coconut milk. Cubed tofu provides a hearty protein boost, while Thai basil, lime juice, and a hint of palm sugar create a delightful balance of sweet, tangy, and savory notes. Perfectly paired with fluffy jasmine rice, this wholesome recipe is quick to prepare in just 45 minutes and makes an ideal dinner for four. Whether you're a fan of Thai cuisine or exploring vegan comfort food, this curry is a flavorful, crowd-pleasing option to add to your recipe repertoire.
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 3 tablespoons Green curry paste
- 400 milliliters Coconut milk
- 250 milliliters Vegetable broth
- 400 grams Firm tofu, cubed
- 1 medium Eggplant, diced
- 1 medium Red bell pepper, sliced
- 1 cup Broccoli, cut into florets
- 1 cup Snow peas
- 200 grams Bamboo shoots, drained
- 1 handful Thai basil leaves
- 1 medium Lime, juiced
- 2 tablespoons Soy sauce
- 1 tablespoon Palm sugar
- 4 servings Cooked jasmine rice, for serving
Instructions
Heat the coconut oil in a large saucepan or wok over medium heat.
Add the green curry paste and cook for 1-2 minutes, stirring frequently, until fragrant.
Pour in the coconut milk and vegetable broth, stirring to combine with the curry paste.
Bring the mixture to a simmer, then add the cubed tofu, ensuring all pieces are coated with the sauce.
Add the diced eggplant, sliced red bell pepper, broccoli florets, snow peas, and bamboo shoots to the pan.
Stir to mix the ingredients, ensuring everything is evenly coated with the sauce.
Let the curry simmer for 15-20 minutes, or until the vegetables are tender but still crisp.
Stir in the soy sauce, palm sugar, and lime juice. Adjust seasoning to taste.
Gently stir in the Thai basil leaves until wilted.
Serve the Thai green curry hot over cooked jasmine rice and garnish with extra basil leaves if desired.
Nutrition Facts
Calories |
2233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.1 g | 87% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2824 mg | 123% | |
| Total Carbohydrate | 314.2 g | 114% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 69.9 g | ||
| Protein | 102.8 g | 206% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3099 mg | 238% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 4724 mg | 101% | |
*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.
