Vegetarian Classic Thai Green Curry
Elevate your weeknight dinner routine with this **Vegetarian Classic Thai Green Curry**, a vibrant and aromatic dish that's packed with fresh, wholesome ingredients. This Thai-inspired recipe features a rich, creamy base made with coconut milk and green curry paste, delivering the perfect balance of spicy, sweet, and tangy flavors. The addition of tender tofu, eggplant, red bell pepper, zucchini, and sugar snap peas creates a rainbow of textures and nutrients in every bite. Finished with fragrant lime leaves, fresh basil, and a squeeze of lime juice, this curry is a true celebration of authentic Thai flavors—made entirely plant-based. Quick to prepare in just 45 minutes and perfect for serving over jasmine rice, it’s an irresistible meal that’s both comforting and nutritious. Ideal for vegetarians, vegans, and anyone craving a restaurant-quality Thai green curry at home.
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Recipe Information
Ingredients
- 3 tablespoons Green curry paste
- 1 tablespoon Coconut oil
- 400 ml Coconut milk
- 200 ml Vegetable broth
- 200 grams Firm tofu
- 1 medium Eggplant
- 1 medium Red bell pepper
- 1 medium Zucchini
- 100 grams Sugar snap peas
- 3 Lime leaves
- 2 tablespoons Soy sauce
- 1 tablespoon Palm sugar
- 20 leaves Fresh basil leaves
- 10 grams Fresh coriander (cilantro)
- 1 Lime
Instructions
Press the tofu for at least 15 minutes to remove excess moisture. Cut into 1-inch cubes.
Slice the eggplant, red bell pepper, and zucchini into thin strips or bite-sized pieces.
Heat the coconut oil in a large pot over medium heat. Add the green curry paste and stir for about 2 minutes until fragrant.
Pour in the coconut milk and vegetable broth, stirring to combine with the paste, and bring to a gentle simmer.
Add the tofu cubes and simmer for 5 minutes.
Add the sliced eggplant, red bell pepper, and zucchini to the pot and continue to cook for another 5 minutes.
Toss in the sugar snap peas and lime leaves, simmer for an additional 5 minutes until the vegetables are tender but still vibrant.
Stir in soy sauce and palm sugar, adjusting taste to preference.
Remove the pot from heat, stir in fresh basil leaves, and squeeze the juice of one lime into the curry.
Garnish with fresh coriander leaves before serving with steamed jasmine rice.
Nutrition Facts
Calories |
274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 817 mg | 36% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 20.2 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 402 mg | 31% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 921 mg | 20% | |
*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.
