Vegetarian Thai Green Curry
Indulge in the fragrant, vibrant flavors of this Vegetarian Thai Green Curry, a delightful plant-based twist on a beloved Southeast Asian classic. This recipe features a medley of fresh vegetables like zucchini, red bell peppers, sugar snap peas, and baby corn, simmered in a creamy blend of coconut milk and green curry paste for an irresistible burst of flavor. Protein-packed tofu adds substance, while soy sauce, lime juice, and a hint of brown sugar create a balanced harmony of savory, tangy, and sweet notes. Ready in just 35 minutes, this easy-to-make curry is perfect for weeknight dinners and pairs beautifully with fluffy jasmine rice. Garnish with Thai basil leaves for an authentic finishing touch that will transport your taste buds straight to Thailand. Whether you're vegan, vegetarian, or simply seeking a healthy dinner, this Thai green curry is a must-try!
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Recipe Information
Ingredients
- 1 tablespoon coconut oil
- 2 tablespoons green curry paste
- 400 milliliters coconut milk
- 240 milliliters vegetable broth
- 400 grams tofu (extra firm, cubed)
- 1 zucchini (sliced)
- 1 red bell pepper (sliced)
- 120 grams baby corn (halved)
- 1 carrot (sliced thinly)
- 100 grams sugar snap peas
- 10 leaves Thai basil leaves (fresh, optional)
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- 240 grams jasmine rice (for serving)
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 until fragrant.
Pour in the coconut milk and vegetable broth. Stir well to combine and bring to a gentle simmer.
Add the cubed tofu to the skillet. Simmer for 5 minutes to allow the tofu to absorb the flavors.
Add the zucchini, red bell pepper, baby corn, carrot, and sugar snap peas to the skillet. Simmer for another 7-8 minutes, or until the vegetables are tender but still vibrant and crisp.
Stir in the soy sauce, lime juice, and brown sugar. Taste and adjust seasoning if needed.
Remove from heat and garnish with fresh Thai basil leaves, if using.
Serve the curry hot over cooked jasmine rice.
Nutrition Facts
Calories |
1566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.1 g | 67% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2586 mg | 112% | |
| Total Carbohydrate | 194.1 g | 71% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 57.3 g | ||
| Protein | 87.8 g | 176% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1601 mg | 123% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 2971 mg | 63% | |
*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.
