One chilly evening, I craved something both hearty and bright. This vegetarian Thai green curry became my go-to comfort food—filled with fresh herbs, creamy coconut milk, and just the right spice to soothe the soul.
Every spoonful feels like a warm hug, balancing zest and creaminess in a way that’s truly unforgettable.
- Rich and creamy without any meat
- Loaded with fresh vegetables and aromatic herbs
- Perfect for a quick weeknight dinner or meal prep
- Easy to customize with your favorite veggies or tofu
Vegetarian Thai Green Curry
- Total Time: 35 minutes
- Yield: 4
Description
A creamy and fragrant Thai green curry loaded with fresh vegetables and tofu, perfect for a nourishing vegetarian meal.
Ingredients
2 tablespoons vegetable oil
3 tablespoons Thai green curry paste
1 can (14 oz) coconut milk
1 cup vegetable broth
1 block firm tofu, cubed
1 cup green beans, trimmed
1 red bell pepper, sliced
1 zucchini, sliced
1 cup bamboo shoots, drained
2 tablespoons soy sauce
1 tablespoon brown sugar
Fresh basil leaves for garnish
Cooked jasmine rice, to serve
Instructions
Heat oil in a large pan over medium heat.
Add green curry paste and sauté for 1-2 minutes until fragrant.
Pour in coconut milk and vegetable broth, stirring to combine.
Add tofu, green beans, bell pepper, zucchini, and bamboo shoots.
Simmer for 15 minutes, until vegetables are tender.
Stir in soy sauce and brown sugar, adjusting to taste.
Serve hot over jasmine rice, garnished with fresh basil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
FAQ
Can I make this curry gluten-free?
Absolutely! Just ensure your soy sauce or any other sauces you use are gluten-free.
How can I adjust the spice level?
Start with less green curry paste and add more gradually to suit your heat preference.
Ready to bring some vibrant flavor to your dinner tonight? Save this recipe and start cooking!