Description
A quick and flavorful vegetarian Thai green curry recipe that is ready in just 30 minutes. This dish is packed with tender tofu, fresh vegetables, and a creamy coconut milk base, making it a perfect weeknight meal.
Ingredients
- 14 oz Firm Tofu Cubes
- 2 tbsp Vegetable Oil
- 2 tbsp Green Curry Paste
- 13.5 oz Coconut Milk
- 1 cup Vegetable Broth
- 1 cup Bell Peppers (Green & Red), Chopped
- 1 medium Carrot, Grated
- 1 cup Bamboo Shoots (Optional)
- 2 tbsp Soy Sauce or Tamari
- 1 tbsp Brown Sugar
- 2 tbsp Lime Juice
- 1/4 cup Thai Basil Leaves
- 2 cups Steamed Jasmine Rice, for serving
Instructions
- Heat 1 tablespoon of oil in a skillet over medium heat. Add cubed tofu and fry until golden brown, about 5-7 minutes. Remove tofu and set aside.
- In the same skillet, add another tablespoon of oil and the green curry paste. Fry for 1-2 minutes until fragrant.
- Gradually stir in the coconut milk and vegetable broth.
- Add the bell peppers and grated carrot to the mixture. Simmer for about 10 minutes, or until the vegetables are tender and vibrant.
- Return the crispy tofu to the skillet. Add the optional bamboo shoots, soy sauce, and brown sugar. Cook for another 5 minutes to let flavors meld.
- Stir in the fresh lime juice and Thai basil leaves. Taste and adjust seasoning if needed.
- Serve hot over steamed jasmine rice.
Notes
- Garnish with extra Thai basil and chili flakes for added flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop over medium heat for best results.
- For soy allergies, substitute soy sauce with coconut aminos.
- Always check pre-made curry pastes for allergens if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 0 mg
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