Main Courses > International Cuisine > Asian Mains > Thai Green Curry

Vegetarian Thai Green Curry with Tofu and Vegetables

Enjoy a flavorful and healthy vegetarian version of Thai green curry, packed with tofu, vegetables, and aromatic spices. This recipe is perfect for a meat-free meal that doesn't compromise on taste. Learn how to create this plant-based delight in your own kitchen.

Prep Time
20 minutes
Cook Time
25 minutes
Servings
4
Ingredients
  • 400 g Firm tofu
  • 2-3 tbsp Green curry paste
  • 400 ml Coconut milk
  • 1 can (400g), drained Bamboo shoots
  • 200 g Broccoli florets
  • 1 Bell pepper (red or green)
  • 2 tbsp Soy sauce
  • 1 tbsp Palm sugar
  • 4-5 Lime leaves
  • 1/2 cup Thai basil
  • 1 tbsp Vegetable oil
  • 1/2 cup Vegetable broth or water
  • To serve Jasmine rice

Preparing the Tofu and Vegetables

Press the firm tofu to remove excess water, then cut into cubes. Slice the bell pepper into similar-sized pieces. If using fresh broccoli, cut into florets. Prepare the lime leaves by tearing them slightly to release their aroma. Roughly chop the Thai basil.

Sautéing the Curry Paste

Heat the vegetable oil in a large wok or pot over medium heat. Add the green curry paste and sauté for 2-3 minutes, stirring constantly, until fragrant. This step is crucial for releasing the flavors of the curry paste.

Adding the Coconut Milk and Tofu

Pour in half of the coconut milk and stir well to combine with the curry paste. Bring to a simmer, then add the tofu cubes. Cook for about 5 minutes, gently stirring to avoid breaking the tofu.

Simmering the Vegetables

Add the remaining coconut milk, bamboo shoots, broccoli, and bell pepper to the pot. Pour vegetable broth or water if necessary. Bring back to a simmer and cook for another 5-7 minutes, or until the vegetables are tender but still slightly crisp.

Seasoning and Finishing

Season with soy sauce and palm sugar to taste. Add the lime leaves and stir. Cook for another minute to infuse the flavors. Finally, stir in the Thai basil just before serving. Remove from heat.

Serving the Curry

Serve hot with jasmine rice. Garnish with extra Thai basil leaves, if desired.

Nutrition Facts Estimated per 100g of product

(Approximate values)
Calories: 100-130
Protein: 5-7g
Fat: 6-8g
Carbohydrates: 8-10g

Other Considerations for Nutrition

The nutritional content may vary based on specific ingredients and quantities used. Using reduced-fat coconut milk can lower the fat content. Adding more vegetables will increase the fiber and vitamin content.

← Vegetarian Sauerbraten with Seitan →

FAQ

  • Can I use different vegetables in this curry?

    Yes, you can use a variety of vegetables such as zucchini, green beans, or snow peas. Adjust the cooking time based on the type of vegetable.
  • Where can I find green curry paste?

    Green curry paste can be found in most Asian supermarkets or in the international aisle of larger grocery stores. You can also make your own from scratch.
  • How spicy is this recipe?

    The spiciness can be adjusted by using more or less green curry paste. Taste and adjust to your preference.
  • Can I freeze Vegetarian Thai green curry?

    Yes, you can freeze Thai green curry. Allow it to cool completely before transferring it to an airtight container. It can be stored in the freezer for up to 2-3 months. The texture of some vegetables might change slightly after freezing.