Vegetarian Thai Green Curry Recipe

Introduction

This Vegetarian Thai Green Curry is a vibrant and flavorful dish that brings the taste of Thailand to your kitchen in just 30 minutes. Packed with colorful vegetables, golden tofu, and aromatic herbs, it’s perfect for a satisfying weeknight dinner.

Ingredients

• 14 oz (400g) firm tofu, pressed and cubed
• 2 tablespoons vegetable oil
• 2-3 tablespoons green curry paste
• 1 can (13.5 oz or 400ml) coconut milk
• 1 cup vegetable broth
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 medium carrot, thinly sliced
• 1/2 cup bamboo shoots (optional)
• 2 tablespoons soy sauce or tamari
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 1/4 cup Thai basil leaves
• Steamed jasmine rice, for serving

Instructions

1. Step 1: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the cubed tofu and fry until golden brown on all sides, about 5-7 minutes. Remove from the skillet and set aside.
2. Step 2: In the same skillet, add the remaining tablespoon of oil and the green curry paste. Fry for 1-2 minutes until aromatic. Slowly pour in the coconut milk and vegetable broth, stirring to combine with the curry paste.
3. Step 3: Add the sliced bell peppers and carrot to the skillet. Bring to a simmer and cook for about 10 minutes, or until the vegetables are just tender.
4. Step 4: Return the tofu to the skillet along with bamboo shoots (if using), soy sauce, and brown sugar. Stir well and continue to cook for another 5 minutes, allowing the flavors to meld.
5. Step 5: Remove from heat and stir in the lime juice and Thai basil leaves. Adjust seasoning with more soy sauce or lime juice if needed.
6. Step 6: Spoon the curry over steamed jasmine rice and enjoy!

Tips & Variations

• Press the tofu for at least 20 minutes to remove excess moisture, ensuring it crisps up nicely when fried.
• Use gluten-free tamari instead of soy sauce for a gluten-free version.
• Try adding other vegetables like zucchini, snap peas, or eggplant for more variety.
• If you prefer it spicier, add extra green curry paste or a few Thai chilies.

Storage

Store any leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if the curry has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another protein instead of tofu?

Yes, you can substitute tofu with tempeh, seitan, or even chickpeas for a different texture and protein option.

Is this curry suitable for vegans?

Absolutely. Just ensure the green curry paste you use is free from shrimp paste or animal-derived ingredients, and use veg-friendly soy sauce or tamari.

Vegetarian Thai Green Curry Recipe

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★★★★★

4.5 from 120 reviews

• Author: Harper
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This vibrant Vegetarian Thai Green Curry is a flavorful, aromatic dish featuring crispy tofu and fresh vegetables simmered in a rich coconut milk and green curry paste sauce. Ready in just 30 minutes, it’s a perfect weeknight meal that combines the authentic tastes of Thai cuisine with wholesome plant-based ingredients, served over fragrant jasmine rice.

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Ingredients

Scale 1x2x3x

Tofu

• 14 oz (400g) firm tofu, pressed and cubed
• 2 tablespoons vegetable oil, divided

Curry Sauce

• 2–3 tablespoons green curry paste
• 1 can (13.5 oz or 400ml) coconut milk
• 1 cup vegetable broth
• 2 tablespoons soy sauce or tamari
• 1 tablespoon brown sugar
• 1 tablespoon lime juice

Vegetables

• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 medium carrot, thinly sliced
• 1/2 cup bamboo shoots (optional)

Garnish & Serving

• 1/4 cup Thai basil leaves
• Steamed jasmine rice (for serving)

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Instructions

1. Prepare the Tofu: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the pressed and cubed tofu and fry until golden brown on all sides, about 5-7 minutes. Once browned, remove the tofu from the skillet and set aside to keep warm.
2. Cook the Curry Base: In the same skillet, add the remaining 1 tablespoon of vegetable oil and the green curry paste. Fry the paste for 1-2 minutes until it becomes aromatic and releases its flavors. Then slowly pour in the coconut milk and vegetable broth while stirring to combine everything evenly with the curry paste.
3. Add Vegetables: Add the sliced green and red bell peppers and the thinly sliced carrot to the skillet. Bring the mixture to a gentle simmer and cook for about 10 minutes, allowing the vegetables to soften but remain slightly crisp.
4. Combine Tofu and Seasonings: Return the fried tofu to the skillet along with bamboo shoots if using. Add the soy sauce and brown sugar, stirring well to incorporate all the flavors. Continue cooking for an additional 5 minutes to allow the curry to thicken slightly and the flavors to meld together.
5. Finish with Fresh Ingredients: Remove the skillet from heat and stir in the lime juice and Thai basil leaves for a fresh, bright finish. Taste and adjust seasoning with extra soy sauce or lime juice according to your preference.
6. Serve: Serve the fragrant green curry hot over steamed jasmine rice and enjoy this delicious vegetarian Thai meal.

Notes

• Pressing the tofu removes excess moisture, helping it crisp up better when fried.
• If you prefer a spicier curry, add more green curry paste to taste.
• Bamboo shoots are optional but add a nice texture contrast.
• Use tamari instead of soy sauce for a gluten-free alternative.
• Fresh Thai basil is preferable, but you can substitute with sweet basil if unavailable.
• Leftovers keep well in the refrigerator for 2-3 days and can be reheated gently on the stovetop or microwave.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Frying
• Cuisine: Thai

Keywords: Vegetarian Thai green curry, tofu green curry, Thai curry recipe, green curry with tofu, coconut milk curry, plant-based Thai recipe