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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
