Description
A vibrant and flavorful vegetarian Thai green curry featuring golden brown tofu in a creamy coconut broth, perfect for busy evenings.
Ingredients
Scale
- 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
- Prepare the Tofu: 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.
- Cook the Curry: 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.
- 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.
- Combine the tofu back to the skillet along with the bamboo shoots (if using), soy sauce, and brown sugar. Stir well and continue to cook for another 5 minutes.
- Remove from heat and stir in the lime juice and Thai basil leaves. Adjust seasoning as needed.
- Serve: Spoon the curry over steamed jasmine rice and enjoy!
Notes
Press tofu to remove excess moisture for better texture. Always taste the curry during cooking to adjust flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 0mg