Thai cuisine is renowned for its bold flavors and aromatic spices, and this Vegetarian Thai Green Curry recipe perfectly embodies those qualities. Bursting with vibrant vegetables, creamy coconut milk, and the distinctive heat of Thai green curry paste, this dish promises to delight your taste buds and satisfy your cravings for a flavorful, wholesome meal.

Ingredients:

1 tablespoon vegetable oil

1 onion, thinly sliced

2-3 garlic cloves, minced

1 tablespoon grated fresh ginger

2 tablespoons Thai green curry paste (adjust to taste)

1 can (14 ounces) coconut milk (full-fat for a creamier curry)

1 cup vegetable broth

1 tablespoon soy sauce (or tamari for gluten-free)

1 tablespoon brown sugar (optional, adjust to taste)

1 block (14 ounces) firm tofu, drained and cubed

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 cup broccoli florets

1 zucchini, sliced

1 carrot, sliced

Handful of fresh basil leaves, chopped

Juice of 1 lime

Salt, to taste

Cooked rice or noodles, for serving

Instructions:

Prepare the vegetables: Begin by heating the vegetable oil in a large skillet or wok over medium heat. Add the thinly sliced onion and cook until softened, about 3-4 minutes. Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.

Make the curry base: Stir in the Thai green curry paste, allowing it to cook for 1-2 minutes to release its aromatic flavors. Pour in the creamy coconut milk and vegetable broth, stirring well to combine all the ingredients into a fragrant curry base.

Season the curry: Add soy sauce and brown sugar (if using), stirring until the sugar dissolves completely. Taste the curry and adjust the seasoning as desired to achieve the perfect balance of flavors.

Add tofu and vegetables: Carefully add the cubed tofu, red bell pepper, yellow bell pepper, broccoli florets, zucchini, and carrot to the simmering curry sauce. Stir gently to coat all the vegetables and tofu evenly with the aromatic sauce.

Simmer and cook: Bring the curry to a gentle simmer. Reduce the heat to medium-low and allow it to simmer for approximately 10-15 minutes, or until the vegetables have become tender and the flavors have melded beautifully together.

Finish with fresh herbs and lime juice: Just before serving, stir in the chopped fresh basil leaves and squeeze in the juice of one lime to add a refreshing citrusy brightness to the dish. Taste the curry once more and adjust the salt and seasoning to suit your preferences.

Serve: Serve this delightful Vegetarian Thai Green Curry hot over a bed of cooked rice or noodles, allowing each spoonful to deliver a burst of flavors and textures. Garnish with additional fresh basil leaves for a vibrant finish, if desired.

Conclusion:

Indulge in this flavorful and aromatic Vegetarian Thai Green Curry as a satisfying and wholesome meal that’s packed with nutritious vegetables and protein-rich tofu in a lusciously creamy coconut sauce. Whether you’re a Thai food enthusiast or simply looking to explore new culinary delights, this dish offers a perfect balance of spicy, savory, and sweet flavors that will leave you wanting more. Adjust the spiciness by varying the amount of green curry paste according to your personal taste preferences, and enjoy a taste of Thailand right in the comfort of your own kitchen.

Additional Recipes