Thai Green Curry with Vegetables

★ 4.8 · Medium

This vegan Thai green curry simmers crisp vegetables and tofu in a rich, aromatic coconut sauce, balancing heat, sweetness, and fragrant herbs in every spoonful.

20 minPrep Time

25 minCook Time

45 minTotal Time

4 servingsYield

Why You'll Love This

Rich, aromatic coconut curry ready in 45 minutes
Naturally vegan and gluten-free (check curry paste)
Customizable with any vegetables you have on hand

Ingredients

14 ozextra-firm tofu, pressed and cut into 1-inch cubes
2 tablespoonsneutral oil, divided
3 to 4 tablespoonsThai green curry paste (check label for fish sauce if strict vegan)
2 cans (13.5 oz each)full-fat coconut milk
1 cupvegetable broth
2 tablespoonssoy sauce
1 tablespoonbrown sugar
1red bell pepper, sliced
1 cupgreen beans, trimmed and halved
1small zucchini, sliced into half-moons
1 cupcanned bamboo shoots, drained
4fresh Thai basil or regular basil leaves, torn, plus more for garnish
1lime, juiced
4 cupscooked jasmine rice, for serving

Nutrition (estimated per serving)

480Calories

14gProtein

32gFat

38gCarbs

5gFiber

820mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
Add the tofu cubes in a single layer and cook, turning occasionally, until golden on most sides, 6 to 8 minutes. Transfer to a plate.
In a large pot or wok, heat the remaining 1 tablespoon oil over medium heat.
Add the curry paste and cook, stirring constantly, for 1 to 2 minutes until very fragrant; this step blooms the spices.
Scoop out the thick cream from the top of one can of coconut milk if visible and stir it into the curry paste first, cooking for 1 minute, then add the rest of both cans of coconut milk along with the vegetable broth.
Whisk to combine, then stir in the soy sauce and brown sugar.
Bring the mixture to a gentle simmer over medium heat, then add the bell pepper and green beans.
Simmer for 5 minutes, then add the zucchini and bamboo shoots.
Continue simmering, stirring occasionally, until all the vegetables are crisp-tender, 6 to 8 more minutes.
Return the cooked tofu to the pot and simmer for 2 more minutes to heat through and absorb some sauce.
Remove from the heat and stir in the torn basil leaves and lime juice.
Taste and adjust with more soy sauce, sugar, or lime juice as needed.
Serve hot over jasmine rice, garnished with a few extra basil leaves.

Tips

Blooming the curry paste in oil before adding liquid intensifies its flavor significantly; do not skip this step.
Do not overcook the vegetables; add them in stages based on how long each takes so everything stays crisp-tender.