Green Curry Vegetarian

Dive into the vibrant flavors of this Green Curry Vegetarian recipe, a quick and delicious Thai-inspired dish that's perfect for weeknight dinners. Packed with fresh veggies like zucchini, red bell pepper, snow peas, and baby corn, alongside protein-rich tofu, this creamy curry is simmered in a fragrant coconut milk base infused with bold green curry paste, garlic, and ginger. A hint of soy sauce and brown sugar adds the perfect balance of savory and sweet, while fresh Thai basil and a squeeze of lime juice elevate the dish with bright, zesty notes. Served over fluffy jasmine rice, this easy-to-make vegetarian green curry is not only wholesome and satisfying but also gluten-free adaptable and loaded with authentic flavors.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons Coconut oil
• 3 tablespoons Green curry paste
• 2 units Garlic cloves (minced)
• 1 tablespoon Ginger (grated)
• 14 ounces Coconut milk (full fat)
• 1 cup Vegetable broth
• 2 tablespoons Soy sauce (or tamari for gluten-free)
• 1 tablespoon Brown sugar
• 1 medium Zucchini (sliced)
• 1 cup Baby corn (halved)
• 1 medium Red bell pepper (thinly sliced)
• 1 cup Snow peas (trimmed)
• 14 ounces Firm tofu (cubed)
• 1 handful Fresh Thai basil leaves (chopped)
• 1 unit Lime (juiced)
• 4 cups Cooked jasmine rice
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper

Directions

Step 1

Heat a large skillet or wok over medium heat and add the coconut oil. Once the oil is melted, add the green curry paste and fry for 1-2 minutes until fragrant.

Step 2

Add minced garlic and grated ginger to the pan and sauté for another minute.

Step 3

Pour in the coconut milk and vegetable broth, stirring to combine with the curry paste. Bring the mixture to a simmer.

Step 4

Stir in the soy sauce and brown sugar, ensuring they are well incorporated into the sauce.

Step 5

Add the zucchini, baby corn, and red bell pepper. Simmer for 5-7 minutes or until the vegetables start to soften.

Step 6

Add the snow peas and cubed tofu, and cook for an additional 5 minutes until the tofu is heated through and the vegetables are tender-crisp.

Step 7

Remove from heat and stir in the chopped Thai basil leaves, lime juice, salt, and black pepper. Taste and adjust seasonings if needed.

Step 8

Serve the green curry hot over cooked jasmine rice. Garnish with extra Thai basil leaves if desired.

Nutrition Facts

Serving size	2789 grams (2789.0g)

Amount per serving	% Daily Value*
Calories	3216

Total Fat 163.50g	210%
Saturated Fat 113.20g	566%
Polyunsaturated Fat 1.20g
Cholesterol 0mg	0%
Sodium 4826mg	210%
Total Carbohydrate 348.40g	127%
Dietary Fiber 30.50g	109%
Total Sugars 55.50g
Protein 114.10g	228%

Vitamin D 0IU	0%
Calcium 3070mg	236%
Iron 28mg	154%
Potassium 4804mg	102%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.3%

Protein: 13.7%

Carbs: 42.0%