Thai Vegetarian Green Curry

Dive into the bold, aromatic world of Thai cuisine with this Thai Vegetarian Green Curry—a vibrant, plant-based dish that's packed with flavor and perfect for a weeknight dinner or an impressive meal for guests. This easy-to-make recipe features a silky coconut milk base infused with green curry paste, delivering an irresistible blend of spiciness and creaminess. Fresh vegetables like carrots, zucchini, red bell pepper, broccoli, and snap peas bring a delightful array of textures and colors, while tender tofu adds protein. Finished with fragrant Thai basil, a touch of lime, and a hint of sweetness from palm sugar, this curry achieves the perfect balance of savory, spicy, and tangy flavors. Serve it over fluffy jasmine rice and garnish with fresh cilantro for a restaurant-quality dish right at home. Whether you're a fan of Thai food or new to it, this one-pot, gluten-free, vegetarian recipe promises to delight your taste buds!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 3 tablespoons green curry paste
• 400 milliliters coconut milk
• 250 milliliters vegetable broth
• 2 medium carrots, peeled and sliced
• 1 medium zucchini, sliced
• 1 medium red bell pepper, sliced
• 150 grams broccoli florets
• 100 grams snap peas
• 200 grams tofu, firm and cubed
• 1 tablespoon soy sauce
• 1 teaspoon palm sugar or brown sugar
• 10 grams Thai basil leaves, chopped
• 1 medium lime, juiced
• 200 grams jasmine rice (optional for serving)
• 10 grams fresh cilantro, chopped (for garnish)

Directions

Step 1

Heat the coconut oil in a large skillet or wok over medium heat.

Step 2

Add the green curry paste and sauté for 1-2 minutes, stirring constantly, until fragrant.

Step 3

Stir in the coconut milk and vegetable broth, and mix well to combine the paste into the liquid.

Step 4

Bring the mixture to a simmer, then add the carrots, zucchini, and red bell pepper. Cook for 5 minutes.

Step 5

Add the broccoli florets, snap peas, and tofu cubes to the skillet. Cook for an additional 5-7 minutes, or until the vegetables are tender but still vibrant.

Step 6

Stir in the soy sauce and palm sugar, mixing well to dissolve the sugar.

Step 7

Taste and adjust seasoning if needed. Add more soy sauce or sugar as per preference.

Step 8

Turn off the heat and stir in the Thai basil leaves and freshly squeezed lime juice.

Step 9

Serve hot over steamed jasmine rice, and garnish with fresh cilantro for added flavor.

Nutrition Facts

Serving size	1869.5 grams (1869.5g)

Amount per serving	% Daily Value*
Calories	1365

Total Fat 50.90g	65%
Saturated Fat 27.60g	138%
Polyunsaturated Fat 1.30g
Cholesterol 0mg	0%
Sodium 2299mg	100%
Total Carbohydrate 177.90g	65%
Dietary Fiber 23.10g	83%
Total Sugars 58.40g
Protein 57.50g	115%

Vitamin D 0IU	0%
Calcium 1687mg	130%
Iron 15mg	81%
Potassium 2748mg	58%

*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: 32.7%

Protein: 16.4%

Carbs: 50.8%