Ingredients
- Coconut Milk: 2 cups
- Thai Green Curry Paste: 3 tablespoons
- Tofu (firm, cubed): 1 block (around 14 oz)
- Zucchini: 1 medium, sliced
- Red Bell Pepper: 1, sliced
- Bamboo Shoots: 1 cup, drained
- Thai Basil Leaves: ½ cup
- Kaffir Lime Leaves: 4, torn
- Soy Sauce: 2 tablespoons
- Brown Sugar: 1 teaspoon
- Vegetable Oil: 1 tablespoon
- Water or Vegetable Stock: ½ cup
- Green Chilies: 2, sliced (optional)
- Fresh Lime Juice: 1 tablespoon
Instructions
- Heat a tablespoon of vegetable oil in a large saucepan or wok over medium heat.
- Add the green curry paste to the hot oil and sauté for 2 minutes until fragrant. Stir in 1 cup of coconut milk and bring to a gentle simmer.
- Mix in tofu, zucchini, bell pepper, and bamboo shoots. Pour in the remaining coconut milk and the vegetable stock.
- Toss in lime leaves, soy sauce, and brown sugar. Stir gently to coat the veggies and tofu.
- Let the curry simmer uncovered for about 15 minutes, stirring occasionally until vegetables are tender.
- Add Thai basil, lime juice, and optional green chilies. Cook for 2 more minutes then turn off the heat.
- Ladle the curry into bowls and serve with jasmine rice or rice noodles for a complete meal.
Notes
- Use full-fat coconut milk for the best texture and flavor.
- Taste and adjust with lime juice, sugar, or soy sauce to balance the flavors.
- For added heat, include fresh green chilies or extra curry paste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Thai
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 6g
- Sodium: 750mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Thai green curry, vegan curry, coconut curry, Thai recipe, green curry with tofu