Vegan Thai Green Curry with Tofu & Vegetables
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
333 kcal
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Course
Main Course
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Cuisine
Thai
Vegan Thai Green Curry with Tofu & Vegetables
Description
The recipe begins by pressing and cutting extra-firm tofu, which can be cooked by various methods before incorporating into the curry. Green curry paste is sautéed in oil then combined with coconut milk, brown sugar, soy sauce, and crushed kaffir lime leaves to create a rich, aromatic base. Vegetables—red and green bell peppers, broccoli, and optional zucchini—are cooked until just tender, maintaining their crispness within the creamy sauce. The tofu and Thai basil are added towards the end, followed by fresh lime juice to enhance brightness and balance the flavors.
This curry delivers a creamy, mildly spicy, and herbal dish with a variety of textures from silky tofu and tender-crisp vegetables. Traditionally served over jasmine rice, it works well as a hearty vegan main course.
Note that the curry thickens upon cooling; adding water or broth can adjust consistency when reheating. Spice level is customizable by adjusting the amount of green curry paste.
Ingredients
- 14 ounces tofu extra firm
- 1 tablespoon neutral cooking oil generic cooking oil
- 2-4 tablespoon green curry paste adjust amount based on spice preference
- 1 can coconut milk 14oz
- 1 tablespoon brown sugar
- 2 tablespoon soy sauce or Tamari for gluten-free
- 8-10 kaffir lime leaves crush to release oil
- 1 cup green bell pepper seeds removed and cut into 1 inch squares
- 1 cup red bell pepper seeds removed and cut into 1 inch squares
- 1 cup broccoli cut into florets
- 1 cup zucchini slit in half and sliced, optional
- 12-15 basil leaves Thai variety
- 1 tablespoon lime juice
Instructions
- Press the tofu to remove excess water. Cut it into pieces and keep aside. If you prefer, you can sauté, bake or air fryer it.
- Heat a medium pot on medium-high heat. Add oil and then add the green curry paste. Stir it.
- Add 1/2 can of coconut milk. Stir well, so that the paste is completely mixed with the coconut milk. Then add the remaining coconut milk, brown sugar, soy sauce and Kaffir Lime leaves. Stir well.
- Add the red bell pepper, green bell pepper, broccoli and zucchini. Bring to a complete boil and cook for 2-3 minutes until the vegetables are slightly tender.
- Add the tofu pieces, and half of the Thai Basil leaves and cook for another 3-4 minutes.
- Add lime juice. Taste and add salt if needed. Garnish with the remaining basil leaves. Thai Green Curry is ready to be enjoyed over jasmine rice.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days; add water before reheating if too thick.
- Adjust green curry paste quantity from 1 to 4 tablespoons to control spiciness.
- To achieve desired consistency, add 1/2 to 1 cup water or broth when reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Calories | 333kcal | 17% |
| Carbohydrates | 16g | 5% |
| Protein | 12g | 24% |
| Fat | 27g | 42% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 591mg | 25% |
| Potassium | 690mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 2754IU | 55% |
| Vitamin C | 106mg | 118% |
| Calcium | 87mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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