Vegetarian Thai Green Curry Bowl

This creamy vegetarian Thai green curry brings together coconut milk, tofu, and vibrant vegetables for a deeply satisfying meal that comes together quickly. It has become my go-to solution when I want something comforting and full of flavor but only have half an hour to spare. The fresh herbs and convenient pantry staples make it doable on any weeknight.

Every time I make this curry for friends or family someone asks for the recipe. I still remember discovering it during one of my busiest work months and feeling like I finally found the dish that recharges me at dinnertime.

Ingredients

• Firm tofu pressed and cubed: soaks up the curry sauce and lends plant-based protein. Always choose tofu that feels solid in the package for best results
• Vegetable oil: perfect for frying tofu and sautéing curry paste. Pick a neutral oil so the flavors remain authentic
• Green curry paste: brings genuine Thai flavor and heat. I sometimes mix a little homemade paste with a favorite store brand for best balance
• Coconut milk: creamy and essential for richness. Go for full-fat if you want the most luxurious texture
• Vegetable broth: lightens the sauce while boosting depth. A good quality low-sodium broth is best for controlling salt
• Green bell pepper and red bell pepper sliced: for color and crunch. Look for glossy skin and firm texture when shopping
• Carrot thinly sliced: adds sweetness and color. Choose medium sized carrots as they tend to be sweetest
• Bamboo shoots (optional): add a gentle crunch and authentic touch. Canned bamboo should be well rinsed before use
• Soy sauce or tamari: for an umami kick and salt. Low sodium versions give you more seasoning flexibility
• Brown sugar: softens the edge of curry paste and coconut. Use dark brown sugar for extra depth
• Lime juice: lifts all the flavors and brings essential acidity. Juice limes just before adding for brightness
• Thai basil leaves: finish the dish with burst of fragrance. If Thai basil is not available use regular basil with a little mint
• Steamed jasmine rice: soft and fluffy and the perfect partner for soaking up the curry

Step-by-Step Instructions

Prepare the Tofu:

Start by pressing your tofu block until little water remains. Cube it evenly. Heat a tablespoon of oil in a large skillet over medium and add your tofu pieces. Let them fry without turning too often. Aim for deep golden on each side which takes about five to seven minutes. Remove tofu to a plate and set aside for later

Cook the Curry Paste:

In that same skillet add the rest of the oil then spoon in your curry paste. Stir constantly and let it fry for a minute or two until your kitchen smells aromatic and the paste is sizzling. Careful not to let it burn. This step is crucial for unlocking the flavors

Simmer the Coconut Milk and Broth:

Slowly pour your coconut milk and vegetable broth into the pan with the curry paste. Stir with a wooden spoon or spatula until the paste fully dissolves and the mixture starts to bubble at the sides

Add the Vegetables:

Toss in the sliced green and red bell peppers plus the carrot. If using bamboo shoots add them now. Lower the heat so everything simmers gently. Let the vegetables cook for about ten minutes or until just tender but not soft

Combine and Season:

Return your golden tofu pieces to the skillet. Pour in the soy sauce and sprinkle over the brown sugar. Stir well until tofu and vegetables are combined and coated with the sauce. Simmer another five minutes to let all the flavors blend

Finish with Lime and Basil:

Turn off the heat. Squeeze fresh lime juice over the curry and scatter in Thai basil leaves. Taste and adjust with more soy sauce or lime juice if you like extra punch. Serve straight away over bowls of steaming jasmine rice

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My favorite part about this dish is the way the coconut milk and Thai basil mingle as leftovers sit in the fridge. Sometimes I sneak a spoonful cold because the aromas are irresistible. Sharing it with friends transports us all to a Thai beach for a moment

Storage Tips

This curry keeps well in an airtight container in the fridge for up to three days. The flavors actually improve with a little time. For best texture store the rice and curry separately so nothing gets soggy. If freezing be sure to thaw and reheat gently as coconut milk sometimes separates

Ingredient Substitutions

Try swapping zucchini or snap peas for the carrot or peppers if that is what you have. Chickpeas can replace some or all of the tofu for a change. If you cannot find Thai basil use regular basil and a little chopped mint to mimic the signature flavor

Serving Suggestions

Serve with extra lime wedges on the side and a bowl of chopped cilantro for sprinkling. A little crushed roasted peanuts add extra crunch. For a Thai-inspired meal add a simple cucumber salad or steamed greens for contrast

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Cultural Context

Thai green curry is a classic that highlights the balance of sweet spicy salty and sour. Every household in Thailand has their own version. This vegetarian take keeps all the essential flavors but makes it easy for anyone to enjoy at home

Commonly Asked Questions

→ What type of tofu works best for this dish?

Firm or extra-firm tofu is ideal, as it holds its shape during frying and blends well with the flavors.

→ Can I make this dish less spicy?

Yes, simply use less green curry paste or choose a mild variety to control the heat to your preference.

→ What vegetables can I substitute in this curry?

Broccoli, zucchini, or snap peas work well if you want to customize with your favorite vegetables.

→ How do I get the tofu crispy?

Pressing and thoroughly drying the tofu before frying helps achieve a golden, crisp exterior.

→ Is coconut milk required, or can I use alternatives?

Coconut milk provides a signature creamy texture, but light coconut milk or unsweetened soy can be used.