Vegetarian Thai Green Curry (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
400 g firm tofu, pressed and cubed
02 -
2 tablespoons vegetable oil
03 -
2-3 tablespoons green curry paste, adjust to taste
04 -
400 ml coconut milk
05 -
240 ml vegetable broth
06 -
1 green bell pepper, sliced
07 -
1 red bell pepper, sliced
08 -
1 medium carrot, thinly sliced
09 -
75 g bamboo shoots, optional
10 -
2 tablespoons soy sauce or tamari
11 -
1 tablespoon brown sugar
12 -
1 tablespoon lime juice
13 -
15 g Thai basil leaves
→ For Serving
14 -
Steamed jasmine rice
# Step-by-Step Directions:
01 -
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add cubed tofu and fry until all sides are golden brown, 5-7 minutes. Remove and set aside.
02 -
In the same skillet, add remaining 1 tablespoon oil and green curry paste. Sauté for 1-2 minutes until fragrant. Gradually stir in coconut milk and vegetable broth, integrating the curry paste completely.
03 -
Add sliced green bell pepper, red bell pepper, and carrot to the liquid. Bring to a simmer and cook for 10 minutes, or until vegetables are just tender.
04 -
Return tofu to skillet. Add bamboo shoots if using, soy sauce, and brown sugar. Stir and simmer for an additional 5 minutes to meld flavors.
05 -
Remove skillet from heat. Stir in lime juice and Thai basil leaves. Adjust taste with more soy sauce or lime juice as preferred.
06 -
Ladle curry over steamed jasmine rice. Garnish with extra Thai basil or red chili flakes if desired.
# Helpful Notes:
01 -
The heat level of green curry paste varies between brands; start with less and add to taste.
02 -
Pressing tofu before cooking helps create a firmer texture and better absorption of flavors.
03 -
Garnish with fresh Thai basil leaves and red chili flakes for brighter flavor and color.