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vegetarian thai green curry recipe
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Vegan, Healthy
Description
This vegetarian Thai green curry is a vibrant, creamy, and satisfying dish infused with the intoxicating aroma of lemongrass and coconut. It is perfect for quick weeknight dinners, healthy family meals, and cozy gatherings.
Ingredients
- 200 g extra-firm tofu, pressed and cubed
- 1 large red bell pepper, roasted and peeled (for swirl)
- 0.5 cup cashews, soaked (for swirl)
- 60 mL thick coconut milk (for swirl)
- 1 tbsp lime juice (for swirl)
- 0.25 tsp salt (for swirl)
- 15 mL coconut oil
- 4–6 tbsp vegetarian green curry paste (see notes for homemade option)
- 400 mL full-fat coconut milk, thick
- 200 mL thin coconut milk
- 15 g palm sugar
- 15 mL light soy sauce
- 1 kaffir lime leaf
- Optional mushroom seasoning
- 150 g Thai eggplants
- 100 g bamboo shoots
- 75 g green beans
- 75 g red bell pepper
- 100 g shiitake mushrooms
- Fresh lime juice, to taste
Instructions
- Prepare Ingredients: To make homemade green curry paste (if not using store-bought), blend chilies, galangal, lemongrass, kaffir lime zest, cilantro roots, shallots, garlic, spices, mushroom powder, and salt until fine. For the swirl, roast 1 large red bell pepper at 200°C (400°F) for 25-30 minutes until blistered; steam, peel, chop, then blend with soaked cashews, 60 mL coconut milk, 1 tbsp lime juice, and 0.25 tsp salt. Press and cube tofu; chop all vegetables (Thai eggplants, bamboo shoots, green beans, red bell pepper, shiitake mushrooms).
- Cook Tofu: Heat 15 mL coconut oil in a large pot or wok over medium-high heat. Add tofu cubes and cook, turning, until golden brown and slightly crispy, about 5-7 minutes. Remove and set aside.
- Build Curry Base: Reduce heat to medium. Add green curry paste to the pot and cook, stirring, for 2-3 minutes until very fragrant and the oil separates slightly.
- Simmer Curry: Pour in 100 mL thick coconut milk, stirring to combine. Bring to a gentle simmer, then add remaining thick and thin coconut milk, palm sugar, soy sauce, optional mushroom seasoning, and kaffir lime leaf. Bring to a gentle boil, then reduce heat to low and simmer for 5 minutes for flavors to meld.
- Add Vegetables and Tofu: Add Thai eggplants, bamboo shoots, green beans, red bell pepper, and shiitake mushrooms to the pot. Stir gently, cover, and simmer for 10-12 minutes until vegetables are tender-crisp. Stir in cooked tofu and fresh lime juice, cooking 2-3 minutes to heat through and brighten flavors.
Notes
To make homemade green curry paste, blend chilies, galangal, lemongrass, kaffir lime zest, cilantro roots, shallots, garlic, spices, mushroom powder, and salt until fine. For a low-carb approach, swap rice for cauliflower rice. Paleo diets need sugar and soy-free curry paste; use sweet potatoes if desired. Use pre-chopped mixed stir-fry vegetables or canned bamboo shoots and straw mushrooms for quick meals. This recipe works well as a one-pot meal for easier cleanup. Toast curry paste slightly longer for deeper flavor. Add a pinch of brown sugar or maple syrup to balance spiciness. A dash of tamari adds umami, suitable for gluten-free diets. Use seasonal produce like asparagus in spring or butternut squash in autumn. Find specialty items like kaffir lime leaves or fresh galangal at Asian markets or online. If curry looks too thick after simmering, add a splash of water or extra thin coconut milk to loosen. Ensure tofu is extra-firm and pressed for best texture.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1.5 cups (approx 350 g)
- Calories: 450 calories
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 27 g
- Saturated Fat: 22 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 6 g
- Protein: 11 g
- Cholesterol: 0 mg