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Vegetarian Thai green curry with tofu and herbs in a white bowl.

Vegetarian Thai Green Curry

Vegetarian Thai Green Curry! A blend of creamy coconut, tender tofu, and crisp bell peppers. A quick and easy meal that is incredibly flavorful and ready in just 30 minutes! Perfect nutritious weeknight dinner!
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 333kcal

Ingredients

  • 14 oz 400g firm tofu, pressed and cubed
  • 2 tablespoons vegetable oil
  • 2-3 tablespoons green curry paste, adjust to taste *homemade or store-bought
  • 1 can, 13.5 oz or 400ml coconut milk
  • 1 cup vegetable broth
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 medium carrot, thinly sliced
  • ½ cup bamboo shoots, optional
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon brown sugar
  • 1 tablespoon lime juice
  • ¼ cup Thai basil leaves
  • Steamed jasmine rice, for serving

Instructions

  • Prepare the Tofu: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the cubed tofu and fry until golden brown on all sides, about 5-7 minutes. Remove from the skillet and set aside.
  • Cook the Curry: In the same skillet, add the remaining tablespoon of oil and the green curry paste. Fry for 1-2 minutes until aromatic. Slowly pour in the coconut milk and vegetable broth, stirring to combine with the curry paste.
  • Vegetables: Add the sliced bell peppers and carrot to the skillet. Bring to a simmer and cook for about 10 minutes, or until the vegetables are just tender.
  • Combine: Return the tofu to the skillet along with bamboo shoots (if using), soy sauce, and brown sugar. Stir well and continue to cook for another 5 minutes, allowing the flavors to meld.
  • Final Touches: Remove from heat and stir in the lime juice and Thai basil leaves. Adjust seasoning with more soy sauce or lime juice if needed.
  • Serve: Spoon the curry over steamed jasmine rice and enjoy!

Notes

  • Curry Paste: Green curry paste's spiciness can vary by brand. Start with 2 tablespoons and add more according to your heat preference.
  • Tofu Tip: Pressing the tofu before cooking removes excess water, resulting in a better texture that's more receptive to the curry's flavors.
  • Serving Suggestion: For an extra burst of flavor, top with additional Thai basil leaves and a sprinkle of red chili flakes before serving.

Nutrition

Calories: 333kcal | Carbohydrates: 35g | Protein: 10g | Fat: 18g | Saturated Fat: 8g | Sodium: 372mg | Potassium: 1354mg | Fiber: 7g | Sugar: 9g | Vitamin A: 20130IU | Vitamin C: 302.6mg | Calcium: 468mg | Iron: 4.4mg
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