Vegetarian Thai Green Curry
A flavorful and aromatic Vegetarian Thai Green Curry made with fresh vegetables and creamy coconut milk, perfect for a comforting and healthy meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
2 tablespoons vegetable oil
3 tablespoons Thai green curry paste
1 can (14 ounces) coconut milk
1 cup vegetable broth
1 medium eggplant, cut into 1-inch cubes
1 red bell pepper, sliced into thin strips
1 cup green beans, trimmed and cut in half
1 medium carrot, thinly sliced
1 cup baby corn, halved lengthwise
1 block (14 ounces) firm tofu, drained and cubed
2 tablespoons soy sauce
1 tablespoon brown sugar
1/4 cup fresh Thai basil leaves
1/4 cup fresh cilantro leaves, chopped
1 tablespoon lime juice
Cooked jasmine rice, for serving
Instructions
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the Thai green curry paste and sauté for 1-2 minutes until fragrant.
Pour in the coconut milk and vegetable broth, stirring to combine with the curry paste.
Bring the mixture to a gentle simmer.
Add the eggplant, red bell pepper, green beans, carrot, and baby corn to the skillet.
Simmer the vegetables in the curry sauce for 10 minutes, or until they are tender but still crisp.
Add the cubed tofu, soy sauce, and brown sugar to the curry. Stir gently to combine.
Cook for an additional 5 minutes to heat the tofu through and allow flavors to meld.
Remove the skillet from heat and stir in the fresh Thai basil, cilantro, and lime juice.
Serve the vegetarian Thai green curry hot over cooked jasmine rice.