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Vegetarian Thai Green Curry

A quick and easy one-pan creamy vegetarian Thai green curry packed with vibrant veggies and rich coconut milk.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Curry Base
  • 1 tablespoon vegetable oil
  • 2 tablespoons green curry paste
  • 1 can (400ml) coconut milk
  • 1 cup vegetable broth
Vegetables and Protein
  • 2 cups mixed vegetables (bell peppers, carrots, zucchini, etc.)
  • 1 cup tofu, cubed For firmer texture, press tofu for 15 minutes before cubing.
  • 2 tablespoons soy sauce Use plant-based for a vegan option.
  • to taste leaves fresh basil
For Serving
  • as needed servings cooked rice

Method
 

Cooking
  1. Heat the vegetable oil in a large pan over medium heat.
  2. Add the green curry paste and sauté for 1-2 minutes until fragrant.
  3. Pour in the coconut milk and vegetable broth, stirring to combine.
  4. Bring to a simmer and add the mixed vegetables and tofu.
  5. Cook for about 10 minutes, or until the vegetables are tender.
  6. Stir in the soy sauce and fresh basil leaves.
  7. Serve hot over the cooked rice.

Notes

This curry lasts about 3-5 days in the refrigerator. Cool completely before storing in an airtight container. Freeze for up to 3 months; thaw overnight before reheating.