Dairy-free Thai Green Curry With Vegetables

This Dairy-Free Thai Green Curry with Vegetables is a flavorful and aromatic dish that is perfect for a quick and easy weeknight dinner. Packed with a variety of vegetables and a creamy coconut milk-based green curry sauce, this dish is sure to satisfy your cravings for Thai cuisine.

Dairy-free Thai Green Curry With Vegetables

Ingredients

  • 1 can (14 oz) coconut milk
  • 2 tbsp green curry paste
  • 1 cup vegetable broth
  • 1 red bell pepper, sliced
  • 1 cup broccoli florets
  • 1 cup sliced carrots
  • 1 cup snap peas
  • 1 block (14 oz) firm tofu, cubed
  • 2 tbsp soy sauce
  • 1 tbsp brown sugar
  • 2 tbsp lime juice
  • Fresh basil leaves for garnish

Instructions

  1. In a large pot, heat the coconut milk over medium heat.
  2. Add the green curry paste and stir until fragrant, about 2 minutes.
  3. Pour in the vegetable broth and bring to a simmer.
  4. Add the red bell pepper, broccoli, carrots, and snap peas. Simmer for 10 minutes, or until the vegetables are tender.
  5. Add the tofu, soy sauce, brown sugar, and lime juice. Stir gently to combine and simmer for an additional 5 minutes.
  6. Remove from heat and serve the curry over cooked rice, garnished with fresh basil leaves.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
25 minutes
Total time:
40 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
25g
Protein
8g
Fat
20g

Supplies

Large pot Stirring spoon Knife Cutting board

Tools

Saucepan Measuring cups and spoons

Serving suggestions

Serve the Dairy-Free Thai Green Curry with Vegetables over steamed jasmine rice for a complete and satisfying meal.

Tips & tricks

For a spicier curry, add more green curry paste to suit your taste preferences.

Cost

$15