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.
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
- In a large pot, heat the coconut milk over medium heat.
- Add the green curry paste and stir until fragrant, about 2 minutes.
- Pour in the vegetable broth and bring to a simmer.
- Add the red bell pepper, broccoli, carrots, and snap peas. Simmer for 10 minutes, or until the vegetables are tender.
- Add the tofu, soy sauce, brown sugar, and lime juice. Stir gently to combine and simmer for an additional 5 minutes.
- 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