Vegan Thai Green Curry With Vegetables
This Vegan Thai Green Curry with Vegetables is a flavorful and aromatic dish that is perfect for a cozy dinner. It's packed with a variety of vegetables and a creamy coconut milk-based green curry sauce, making it a satisfying and healthy meal option.
Ingredients
- 1 can (14 oz) coconut milk
- 2 tbsp green curry paste
- 2 cups mixed vegetables (such as bell peppers, broccoli, carrots, and snap peas)
- 1 block (14 oz) firm tofu, cubed
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 cup vegetable broth
- 1 red chili, sliced (optional for extra heat)
- Fresh basil leaves for garnish
Instructions
- In a large pot, heat the coconut milk over medium heat.
- Add the green curry paste and stir to combine.
- Add the mixed vegetables, tofu, soy sauce, and brown sugar. Stir well.
- Pour in the vegetable broth and add the sliced red chili if using. Simmer for 15-20 minutes until the vegetables are tender.
- Adjust seasoning to taste and serve the curry hot, 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
- 250 per serving
- Carbohydrates
- 20g
- Protein
- 5g
- Fat
- 18g
Supplies
Large pot Stirring spoon Knife Cutting board
Tools
Serving bowls Soup ladle
Serving suggestions
Serve the Vegan Thai Green Curry with steamed jasmine rice or rice noodles for a complete and satisfying meal.
Tips & tricks
For a creamier curry, use full-fat coconut milk. Adjust the amount of green curry paste to control the spiciness of the dish.
Cost
$15