DinnerMain Course

Thai Green Curry with Vegetables and Tofu

Name: Thai Green Curry with Vegetables and Tofu
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: thai, southeast_asian
Ingredients: 400 g firm tofu pressed and cubed; 1 tbsp coconut oil; 4 tbsp green curry paste; 120 ml vegetable broth; 800 ml full-fat coconut milk; 200 g bamboo shoots drained and sliced; 1 pcs red bell pepper sliced; 150 g green beans trimmed; 150 g thai eggplant quartered; 2 tbsp lime juice; 1 tsp brown sugar; 0.5 tsp salt; 0.25 cup fresh basil leaves; 1 pcs red chili sliced (optional)

This vibrant and aromatic Thai green curry features crisp vegetables and firm tofu simmered in a rich, spicy coconut milk sauce. It's a satisfying and flavorful vegan meal perfect for a weeknight dinner.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Medium
Per serving: 556 kcal

Allergen information: may contain crustaceans, fish, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

400 gfirm tofu, pressed and cubed
1 tbspcoconut oil
4 tbspgreen curry paste
120 mlvegetable broth
800 mlfull-fat coconut milk
200 gbamboo shoots, drained and sliced
1 pcsred bell pepper, sliced
150 ggreen beans, trimmed
150 gthai eggplant, quartered
2 tbsplime juice
1 tspbrown sugar
0.5 tspsalt

garnish

0.25 cupfresh basil leaves
1 pcsred chili, sliced(optional)

Equipment

wok · large pot · cutting board · knife · whisk

The method

Step by step

1
Heat coconut oil in a large pot or wok over medium heat.
About 1 min
2
Add the green curry paste and stir-fry for 1-2 minutes until fragrant.
About 2 min
Cook’s note: Stir continuously to prevent burning and release the aromas.
3
Pour in the vegetable broth and whisk well to dissolve the curry paste.
About 1 min
4
Add the full-fat coconut milk, bamboo shoots, red bell pepper, and green beans. Bring the mixture to a gentle simmer.
About 5 min
5
Stir in the cubed firm tofu and thai eggplant. Continue to simmer for 8-10 minutes, or until the vegetables are tender-crisp.
About 10 min
Cook’s note: Do not overcook the vegetables; they should still have a slight bite.
6
Remove from heat and stir in the lime juice, brown sugar, and salt.
About 1 min
Cook’s note: Taste and adjust seasoning if needed. The curry should be a balance of spicy, savory, and a little sweet and sour.
7
Serve hot, garnished with fresh basil leaves and sliced red chili if desired.
Cook’s note: Traditionally served with steamed jasmine rice.

Per serving

Nutrition

63%Score

Calories: 555.9kcal
Protein: 15.4g
Carbs: 20.2g
Fat: 50.8g
Fibre: 4.4g
Sugar: 12.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover curry in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over medium-low heat until warmed through, adding a splash of water or broth if it's too thick.