Vegetarian Thai Green Curry
A flavorful and creamy Vegetarian Thai Green Curry made with fresh vegetables and a fragrant green curry paste simmered in coconut milk. Perfectly balanced with a hint of spice and served with steamed jasmine rice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4
Ingredients
1 tablespoon vegetable oil
3 tablespoons Thai green curry paste
1 can (14 ounces) coconut milk
1 cup vegetable broth
1 medium eggplant, cut into 1-inch cubes
1 red bell pepper, sliced into thin strips
1 cup snap peas, trimmed
1 medium carrot, sliced thinly
1 block (14 ounces) firm tofu, drained and cut into 1-inch cubes
1 tablespoon soy sauce
1 teaspoon brown sugar
1/2 cup fresh Thai basil leaves
1/4 cup fresh cilantro leaves, chopped
1 tablespoon lime juice
1 cup cooked jasmine rice, for serving
Instructions
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the Thai green curry paste and sauté for 1-2 minutes until fragrant.
Pour in the coconut milk and vegetable broth, stirring to combine with the curry paste.
Bring the mixture to a gentle simmer.
Add the eggplant cubes and cook for 5 minutes, stirring occasionally.
Add the red bell pepper, snap peas, carrot slices, and tofu cubes to the skillet.
Stir in the soy sauce and brown sugar.
Simmer the curry for another 8-10 minutes, or until the vegetables are tender but still crisp and the tofu is heated through.
Remove the skillet from heat and stir in the Thai basil leaves, cilantro, and lime juice.
Serve the green curry hot over cooked jasmine rice.