Easy Vegan Thai Green Curry
A fragrant and creamy coconut-based curry packed with fresh vegetables and aromatic herbs.
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Ingredients
- 3 tablespoons Vegan Green Curry Paste
- 14 ounces Full-fat Coconut Milk
- 14 ounces Extra-firm Tofu, cubed
- 1/2 cup Vegetable Broth
- 1 tablespoon Coconut Oil
- 1 large Red Bell Pepper, sliced
- 1 medium Zucchini, sliced into half-moons
- 1 cup Bamboo Shoots, drained(optional)
- 1 tablespoon Coconut Sugar
- 1 tablespoon Soy Sauce or Tamari
- 1 tablespoon Fresh Lime Juice
- 1/2 cup Fresh Basil Leaves
Instructions
- 1
Heat the coconut oil in a large pot or wok over medium heat.
- 2
Add the green curry paste and sauté for 1-2 minutes until fragrant and slightly darkened.
- 3
Pour in the coconut milk and vegetable broth, whisking until the curry paste is fully dissolved.
- 4
Add the cubed tofu, bell pepper, and zucchini to the pot.
- 5
Simmer for 10-12 minutes until the vegetables are tender but still vibrant.
- 6
Stir in the coconut sugar and soy sauce, adjusting to your preferred balance of sweet and salty.
- 7
Remove from heat and stir in the fresh lime juice and basil leaves.
- 8
Serve hot over jasmine rice or rice noodles.
Nutrition per Serving
345
Calories
12g
Protein
18g
Carbs
26g
Fat
4g
Fiber
7g
Sugar
850mg
Sodium
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