Vegetarian Thai Green Curry with Vegetables and Tofu
Thai green curry is a signature dish of Thai cuisine, loved for its balance of spiciness, sweetness, and the creaminess of coconut milk. This vegetarian version highlights crunchy vegetables and golden tofu for a healthy and flavorful meal. As you prepare this curry, you immerse yourself in the bustling markets of Bangkok where the scents of basil and lemongrass fill the air. It's a comforting dish that easily adapts to seasonal vegetables. Feel free to adjust the amount of curry paste to your taste for heat. Serve it with fragrant rice for a successful culinary journey.
Ingredients
- Firm tofu400 g
- Thai green curry paste2 tablespoons
- Coconut milk400 ml
- Vegetable broth200 ml
- Thai eggplant (or regular eggplant)1 medium, diced
- Red bell pepper1, sliced
- Green beans150 g, cut into pieces
- Bamboo shoots100 g, drained
- Thai basil leaves (or fresh basil)1 handful
- Soy sauce1 tablespoon
- Palm sugar (or brown sugar)1 teaspoon
- Sunflower oil1 tablespoon
- Jasmine rice300 g
Instructions
- 1
Press the tofu to remove excess water, then cut into cubes. Fry in hot oil until golden. Set aside.
- 2
In the same pan, stir-fry the green curry paste for 1 minute over medium heat to release the aromas.
- 3
Add the coconut milk and broth, bring to a simmer. Add the eggplant, bell pepper, and green beans. Cook for 10 minutes.
- 4
Add the bamboo shoots, golden tofu, soy sauce, and sugar. Continue cooking for 5 minutes.
- 5
Taste and adjust seasoning. Add the Thai basil leaves just before serving.
- 6
Serve hot with cooked jasmine rice.
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