Thai Green Curry with Tofu and Vegetables
A fragrant and vibrant vegan Thai green curry packed with tofu, fresh vegetables, and perfectly balanced flavors of coconut milk, lime, and lemongrass.
15 min
Prep
25 min
Cook
4
Serves
490
Calories
Macros · per serving
14g protein
63g carbs
22g fat
Ingredients
For 4 servings
- 400 g firm tofu
- 3 tablespoon green curry paste
- 400 ml coconut milk
- 2 tablespoon light soy sauce
- 1 teaspoon sugar
- 1 lime
- 1 lemongrass stalk
- 1 teaspoon ginger
- 2 cloves garlic
- 1 red chili
- 1 bell pepper
- 1 zucchini
- 1 carrot
- 10 basil leaves
- 2 tablespoon vegetable oil
- 2 cup jasmine rice
- 4 cup water
Instructions
- 1
Press the tofu for 15 minutes to remove excess moisture, then cut into cubes.
- 2
Cook the jasmine rice with 4 cups of water according to package instructions.
- 3
Heat vegetable oil in a large pan over medium heat. Add the tofu cubes and fry until golden on all sides. Remove and set aside.
- 4
In the same pan, add finely chopped garlic, grated ginger, chopped lemongrass, and sliced red chili. Sauté for 1-2 minutes until fragrant.
- 5
Add the green curry paste and stir for another minute.
- 6
Pour in the coconut milk and stir until well combined. Bring to a simmer.
- 7
Add chopped bell pepper, zucchini, and carrot to the curry. Cook until vegetables are tender, about 5-7 minutes.
- 8
Stir in the light soy sauce and sugar, then add the cooked tofu.
- 9
Squeeze the juice of the lime into the curry and mix well.
- 10
Garnish with fresh basil leaves and serve hot with jasmine rice.
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