Thai Green Curry
A fragrant and creamy Thai green curry with vegetables and tofu, simmered in a flavorful coconut milk broth. This recipe serves 4 and captures the authentic taste of Thailand.
- Prep Time: 15 min
- Cook Time: 25 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 1 tbsp green curry paste
- ½ can (14 oz) coconut milk
- ½ cup vegetable broth
- ½ block (14 oz) firm tofu, cubed
- ½ red bell pepper, sliced
- ½ small eggplant, diced
- ½ cup sliced mushrooms
- ½ small zucchini, sliced
- ½ tbsp soy sauce
- ½ tbsp brown sugar
- ½ tbsp vegetable oil
- ½ Cooked jasmine rice
- ½ Fresh basil leaves
- ½ Lime wedges
- ½ Thai basil or cilantro for garnish
Instructions
- In a large pan or wok, heat vegetable oil over medium heat.
- Add green curry paste and cook for 1-2 minutes until fragrant.
- Pour in half of the coconut milk and stir until the oil starts to separate.
- Add tofu and cook for 2-3 minutes to absorb the flavors.
- Pour in the remaining coconut milk and vegetable broth. Bring to a simmer.
- Add bell pepper, eggplant, mushrooms, and zucchini. Simmer for 10-15 minutes until vegetables are tender.
- Stir in soy sauce and brown sugar. Adjust seasoning to taste.
- Serve hot over jasmine rice, garnished with fresh basil leaves, lime wedges, and Thai basil or cilantro.
- Enjoy the authentic flavors of Thai green curry!
Nutritional Estimates
Per serving · 2 servings total
| calories | 320 |
|---|---|
| protein | 12g |
| carbohydrates | 20g |
| fat | 22g |
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