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Thai Green Curry with Vegetables

Thai Green Curry with Vegetables

A vibrant and aromatic Thai green curry packed with fresh vegetables, creamy coconut milk, and fragrant herbs. This vegan-friendly dish is quick to prepare and perfect for a weeknight meal.

35 minutesServes 4Easystovetopvegan
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Ingredients

Gather everything before you start cooking.

Main

  • 1 tablespoon coconut oil
  • 4 tablespoons green curry paste (ensure vegan-friendly)
  • 1 can (13.5 ounces) full-fat coconut milk
  • 1 cup vegetable broth
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon brown sugar
  • 1 teaspoon lime zest
  • 2 cups mixed vegetables (broccoli florets, sliced bell peppers, snap peas, sliced carrots)
  • 1 cup sliced mushrooms
  • 1 block (14 ounces) firm tofu, pressed and cubed
  • ½ cup bamboo shoots, drained

For Serving

  • 2 cups cooked jasmine rice
  • ¼ cup fresh basil leaves, chopped
  • 2 tablespoons fresh cilantro, chopped
  • 1 lime, cut into wedges

Steps

  1. 1

    Sauté Curry Paste

    Heat coconut oil in a large pot or Dutch oven over medium heat. Add the green curry paste and sauté for 2 minutes, stirring constantly until fragrant.

    ~2 min

  2. 2

    Simmer Coconut Milk and Broth

    Pour in the coconut milk and vegetable broth. Stir well to combine with the curry paste. Bring the mixture to a gentle simmer, stirring occasionally.

    ~5 min

  3. 3

    Season the Curry Base

    Add soy sauce (or tamari), brown sugar, and lime zest to the simmering curry. Stir until the sugar is dissolved and the flavors are well combined.

    ~2 min

  4. 4

    Add Vegetables and Tofu

    Stir in the mixed vegetables, mushrooms, pressed and cubed tofu, and bamboo shoots. Ensure all ingredients are submerged in the curry sauce.

    ~5 min

  5. 5

    Cook Until Tender

    Reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until the vegetables are tender-crisp. Stir occasionally to prevent sticking.

    ~12 min

  6. 6

    Rest and Serve

    Remove the pot from heat and let it rest for a few minutes. Taste and adjust seasoning if necessary. Ladle the curry over cooked jasmine rice and garnish with fresh basil, cilantro, and a lime wedge.

    ~3 min

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