Dinner / Thai
Thai Green Curry
Fragrant green curry paste simmers with coconut milk, tofu, and crisp vegetables for a quick, soulful dinner.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 20 minutes
- Total
- 35 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Contains soy.
- Yeast extracts, stocks, seasoning blends and fermented sauces can contain additional allergens such as cereals, celery or sulphites; check the actual product labels.
- Check all packaged ingredients and substitutions for allergens; vegetarian or vegan labels do not establish allergen safety.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Warm coconut oil in a Dutch oven over medium heat and sauté shallot and ginger for 2 minutes until softened.
Stir in curry paste and cook 1 minute until aromatic, then add tofu cubes and toss to coat. Stir curry paste into the oil briefly without letting it scorch; brands vary in salt and chilli strength.
Pour in coconut milk, vegetable broth, gluten-free tamari, and coconut sugar; bring to a gentle simmer.
Add bell pepper, zucchini, and snap peas, simmering 6 to 7 minutes until vegetables are just tender.
Remove from heat, stir in lime juice and basil, and season with salt to taste; serve over jasmine rice.
0 of 5 steps complete
A little kitchen know-how
- Choose vegan curry paste without shrimp paste or fish sauce and bloom it in oil to unlock flavor.
- Add a splash of coconut cream at the end for a richer finish.
Make it yours & keep it well
Use broccoli florets in place of zucchini and cook until their stems are tender but retain a little bite.
Storage: Cool promptly in shallow portions and refrigerate covered. Eat within 48 hours or freeze suitable extras promptly. Reheat cooked leftovers only once until steaming hot throughout. Store rice accompaniments separately and follow their shorter limit. Warm curry gently to preserve tofu pieces.
For cooling and reheating, follow the Food Standards Agency’s leftover guidance. Rice has a shorter refrigerated storage limit, as described in its recipe notes.
Estimated nutrition per serving
410 kcal · Protein 20 g · Carbohydrates 20 g · Fat 28 g
Approximate figures; brands, portions and substitutions change the result.
Good things to know
Can I use canned vegetables?
Fresh or frozen vegetables hold their crunch best, but canned bamboo shoots are a nice addition.
How do I control the heat?
Use 2 tablespoons curry paste for mild heat or stir in coconut cream to mellow spice.
Which paste is vegetarian?
Check the label for shrimp paste and fish ingredients. Use the listed vegan, gluten-free paste when following those dietary requirements.
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