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Vegetarian Green Thai Curry

Vegetarian Green Thai Curry Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 345
Ingredients Method Notes

Ingredients
  

  • 14 oz extra-firm tofu, cubed
  • 3 tbsp green curry paste
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 cup vegetable broth
  • 1 small eggplant, cut into chunks
  • 1 red bell pepper, sliced
  • ½ cup bamboo shoots, drained and rinsed
  • 1 tbsp coconut sugar or brown sugar
  • 1 tbsp soy sauce or tamari
  • ½ cup fresh Thai basil leaves
  • Juice of 1 lime

Method
 

  1. Heat the thick coconut cream in a large skillet over medium heat. Add the green curry paste and stir 30 seconds until fragrant.
  2. Pour in the remaining coconut milk and vegetable broth, whisk until smooth, and simmer 2 minutes.
  3. Add the eggplant and bell pepper, cover, and cook 6 to 8 minutes until tender.
  4. Uncover, add the tofu and bamboo shoots, and cook 4 minutes more. Remove from heat, then stir in the basil and lime juice.
  5. Ladle over jasmine rice and garnish with extra basil.

Notes

If you want to skip pressing the tofu, use superfirm tofu that comes vacuum-packed. The curry still tastes great without the basil garnish, but the fresh herb really makes the dish sing.