Vegetarian Thai Green Curry Recipe

I whipped up a delicious twist on Veggie Thai Recipes using firm tofu, crisp bell peppers, and full-fat coconut milk. Thai green curry paste, fresh ginger, garlic, and a splash of lime juice combine for a flavor-packed dish that excites my palate. This vibrant, 30-minute meal is my favorite addition.

I’ve been experimenting with flavors lately and this Vegetarian Thai Green Curry really caught my attention. Its mix of creamy coconut milk and the brightness from lime juice gives it an unexpected twist compared to your everyday curry recipes with vegetables.

I started by heating up 1 tbsp of vegetable oil and added Thai green curry paste to awaken the spices before tossing in a block of firm tofu, cut into cubes, ensuring each piece was well-coated. Soon after, I added sliced red and green bell peppers, thinly sliced onion, minced garlic, and fresh grated ginger.

Then, I poured in a can of full-fat coconut milk and a cup of veggie broth to create a luscious, savory base. As it simmered, the curry got its signature zing from a squeeze of lime and a handful of Thai basil leaves tossed in at the end.

If you’re into Thai green curry or even try something like Thai Green Curry Coconut Soup or Avocado Curry, this one’s for you. Enjoy!

Why I Like this Recipe

I really like this recipe because its flavors just explode in my mouth. The combination of creamy coconut milk and spicy green curry paste gives it a really unique taste that reminds me of my favorite Thai restaurant.

I like that it’s super quick and easy to put together, which is perfect for weeknights when I’m in a rush. The steps aren’t too complicated and even if I mess up a little, it still turns out yummy.

Another reason I’m a fan is that it feels rather healthy. Tofu adds a good source of protein and there’s plenty of fresh veggies that give it crunch and color.

Lastly, this dish smells amazing while it’s cooking and fills my kitchen with an inviting aroma. It just makes me feel happy and ready to eat.

Ingredients

• Firm tofu provides a hearty protein boost and gentle, smoothing texture in this curry.
• Thai green curry paste adds spicy warmth and complex flavors without overwhelming the dish.
• Coconut milk lends a rich, creamy taste while balancing the heat with natural sweetness.
• Red bell pepper packs crisp texture and vitamin C, adding a bright, mild sweetness.
• Green bell pepper provides a crunchy bite, subtle flavor and vibrant color to the dish.
• Garlic and ginger offer zingy freshness and immunity boosting benefits while enlivening every spoonful.
• Lime juice brings tang while Thai basil delivers herbal aroma for a balanced, fragrant finish.

Ingredient Quantities

• 1 block firm tofu, pressed and cut into small cubes
• 1 tbsp vegetable oil or coconut oil
• 2 to 3 tbsp Thai green curry paste (adjust based on how spicy you like it)
• 1 can (14 oz) full-fat coconut milk
• 1 cup vegetable broth or water
• 1 red bell pepper, sliced into strips
• 1 green bell pepper, sliced into strips
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated or roughly minced
• Juice of 1 lime
• A handful of Thai basil leaves
• Salt and pepper to taste

How to Make this

1. First, press your tofu and cut it into small cubes. In a large pan, heat 1 tbsp of your choice of oil over medium heat and fry the tofu until they have a light golden color, then set them aside.

2. In the same pan, add your sliced onion along with the minced garlic and grated ginger, and cook them for 2 minutes until they start to get soft.

3. Next, stir in 2-3 tbsp of Thai green curry paste and let it fry for 1 minute; this releases the flavors in the paste.

4. Pour in the 14 oz can of full-fat coconut milk and 1 cup vegetable broth (or water) into the pan, stirring well to combine the curry paste in the liquids.

5. Bring the mixture to a gentle simmer, stirring occasionally to make sure nothing sticks to the bottom.

6. Now add your red and green bell peppers, sliced into strips, to the simmering curry sauce.

7. Return the tofu cubes to the pan and let everything cook together for about 7-10 minutes, so that the flavors meld and the bell peppers remain crisp.

8. Squeeze in the juice of one lime, and season with salt and pepper to taste.

9. Stir in a handful of Thai basil leaves right before you take the curry off the heat, letting their aroma infuse the dish.

10. Serve your Vegetarian Thai Green Curry hot over rice or your favorite grain, and enjoy this quick, tasty dinner.

Equipment Needed

1. Tofu press (or heavy object and paper towels for pressing tofu)
2. Cutting board
3. Chef’s knife
4. Large pan
5. Spatula or wooden spoon
6. Measuring spoons
7. Measuring cup
8. Can opener
9. Citrus juicer or small fork for squeezing lime juice

FAQ

Vegetarian Thai Green Curry Recipe Substitutions and Variations

• Instead of firm tofu, you could use tempeh. Its texture is firmer and gives a nuttier flavor that works well in curries.
• If you don’t have full-fat coconut milk, you can substitute with light coconut milk or mix some coconut cream with water. This can change the richness a bit but still tastes good.
• Not a fan of Thai basil? Regular basil can do in a pinch even though the flavor will be different.
• If Thai green curry paste is hard to come by, try using red curry paste or even blend some green chili, garlic, lemongrass and ginger. It might not be exactly the same but it gets close.

Pro Tips

1. Make sure you press the tofu really well, chilling it in between layers of paper towels if need be so that when you fry it, it gets that nice, crispy edge and doesn’t just drown in oil.
2. When you’re frying the curry paste with garlic, ginger and onions, let it cook for a full minute but be careful not to overcook it cause that can really mess up the flavor.
3. Try adding the bell peppers later into the simmering sauce so that they stay crunchy instead of turning to mush, which keeps your curry lookin’ and tasting fresh.
4. Squeeze in the lime juice right at the end, and stir in the Thai basil just before turning off the heat; this helps to keep the bright, zesty taste intact instead of fading away.