Thai Green Curry with Vegetables
A fragrant coconut green curry simmered with lemongrass and kaffir lime, loaded with tofu and vegetables, best over jasmine rice.
✍️ Veg.Pub EditorialPublished 2026-05-16👁 57 views
Calories
380
kcal
Servings
2
Prep time
35
min
Diet
vegan
🧺 Ingredients
- Green curry paste3 tbsp · Swap: homemade shrimp-free green curry paste
- Coconut milk400ml
- Firm tofu200g
- Thai eggplant150g · Swap: regular eggplant
- Bamboo shoots100g
- Bell pepper1
- Green beans80g
- Thai basil1 handful
- Kaffir lime leaves3
- Palm sugar1 tsp
- Light soy sauce1 tbsp · Swap: salt
- Vegetable oil1 tbsp
👩🍳 Steps
- 1Cube the tofu and pan-fry or blot dry; wash and cut all the vegetables.
- 2Pour half the coconut milk into the pan, heat over medium until bubbling and oil separates, then fry the curry paste until fragrant.
- 3Add the remaining coconut milk and kaffir lime leaves, bring to a boil, then simmer eggplant, bamboo shoots and green beans for about 5 minutes.
- 4Add the tofu and bell pepper, season with palm sugar and soy sauce, and simmer about 3 more minutes.
- 5Stir in the Thai basil off the heat and serve over jasmine rice.
📊 Nutrition
| Protein | 9g |
| Iron | 3mg |
| Calcium | 80mg |
| Fiber | 7g |
Introduction
Green curry is one of Thailand's classic curries, its paste ground from green chilies and herbs for a vivid color and heady aroma. Enriched with coconut milk and simmered with tofu and vegetables, it becomes a comforting vegan curry pot.
Wellness Benefits
- Lemongrass, galangal and kaffir lime are warming and qi-moving, dispelling cold and damp, ideal in chilly, wet or air-conditioned settings.
- Coconut milk moistens and soothes the stomach while Thai basil rouses the appetite, keeping the dish warming yet gentle.
Nutrition Highlights
- Tofu delivers quality plant protein while bamboo shoots and green beans are rich in fiber.
- Coconut milk adds satisfying healthy fats and bell pepper supplies vitamin C.
Tips
- Fry the paste in thick coconut milk until the oil separates to fully release its aroma.
- Reduce liquid for a thicker curry or add vegetable stock to lighten it.
Author: Veg.Pub Editorial
Source: 改编自各国传统素食 · License: 原创改编
