Vegetarian Thai Green Curry Recipe

Name: Vegetarian Thai Green Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 ounce) package firm tofu, diced; 3 tablespoons peanut oil, divided; 1 stalk lemongrass; 2 tablespoons vegetarian green curry paste; 1 (14 ounce) can coconut milk, divided; 4 Thai eggplants, cut into chunks (optional); 3 small zucchini, sliced; 1 carrot, thinly sliced on the diagonal; 1/2 green bell pepper, cut into thin strips; 1 (2 inch) piece galangal, peeled and sliced; 3 kaffir lime leaves, thinly sliced; 2 tablespoons soy sauce; 3/4 cup bamboo shoots; 1/3 cup green peas

Servings: persons

1 (14 ounce) package firm tofu, diced
3 tablespoons peanut oil, divided
1 stalk lemongrass
2 tablespoons vegetarian green curry paste
1 (14 ounce) can coconut milk, divided
4 Thai eggplants, cut into chunks (optional)
3 small zucchini, sliced
1 carrot, thinly sliced on the diagonal
1/2 green bell pepper, cut into thin strips
1 (2 inch) piece galangal, peeled and sliced
3 kaffir lime leaves, thinly sliced
2 tablespoons soy sauce
3/4 cup bamboo shoots
1/3 cup green peas

1
Dab tofu with a clean dish towel to remove excess moisture.
2
Heat 2 tablespoons peanut oil in a saucepan over medium-high heat. Fry tofu, turning occasionally, until golden brown, 5 to 8 minutes.
3
Trim ends of lemongrass stalks and peel off tough outer layers. Pound inner stalks gently with a heavy object to bruise and flatten out.
4
Heat remaining 1 tablespoon peanut oil in a saucepan over medium heat. Cook and stir curry paste until fragrant, about 1 minute. Stir in lemongrass, 1/4 cup coconut milk, eggplants, zucchini, carrot, green bell pepper, galangal, and lime leaves. Simmer until flavors combine, about 5 minutes.
5
Pour remaining coconut milk into the saucepan. Add soy sauce. Bring to a boil; reduce heat and simmer until carrot and green bell pepper are nearly tender, 10 to 15 minutes. Stir in fried tofu, bamboo shoots, and green peas. Simmer until bamboo shoots and green peas are heated through, about 5 minutes.

176

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (14 ounce) package firm tofu, diced, 3 tablespoons peanut oil, divided, 1 stalk lemongrass, 2 tablespoons vegetarian green curry paste, and more.

Yes, Vegetarian Thai Green Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetarian Thai Green Curry

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