-
15
minPrep Time -
30
minCook Time -
45
minReady in -
perYield -
450
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Main Course
- Allergens:soy,nuts
- Seasons:summer,fall,winter,spring
- Cuisines:
- Courses:dinner,lunch
Recipe Description
Experience the authentic flavors of Thailand with our Classic Vegan Thai Green Curry. This recipe artfully combines the aromatic essence of green curry paste with the creamy richness of coconut milk, creating a harmonious base that envelops an array of vibrant vegetables and tofu. Lemongrass, kaffir lime leaves, and galangal root weave together a tapestry of exotic notes, while the inclusion of fresh Thai basil adds a fragrant final touch. Designed for both the novice and the experienced cook, this curry is a celebration of texture, color, and taste, making it an ideal choice for a comforting dinner that captures the essence of Thai cuisine. Its simplicity and depth of flavor will transport you to the bustling streets of Bangkok, offering a culinary journey that is both accessible and rewarding.
Ingredients
- 1 tablespoon coconut oil
- 2 tablespoons green curry paste
- 1 can coconut milk
- 1 cup vegetable broth
- 1 block tofu, pressed and cubed
- 1 cup sliced bell peppers
- 1 cup broccoli florets
- 1/2 cup sliced bamboo shoots
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1/2 cup Thai basil leaves
- 2 kaffir lime leaves
Steps:
- Heat coconut oil in a pot over medium heat. Add green curry paste and stir for 2 minutes.
- Pour in coconut milk and vegetable broth, bringing to a gentle simmer.
- Add tofu, bell peppers, broccoli, and bamboo shoots. Cook for 20 minutes.
- Stir in soy sauce, sugar, Thai basil, and kaffir lime leaves. Cook for an additional 5 minutes.
- Serve with steamed rice.
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Cuisines, Dinner, Lunch, Thai | No Comments » on Vegan Thai Green Curry