Vegan Thai Green Curry

Vegan Thai Green Curry offers a fragrant and spicy blend of green vegetables and creamy coconut milk. This dish offers a refreshing twist on traditional Thai curry with its use of green curry paste to create a flavorful and delightful meal. Balancing the heat of the curry paste with the sweetness of coconut milk and the vibrant freshness of the vegetables, this curry is a treat. Pair it with steamed rice to enjoy a complete meal suitable for both lunch and dinner.

Ingredients

• 1 can coconut milk
• 2 Tbsp green curry paste
• 1 block extra firm tofu, cubed
• 1 cup vegetable broth
• 1 Tbsp soy sauce
• 2 tsp brown sugar
• 1 cup broccoli florets
• 1 cup bell peppers, sliced
• 1 cup zucchini, sliced
• 1/2 cup snow peas
• 1/4 cup Thai basil leaves

Instructions

1. In a large skillet, heat the coconut milk over medium heat until it begins to simmer.
2. Stir in the green curry paste until fully combined with the coconut milk.
3. Add cubed tofu, vegetable broth, soy sauce, and brown sugar. Allow the mixture to simmer gently for 10 minutes, stirring occasionally.
4. Introduce the broccoli, sliced bell peppers, zucchini, and snow peas into the skillet. Cook while stirring for an additional 5 minutes or until vegetables are tender.
5. Gently stir in the Thai basil leaves and cook for 2 more minutes to let the flavors meld.
6. Serve the curry hot with a side of steamed rice.

Keywords: Vegan, Curry, Green Vegetables, Main Course, Thai

Spice Rack: Green Curry Paste, Soy Sauce, Brown Sugar

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