Green curry, a beloved dish from Thailand, is known for its vibrant green hue and its intoxicating blend of spicy, sweet, and savory flavors. Today, we’re going on a culinary adventure to create a delicious and satisfying vegetarian green curry with tofu and vegetables – a symphony of textures and tastes that will transport you straight to the heart of Thai cuisine.
This recipe is incredibly versatile and beginner-friendly. You can use whatever vegetables are in season or adjust the spice level to your liking. Let’s get cooking!
Ingredients for Vegetarian Green Curry
For a truly authentic flavor, we’ll be using fresh ingredients as much as possible. Here’s what you’ll need:
For the Green Curry Paste: (If you’re short on time, feel free to use store-bought green curry paste – we won’t judge!)
- 2-3 Green chilies (Serrano or Thai chilies work well), stems removed
- 1 stalk Lemongrass, chopped
- 1 inch Galangal, peeled and sliced
- 1 inch Ginger, peeled and sliced
- 1 tbsp Coriander seeds
- 1 tsp Cumin seeds
- 1/2 tsp White peppercorns
- 4-5 Kaffir lime leaves
- 1 small Shallot, roughly chopped
- 2 cloves Garlic, peeled
- 1 tbsp Cilantro stems (optional)
- 1/2 tsp Salt
For the Curry:
- 1 (14-ounce) can Coconut milk (full-fat recommended)
- 1 cup Vegetable broth
- 1 tbsp Vegetable oil
- 1 (14-ounce) package Extra-firm tofu, pressed and cubed
- 1 cup Broccoli florets
- 1 cup Cauliflower florets
- 1/2 cup Green beans, trimmed and cut into 1-inch pieces
- 1/2 cup Bamboo shoots, sliced (optional)
- 1 Red bell pepper, sliced
- 1-2 tbsp Fish sauce (substitute with soy sauce or vegan fish sauce for a vegan option)
- 1 tbsp Palm sugar or brown sugar
- 1/2 cup Thai basil leaves
- 1/4 cup Cilantro leaves, for garnish
- Lime wedges, for serving
- Jasmine rice, for serving
