Vegetarian Thai Green Curry

 

Prep Time: 15 minutes Cook Time: 20 minutes Serves: 4

Ingredients:

For the Green Curry Paste:

• 2 green Thai chilies (adjust to taste)
• 2 stalks lemongrass, sliced
• 3 cloves garlic
• 1 small onion, chopped
• 1-inch piece of fresh ginger, peeled and chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Zest of 1 lime
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons fresh basil, chopped
• 2 tablespoons fresh mint, chopped
• 1-2 tablespoons vegetable oil

For the Curry:

• 2 tablespoons vegetable oil
• 14 oz (400g) firm tofu, cubed
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 cup mixed vegetables (e.g., broccoli, carrots, snow peas)
• 2 tablespoons fresh basil leaves
• Cooked jasmine rice, for serving

Instructions:

For the Green Curry Paste:

1. In a food processor, combine the green Thai chilies, lemongrass, garlic, onion, ginger, ground cumin, ground coriander, lime zest, fresh cilantro, fresh basil, and fresh mint.

2. Add 1-2 tablespoons of vegetable oil to help blend the ingredients into a smooth paste. Adjust the amount of green Thai chilies to achieve your desired level of spiciness.

For the Curry:

3. In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat.

4. Add the cubed tofu and cook until it's lightly browned on all sides. Remove the tofu from the skillet and set it aside.

5. In the same skillet, add the sliced red and yellow bell peppers and cook for a few minutes until they begin to soften.

6. Add the green curry paste and sauté for a minute, releasing its fragrant aromas.

7. Pour in the coconut milk, vegetable broth, soy sauce, and brown sugar. Stir to combine and bring the mixture to a gentle simmer.

8. Add the mixed vegetables and simmer for about 5-7 minutes, or until they become tender.

9. Return the cooked tofu to the skillet and stir gently to coat it with the curry sauce.

10. Just before serving, add fresh basil leaves to the curry for a burst of flavor.

11. Serve the vegetarian Thai green curry hot over cooked jasmine rice.

Enjoy the rich and aromatic flavors of this homemade Vegetarian Thai Green Curry!