Creamy Thai Green Curry with Vegetables

This delightfully aromatic green curry highlights the vibrant flavors of Thai cuisine through a creamy coconut base and colorful vegetables. It’s a comforting dish that’s simple to prepare and full of freshness.

Ingredients

• 1 tablespoon vegetable oil (or coconut oil)
• 2 tablespoons green curry paste (adjust to taste)
• 1 can (400ml) coconut milk
• 2 cups mixed vegetables (bell peppers, zucchini, carrots, eggplant, etc.)
• 1 cup bamboo shoots (optional)
• 1 block of firm tofu, cubed
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon brown sugar
• 1 lime (juice and zest)
• Fresh basil leaves (Thai basil preferred)
• Cooked jasmine rice to serve

Cooking Instructions

1. Heat the vegetable oil in a large pot or skillet over medium heat. Add the green curry paste and fry it for about 1 minute until fragrant.
2. Pour in the coconut milk and bring it to a gentle simmer, stirring to combine with the curry paste.
3. Add the cubed tofu, mixed vegetables, and bamboo shoots (if using) to the pot. Stir everything together and let it simmer for about 10–15 minutes, or until the vegetables are tender.
4. Stir in the soy sauce, brown sugar, lime juice, and lime zest, adjusting the taste to your preference.
5. Remove from heat and fold in the fresh basil leaves right before serving.
6. Serve the green curry hot over cooked jasmine rice.

Flavor Profile

This dish is a luscious blend of creamy coconut with a spicy kick from the green curry paste, balanced by the sweetness of brown sugar and tartness of lime. The fresh basil adds an aromatic finish, while the variety of vegetables contribute texture and nutrition.

Enjoy your Creamy Thai Green Curry with Vegetables! If you have any alterations or specific requests, just let me know!