Veg Thai Green Curry
Whip up a quick Veg Thai Green Curry that's full of creamy coconut milk and has just the right kick. It's ready in about 25 minutes.
Ingredients
- 1 tablespoon vegetable oil
- 400 grams green curry paste
- 800 milliliters coconut milk
- 200 milliliters vegetable broth
- 2 kaffir lime leaves
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 200 grams baby corn
- 2 medium carrots
- 1 red bell pepper
- 1 yellow bell pepper
- 1.5 cups broccoli florets
- 1 cup sliced mushrooms
- 200 grams firm tofu
- 0.25 cup fresh basil leaves
- 2 cups cooked jasmine rice
Instructions
- Dice 2 medium carrots, 1 red bell pepper, and 1 yellow bell pepper. Slice 200 grams baby corn and 1 cup mushrooms. Cut 200 grams firm tofu into 1-inch cubes. Wash 1.5 cups broccoli florets and 0.25 cup fresh basil leaves.
- Heat 1 tablespoon vegetable oil in a large pot or wok over medium heat. Add 400 grams green curry paste and stir-fry for 1 minute until fragrant.
- Pour in 800 milliliters coconut milk and 200 milliliters vegetable broth. Add 2 kaffir lime leaves, 1 tablespoon brown sugar, and 1 tablespoon soy sauce. Bring the mixture to a gentle boil, then reduce heat to simmer.
- Add the diced 2 medium carrots and sliced 200 grams baby corn to the simmering curry. Cook for 5 minutes until slightly tender.
- Stir in the 1 red bell pepper, 1 yellow bell pepper, 1.5 cups broccoli florets, 1 cup sliced mushrooms, and 200 grams firm tofu cubes. Continue to simmer for another 5-7 minutes, or until all vegetables are tender-crisp.
- Taste the curry and adjust seasonings if needed, adding more brown sugar or soy sauce to taste. Stir in 0.25 cup fresh basil leaves just before serving.
- Serve the vegetarian Thai Green Curry hot over 2 cups cooked jasmine rice.