Description
A creamy, aromatic Thai green curry packed with fresh vegetables and fragrant herbs, perfect for a comforting vegetarian meal.
Ingredients
1 tbsp vegetable oil
2 tbsp Thai green curry paste
1 can (14 oz) coconut milk
1 cup vegetable broth
1 small eggplant, diced
1 cup green beans, trimmed and halved
1 red bell pepper, sliced
1 cup zucchini, chopped
1 block firm tofu, cubed
1 tbsp soy sauce
1 tsp brown sugar
Fresh Thai basil leaves
Juice of 1 lime
Instructions
Heat oil in a large pan over medium heat.
Add green curry paste and sauté for 1-2 minutes until fragrant.
Pour in coconut milk and vegetable broth, stirring to combine.
Add eggplant, green beans, bell pepper, zucchini, and tofu.
Simmer for 15 minutes until vegetables are tender.
Stir in soy sauce, brown sugar, and lime juice.
Remove from heat and garnish with fresh Thai basil before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes