ThaiLunchVegetarian

Vegetarian Thai Green Curry With Tofu Recipe

Name: Vegetarian Thai Green Curry With Tofu Recipe
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 cup onion - sliced thin and long; 1/2 green bell pepper (capsicum) - cut into 1 inch squares; 1/2 red bell pepper (capsicum) - cut into 1 inch squares; 1/2 yellow bell pepper (capsicum) - cut into 1 inch squares; 1 cup broccoli - cut into small flowerets; 1 cup green beans (french beans) - edges trimmed; 2 bok choy - chopped; 1 pieces carrots (gajjar) - cut in round approximately /8” thick; 1/2 cup baby corn - cut into approximately 1 inch pieces; 1 cup sugar snap peas; 200 grams tofu - cut into 1” squares and lightly fried; 1 tablespoon brown sugar (demerara sugar) - (jaggery); 2 tablespoons soy sauce; 3 tablespoons extra virgin olive oil; 2 tablespoons coriander (dhania) leaves - chopped; 2 tablespoons roasted peanuts (moongphali); 2 lemon - quartered; 1 tablespoon thai green curry paste; 800 ml coconut milk

A vegetarian Thai recipe with onion - sliced thin and long, green bell pepper (capsicum) - cut into 1 inch squares, red bell pepper (capsicum) - cut into 1 inch squares. Ready in 1h 10m, serves 4.

Curated byChatchai Siri🇹🇭

Calories

865kcal

Estimated Cost

₹475-625

Carbs117g

Protein61g

Fats17g

Servings Scaler

Instructions

20 steps

1
To begin making the Vegetarian Thai Green Curry With Tofu Cut all vegetables as specified in the ingredients list
green bell pepper (capsicum) - cut into 1 inch squares(1/2)green beans (french beans) - edges trimmed(1 cup)tofu - cut into 1” squares and lightly fried(200 grams)thai green curry paste(1 tablespoon)
2
except onions
onion - sliced thin and long(1 cup)
3
Steam all the other vegetables with a light salt
4
I usually pop in all the vegetables in a microwaveable bowl and microwave them for 2 to 3 minutes until they are a little soft tossing them midway to evenly cook them
5
You can also boil these in hot water for about 5 minutes with a little salt
6
Take care to not overcook the vegetables as it will be nice to have a little crunch to the vegetables
7
Once done remove and drain out any excess water and save the water
8
In a pan add a teaspoon of oil and pan fry the cut tofu pieces until they are slightly brown
baby corn - cut into approximately 1 inch pieces(1/2 cup)tofu - cut into 1” squares and lightly fried(200 grams)brown sugar (demerara sugar) - (jaggery)(1 tablespoon)
9
Keep aside
10
Heat a large wok, add 3 tablespoons of cooking oil and sauté the onions till they are light brown
onion - sliced thin and long(1 cup)brown sugar (demerara sugar) - (jaggery)(1 tablespoon)tablespoons soy sauce(2)tablespoons extra virgin olive oil(3)tablespoons coriander (dhania) leaves - chopped(2)tablespoons roasted peanuts (moongphali)(2)
11
Now add 3 tablespoons of the Thai green curry paste and cook for about 2-3 minutes till the paste gets cooked and the aromas are released
green bell pepper (capsicum) - cut into 1 inch squares(1/2)green beans (french beans) - edges trimmed(1 cup)tablespoons soy sauce(2)tablespoons extra virgin olive oil(3)tablespoons coriander (dhania) leaves - chopped(2)tablespoons roasted peanuts (moongphali)(2)thai green curry paste(1 tablespoon)
12
Next add the 800 ml of coconut milk, soy sauce and brown sugar (or jaggery)
sugar snap peas(1 cup)brown sugar (demerara sugar) - (jaggery)(1 tablespoon)tablespoons soy sauce(2)coconut milk(800 ml)
13
Let the entire sauce / gravy come to a boil
tablespoons soy sauce(2)
14
Taste the sauce
tablespoons soy sauce(2)
15
It should be spicy (from the Thai green curry paste), sweet (Coconut milk and brown sugar) and have the sufficient amount of salt (soy sauce and salt)
green bell pepper (capsicum) - cut into 1 inch squares(1/2)green beans (french beans) - edges trimmed(1 cup)sugar snap peas(1 cup)brown sugar (demerara sugar) - (jaggery)(1 tablespoon)tablespoons soy sauce(2)thai green curry paste(1 tablespoon)coconut milk(800 ml)
16
Feel free to add more of an ingredient to get it to your taste
17
Add the pre cooked vegetables and the fried tofu to the sauce
tofu - cut into 1” squares and lightly fried(200 grams)tablespoons soy sauce(2)
18
Garnish with chopped cilantro
bok choy - chopped(2)tablespoons coriander (dhania) leaves - chopped(2)
19
It will look gorgeous! You can also optionally sprinkle some roasted peanuts (roasted, deskinned and crushed) to get a crunchy texture to the food
tablespoons roasted peanuts (moongphali)(2)
20
Serve Vegetarian Thai Green Curry With Tofu along with Steamed Rice for a perfect weeknight dinner and a Thai Green Papaya Salad Recipe by the side
onion - sliced thin and long(1 cup)green bell pepper (capsicum) - cut into 1 inch squares(1/2)green beans (french beans) - edges trimmed(1 cup)tofu - cut into 1” squares and lightly fried(200 grams)thai green curry paste(1 tablespoon)

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Recipe Source: archanaskitchen.com

ThaiLunchVegetarian

Vegetarian Thai Green Curry With Tofu Recipe

A vegetarian Thai recipe with onion - sliced thin and long, green bell pepper (capsicum) - cut into 1 inch squares, red bell pepper (capsicum) - cut into 1 inch squares. Ready in 1h 10m, serves 4.

Curated byChatchai Siri🇹🇭

Cook Time1h 10m

Calories

865kcal

Est. Cost₹475-₹625

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

117g(54%)

Protein

61g(28%)

Fats

17g(18%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

Ingredients Checklist

0 OF 19 COLLECTED

Directions

20 steps

1
To begin making the Vegetarian Thai Green Curry With Tofu Cut all vegetables as specified in the ingredients list
green bell pepper (capsicum) - cut into 1 inch squares(1/2)green beans (french beans) - edges trimmed(1 cup)tofu - cut into 1” squares and lightly fried(200 grams)thai green curry paste(1 tablespoon)
2
except onions
onion - sliced thin and long(1 cup)
3
Steam all the other vegetables with a light salt
4
I usually pop in all the vegetables in a microwaveable bowl and microwave them for 2 to 3 minutes until they are a little soft tossing them midway to evenly cook them
5
You can also boil these in hot water for about 5 minutes with a little salt
6
Take care to not overcook the vegetables as it will be nice to have a little crunch to the vegetables
7
Once done remove and drain out any excess water and save the water
8
In a pan add a teaspoon of oil and pan fry the cut tofu pieces until they are slightly brown
baby corn - cut into approximately 1 inch pieces(1/2 cup)tofu - cut into 1” squares and lightly fried(200 grams)brown sugar (demerara sugar) - (jaggery)(1 tablespoon)
9
Keep aside
10
Heat a large wok, add 3 tablespoons of cooking oil and sauté the onions till they are light brown
onion - sliced thin and long(1 cup)brown sugar (demerara sugar) - (jaggery)(1 tablespoon)tablespoons soy sauce(2)tablespoons extra virgin olive oil(3)tablespoons coriander (dhania) leaves - chopped(2)tablespoons roasted peanuts (moongphali)(2)
11
Now add 3 tablespoons of the Thai green curry paste and cook for about 2-3 minutes till the paste gets cooked and the aromas are released
green bell pepper (capsicum) - cut into 1 inch squares(1/2)green beans (french beans) - edges trimmed(1 cup)tablespoons soy sauce(2)tablespoons extra virgin olive oil(3)tablespoons coriander (dhania) leaves - chopped(2)tablespoons roasted peanuts (moongphali)(2)thai green curry paste(1 tablespoon)
12
Next add the 800 ml of coconut milk, soy sauce and brown sugar (or jaggery)
sugar snap peas(1 cup)brown sugar (demerara sugar) - (jaggery)(1 tablespoon)tablespoons soy sauce(2)coconut milk(800 ml)
13
Let the entire sauce / gravy come to a boil
tablespoons soy sauce(2)
14
Taste the sauce
tablespoons soy sauce(2)
15
It should be spicy (from the Thai green curry paste), sweet (Coconut milk and brown sugar) and have the sufficient amount of salt (soy sauce and salt)
green bell pepper (capsicum) - cut into 1 inch squares(1/2)green beans (french beans) - edges trimmed(1 cup)sugar snap peas(1 cup)brown sugar (demerara sugar) - (jaggery)(1 tablespoon)tablespoons soy sauce(2)thai green curry paste(1 tablespoon)coconut milk(800 ml)
16
Feel free to add more of an ingredient to get it to your taste
17
Add the pre cooked vegetables and the fried tofu to the sauce
tofu - cut into 1” squares and lightly fried(200 grams)tablespoons soy sauce(2)
18
Garnish with chopped cilantro
bok choy - chopped(2)tablespoons coriander (dhania) leaves - chopped(2)
19
It will look gorgeous! You can also optionally sprinkle some roasted peanuts (roasted, deskinned and crushed) to get a crunchy texture to the food
tablespoons roasted peanuts (moongphali)(2)
20
Serve Vegetarian Thai Green Curry With Tofu along with Steamed Rice for a perfect weeknight dinner and a Thai Green Papaya Salad Recipe by the side
onion - sliced thin and long(1 cup)green bell pepper (capsicum) - cut into 1 inch squares(1/2)green beans (french beans) - edges trimmed(1 cup)tofu - cut into 1” squares and lightly fried(200 grams)thai green curry paste(1 tablespoon)