Thai Green Curry with Tofu & Vegetables (easy to make in under 30 mins)

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Chickpeas are less expensive and provide protein.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Almond milk is lower in calories and cost.

green curry paste

🥗Healthier: homemade green curry paste

💰Cheaper: red curry paste

Red curry paste is often cheaper and still flavorful.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Water can be used as a base to reduce costs.

Press tofu to remove excess moisture for 15 minutes.

Cut tofu into cubes and pan-fry in a skillet until golden brown.

Remove tofu and set aside.

In the same skillet, add oil and sauté garlic and ginger until fragrant.

Add green curry paste and stir-fry for 1-2 minutes until aromatic.

Pour in coconut milk and vegetable broth, stirring to combine.

Bring the mixture to a simmer over medium heat.

Add bell peppers, broccoli, zucchini, and kaffir lime leaves to the skillet.

Simmer for 5-7 minutes until vegetables are tender but crisp.

Stir in the fried tofu, Thai basil leaves, lime juice, and brown sugar.

Cook for an additional 2-3 minutes to heat through and combine flavors.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens