Description
A creamy and flavorful Thai green curry loaded with fresh vegetables and fragrant herbs, perfect for a comforting vegetarian dinner.
Ingredients
1 tablespoon vegetable oil
2 tablespoons Thai green curry paste
1 can (14 oz) coconut milk
1 cup vegetable broth
1 cup chopped eggplant
1 cup sliced zucchini
1 red bell pepper, sliced
1 cup snap peas
1 block firm tofu, cubed
2 tablespoons soy sauce
1 tablespoon brown sugar
Fresh basil leaves
Fresh cilantro for garnish
Juice of 1 lime
Instructions
Heat the vegetable oil in a large skillet over medium heat.
Add the green curry paste and sauté for 1-2 minutes until fragrant.
Pour in the coconut milk and vegetable broth; stir to combine.
Add the eggplant, zucchini, bell pepper, snap peas, and tofu.
Simmer for 15 minutes until vegetables are tender.
Stir in soy sauce, brown sugar, and lime juice.
Remove from heat and stir in fresh basil.
Serve hot, garnished with cilantro.
- Prep Time: 15 minutes
- Cook Time: 20 minutes