Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

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🥣 Ingredients

For the Curry Paste (or store-bought green curry paste)

• 2–3 green chilies, chopped (adjust to heat preference)
• 2 cloves garlic
• 1-inch piece fresh ginger, peeled
• 1 stalk lemongrass, tough outer layer removed, finely chopped
• 1 small shallot
• Zest of 1 lime
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1–2 tbsp lime juice
• 1–2 tbsp vegetable oil

(Alternatively, 3–4 tbsp store-bought vegan Thai green curry paste can be used.)

For the Curry

• 1 tbsp vegetable oil
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1–2 tsp fresh ginger, minced
• 1–2 tbsp green curry paste (homemade or store-bought)
• 1 can (14 oz / 400 ml) coconut milk
• 1 cup vegetable broth or water
• 1 medium bell pepper, sliced
• 1 medium carrot, sliced thin
• 1 cup broccoli florets
• 1 cup snap peas
• 1 block firm tofu, cubed (optional)
• 2–3 tbsp soy sauce or tamari
• 1–2 tsp brown sugar or coconut sugar
• 1 tsp lime juice
• Fresh basil or cilantro for garnish
• Cooked jasmine or basmati rice, for serving

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👩‍🍳 Instructions

1. Prepare curry paste (if making homemade)

1. In a small skillet, dry-toast coriander and cumin seeds until fragrant.
2. In a blender or mortar, combine toasted seeds, chilies, garlic, ginger, lemongrass, shallot, lime zest, lime juice, and oil. Blend into a smooth paste.

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2. Sauté aromatics

1. Heat 1 tbsp vegetable oil in a large pan or wok over medium heat.
2. Add onion, garlic, and ginger; sauté 2–3 minutes until fragrant.
3. Stir in green curry paste and cook 1–2 minutes until aromatic.

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3. Add liquids

1. Pour in coconut milk and vegetable broth; stir to combine.
2. Bring to a gentle simmer.

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4. Add vegetables and tofu

1. Add bell pepper, carrot, broccoli, snap peas, and cubed tofu.
2. Simmer 8–10 minutes until vegetables are tender but still vibrant.

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5. Season

1. Stir in soy sauce, brown sugar, and lime juice.
2. Taste and adjust seasoning — add more soy sauce for saltiness or lime juice for brightness.

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6. Serve

• Serve hot over steamed jasmine or basmati rice.
• Garnish with fresh basil or cilantro and extra lime wedges if desired.

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💡 Tips

• For extra heat, add sliced fresh green chilies when serving.
• For creamier curry, add 2–3 tbsp coconut cream on top before serving.
• Leftovers keep in the fridge 2–3 days; curry thickens, so add a splash of water or coconut milk when reheating.

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⭐ Optional Variations

• Protein Boost: Add chickpeas, tempeh, or edamame instead of tofu.
• Vegetable Mix: Zucchini, baby corn, eggplant, or mushrooms work well.
• Nutty Flavor: Garnish with crushed roasted peanuts or cashews.