Vegetable Green Curry
Green curry of mixed vegetables and tofu in coconut milk.
Ingredients
- 300 g Firm tofu
- 4 tbsp Green curry paste
- 2 tin Coconut milk
- 150 g Pea eggplant
- 150 g Green beans
- 150 g Bamboo shoots
- 1 bunch Thai basil
- 2 tbsp Light soy sauce
- 1 tbsp Sugar
- 240 g Jasmine rice
Method
- Rinse the jasmine rice until the water runs clear, then cook it in twice its volume of water, covered, until tender, about 15 minutes.
- Cube the tofu and cut the vegetables.
- Spoon off the thick cream from the top of the can of coconut milk into a pot and cook over medium heat until it bubbles and the oil starts to separate, then fry the green curry paste in it until fragrant.
- Add the vegetables, tofu, and rest of the coconut milk and simmer until tender.
- Tear in the basil off heat.
- Serve with rice.
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About Vegetable Green Curry
Vegetable green curry, or gaeng keow wan pak, is the meatless take on Thailand's most famous curry, gaeng keow wan, whose name means 'sweet green curry' for the color the fresh green chilies, coriander root and kaffir lime lend the paste. It belongs to the central Thai tradition of coconut-based curries and here goes fully plant-based, with cubed firm tofu standing in for the usual chicken or fish balls and a mix of vegetables carrying the body. Pea eggplant and bamboo shoots are the authentic touches: the tiny eggplants pop with a faintly bitter snap, the bamboo adds a woody chew, and green beans keep everything crisp against the soft tofu.
The flavor is lush and layered, sweet from coconut and a touch of sugar, salty-savory from soy in place of fish sauce, and gently fiery from the paste, with Thai basil torn in at the very end for its aniseed-and-pepper lift. The technique that makes this version worth your time is the first step, where you crack the thick coconut cream on its own and fry the curry paste in the separated oil until it goes deep and fragrant before anything else joins the pot; skipping it leaves a flat, raw-tasting curry. It comes together in about half an hour and is meant to be ladled over jasmine rice, which soaks up the perfumed sauce, rather than eaten as a soup on its own.
Vegetable Green Curry: frequently asked questions
How many calories are in Vegetable Green Curry?
A serving has about 803 calories — 19g protein, 74.6g carbs, 51.7g fat, 9.4g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is Vegetable Green Curry gluten-free?
As written, no — it contains Light soy sauce. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
How long does Vegetable Green Curry take to make?
About 30 minutes start to finish, but only around 17 of those are hands-on — the rest is largely unattended cooking time you can step away from. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
How many servings does Vegetable Green Curry make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.