- 1 tbsp extra virgin olive oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp green curry paste
- 1 can (13.5 oz)
- coconut milk
- 1 cup vegetable broth
- 1 cup sliced bell peppers (any color)
- 1 cup sliced carrots
- 1 cup broccoli florets
- 1 cup sliced mushrooms
- 1 cup baby corn
1 cup tofu, cubed
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- Juice of 1 lime
- Fresh cilantro for garnish
- Cooked rice or noodles for serving
Heat the vegetable oil in a large pot or wok over medium heat. Add the onion and garlic and sauté until the onion becomes translucent.
Add the green curry paste to the pot and stir-fry for a minute to release its flavors.
Pour in the coconut milk and vegetable broth, stirring well to combine. Bring the mixture to a gentle boil.
Add the sliced bell peppers, carrots, broccoli, mushrooms, baby corn, and tofu to the pot. Stir in the soy sauce and brown sugar.
Reduce the heat to low and let the curry simmer for about 15-20 minutes, or until the vegetables are tender.
Squeeze in the lime juice and stir to incorporate.
Taste the curry and adjust the seasoning if needed by adding more soy sauce, sugar, or lime juice.
Remove from heat and serve the curry over cooked rice or noodles.
Garnish with fresh cilantro and enjoy your delicious Vegetarian Thai Green Coconut Curry!