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Quick and Easy Vegetarian Thai Green Curry (30 Minutes)

Course: Mains
Cuisine: Thai
Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 servings
Calories: 510kcal
Print Recipe


  • ½ cup brown rice (or basmati rice)
  • 7 oz firm tofu (firm 7oz = 200g)
  • 2 tsp vegetable oil
  • 1 small onion
  • 0.5 inches ginger, fresh (0.5 inches = 1.5 cm)
  • 2 handful frozen vegetable (carrot, cauliflower, broccoli)
  • 1 handful snow peas/ snap peas
  • ½ cup vegetable broth (½ cup = 125 ml)
  • ½ can low fat coconut milk (use regular if you prefer)(1 can = 15oz / 430ml)
  • ½ tsp maple syrup
  • 1 tsp green curry paste (vegan versions are very easy to find)
  • salt to taste
  • 1 handful peanuts (or cashews)


  • ¼ lime (juiced) (gives the curry a little "fresh/summer" kick)



  • Cut the tofu into dice-sized cubes. Fry them for 10-15 minutes on medium heat in half the oil.


  • Cook the brown rice according to package instructions.


  • Peel and dice the onion and ginger. Use the other half of the oil and fry them in a pot on medium heat for a couple of minutes.
  • Add the frozen vegetables and give them a few minutes to cook.
  • In the meantime wash the snow peas and add them to the other vegetables in the pan.
  • Then add the vegetable stock and coconut milk and let it all simmer for 10-15 minutes.
  • Add the curry paste, maple syrup and salt to taste and let it cook for another 5 minutes.
  • Finally add the nuts in the last minutes of cooking so they are still crunchy.
  • Serve with tofu cubes and basmati rice on the side. Enjoy!


Calories: 510kcal | Carbohydrates: 56g | Protein: 18g | Fat: 24g | Saturated Fat: 12g | Sodium: 329mg | Potassium: 426mg | Fiber: 6g | Sugar: 6g | Vitamin A: 942IU | Vitamin C: 33mg | Calcium: 196mg | Iron: 4mg