Vegetarian Thai Green Curry


  • 1 red onion sliced thin
  • 2 garlic mashed
  • 7 broccoli florets
  • 1/2 red pepper sliced long
  • 1/2 green pepper sliced long
  • 2 cups cubed firm tofu
  • 1 cup fresh button mushroom
  • 1 carrot sliced thin 1" long
  • 4 green chillies sliced thin
  • 1 cup fresh coriander, chopped
  • 1/4 cup lemon grass chopped
  • 2 fresh basil leaves
  • 1" fresh ginger
  • 2 cups coconut milk
  • 2 Tbsp. olive or vegetable oil
  • Salt to taste


Grind together lemon grass, cumin, ginger, coriander, chillies and garlic. Make a paste. Fry in oil for a few minutes. Add all vegetables except peppers. Sauté tofu, or broil on high heat until it turns light brown. Add to vegetables. Cook until three quarters done. Now add the peppers, salt and coconut milk. Cook for another 5 minutes. Add basil. If needed add some fresh lemon juice.

Optional: Throw in some toasted peanuts.

Serve hot with white jasmine or brown rice.

^ Please contact me for help with any of these ingredients or utensils.

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