By Aditi Saraswat
October 22, 2026
Thai green curry is loved for its creamy coconut gravy, with a fresh herbal fragrance and light heat from green chillies, which is balanced by the citrusy notes of lemongrass and lime. It pairs perfectly with steamed jasmine rice, as it soaks up the aromatic sauce, whereas vegetables and tofu add fibre and plant-based protein to make it a more balanced meal.
1 tbsp green curry paste 1 tsp oil 1 cup light coconut milk ½ cup water or low-sodium vegetable stock 1 cup broccoli florets ½ cup sliced bell peppers ½ cup sliced mushrooms ½ cup diced tofu ¼ cup sliced carrots 1 tsp low-sodium soy sauce 1 tsp lime juice 5–6 Thai basil leaves Salt, to taste 1 tsp chopped fresh coriander, optional
In a jar, blend green chillies, garlic cloves, shallot, lemongrass stalk, coriander roots, lime zest and cumin to make a coarse paste.
In a pan, heat oil in a pan and add the freshly blended paste to it. Sauté it for about 2–3 minutes until you get an aromatic smell.
To this, pour in light coconut milk and half a cup of vegetable stock. Mix everything well and simmer on a low flame until the gravy turns aromatic and a bit thick.
Add chopped carrots and broccoli, mushrooms, bell peppers and diced tofu. Simmer everything again for 5 to 7 minutes until the vegetables turn soft but not mushy.
Now, add 1 teaspoon soy sauce and 1 teaspoon lime juice. Mix in Thai basil leaves, adjust seasoning as required and serve hot with steamed jasmine rice.