This one is perfect if you’re new to cooking or meal-prepping. It’s so easy to make, and you can have it ready in less than 20 minutes without any fancy equipment. It tastes delicious, is super comforting and satisfying, and each serving packs 27 g of protein! As usual, serving sizes are an approximation, so make sure to adapt the serving size to your requirements. You might want to add more rice/toppings or grab some snacks to go with it.
Green Thai Curry (Meal-Prep)
A simple, comforting, and satisfying Green Thai Curry packed with 27g of protein. Perfect for meal-prepping and ready in under 30 minutes.
Equipment
Ingredients
- 600 g extra-firm tofu - diced in cubes
- 4 tbsp green curry paste
- 1 ½ cups (354.88 ml) low-sodium vegetable stock
- 1 tbsp kaffir lime leaves - optional
- 1 tbsp tamari - reduced-sodium preferred
- 2 carrots - diced
- 1 large zucchini - diced
- 1 (1 head) broccoli - head chopped into florets
- 1 can coconut milk - 400 ml
- 1 lime - chopped in quarter
- 1 handful fresh cilantro
- 4 tbsp cashews
- 2 red chilies - diced; optional
- 3 cups cooked rice
Instructions
- Cook the tofu in the air fryer for 10 minutes at 400°F (200°C) or in the oven for 20 minutes at 400°F (200°C). Alternatively, you can pan-fry it.
- In a large pot on medium heat, add the green curry paste and cook for 1 minute until fragrant.
- Add the vegetable stock, coconut milk, kafir lime leaves, tamari, carrots, zucchini, and broccoli. Cook for 10 minutes.
- Add the tofu to the pot.
- Divide the rice and curry into 4 containers. Top each serving with a lime wedge, fresh cilantro, cashews, and fresh chili if using. Enjoy!
Video
Nutrition Information
Per Serving/Portion
Calories: 447 kcalCarbohydrates: 44 gProtein: 27 gFat: 21 gSodium: 697 mgFiber: 6 gVitamin A: 92 IUVitamin C: 44 mgCalcium: 617 mgIron: 6 mg
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I love Thai Curry but I’m on a low saturated fat diet and would prefer not to use coconut milk. Do you have any recommendations for a substitution?
Hi Josie, great job avoiding saturated fats!
I would do a cashew cream instead, with a little bit of coconut essence if you miss the coconut taste!
Soak cashews in hot water for 20 minutes, then drain. Blend with soy milk and a little coconut essence if using.
This is a good swap for any of my curry recipes that use coconut milk 🥰