Bangkok Basil Coconut Curry Recipe

About this recipe

Bangkok Basil Coconut Curry is a vibrant and comforting Thai-inspired dish that's perfect for a cozy dinner. Packed with the garden-fresh flavors of basil, bell peppers, and zucchini, this vegan, -free, and high-protein curry is both nourishing and budget-friendly. Creamy coconut forms the base of this rich curry, while protein-packed tofu adds substance and texture. Infused with the aromatic warmth of Thai spices and a touch of lime for brightness, this dish is a satisfying blend of comfort and freshness, ideal for solution seekers looking for a quick yet fulfilling meal. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• - Fresh Tofu
• 1 kg Bell Peppers
• 500 g Capsicum Green
• 2 pcs Zucchini
• 500 g Jaggery Powder
• 1 bunch Thai Basil
• 250g Green Chilli
• 200 ml Coconut Milk
• - Coconut Oil
• 100 g Yellow Mustard Seeds
• 100 g Salt

Instructions

1. 1. Heat coconut oil in a deep pan over medium heat. Add mustard seeds and let them splutter, then add hing to infuse the oil with a savory aroma.
2. 2. Add the cubed tofu to the pan and lightly pan-fry for 3-4 minutes until golden on all sides. Remove and set aside.
3. 3. In the same pan, add the sliced red and green bell peppers, zucchini, and green chili (if using). Sauté for 5 minutes until the vegetables are slightly tender but still vibrant.
4. 4. Stir in the Thai green curry paste and cook for 1-2 minutes to release its flavors. Then, add the coconut , soy sauce, jaggery, and salt to taste. Mix well.
5. 5. Bring the curry to a gentle simmer, then add the fried tofu and fresh basil leaves. Let it cook for another 5 minutes, allowing the flavors to meld together.
6. 6. Finish with a squeeze of lime juice and adjust seasoning if needed. Serve hot with steamed rice or -free flatbread.