Heat 2 tablespoons of vegetable oil in a large skillet over medium heat until shimmering. Carefully add the pressed and cubed firm tofu and fry for about 5-7 minutes, turning occasionally, until the tofu is golden brown on all sides. Once crispy, remove the tofu from the skillet and set aside on a paper towel to absorb excess oil.

In the same skillet, add 3 tablespoons of green curry paste and sauté for 1-2 minutes until it becomes fragrant and the oil begins to separate. Then, pour in one can of full-fat coconut milk along with 1 cup of vegetable broth. Stir vigorously to combine, allowing the mixture to heat for a couple of minutes until it starts to simmer and bubble gently.

Next, add sliced bell peppers and julienned carrot to the simmering coconut milk mixture. Stir everything together and let it cook for about 10 minutes, until the vegetables are tender but still vibrant in color. Keep an eye on the skillet, ensuring the mixture doesn’t boil too aggressively.

Once the vegetables are tender, return the crispy tofu to the skillet along with optional bamboo shoots. Add 2 tablespoons of soy sauce and 1-2 teaspoons of brown sugar, stirring to meld the flavors together. Let the curry cook for an additional 5 minutes, allowing the tofu to soak in the delicious flavors of the BEST Vegetarian Thai Green Curry.

Remove the skillet from the heat and stir in the juice of one lime and a handful of Thai basil leaves for that fresh aromatic touch. Taste the curry and adjust the seasoning if needed, before transferring to a serving bowl.

Serve your delicious Vegetarian Thai Green Curry hot over a bed of steamed jasmine rice or with rice noodles for a heartier meal.