Thai Green Curry With Tofu And Veggies Recipe

I whipped up a Thai green coconut curry with tofu that delivers restaurant-level creaminess and punch on par with Easy Green Curry Recipes and honestly it looks like I slaved over it all night when I barely lifted a finger.

I’m obsessed with this Thai green curry with tofu, not because it’s delicate or fancy but because it hits like a flavor punch. I love the silky coconut milk and big cubes of firm tofu soaking up green curry heat, basil tearing through the sauce.

It’s part soup, part saucy bowl, think Thai Green Curry Coconut Soup that’s actually satisfying. I keep making it on rinse-and-repeat nights when I want bold, messy comfort without drama.

And yeah, I stalk Tofu Thai Recipes for tweaks, because one version is never enough. It’s filthy-good, fragrant, and totally my weeknight vice, no apologies.

Ingredients

• Tofu: hearty protein, soaks curry and gets pleasantly chewy.
• Vegetable oil: helps brown tofu, nothing fancy but necessary.
• Thai green curry paste: spicy, herbal punch that drives the dish.
• Coconut milk: rich creaminess that makes everything silky and cozy.
• Vegetable broth: thins sauce a bit, keeps it light.
• Soy sauce: salty umami backbone, use to taste.
• Brown or palm sugar: soft sweetness that balances the heat.
• Garlic: punchy depth, you’ll notice it right away.
• Ginger: bright, warming zing that cuts the cream.
• Lemongrass: citrusy shimmer, oddly refreshing in curry.
• Kaffir lime leaves: floral citrus note, subtle but lovely.
• Onion: sweet base, cooks down into mellow goodness.
• Bell pepper: crunchy sweetness and great color.
• Zucchini: soft, slightly spongy texture that soaks sauce.
• Eggplant: creamy, absorbs spice like a little sponge.
• Snap peas or green beans: crisp green snap for contrast.
• Lime juice: bright acid, wakes up the whole pot.
• Thai basil: peppery, minty herb that smells amazing.
• Cilantro: fresh, slightly citrus garnish, optional if you like it.
• Red chili: heat and color, drops of spice or garnish.
• Jasmine rice: fluffy rice to sop up every last drop.

Ingredient Quantities

• 14 oz firm tofu, pressed and cut into 1 inch cubes
• 1 tbsp vegetable oil
• 2 to 3 tbsp Thai green curry paste, adjust to taste
• 1 14 oz can coconut milk (about 400 ml)
• 1/2 cup vegetable broth or water
• 1 tbsp soy sauce, plus more if needed
• 1 tsp brown sugar or palm sugar
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 stalk lemongrass, white part finely chopped or 1 tbsp lemongrass paste
• 3 to 4 kaffir lime leaves, torn (optional but nice)
• 1 small onion, thinly sliced
• 1 large bell pepper, thinly sliced (any color)
• 1 small zucchini, sliced
• 1 cup Thai or small eggplant, quartered or cubed
• 1 cup snap peas or green beans
• 1 to 2 tbsp lime juice, to taste
• Handful fresh Thai basil leaves (about 1/2 cup packed)
• Small bunch cilantro, chopped, for garnish (optional)
• 1 red Thai chili or red chili pepper, thinly sliced for garnish (optional)
• Jasmine rice, uncooked 1 cup (to serve 3 to 4 people)

How to Make this

1. Cook the jasmine rice first: rinse 1 cup rice until water runs clear, add 1 1/4 cups water to a pot, bring to boil, cover and simmer 15 minutes, then rest 10 minutes off heat while you make the curry.

2. If your tofu wasn’t pressed long, press it now for 10-15 minutes, then cut into 1 inch cubes. Pat dry so it browns instead of steaming.

3. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add tofu cubes and brown on all sides, about 8 minutes total. Remove tofu to a plate and set aside.

4. In the same pan, add a touch more oil if needed, reduce heat to medium. Sauté 2 cloves minced garlic, 1 tbsp minced ginger and the chopped white part of 1 stalk lemongrass (or 1 tbsp paste) until fragrant, about 30 seconds to 1 minute.

5. Stir in 2 to 3 tbsp Thai green curry paste, fry it with the aromatics 1 minute to bloom the flavors. Add 1 can (400 ml) coconut milk and 1/2 cup vegetable broth or water, whisk to combine and bring to a gentle simmer.

6. Add 1 tbsp soy sauce and 1 tsp brown or palm sugar, taste and adjust soy or curry paste amount if you want it saltier or spicier. Toss in 3 to 4 torn kaffir lime leaves if using.

7. Add the sliced onion, bell pepper, zucchini, Thai or small eggplant, and snap peas or green beans. Simmer gently until vegetables are tender but still have some bite, about 6 to 8 minutes. Don’t overcook them.

8. Return browned tofu to the pan and warm through 2 to 3 minutes. Stir in a handful of fresh Thai basil leaves and 1 to 2 tbsp lime juice, taste and adjust seasoning.

9. Serve the curry over the jasmine rice, garnish with chopped cilantro and thinly sliced red Thai chili if you want some extra heat. Enjoy, and remember leftovers get better after a day in the fridge.

Equipment Needed

1. Medium pot with tight-fitting lid (for cooking and resting the jasmine rice)
2. Fine-mesh sieve or colander (to rinse the rice)
3. Large skillet or wok (for browning tofu and making the curry)
4. Sharp chef’s knife and cutting board (for tofu and all the veg)
5. Spatula or tongs (to turn and remove tofu)
6. Mixing bowl or tofu press plus a clean kitchen towel or paper towels (to press and pat tofu dry)
7. Measuring cups and spoons (for rice, coconut milk, curry paste, soy, sugar, etc.)
8. Whisk or wooden spoon and a ladle (to combine the sauce and serve over rice)

FAQ

Thai Green Curry With Tofu And Veggies Recipe Substitutions and Variations

• Tofu: Tempeh (same texture, toast first), firm paneer or halloumi for a chewier bite, or cubed chicken breast if you eat meat.
• Coconut milk: Light coconut milk or a mix of 1 part coconut cream plus 1 part water for richer curry, or full fat dairy cream diluted with water in a pinch (flavor will change).
• Lemongrass: 1 tsp lemongrass paste or finely grated lime zest plus a little extra ginger, or 1 tsp lemon juice if nothing else is available.
• Thai basil: Sweet basil or a mix of basil and mint for bright flavor, or cilantro alone if you prefer that herb note instead.

Pro Tips

1) Press the tofu longer than you think, at least 20 to 30 minutes if you can, and pat it really dry before frying. If it’s even a little wet it will steam not brown and youll miss that nice crust.

2) Bloom the curry paste in the oil with the garlic, ginger and lemongrass till it smells strong, about 1 minute. That little extra fry unlocks way more flavor than just stirring it into the coconut milk.

3) Split the coconut milk, use the thicker cream first to fry the paste a bit, then add the thinner part and broth to thin the sauce. This makes the curry richer without getting greasy, and helps it cling to the tofu and veggies.

4) Cook the veggies only until they still have a little bite, add basil and lime at the very end, and taste for salt and heat before serving. Leftovers mellow and taste even better the next day so dont shy from making extra.