Creamy coconut curry with crispy tofu and tender vegetables
Thai Green Curry with Tofu
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
4
4 bowls
Difficulty
Easy
Cost
Moderate
$$
Thai Green Curry with Tofu
Creamy coconut curry with crispy tofu and tender vegetables
★4.4(13)
Crispy pan-fried tofu and colorful vegetables simmered in a fragrant coconut milk green curry sauce with Thai basil and lime. An aromatic, satisfying plant-based Thai dinner.
15m
Prep Time
20m
Cook Time
35m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Thai green curry is one of those dishes that delivers extraordinary depth of flavor with surprisingly little effort. The store-bought green curry paste does most of the heavy lifting, and when combined with rich coconut milk, it creates a sauce that is simultaneously creamy, spicy, herbaceous, and slightly sweet.
Adding pan-fried tofu gives this curry satisfying protein and a pleasing textural contrast — crispy on the outside, tender within. Bell peppers, bamboo shoots, and Thai eggplant round out the vegetables, while fresh Thai basil stirred in at the end provides an aromatic finishing touch. Serve over jasmine rice to soak up every drop of that incredible sauce.
Ingredients
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 1 can (14 oz) full-fat coconut milk
- 3 tablespoons Thai green curry paste
- 1 red bell pepper, sliced
- 1 cup bamboo shoots, drained
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar or palm sugar
- 1 cup fresh Thai basil leaves
- Juice of 1 lime
Instructions
- 1
Press and cube tofu. Pan-fry in 2 tablespoons oil over medium-high heat until golden on all sides, about 6-8 minutes. Remove and set aside.
- 2
Scoop the thick cream from the top of the coconut milk can into the same pan. Cook over medium heat for 2 minutes until it begins to separate.
- 3
Stir in green curry paste and cook for 1-2 minutes until very fragrant.
- 4
Pour in remaining coconut milk, soy sauce, and sugar. Add bell pepper and bamboo shoots. Simmer for 8-10 minutes until vegetables are tender.
- 5
Return tofu to the curry. Stir in lime juice and Thai basil leaves. Adjust seasoning with more soy sauce or sugar as needed.
- 6
Serve immediately over steamed jasmine rice.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
TofuChickpeas or edamame
Both provide protein and hold up well in curry.
Green curry pasteRed or yellow curry paste
Each has a different flavor profile but the method is identical.
Coconut milkThere is no good substitute
Coconut milk is essential for Thai curry — do not substitute.
Tips & Storage
Pro Tips
Shake the coconut milk can before opening only if you want it fully mixed. For best results, use the thick cream on top separately.
Thai basil has a distinct anise flavor; Italian basil is not an ideal substitute but will work.
Adjust curry paste quantity based on your spice tolerance — start with 2 tablespoons for milder curry.
Storage
Store in an airtight container in the refrigerator for up to 4 days. The tofu will soften as it sits.
Reheating
Reheat gently on the stovetop over medium-low heat. Do not boil vigorously or the coconut milk may separate.
Nutrition Facts
Per serving (1 bowl) · 4 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein16g
Carbohydrates22g
Fat26g
Fiber4g
Sugar8g
Sodium520mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Is Thai curry paste vegetarian?
- Most green curry pastes contain shrimp paste. Look for brands labeled vegan, or make your own.
- Can I use other vegetables?
- Absolutely — Thai eggplant, green beans, broccoli, and sugar snap peas all work beautifully.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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