Name: Thai Green Curry with Tofu
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 14 oz extra firm tofu (drained and pressed for 15-20 minutes); 1 tbsp olive oil; 1 tbsp soy sauce; 1 tbsp olive oil; 1 medium yellow onion (chopped); 2 tbsp green curry paste* (See note ); 2 minced garlic cloves; 14 oz full-fat coconut milk; 1 cup vegetable broth; 1 tsp soy sauce; 1 tsp white sugar; 1 medium zucchini (diced); 1 cup snap peas; 8 oz sliced bamboo shoots (drained from the can ); 1 bunch thai basil* (chopped (2-3 tbsp)See note ); juice of 1/2 lime; warm jasmine rice

Jump to Recipe Print Recipe

If you want restaurant-quality curry in your own kitchen, this thai green curry recipe embodies all the authentic flavors while using simple ingredients. I have found the best store bought curry paste that everyone should be using, which saves loads of time but still adds those bright, citrusy, and sweet flavors we all love. Follow my tips on amplifying your curry’s flavor including frying your curry paste, where to find cheaper thai basil, and more. This recipe is protein-packed (unlike other veggie focused recipes) and is vegan and vegetarian friendly – but still adored by meat eaters!

I’m always craving curry and I knew it was time I share my favorite green curry recipe. I’ve already shared lots of red curry variations like my Thai Red Curry Fried Rice or Udon Soup with red curry broth – so it’s time to let it’s green curry cousin shine!

What I love about this recipe is it’s simplicity – you don’t need to make your own curry paste, it uses common veggies, and it’s ready in just 30 minutes or less. I do recommend purchasing the Aroy-D curry paste from Amazon if you plan ahead to maximize flavor, but you can always use Thai Kitchen green curry paste if that’s all you can find.

Many people ask me if the thai basil is necessary – and the answer is no, but it does make it taste more authentic. I discovered my local Asian grocery store had a HUGE bundle of thai basil for only $2.50! So consider checking there if you have one available near you. If you can’t find any – no worries – cilantro + mint can still add a vibrant boost of flavor!

Thai Green Curry Ingredients

Extra firm tofu (drained + pressed)
Oil of choice
Green curry paste*
One Onion
One Zucchini
Snap Peas
Bamboo Shoots
Full-fat coconut milk
Thai basil*
Soy Sauce + Lime Juice

*See below for more information.

See recipe card for full ingredient list and quantities.

Where do I find green curry paste?

The most widely available green curry paste is from Thai Kitchen and can be found in the international food aisle at most grocery stores. The flavor of this is fairly good and it does not have much heat (so better for kids or people who prefer less spicy dishes).

My personal all-time favorite is from Aroy-D (I purchase through Amazon for a larger package). It has SO much flavor (but does have a little more heat to it FYI). The majority of their green curry pastes are vegan but check the package for possible shrimp powder to be sure.

What is thai basil and what if I can’t find it?

Thai basil is a variety of basil that is used in a lot of Thai and Southeast Asian cuisines. Compared to regular basil, it is a little spicier, has a mild anise/”licorice” flavor, and holds up better in higher heat cooking.

It adds a freshness to our thai green curry. You will add it at the end of cooking.

Some regular grocery stores do not carry thai basil. I usually have luck finding it at Asian grocery stores for cheap or Whole Foods. If you can’t find it, you can try a combo of mint +cilantro.

How to Make Thai Green Curry

Cut the pressed tofu into 1.5-2 inch cubes. Heat 1 tbsp oil in a large pan over medium heat. Add tofu cubes and cook for 5-7 minutes, until they have a light crisp to it (doesn’t have to be perfectly crispy on every side). Drizzle with 1 tbsp soy sauce during the last minute of cooking for flavor. Remove and set aside.

In the same pan, add the remaining 1 tbsp oil. Sauté the onion for 4-5 minutes, until soft and translucent. Add the garlic and green curry paste, stir well to integrate and cook for 1 minute until fragrant.

Stir in the coconut milk, vegetable broth, white sugar, and 1 tsp soy sauce. Bring to a gentle simmer.

Add zucchini, snap peas, and bamboo shoots. Simmer for 5–7 minutes until vegetables are cooked (check zucchini for doneness.).

Return the tofu to the pan along with the chopped thai basil. Let it simmer for another minute or two.

Finish with a squeeze of fresh lime juice (don’t skip – this adds a huge burst of flavor!)

Serve by itself or with warm jasmine rice (add some naan too if you like!)

Protein Options

I love this dish with tofu for some plant-based protein. You could even consider making air fryer tofu instead of pan-fried. For other plant-based proteins, consider chickpeas, edamame, or even vegan chicken strips (I like the ones from Gardein).

Serving Ideas

This dish is pretty filling on it’s own. I love it with some fluffy, freshly steamed jasmine rice but it would also be great with some rice noodles.

If you’d like, you can even serve it with some warm bread on the side like roti or naan.

Storage & Reheating for Thai Green Curry

Fridge: This green curry can last up to 3 days in the fridge in an airtight container.
Freezer: You can freeze thai green curry for up to a month, but FYI the veggies because softer – but it still tastes really good!
Reheating: Microwave or stovetop. Add a splash of coconut milk or veggie broth if you’re short on broth.

Tips for 5-Star Green Curry

Use full-fat coconut milk: This creates the creamiest broth. I highly recommend it over lite coconut milk
Use a quality green curry paste: I like this one from Aroy-D (I order off Amazon and the leftovers last a long time in the fridge). The most widely available one is one from Thai Kitchen at most grocery stores.
Fry the curry paste: This is activates the deep flavors in the curry paste and helps mellow any raw flavors (curry paste can contain raw ingredients).
Switch up the veggies: Feel free to swap with veggies you like such as eggplant, peppers, broccoli, baby corn, and more

Thai Green Curry with Tofu