Thai Green Curry with Tofu

5 from 1 vote

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 curries 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!

Prep Time10

Cook Time20

Total Time30

Course: Lunch/Dinner

Cuisine: Thai

Diet:

Servings:

Calories: 373kcal

Author: Allie Petersen

Ingredients

Tofu

14 oz extra firm tofu drained and pressed for 15-20 minutes
1 tbsp olive oil
1 tbsp soy sauce

Green Curry

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

Pairings

warm jasmine rice

Instructions

Prepare the Tofu:
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 it has a light crisp to it. (FYI - 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.
14 oz extra firm tofu, 1 tbsp olive oil, 1 tbsp soy sauce
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, cooking for 1 minute until fragrant.
1 tbsp olive oil, 1 medium yellow onion, 2 tbsp green curry paste*, 2 minced garlic cloves
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).
14 oz full-fat coconut milk, 1 cup vegetable broth, 1 tsp soy sauce, 1 tsp white sugar
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!)
1 bunch thai basil*, juice of 1/2 lime
Serve by itself or with warm jasmine rice (add some naan too if you like!)

Notes

Notes:

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.
Thai basil: This herb adds freshness to the curry. I found a huge bundle for only $2.50 at my local Asian store. You can also find it at some grocery stores and Whole Foods. If you can't find it, consider using a mix of cilantro + mint or

Tips for 5-Star Green Curry

Use full-fat coconut milk: This creates the creamiest broth. I highly recommend it over lite coconut milk

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 mor

Nutrition