Asia Vegan Recipes

Green Curry -Thai Green Curry with Tofu

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Introduction: Indulge in the tantalizing flavors of Thailand with this delightful Thai Green Curry with Tofu recipe. Bursting with the aromatic blend of coconut milk, fragrant Thai herbs, and a colorful medley of vegetables, this dish perfectly balances sweet, spicy, and savory notes. The creamy tofu adds a satisfying texture that complements the vibrant green curry sauce. Follow this step-by-step guide to create an authentic Thai green curry that will transport your taste buds to the streets of Bangkok.

Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Servings: 4


For the Green Curry Paste:

  • 2-3 green Thai chilies (adjust to your spice preference)
  • 2 stalks lemongrass, sliced (white part only)
  • 4 cloves garlic, peeled
  • 1 shallot, peeled
  • 1 thumb-sized piece of galangal or ginger, peeled and sliced
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon shrimp paste (optional, omit for vegetarian version)
  • 1 bunch fresh cilantro, stems and leaves separated
  • Zest of 1 lime
  • 1 tablespoon vegetable oil

For the Curry:

  • 1 tablespoon vegetable oil
  • 14 oz (400g) firm tofu, cubed
  • 1 can (14 oz / 400ml) coconut milk
  • 1 cup mixed vegetables (bell peppers, snow peas, eggplant, bamboo shoots, etc.), sliced
  • 2 kaffir lime leaves, torn
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar or palm sugar
  • Salt, to taste
  • Fresh basil leaves, for garnish
  • Cooked jasmine rice, for serving


1. Prepare the Green Curry Paste:

  1. In a mortar and pestle or a food processor, combine the green Thai chilies, lemongrass, garlic, shallot, galangal or ginger, ground coriander, ground cumin, shrimp paste (if using), cilantro stems, lime zest, and vegetable oil.
  2. Grind or blend until you have a smooth paste. Set aside.

2. Cook the Tofu:

  1. In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
  2. Add the tofu cubes and cook until they are golden brown on all sides. Remove tofu from the skillet and set aside.

3. Prepare the Green Curry:

  1. In the same skillet, add a bit more oil if needed, and then add the prepared green curry paste.
  2. Sauté the paste for 2-3 minutes until it becomes fragrant and slightly darker in color.
  3. Pour in about half of the coconut milk and stir well to combine with the curry paste. Let it simmer for a few minutes.

4. Simmer the Curry:

  1. Add the remaining coconut milk, torn kaffir lime leaves, soy sauce, and brown sugar to the skillet. Stir to combine.
  2. Gently add the mixed vegetables to the curry sauce and let them cook until they are tender yet still vibrant and crisp.
  3. Season with salt to taste.

5. Add Tofu and Serve:

  1. Carefully add the cooked tofu back into the skillet, stirring gently to coat it with the curry sauce.
  2. Let the curry simmer for an additional 2-3 minutes, allowing the flavors to meld together.

6. Garnish and Serve:

  1. Remove the skillet from heat. Tear some fresh basil leaves and stir them into the curry.
  2. Serve the Thai Green Curry with Tofu over cooked jasmine rice.
  3. Garnish with cilantro leaves and extra basil leaves for a burst of freshness.


  • Adjust the spiciness by varying the number of green Thai chilies in the curry paste.
  • For a creamier texture, you can blend the finished curry sauce with an immersion blender.
  • If kaffir lime leaves are unavailable, substitute with lime zest.
  • Customize the vegetable selection based on your preference and what’s in season.
  • Feel free to add other protein sources like chicken, shrimp, or even tempeh instead of tofu.

Delight in the harmonious blend of flavors in this Thai Green Curry with Tofu. The creamy coconut milk, aromatic herbs, and vibrant vegetables come together to create a dish that’s a true celebration of Thai cuisine. Enjoy!

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