Asia Vegetarian Recipes

Authentic Thai Green Curry-Thai Green Curry Tofu Recipe

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Thai Green Curry Tofu Recipe

Introduction: Embark on a culinary journey to Thailand with this delightful Thai Green Curry Tofu recipe. Bursting with vibrant flavors, this dish combines the creaminess of coconut milk, the zing of green curry paste, and the goodness of tofu and fresh vegetables. Served over fragrant jasmine rice, it’s a perfect harmony of textures and tastes that will transport you straight to the bustling streets of Thailand. This recipe yields 4 servings and is sure to become a favorite in your kitchen.


For the Green Curry Paste:

  • 2-3 fresh green Thai chilies (adjust to taste)
  • 2 shallots, roughly chopped
  • 3 cloves garlic
  • 1 lemongrass stalk, sliced (only the lower tender part)
  • 1 thumb-sized piece of galangal or ginger, sliced
  • 1 teaspoon coriander powder
  • ½ teaspoon cumin powder
  • ½ teaspoon white pepper
  • 1 teaspoon shrimp paste (optional, omit for a vegetarian version)
  • Zest of 1 kaffir lime (or regular lime)
  • 2 tablespoons cilantro stems, chopped
  • 1 tablespoon vegetable oil

For the Green Curry Tofu:

  • 14 oz (400g) firm tofu, cubed
  • 1 can (14 oz / 400ml) coconut milk
  • 1 cup mixed vegetables (bell peppers, zucchini, bamboo shoots, etc.), sliced
  • 2 kaffir lime leaves, torn into pieces (substitute with lime zest if unavailable)
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar or palm sugar
  • ½ cup vegetable broth or water
  • Thai basil leaves, for garnish
  • 2 tablespoons vegetable oil

For Serving:

  • 2 cups cooked jasmine rice

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


  1. Green Curry Paste: For a shortcut, you can use store-bought green curry paste, but making it from scratch enhances the flavor.
  2. Tofu Preparation: To achieve a firmer texture, press the tofu between paper towels to remove excess water before cubing it.
  3. Vegetables: Feel free to customize the vegetable medley according to your preference.
  4. Spice Level: Adjust the number of green chilies to control the spiciness of the curry.
  5. Coconut Cream: If you prefer a thicker curry, refrigerate the coconut milk can and use the cream that separates on top.
  6. Kaffir Lime Leaves: These impart a unique flavor; if unavailable, use lime zest as a substitute.


  1. Prepare the Green Curry Paste:
    • In a mortar and pestle or a food processor, combine all the green curry paste ingredients.
    • Grind or process until a smooth paste forms. Set aside.
  2. Cook the Tofu:
    • Heat 2 tablespoons of oil in a large skillet over medium heat.
    • Add tofu cubes and cook until golden brown on all sides. Remove from the skillet and set aside.
  3. Assemble the Curry:
    • In the same skillet, add a bit more oil if needed. Add 3 tablespoons of the prepared green curry paste and sauté for a couple of minutes until fragrant.
  4. Cook the Curry:
    • Pour in about half of the coconut milk and stir to combine with the paste. Let it simmer gently for 5-7 minutes, allowing the flavors to meld.
  5. Finish the Curry:
    • Add the rest of the coconut milk, torn kaffir lime leaves, soy sauce, and sugar. Stir well.
  6. Add Vegetables and Tofu:
    • Add the mixed vegetables to the curry and let them cook for 3-4 minutes until slightly tender.
    • Gently add the cooked tofu to the curry.
  7. Adjust Consistency:
    • If the curry is too thick, add vegetable broth or water to reach your desired consistency.
  8. Final Touches:
    • Taste and adjust the seasoning, adding more soy sauce or sugar if needed.
  9. Serve:
    • Serve the Thai Green Curry Tofu over cooked jasmine rice.
    • Garnish with Thai basil leaves for an extra burst of flavor.

Embrace the rich flavors of Thailand with this exquisite Thai Green Curry Tofu. Enjoy the balance of creaminess, heat, and freshness in every mouthful.

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