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5.0 from 3 votes

Thai Green Curry Tofu

This Thai green curry tofu is the weeknight hero that you would be sorta nuts not to add to your regular rotation. Golden tofu, veggies and heavenly coconut milk curry sauce, make it a rich, crave-worthy dish that comes together in under 30 minutes.

Prep Time
4 mins
Cook Time
4 mins
Total Time
26 mins
Servings: 7 cups
Calories: 317 kcal
Course: Side Dish
Cuisine: Thai

Ingredients

For the pan fried tofu:
  • 3 tablespoons canola oil vegetable oil, or sunflower oil
  • 14 oz. tofu extra firm
For the curry:
  • 4 teaspoons canola oil vegetable oil, or sunflower oil
  • ½ cup shallots or red onions, 1 cm. Diced
  • 1 cup red bell pepper chopped
  • 1 cup green bell pepper chopped
  • 2 cups green beans trimmed and cut in 2-inch sections
  • 1 cup baby corn cut in bite size pieces
  • 3 tablespoons thai green curry paste
  • 4 teaspoons brown sugar coconut sugar, or palm sugar
  • 4 teaspoons lime juice
  • ½ teaspoon salt
  • ½ cup water
  • 400 ml. coconut milk full-fat
  • ½ cup Thai basil leaves
To Serve and Garnish:
  • cooked jasmine rice brown rice, or coconut rice
  • cilantro leaves
  • Thai basil leaves
  • chives thinly sliced

Instructions

    Cup of Yum
  1. Press the tofu to remove excess moisture, then cut it into bite-sized triangular pieces or cubes.
  2. Heat the oil in a large pan over medium-high heat. Add the tofu and cook for 3-4 minutes on each side until golden and crisp. Transfer to a plate and set aside.
  3. In the same pan, heat the oil for the curry over medium heat. Add the shallots, red and green bell peppers, green beans, and baby corn. Stir-fry for 4-5 minutes until fragrant and tender.
  4. Add the green curry paste and cook for 1-2 minutes, stirring constantly, until fragrant.
  5. Stir in the sugar, lime juice, water and salt.
  6. Pour in the coconut milk and tofu, stirring well. Bring to a gentle simmer and cook for 5 minutes until the vegetables are tender.
  7. Add the Thai basil and cook for 1 minute until wilted.
  8. Serve hot over jasmine rice, brown rice, or coconut rice. Garnish with cilantro, Thai basil, and sliced chives.

Notes

  • 🍲 The Potfather
  • 🍲
  • Frying tofu in a pot instead of a pan keeps your stovetop clean by preventing splashes and splatters.
  • ✈️ Fry Me to the Moon
  • ✈️
  • For a lower-oil option, air fry the tofu instead of pan-frying. Toss pressed, cubed tofu with a light spray of oil, then air fry at 400°F (200°C) for 12-15 minutes, shaking the basket halfway. Still crispy, way less greasy.
  • 🔥 Simmer Me Timbers!
  • 🔥
  • Keep the heat at a gentle simmer—boiling too hard can make the coconut milk separate, leaving you with a split, grainy mess. A mellow simmer keeps the coconut milk from curdling and separating.

Nutrition Information

Calories 317kcal (16%) Carbohydrates 21g (7%) Protein 9g (18%) Fat 24g (37%) Saturated Fat 12g (60%) Polyunsaturated Fat 4g Monounsaturated Fat 7g Trans Fat 0.03g Sodium 183mg (8%) Potassium 420mg (12%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 2161IU (43%) Vitamin C 54mg (60%) Calcium 119mg (12%) Iron 4mg (22%)

Nutrition Facts

Serving: 7cups

Amount Per Serving

Calories 317

% Daily Value*

Calories 317kcal 16%
Carbohydrates 21g 7%
Protein 9g 18%
Fat 24g 37%
Saturated Fat 12g 60%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 7g 35%
Trans Fat 0.03g 2%
Sodium 183mg 8%
Potassium 420mg 9%
Fiber 4g 16%
Sugar 8g 16%
Vitamin A 2161IU 43%
Vitamin C 54mg 60%
Calcium 119mg 12%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.