Thai Green Curry with Tofu
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
3 people
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Calories
535 kcal
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Course
Main Course
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Cuisine
Thai
Thai Green Curry with Tofu
Description
This Thai Green Curry with Tofu recipe begins by preparing a vibrant curry paste made from various fresh herbs and spices, including lemongrass, galangal, fresh green chilies, garlic, shallots, coriander, and a touch of miso paste for depth. Once blended into a smooth paste, it is cooked in coconut oil to release its aroma before adding coconut milk and vegetable stock, creating a rich, velvety sauce.
The addition of firm tofu cubes provides a hearty, protein-rich element, while vegetables like broccoli florets, baby corn, bamboo shoots, and thinly sliced red pepper contribute contrasting textures and light sweetness. The curry has a balanced flavor profile, combining heat from the chilies, brightness from the lime zest and kaffir lime leaves, and creamy coconut undertones, making it a satisfying vegetarian main course.
Serve this curry with steamed jasmine rice or your preferred grain to soak up the flavorful sauce. The homemade curry paste can be made ahead, refrigerated, or frozen for convenience in future meals.
Ingredients
Green Curry Paste Ingredients
- 2 serrano chili green
- 5 bird's eye chili green
- 2 shallot finely chopped
- 2 lemongrass use bottom part, stalks
- 3 garlic cloves
- 1 tablespoon or 12 g galangal
- A handful or about 80 g Coriander include the root, stems and leaves
- Zest lime just grating the green part, half
- 1 teaspoon miso paste use gluten-free miso paste for gluten-free option
- 1 teaspoon white peppercorn
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon black pepper
- 1 teaspoon salt
Thai Green Curry Ingredients
- 1 tablespoon coconut oil
- 2 ½ tablespoon green curry paste
- 400 ml coconut milk
- 250 ml stock
- 2 tablespoons soy sauce use tamari for gluten-free option
- 1 teaspoon brown sugar
- 4 kaffir lime leaves dry or fresh
- ¼ broccoli cut into florets
- ½ cup baby corn
- ½ cup bamboo shoot
- ½ red pepper cut into thin strips
- 250 g tofu firm
Instructions
Thai Green Curry Paste - Skip if you have store-bought paste
- Using gloves, cut the chillies down the side with a knife or scissors, remove the seeds and finely slice them. Set aside.
- Add into the food processor or blender the white ingredients: Shallots roughly chopped, lemongrass finely sliced (just the thicker part), garlic cloves and galagal roughly chopped. Blend all these ingredients until you have a consistency that already looks like a paste. A
- Add the green ingredients: De-seed and sliced green chilis, chopped coriander (roots, stems and leaves) and kaffir or regular lime zest. Blend again for a couple of minutes.
- Add the spices, sea salt and miso paste. Blend one last time until all the ingredients are perfectly blended and you have the right consistency (paste).
- The paste will be ready to use or to keep in the fridge for later use. You can as well freeze it at this point.
Thai Green Curry
- Heat the coconut oil in a pan on medium heat. Add the curry paste, stir and leave it cooking for a couple of minutes while you keep stirring.
- Add the coconut milk, stock, soy sauce, brown sugar, kaffir limes and the vegetables.
- At this point, you can add the tofu into the curry cut into cubes or triangles. If you wish to give your tofu some extra taste, cook it separately. Add some coconut oil in a pan and pan-fry the tofu. When it starts to golden, add 1 tablespoon soy sauce and ½ tablespoon sriracha. Mix well and cook further 4-5 minutes. Add the tofu before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3people
Amount Per Serving
Calories 535 kcal
% Daily Value*
| Calories | 535kcal | 27% |
| Carbohydrates | 38g | 13% |
| Protein | 17g | 34% |
| Fat | 39g | 60% |
| Saturated Fat | 30g | 150% |
| Sodium | 2150mg | 90% |
| Potassium | 785mg | 17% |
| Fiber | 9g | 36% |
| Sugar | 12g | 24% |
| Vitamin A | 3259IU | 65% |
| Vitamin C | 89mg | 99% |
| Calcium | 219mg | 22% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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