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Thai Green Curry with Tofu

Vegan and Gluten-free Thai Green Curry made with homemade curry paste.

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 3 people
Calories: 535 kcal
Course: Main Course
Cuisine: Thai

Ingredients

Green Curry Paste Ingredients
  • 2 Serrano green chillis
  • 5 bird's eye chilli green
  • 2 shallots finely chopped
  • 2 lemongrass stalks use bottom part
  • 3 garlic cloves
  • 1 tablespoon or 12 g galangal
  • A handful or about 80 g Coriander include the root, stems and leaves
  • Zest of half a lime just grating the green part
  • 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 firm tofu

Instructions

Thai Green Curry Paste - Skip if you have store-bought paste
    Cup of Yum
  1. Using gloves, cut the chillies down the side with a knife or scissors, remove the seeds and finely slice them. Set aside.
  2. 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
  3. 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.
  4. 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).
  5. 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
  1. 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.
  2. Add the coconut milk, stock, soy sauce, brown sugar, kaffir limes and the vegetables.
  3. 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

Calories 535kcal (27%) Carbohydrates 38g (13%) Protein 17g (34%) Fat 39g (60%) Saturated Fat 30g (150%) Sodium 2150mg (90%) Potassium 785mg (22%) Fiber 9g (36%) Sugar 12g (24%) Vitamin A 3259IU (65%) Vitamin C 89mg (99%) Calcium 219mg (22%) Iron 9mg (50%)

Nutrition Facts

Serving: 3people

Amount Per Serving

Calories 535

% 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.