Green Curry with Tofu and Vegetables

A vibrant and flavorful Thai green curry with tofu and your favorite vegetables, perfect for a quick and healthy weeknight dinner.

Prep Time

15 minutes

Total Time

45 minutes

Calories

650 kcal

Difficulty

Easy

Equipment

4 items

Cost

£3.85/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Dinner

Cuisine:

Indian•Thai

Main Ingredient:

Seafood•Fish•Vegetarian•Vegan•Rice

Cooking Style:

Occasion:

Dietary:

Mood:

Ingredients

Servings

1package (14-16 oz)Firm Tofu(Pressed to remove excess water and cubed)

£3.00

2tablespoonsVegetable Oil(Coconut oil is a great option)

£0.10

2tablespoonsGreen Curry Paste(Adjust to taste depending on spice level. Check ingredients for gluten if needed.)

£0.75

2cans (13.5 oz each)Coconut Milk(Full-fat for a richer flavor)

£3.00

2mediumBell Peppers(Sliced (red, yellow, orange are good))

£1.50

2cupsBroccoli Florets(Fresh or frozen)

£1.20

1cupSnap Peas(Optional)

£1.75

1can (8 oz)Bamboo Shoots(Drained and rinsed)

£1.00

1tablespoonsFish Sauce(Optional (Omit for vegan/vegetarian). Can substitute with soy sauce.)

£0.25

1tablespoonsLime Juice(Freshly squeezed)

£0.30

1teaspoonBrown Sugar(Optional, to balance the flavors)

£0.05

0.3cupThai Basil(Fresh, chopped (for garnish))

£1.00

As neededCooked Rice(For serving (Jasmine rice is traditional))

£1.50

Total Cost

£15.40

£3.85 per serving

Instructions

1.
Prepare the tofu: Press the tofu to remove excess water. Cut into 1-inch cubes.
2.
Sauté the tofu: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the tofu and cook until golden brown and slightly crispy on all sides. Remove from the skillet and set aside.
3.
Cook the curry paste: Add the green curry paste to the same skillet and cook for 1-2 minutes, stirring constantly, until fragrant.
4.
Add coconut milk and vegetables: Pour in the coconut milk and bring to a simmer. Add the bell peppers, broccoli florets, snap peas (if using), and bamboo shoots. Cook for 5-7 minutes, or until the vegetables are tender-crisp.
5.
Combine and simmer: Return the tofu to the skillet. Stir in the fish sauce (or soy sauce), lime juice, and brown sugar (if using). Simmer for another 2-3 minutes to allow the flavors to meld.
6.
Garnish and serve: Garnish with fresh Thai basil. Serve hot over cooked rice.

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My Notes

Nutrition Information

Nutrition per serving (450g)

650 kcal / 2720 kJ

Carbs

35g

13% of RDA

Fat

48g

69% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

12 g

13% of RDA

Sodium

950 mg

41% of RDA

Saturated Fat

35 g

175% of RDA

Chef's Tips

Adjust the amount of green curry paste to your desired spice level. Start with less and add more as needed.

For a richer flavor, use full-fat coconut milk and don't stir it vigorously after adding it to the curry paste. Let it simmer gently.

Feel free to customize the vegetables based on your preferences and what you have on hand. Other great options include zucchini, eggplant, and mushrooms.

If you don't have Thai basil, you can substitute with regular basil or cilantro, but the flavor will be slightly different.

To add extra protein, consider adding chickpeas or edamame to the curry.

Cooking Equipment

Large skillet or wok

Pot (for rice)

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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