Green Thai Curry with Tofu and Vegetables

A fragrant and flavorful vegetarian Thai curry featuring firm tofu, a medley of fresh vegetables, and creamy coconut milk, all served over fluffy jasmine rice.

Prep Time

15 minutes

Total Time

45 minutes

Calories

650

Level

Easy

Yields

4 servings

Cost

£2.81

Season:

🌸 Spring•☀️ Summer

Meal Type:

Dinner

Cuisine:

Indian•Thai

Main Ingredient:

Vegetarian•Rice

Mood:

Comfort Food•Healthy

Ingredients

Servings

1.5cupsJasmine rice(for serving)

£0.60

14ozFirm or extra-firm tofu(drained and pressed, cut into 1-inch cubes)

£3.00

2tablespoonsVegetable oil(coconut oil is also great)

£0.10

2tablespoonsGreen curry paste(adjust to your spice preference)

£0.75

13.5ozCoconut milk(full-fat for best flavor)

£1.50

0.5cupVegetable broth(or water)

£0.25

1largeBell peppers(any color, sliced)

£0.70

1cupBroccoli florets(cut into bite-sized pieces)

£0.80

1cupSnap peas(trimmed)

£1.50

0.5cupBamboo shoots(sliced, canned or fresh)

£0.60

0.3cupThai basil leaves(fresh, chopped)

£1.00

1tablespoonsLime juice(freshly squeezed)

£0.20

1tablespoonsFish sauce(optional, or use soy sauce for vegan)

£0.20

1teaspoonBrown sugar(optional)

£0.05

Total Cost

£11.25

£2.81 per serving

The Method

1
Cook jasmine rice according to package directions or using a rice cooker. Set aside.
2
Press the tofu to remove excess water. Cut into 1-inch cubes.
3
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add tofu and cook until golden brown on all sides, about 5-7 minutes. Remove tofu from the pot and set aside.
4
Add green curry paste to the pot and cook for 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn it.
5
Pour in coconut milk and vegetable broth (or water). Bring to a simmer.
6
Add bell peppers, broccoli florets, snap peas, and bamboo shoots to the pot. Cook for 5-7 minutes, or until vegetables are tender-crisp.
7
Return the tofu to the pot. Stir in fish sauce (or soy sauce), brown sugar (optional), and lime juice. Simmer for another 2-3 minutes.
8
Stir in chopped Thai basil leaves.
9
Serve green curry over jasmine rice. Garnish with extra Thai basil, if desired.

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My Notes

Nutrition Information

Nutrition per serving (400g)

650 kcal / 2720 kJ

Carbs

65g

25% of RDA

Fat

35g

50% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

12 g

13% of RDA

Sodium

900 mg

39% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

Pressing the tofu is crucial for achieving a firm texture and allowing it to absorb the curry sauce.

Adjust the amount of green curry paste to your preference. Start with less and add more if needed.

Feel free to substitute other vegetables like zucchini, eggplant, or mushrooms.

For a richer flavor, add a teaspoon of peanut butter or cashew butter along with the coconut milk.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Equipment

Large pot or Dutch oven

Rice cooker (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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