Thai Green Curry with Tofu and Vegetables

A flavorful and aromatic Thai green curry, perfect for a quick and satisfying lunch. This vegetarian version features crispy tofu and a variety of fresh vegetables simmered in a creamy coconut milk broth. Served with fluffy jasmine rice.

Prep Time

15 minutes

Total Time

45 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

4 items

Cost

£2.51/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Lunch•Dinner•Snack•Soup

Cuisine:

Indian•Thai

Main Ingredient:

Vegetarian•Rice

Cooking Style:

Quick & Easy

Occasion:

Weeknight Dinner

Mood:

Comfort Food•Light & Fresh•Healthy

Ingredients

Servings

1block (14-16 oz)Firm or Extra-Firm Tofu(Pressed to remove excess water)

£3.00

2tablespoonsVegetable Oil(For frying tofu)

£0.10

2tablespoonsThai Green Curry Paste(Adjust to your spice preference)

£0.75

1can (13.5 oz)Coconut Milk(Full-fat or light)

£1.50

0.5cupVegetable Broth(Optional, for thinning the curry)

£0.20

1teaspoonSugar(Brown sugar or palm sugar preferred)

£0.05

1tablespoonSoy Sauce or Tamari(For flavor)

£0.10

1tablespoonLime Juice(Freshly squeezed)

£0.15

1Bell Pepper(Sliced, any color)

£0.80

1cupBroccoli Florets(Cut into bite-sized pieces)

£0.75

0.5cupSnap Peas(Trimmed)

£0.90

0.5cupBamboo Shoots(Drained and sliced)

£0.60

0.3cupFresh Basil Leaves(Roughly chopped, for garnish)

£0.75

1cupJasmine Rice(Uncooked)

£0.40

Total Cost

£10.05

£2.51 per serving

Instructions

1.
Prepare the rice according to package instructions. While rice is cooking, prepare the curry.
2.
Press the tofu to remove excess water. Cut into 1-inch cubes.
3.
Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the tofu until golden brown and crispy on all sides. Remove from the skillet and set aside.
4.
Reduce heat to medium. Add the green curry paste to the skillet and cook for 1-2 minutes, stirring constantly, until fragrant.
5.
Pour in the coconut milk and vegetable broth (if using). Bring to a simmer, stirring occasionally.
6.
Add the bell pepper, broccoli florets, snap peas, and bamboo shoots to the curry. Cook for 5-7 minutes, or until the vegetables are tender-crisp.
7.
Stir in the sugar, soy sauce or tamari, and lime juice.
8.
Gently fold in the fried tofu.
9.
Simmer for another 2-3 minutes to allow the flavors to meld.
10.
Garnish with fresh basil leaves and serve hot over jasmine rice.

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My Notes

Nutrition Information

Nutrition per serving (450g)

650 kcal / 2720 kJ

Carbs

60g

23% of RDA

Fat

38g

54% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

15 g

17% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

For extra flavor, add a tablespoon of fish sauce (or vegetarian fish sauce substitute) to the curry.

Adjust the amount of green curry paste to your desired level of spiciness.

Feel free to substitute other vegetables, such as zucchini, eggplant, or spinach.

To make it spicier, add sliced Thai chilies to the curry.

For a richer flavor, use coconut cream instead of coconut milk.

Cooking Equipment

Large skillet or wok

Saucepan (for rice)

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Starter

Fresh Spring Rolls with Peanut-Hoisin Dipping Sauce

Light and refreshing spring rolls filled with crisp vegetables and served with a savory-sweet peanut-hoisin dipping sauce. Perfect as a starter or light lunch.

20 minutes

4 servings

Easy

"These light and refreshing spring rolls offer a delightful contrast to the richness of the green curry. The crisp vegetables and delicate rice paper provide a textural counterpoint, while the peanut-hoisin sauce introduces a savory-sweet element that complements the curry's spice and coconut milk base, stimulating the appetite without being too heavy."

Dessert

Mango Sticky Rice with Coconut Cream

A classic Thai dessert featuring sweet sticky rice, fresh mango, and creamy coconut milk. Perfect as a refreshing and comforting finish to a spicy Thai meal, especially green curry.

45 minutes

4 servings

Easy

"Mango sticky rice is a classic Thai dessert that perfectly complements the green curry. The sweetness of the ripe mango and the creamy, slightly salty coconut milk offer a cooling and satisfying finish, balancing the spicy and savory flavors of the main course. The sticky rice provides a comforting and familiar texture, enhancing the overall dining experience."

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Chef's Tips

For extra flavor, add a tablespoon of fish sauce (or vegetarian fish sauce substitute) to the curry.

Adjust the amount of green curry paste to your desired level of spiciness.

Feel free to substitute other vegetables, such as zucchini, eggplant, or spinach.

To make it spicier, add sliced Thai chilies to the curry.

For a richer flavor, use coconut cream instead of coconut milk.

Thai Green Curry with Tofu and Vegetables

Ingredients

Instructions