Thai Green Curry with Tofu – Irresistible Flavor!

You know those nights when you’re craving something packed with flavor, but you don’t want to spend hours in the kitchen? That’s exactly why my Thai Green Curry with Tofu has become my go-to weeknight hero. In just 25 minutes, you’ll have a fragrant, creamy curry that’s loaded with tender tofu and crisp veggies – and it’s healthier than takeout! The secret? A perfect balance of spicy green curry paste and rich coconut milk that clings to every bite of jasmine rice. Trust me, once you try this recipe, it’ll become a regular in your dinner rotation.

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Why You’ll Love This Thai Green Curry with Tofu

This isn’t just another curry recipe – it’s the one you’ll keep coming back to. Here’s why:

• Explosive flavor that balances spicy, sweet, and creamy in every bite (way better than takeout!)
• Ready in 25 minutes flat – perfect for those “I’m hungry NOW” weeknights
• Packed with protein from the tofu and nutrients from fresh veggies
• Endlessly adaptable – swap veggies based on what’s in your fridge or spice it up to your taste

Seriously, even my tofu-skeptic friends ask for seconds when I make this!

Ingredients for Thai Green Curry with Tofu

Gathering the right ingredients is half the battle in making an amazing curry – and I’ve learned a few tricks over the years to make this really sing. Here’s everything you’ll need (and why each matters!):

• 1 can (14 oz) full-fat coconut milk – Don’t skimp here! Full-fat gives that luxurious creamy texture we all love. Light coconut milk just makes a sad, watery curry.
• 2 tbsp green curry paste – Mae Ploy is my favorite brand, but use what you can find. This is where the magic starts!
• 200g firm tofu, pressed and cubed – Pressing for 15 minutes gets rid of excess water so it soaks up all that curry goodness better.
• 1 cup mixed veggies – My go-tos are red bell pepper (for sweetness), bamboo shoots (for crunch), and green beans (they hold up so well!).
• 1 tbsp soy sauce – For that salty umami kick. Use tamari if you’re gluten-free.
• 1 tbsp brown sugar – Packed! This balances the heat beautifully.
• 1/2 cup fresh basil leaves – Thai basil if you can find it, but regular works too. Tear them right before adding for maximum aroma!
• 1 tbsp vegetable oil – For sautéing. Neutral oils like canola work best here.
• 1 cup jasmine rice, cooked – The perfect fluffy base to soak up all that delicious sauce.

Pro tip from my many kitchen experiments: measure everything before you start cooking. Once that curry paste hits the pan, things move fast!

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Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for this curry! Just grab:

• A large skillet or wok (something that can handle simmering sauce without bubbling over)
• Your trusty wooden spoon for stirring (metal can scratch your pan!)
• Measuring spoons – eyeballing curry paste is a dangerous game, my friends
• A sharp knife for chopping veggies and tofu

That’s it! Now let’s get cooking.

How to Make Thai Green Curry with Tofu

Okay, let’s dive into the fun part – making that dreamy green curry come together! I’ve broken it down into simple steps so you can nail it on your first try. Just follow along, and you’ll be scooping creamy, spicy goodness over rice in no time.

Preparing the Tofu

First things first – let’s handle that tofu. I know some people skip pressing it, but trust me, taking these extra 15 minutes makes ALL the difference in texture. Here’s how I do it:

1. Wrap your tofu block in a clean kitchen towel or paper towels
2. Place something heavy on top (I use my cast iron skillet with a can inside for weight)
3. Let it press for 15 minutes while you prep everything else
4. Cut into 1-inch cubes – they’ll hold their shape better in the curry this way

Optional but awesome: While the tofu presses, you can marinate it in 1 tbsp soy sauce mixed with 1 tsp cornstarch. This gives it extra flavor and helps it crisp up slightly when cooking!

Cooking the Curry Base

Now for the magic! This is where the flavors really start to build:

1. Heat 1 tbsp oil in your pan over medium heat (not too hot or the paste will burn!)
2. Add 2 tbsp green curry paste and stir constantly for about 1 minute – you’ll know it’s ready when your kitchen smells amazing and the paste turns slightly darker
3. Pour in about 1/4 cup of the coconut milk (just the thick cream from the top of the can) and stir until it forms a smooth paste with the curry
4. Add the rest of the coconut milk, stirring to combine everything beautifully

Watch for tiny bubbles around the edges – that’s your cue that it’s time for the next step!

Adding Vegetables and Final Touches

Now we bring it all together:

1. Gently add your pressed tofu cubes and let them simmer in the sauce for 2 minutes to absorb flavor
2. Toss in your chopped veggies (except delicate greens) and stir to coat everything
3. Add 1 tbsp soy sauce and 1 tbsp brown sugar – taste and adjust if needed (more sugar if too spicy, more soy if too sweet)
4. Let it all simmer together for about 5 minutes – you want the veggies slightly tender but still with some crunch
5. Right before serving, tear in your fresh basil leaves and give one final gentle stir

And voila! Spoon that gorgeous green curry over steaming jasmine rice and prepare for compliments. The basil will wilt slightly from the heat, releasing its incredible aroma – that’s how you know it’s perfect!

Tips for Perfect Thai Green Curry with Tofu

After making this curry more times than I can count, here are my can’t-live-without tips:

• Start with less curry paste – You can always add more spice later but can’t take it out! Taste after adding 1 tbsp first.
• Don’t skip the fresh basil – That final burst of herbal flavor makes ALL the difference. Add it right at the end!
• Keep veggies crisp-tender – Overcooked veggies turn mushy in the sauce. 5 minutes max for perfect texture.
• Let it sit 5 minutes before serving – The flavors marry beautifully while it cools slightly.

Oh, and always make extra rice – you’ll want to soak up every last drop of that amazing sauce!

This Thai Green Curry with Tofu is bursting with irresistible flavor, creamy coconut richness, and just the right amount of spice. If you’re looking for more creative ways to enjoy plant-based meals, try this quick and protein-packed Tofu Scramble Wrap recipe that’s perfect for busy mornings or light lunches.

Variations of Thai Green Curry with Tofu

One of my favorite things about this recipe is how easily you can switch things up based on what you’ve got in the fridge or who you’re feeding. Here are my go-to variations that never disappoint:

• Protein swaps: Not feeling tofu tonight? Try 200g of peeled shrimp (add in the last 3 minutes of cooking) or thinly sliced chicken breast (cook for 2 minutes before adding veggies).
• Vegetable adventures: Swap in whatever’s seasonal! Eggplant becomes silky and delicious, baby corn adds fun crunch, and mushrooms soak up the sauce beautifully.
• Coconut milk alternatives: For a lighter version, use light coconut milk, but stir in 1 tsp cornstarch dissolved in water to thicken the sauce.
• Extra creamy version: Stir in 1 tbsp peanut butter at the end for a richer, nuttier flavor – my husband’s personal favorite!

The beauty of this curry is that it’s really hard to mess up – just keep tasting as you go and adjust to your liking. Have fun with it!

Serving Suggestions for Thai Green Curry with Tofu

Oh, how you serve this curry makes all the difference! My absolute must-have is steaming jasmine rice – its delicate floral notes perfectly balance the rich curry. But don’t stop there! For crunch, I love pairing it with:

• Crispy spring rolls (the contrast in textures is heavenly)
• Cool cucumber salad to tame the spice
• Extra lime wedges for squeezing over the top

And if you’re feeling adventurous? Swap the rice for flat rice noodles – they soak up the sauce like edible little sponges of joy!

Storage and Reheating

Here’s the good news – this curry tastes even better the next day as the flavors deepen! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, go low and slow – microwave at 50% power or warm gently on the stovetop, stirring occasionally. Avoid boiling to keep that tofu nice and tender. Want to freeze it? The sauce freezes beautifully for up to 2 months (just expect the tofu’s texture to change slightly – still tasty though!).

Nutritional Information

Now, I’m no nutritionist, but after making this curry so many times (and yes, licking the bowl clean), I’ve gotten pretty good at estimating what’s in each comforting bite. Keep in mind these numbers can wiggle a bit depending on your exact ingredients – especially how much coconut milk you use!

• Serving size: 1 generous bowl (about 1.5 cups curry + 1/2 cup rice)
• Calories: Around 450 (mostly from that glorious coconut milk!)
• Fat: 25g (15g saturated – blame the coconut, but it’s the good kind!)
• Carbs: 45g (thank the rice and veggies for this)
• Fiber: 6g (those crunchy veggies working overtime)
• Protein: 12g (tofu power!)
• Sugar: 10g (mostly natural from the veggies and that touch of brown sugar)

Want to lighten it up? Swap half the coconut milk for vegetable broth and pile on extra veggies. But honestly? Sometimes your soul needs that creamy richness – and that’s okay too!

For even more globally inspired vegetarian dishes and curry ideas, head over to our Pinterest boards where you’ll find endless inspiration that’s both delicious and easy to make at home.

Frequently Asked Questions

Over years of making this Thai green curry with tofu (and fielding texts from friends attempting it), I’ve gotten the same handful of questions. Here’s everything you need to know before you dive in!

Try this recipe tonight and tag me with your creations – I live for your curry photos! Got more questions? Drop them in the comments below.