Is green curry paste super spicy?

It definitely has a kick, but don’t panic! Most store-bought pastes are milder than you’d think. I always start with 1 tbsp (half the recipe amount), then taste and add more. The coconut milk and brown sugar balance the heat beautifully. Pro tip: Have a glass of milk ready if you’re sensitive to spice - it works better than water to cool your mouth!

Can I freeze leftover Thai green curry?

Absolutely! The sauce freezes like a dream for up to 2 months. Just know the tofu’s texture changes slightly (it becomes a bit spongier after thawing). For best results, freeze the sauce separately from the rice. When reheating, add a splash of coconut milk or water to loosen it up.

My curry sauce split - how do I fix it?

Don’t worry, this happens to me too when I get impatient! If your coconut milk separates, just whisk in 1-2 tsp of warm water or broth and stir gently over low heat. It’ll come back together. Prevention tip: Keep the heat at a gentle simmer, not a rolling boil - coconut milk can’t handle the drama!

Can I use frozen vegetables instead of fresh?

You bet - I do this all the time when my veggie drawer’s looking sad! Thaw frozen stir-fry mixes first (or they’ll water down your sauce), and add them in the last 3 minutes of cooking. My freezer-staple combo: peas, carrots, and green beans. Just avoid frozen zucchini - it turns to mush.

What’s the difference between Thai basil and regular basil?

Thai basil has purple stems and a licorice-like punch that stands up to cooking, while sweet basil (the common grocery store kind) is milder. Either works! If using sweet basil, add it at the very last second before serving. No basil at all? A handful of spinach or even cilantro makes a decent plan B.

Thai Green Curry with Tofu - Irresistible Flavor!

Name: Thai Green Curry with Tofu - Irresistible Flavor!
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 1 can (14 oz) coconut milk; 2 tbsp green curry paste; 200g firm tofu, cubed; 1 cup mixed vegetables (bell peppers, bamboo shoots, green beans); 1 tbsp soy sauce; 1 tbsp brown sugar; 1/2 cup fresh basil leaves; 1 tbsp vegetable oil; 1 cup jasmine rice, cooked

Description

A flavorful and aromatic Thai green curry with tofu, perfect for a quick and healthy meal.

Ingredients

1 can (14 oz) coconut milk
2 tbsp green curry paste
200g firm tofu, cubed
1 cup mixed vegetables (bell peppers, bamboo shoots, green beans)
1 tbsp soy sauce
1 tbsp brown sugar
1/2 cup fresh basil leaves
1 tbsp vegetable oil
1 cup jasmine rice, cooked

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Instructions

Heat oil in a pan over medium heat.
Add green curry paste and stir for 1 minute.
Pour in coconut milk and bring to a simmer.
Add tofu and vegetables, cook for 5 minutes.
Stir in soy sauce and brown sugar.
Simmer for another 5 minutes.
Garnish with fresh basil.
Serve hot with jasmine rice.

Notes

Adjust spice level by adding more or less curry paste.
Use full-fat coconut milk for a creamier texture.
Replace tofu with chicken or shrimp if preferred.

Prep Time: 10 mins
Cook Time: 15 mins
Category: Main Course
Method: Stir-fry
Cuisine: Thai