Introduction
Thai Green Curry with Tofu is one of those magical dishes that proves vegetarian food can be incredibly satisfying and packed with flavor. I’ve spent years perfecting this recipe to create the perfect balance of creamy coconut milk, aromatic herbs, and perfectly crispy tofu. What I love most about this curry is how it transforms simple ingredients into a restaurant-quality meal that’s surprisingly easy to make at home. Whether you’re a seasoned cook or just starting your culinary journey, this recipe will guide you through creating an authentic Thai curry that’s both comforting and impressive.
Ingredients
- 14 oz firm tofu, pressed and cubed
- 2 cans (14 oz each) coconut milk
- 4-5 tablespoons Thai green curry paste
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 2 bell peppers, cut into chunks
- 2 cups bamboo shoots
- 2 tablespoons palm sugar (or brown sugar)
- 2 tablespoons soy sauce
- 4-5 kaffir lime leaves (or 1 tablespoon lime zest)
- 1 cup Thai basil leaves
- Salt to taste
Pro tip: Can’t find Thai basil? Regular basil will work in a pinch, though the flavor will be slightly different. For the curry paste, Mae Ploy and Maesri are excellent store-bought options.
Instructions
- Press your tofu for at least 30 minutes to remove excess moisture. Cut into 1-inch cubes and pat dry with paper towels.
- Heat 1 tablespoon of oil in a large wok or pan over medium-high heat. Fry the tofu until golden brown on all sides (about 8-10 minutes). Remove and set aside.
- In the same pan, heat the remaining oil and fry the curry paste for 2-3 minutes until fragrant. This step is crucial for developing deep flavors.
- Add half the coconut milk and stir until the oil starts to separate from the mixture (this is called “cracking” the coconut milk).
- Add the onions and bell peppers, cooking for 3-4 minutes until slightly softened.
- Pour in the remaining coconut milk, bamboo shoots, palm sugar, soy sauce, and kaffir lime leaves. Simmer for 5-7 minutes.
- Add the fried tofu and cook for another 3-4 minutes until everything is heated through.
- Turn off the heat and stir in the Thai basil leaves. Taste and adjust seasonings if needed.
Cook Time and Serving Size
Prep Time: 45 minutes (including tofu pressing)
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
Servings: 4-6 people
Recipe Notes
- The key to crispy tofu is removing as much moisture as possible. If you’re short on time, you can wrap the tofu block in paper towels and place a heavy pan on top for quick pressing.
- The curry paste’s spiciness can vary by brand. Start with less and add more to taste.
- For the best texture, don’t overcook the vegetables – they should remain slightly crisp.
- This curry actually tastes better the next day, as the flavors have time to develop. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Serve with jasmine rice to soak up all the delicious curry sauce.
- If you prefer a thinner curry, add a splash of vegetable broth or water.
Thai Green Curry with Tofu
Thai Green Curry with Tofu is one of those magical dishes that proves vegetarian food can be incredibly satisfying and packed with flavor. I've spent years perfecting this recipe to create the perfect balance of creamy coconut milk, aromatic herbs, and perfectly crispy tofu. What I love most about this curry is how it transforms simple ingredients into a restaurant-quality meal that's surprisingly easy to make at home. Whether you're a seasoned cook or just starting your culinary journey, this recipe will guide you through creating an authentic Thai curry that's both comforting and impressive.
Ingredients
- 14 oz firm tofu pressed and cubed
- 2 cans 14 oz each coconut milk
- 4-5 tablespoons Thai green curry paste
- 2 tablespoons vegetable oil
- 1 medium onion sliced
- 2 bell peppers cut into chunks
- 2 cups bamboo shoots
- 2 tablespoons palm sugar or brown sugar
- 2 tablespoons soy sauce
- 4-5 kaffir lime leaves or 1 tablespoon lime zest
- 1 cup Thai basil leaves
- Salt to taste
Instructions
- Press your tofu for at least 30 minutes to remove excess moisture. Cut into 1-inch cubes and pat dry with paper towels.
- Heat 1 tablespoon of oil in a large wok or pan over medium-high heat. Fry the tofu until golden brown on all sides (about 8-10 minutes). Remove and set aside.
- In the same pan, heat the remaining oil and fry the curry paste for 2-3 minutes until fragrant. This step is crucial for developing deep flavors.
- Add half the coconut milk and stir until the oil starts to separate from the mixture (this is called "cracking" the coconut milk).
- Add the onions and bell peppers, cooking for 3-4 minutes until slightly softened.
- Pour in the remaining coconut milk, bamboo shoots, palm sugar, soy sauce, and kaffir lime leaves. Simmer for 5-7 minutes.
- Add the fried tofu and cook for another 3-4 minutes until everything is heated through.
- Turn off the heat and stir in the Thai basil leaves. Taste and adjust seasonings if needed.
