Thai Green Curry with Tofu
A rich, fragrant vegetarian curry made with crispy tofu, coconut milk, green beans, bell peppers, and Thai green curry paste — ready in about 30 minutes.
- ⏱ Prep: 10 min
- 🔥 Cook: 20 min
- 🍽 Serves: 3–4
- 📈 Difficulty: Easy
This Thai green curry with tofu is my answer to a takeaway craving that needs to be fixed quickly at home. Crisp golden tofu, a creamy coconut curry base, fragrant Thai green curry paste, and tender vegetables come together in one pan in about 30 minutes. The curry is rich but balanced — spicy, slightly sweet, savoury, and brightened with lime and fresh basil. Serve it over jasmine rice for a comforting vegetarian dinner, or add extra vegetables to make it even more filling. It is simple enough for weeknights, yet flavourful enough for a weekend dinner.
Why you’ll love this curry
- Ready in 30 minutes — quicker than ordering takeaway.
- Vegetarian and easily vegan — use vegan fish sauce or soy sauce.
- Crispy tofu — pan-frying first gives it a satisfying texture.
- One-pan curry — fewer dishes and easy cleanup.
- Flexible vegetables — use whatever you have: beans, peppers, broccoli, mushrooms, or zucchini.
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🛒 Tools I Use for This Recipe
You only need a few kitchen basics to make this curry:
- A large non-stick skillet or wok for frying tofu and simmering the curry
- A rice cooker for perfectly cooked jasmine rice with minimal effort
- A sharp chef’s knife and cutting board for chopping vegetables and tofu
- A silicone spatula for stirring the curry without scratching your pan
- A citrus juicer for fresh lime juice
- A measuring spoon set for curry paste, soy sauce, and sugar
Thai Green Curry with Tofu
creamy, fragrant & full of vegetables
- 14 oz (400 g) extra-firm tofu, pressed and cut into cubes
- 2 tbsp cornflour or arrowroot powder
- 2 tbsp neutral oil, divided
- 2–3 tbsp Thai green curry paste
- 1 can (13.5 oz / 400 ml) full-fat coconut milk
- 1/2 cup vegetable stock or water
- 1 tbsp soy sauce or vegan fish sauce
- 1 tsp brown sugar
- 1 red bell pepper, sliced
- 1 cup green beans, trimmed and halved
- 1 small zucchini, sliced
- 1/2 cup mushrooms, sliced (optional)
- 1 cup fresh Thai basil or regular basil leaves
- Juice of 1/2 lime
- Steamed jasmine rice, to serve
- Lime wedges, sliced red chilli, and extra basil, to garnish
- Press the tofu for 10–15 minutes if possible, then cut it into even cubes. Toss gently with cornflour, salt, and pepper.
- Heat 1 tbsp oil in a large skillet over medium-high heat. Add tofu in a single layer and cook until golden on all sides, about 6–8 minutes. Remove and set aside.
- In the same pan, add the remaining oil and Thai green curry paste. Cook for 30–45 seconds, stirring constantly, until deeply fragrant.
- Pour in the thick coconut cream from the top of the can first and simmer for 1–2 minutes until the oil begins to separate slightly.
- Add the remaining coconut milk, vegetable stock, soy sauce, and brown sugar. Stir well and bring to a gentle simmer.
- Add bell pepper, green beans, zucchini, and mushrooms. Cook for 5–7 minutes, until vegetables are tender but still bright.
- Return the crispy tofu to the pan and simmer for 2 minutes so it absorbs some of the curry sauce.
- Turn off the heat. Stir in lime juice and fresh basil. Taste and adjust salt, spice, or sweetness.
- Serve hot over jasmine rice, topped with red chilli, lime wedges, and extra basil.
Save it to your phone and make this curry on your next cosy dinner night.
🔀 Make It Your Own
Make it your own: For a fully vegan curry, use vegan fish sauce or simply use soy sauce. If you love meal prep, store leftovers in an airtight glass food-storage container for up to 3 days. A good carbon-steel wok is especially useful for frying tofu evenly and making quick stir-fry-style curries.
Key Takeaways
- A vegetarian Thai curry ready in about 30 minutes
- Crispy pan-fried tofu holds its texture in the creamy coconut sauce
- Use full-fat coconut milk for the richest, most authentic curry
- Easily made vegan with soy sauce or vegan fish sauce
- Perfect with jasmine rice, lime, and fresh Thai basil
Tried this recipe?
Tag @NupurSamaddar or leave a comment below — I’d love to see how you made this Thai green curry your own.
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