Authentic Thai Green Curry With Tofu
A fragrant, creamy, and spicy coconut-based curry featuring firm tofu and fresh aromatic herbs.
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Ingredients
- 400 grams Firm tofu, pressed and cubed
- 400 ml Full-fat coconut milk
- 3 tablespoons Thai green curry paste
- 2 tablespoons Vegetable oil
- 1 cup Thai eggplant, quartered
- 1/2 cup Bamboo shoots, sliced
- 1 tablespoon Palm sugar
- 2 tablespoons Soy sauce or Vegan fish sauce
- 4 leaves Fresh Kaffir lime leaves, torn
- 1/2 cup Thai basil leaves
- 2 pieces Red chili, sliced diagonally(optional)
- 1/2 cup Water or vegetable stock
Instructions
- 1
Heat the vegetable oil in a large wok or deep pan over medium heat.
- 2
Add the green curry paste and fry for 2 minutes until fragrant and the oil begins to separate.
- 3
Pour in half of the coconut milk and stir constantly until it bubbles and thickens.
- 4
Add the tofu cubes and stir gently to coat them in the curry base.
- 5
Add the remaining coconut milk, water, palm sugar, and soy sauce; bring to a gentle simmer.
- 6
Stir in the Thai eggplant and bamboo shoots, cooking for 5-7 minutes until the eggplant is tender.
- 7
Add the Kaffir lime leaves and sliced red chilies, simmering for another 2 minutes.
- 8
Turn off the heat and stir in the fresh Thai basil leaves until just wilted; serve immediately with jasmine rice.
Nutrition per Serving
345
Calories
14g
Protein
18g
Carbs
26g
Fat
4g
Fiber
9g
Sugar
850mg
Sodium
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