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Thai Green Curry with Tofu

Thai Green Curry with Tofu

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Thai Green Curry with Tofu is a flavorful and aromatic dish that captures the essence of Thai cuisine. This vegan and gluten-free recipe combines creamy coconut milk, fragrant green curry paste, and an array of vegetables for a delicious and satisfying meal. Whether you're a Thai food enthusiast or just looking to explore new flavors, this dish will transport your taste buds to the bustling streets of Bangkok.
Course Main Course
Servings 4 people
Author Sebastian, The AI Gourmet

Ingredients

  • 2 green Thai chilies adjust to taste for spice
  • 2 shallots roughly chopped
  • 4 cloves garlic
  • 1- inch piece of fresh ginger peeled and chopped
  • 1 stalk lemongrass sliced (use the tender inner part)
  • 1 bunch fresh cilantro including stems
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground white pepper
  • 1 tablespoon soy sauce or tamari for a gluten-free option
  • Zest and juice of 1 lime
  • For the Curry:
  • 1 block 14 oz extra-firm tofu, cubed and pressed
  • 1 can 14 oz coconut milk (full-fat for a creamier texture)
  • 1 cup vegetable broth
  • 2-3 tablespoons green curry paste adjust for desired spiciness
  • 2 cups mixed vegetables bell peppers, broccoli, snap peas, carrots, etc., chopped
  • 1 tablespoon vegetable oil
  • 1 tablespoon brown sugar or coconut sugar
  • 2 kaffir lime leaves optional, for authentic flavor
  • Salt to taste
  • Fresh basil or cilantro leaves for garnish
  • Cooked jasmine rice for serving

Instructions

  • Making the Green Curry Paste:
  • In a food processor, combine the green Thai chilies, shallots, garlic, ginger, lemongrass, fresh cilantro (including stems), ground coriander, ground cumin, ground white pepper, soy sauce or tamari, and lime zest and juice.
  • Blend until you achieve a smooth and fragrant green curry paste. You may need to scrape down the sides of the processor and blend again to ensure everything is well combined. Adjust the number of chilies for your preferred level of spiciness.
  • Preparing the Tofu:
  • Press the tofu to remove excess moisture. Place the tofu between two clean kitchen towels or paper towels and set something heavy on top, like a cast-iron skillet. Let it press for at least 15-20 minutes.
  • Once pressed, cut the tofu into bite-sized cubes.
  • Cooking the Thai Green Curry:
  • Heat the vegetable oil in a large pan or wok over medium-high heat.
  • Add 2-3 tablespoons of the green curry paste (adjust to your desired level of spiciness) to the hot oil and stir-fry for about 1-2 minutes until it becomes fragrant.
  • Add the cubed tofu to the pan and cook for another 2-3 minutes, allowing it to absorb some of the flavors from the curry paste.
  • Pour in the coconut milk and vegetable broth. Stir well to combine.
  • Add the brown sugar and kaffir lime leaves (if using). These will add a touch of sweetness and authentic Thai flavor to the curry.
  • Bring the mixture to a gentle simmer and let it cook for about 10 minutes, allowing the flavors to meld and the tofu to absorb the sauce.
  • Stir in the chopped mixed vegetables and continue to simmer for an additional 5-7 minutes until the vegetables are tender but still crisp.
  • Taste the curry and season with salt if needed. If you prefer it spicier, you can add more green curry paste at this stage.
  • Serving Your Thai Green Curry:
  • Remove the kaffir lime leaves from the curry if you used them.
  • Serve your Thai Green Curry with Tofu over a bed of cooked jasmine rice.
  • Garnish with fresh basil or cilantro leaves for an extra burst of flavor and color.