Dinner

Easy Thai Green Curry with Tofu and Vegetables Recipe

Name: Easy Thai Green Curry with Tofu and Vegetables Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 11oz / 300g firm tofu (or protein of choice); ½ eggplant, thinly sliced into half moon circles; ½ red bell pepper/capsicum, thinly sliced; ½ large zucchini, thinly sliced; 2 garlic cloves, diced; Cube fresh ginger, diced; Handful fresh basil leaves; Fresh red chillies (optional garnish for additional spice); ¼ cup Thai green curry paste; 1 can coconut milk; 1 tablespoon low sodium soy sauce (or 1-2 tsp fish sauce); 1 tablespoon brown sugar; Squeeze of lime juice or 2-3 kaffir lime leaves; 1 tablespoon cornstarch; 2 tablespoons extra virgin olive oil; 1 cup water

Byluca Carter December 26, 2025December 26, 2025

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Introduction

Thai Green Curry is a vibrant and flavorful dish that comes together quickly, making it perfect for a weeknight dinner. This recipe combines creamy coconut milk, fragrant green curry paste, and fresh vegetables with crispy tofu for a satisfying meal. You can easily customize it with your favorite protein or vegetables.

A round plate holds a dish with two main parts: on the left, a dome-shaped mound of white steamed rice topped with small green basil leaves and thin slices of red chili peppers; on the right, a creamy green curry with rich, smooth sauce, filled with layers including golden fried tofu cubes, dark purple eggplant slices, bright red bell pepper strips, pale green zucchini slices, and fresh green basil leaves scattered on top; the whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¼ cup Thai green curry paste
1 can coconut milk

11oz / 300g firm tofu (or protein of choice)
1 tablespoon low sodium soy sauce (or 1-2 tsp fish sauce)

½ eggplant
½ red bell pepper / capsicum

½ large zucchini
2 garlic cloves
Cube of fresh ginger

1 tablespoon cornstarch
Handful fresh basil leaves
Squeeze of lime juice or 2-3 kaffir lime leaves

2 tablespoons extra virgin olive oil
1 tablespoon brown sugar
Fresh red chillies (optional garnish for additional spice)

Jasmine rice or basmati rice, for serving

Instructions

Step 1: Press the tofu for about 15 minutes using a tofu press or by placing it between clean kitchen towels or paper towels with a heavy object on top, like a pot, to remove excess moisture.
Step 2: Prepare the vegetables by dicing the garlic and ginger. Thinly slice the zucchini, red bell pepper, and eggplant into half-moon shapes.

Step 3: (Optional) Sprinkle the eggplant with salt and let it sweat for 5-10 minutes. Then pat dry with paper towels to reduce bitterness and excess water.
Step 4: Cut the pressed tofu into cubes and toss them in cornstarch until evenly coated.
Step 5: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the tofu cubes and sauté for a few minutes on each side until golden brown. Remove from the pot and set aside.

Step 6: In the same pot, add the remaining 1 tablespoon of olive oil along with the garlic and ginger. Sauté over low to medium heat for about 1 minute until fragrant.
Step 7: Add the green curry paste to the pot and sauté for 3-5 minutes to fry it down and release its aromas.
Step 8: Pour in the coconut milk, 1 cup of water, soy sauce, and brown sugar. Stir well, then cover and simmer for 10 minutes. If using kaffir lime leaves, add them now.

Step 9: Add the eggplant and cook for 2 minutes. Then add the remaining vegetables (bell pepper and zucchini) and cook for 2-3 minutes until they reach your desired tenderness.
Step 10: Remove the pot from heat. Stir in the fresh basil leaves and a good squeeze of lime juice. Add half of the cooked tofu to the curry and serve alongside jasmine or basmati rice. Top each serving with the remaining tofu cubes and garnish with fresh red chillies if desired. Enjoy!

Tips & Variations

Pressing tofu well before cooking ensures it crisps up nicely without becoming soggy.

Substitute tofu with chicken, shrimp, or your favorite protein for variation.
Use coconut oil instead of olive oil for a richer, more authentic flavor.
Add bamboo shoots or baby corn for extra texture and variety.

If you prefer a spicier dish, add more green curry paste or fresh chillies to taste.

Storage

Store leftover green curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly. The tofu may soften after refrigeration, but the flavors will remain delicious.

How to Serve

A close-up view of a white round plate filled with a serving of white steamed rice shaped into a neat mound on the left side, decorated with small bright green basil leaves and thin slices of red chili on top. Surrounding the rice is a creamy light green curry sauce filled with golden brown fried tofu cubes, dark purple eggplant slices, red bell pepper strips, and green zucchini pieces mixed with a few fresh green basil leaves. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry vegan?

Yes, this recipe is naturally vegan when using tofu and soy sauce instead of fish sauce. Just be sure to check the curry paste ingredients as some brands may contain shrimp paste.