Easy Thai Green Curry with Tofu and Vegetables Recipe
This easy and flavorful Thai Green Curry recipe is perfect for a quick weeknight dinner, ready in just 30 minutes. Featuring firm tofu, vibrant vegetables, and aromatic green curry paste, this dish offers a delicious balance of creamy coconut milk with a spicy kick. Served alongside jasmine or basmati rice, it’s a comforting and wholesome meal inspired by classic Thai cuisine.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegetarian
Ingredients
Scale
Vegetables and Protein
- 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)
Liquids and Seasonings
- 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
Other
- 1 tablespoon cornstarch
- 2 tablespoons extra virgin olive oil
- 1 cup water
Instructions
- Press the tofu: Press the tofu for about 15 minutes using a tofu press or by placing it between clean kitchen towels with a heavy object on top, such as a pot, to remove excess moisture for better frying.
- Prepare vegetables: Dice the garlic and fresh ginger. Thinly slice the zucchini, red bell pepper, and eggplant into half moon shapes for even cooking.
- Optional – sweat the eggplant: Sprinkle eggplant slices with salt and let them sit for 5-10 minutes to sweat out bitterness, then pat dry with paper towels.
- Coat tofu: Cut pressed tofu into cubes and toss gently in a bowl with cornstarch to create a light coating, which helps to achieve a golden crust.
- Sauté tofu: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add tofu cubes and sauté for a few minutes on each side until golden brown. Remove and set aside.
- Sauté aromatics: In the same pot, add the remaining tablespoon of oil along with diced garlic and ginger. Cook over low to medium heat for 1 minute to release their fragrance.
- Cook curry paste: Add green curry paste to the pot and sauté for 3-5 minutes, allowing the paste to fry down and release its complex aromas.
- Add liquids and simmer: Pour in the coconut milk, 1 cup of water, soy sauce, and brown sugar. Stir well and bring to a simmer; cover with a lid and cook for 10 minutes. Add kaffir lime leaves at this stage if using.
- Cook vegetables: Add the eggplant slices first and cook for 2 minutes. Then add the sliced bell pepper and zucchini, cooking for an additional 2-3 minutes until tender but still vibrant.
- Finish and serve: Remove from heat, stir in fresh basil leaves and squeeze in lime juice. Add half of the cooked tofu into the curry. Serve hot with jasmine or basmati rice and garnish with the remaining tofu and optional fresh red chillies.
Notes
- Pressing tofu removes moisture to help it fry crispier.
- Sweating eggplant reduces bitterness and excess water.
- Use fish sauce instead of soy sauce for a more authentic flavor if desired.
- Adjust the amount of green curry paste to control spiciness.
- Serve with steamed jasmine or basmati rice for a complete meal.
- Garnish with fresh chillies for extra heat if preferred.
Keywords: Thai green curry, tofu curry, easy Thai dinner, vegetarian curry, coconut milk curry, quick dinner recipe, stovetop curry
