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vibrant thai green curry with crispy tofu recipe - Vibrant Thai Green Curry with Crispy Tofu served in a white bowl overhead view
Chloe

Vibrant Thai Green Curry with Crispy Tofu

vibrant thai green curry with crispy tofu recipe made easy at home. A creamy, aromatic plant-based curry that’s faster than takeout and bursting with fresh he
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 420
Ingredients Method

Ingredients
  

Main
  • 14 oz extra-firm tofu pressed and cubed
  • 3 tbsp Thai green curry paste store-bought or homemade, adjust to taste
  • 1 can (13.5 oz) full-fat coconut milk do not shake, use thick cream first
  • 1 cup broccoli florets bite-sized
  • 1 medium red bell pepper thinly sliced
  • ½ cup bamboo shoots rinsed and drained
Seasoning & Aromatics
  • 2 tbsp vegetable oil divided
  • 2 tsp coconut sugar or brown sugar
  • 2 tbsp tamari or soy sauce use tamari for gluten-free
  • 1 tbsp fresh lime juice
  • ¼ cup fresh Thai basil leaves plus extra for garnish
  • 2 kaffir lime leaves optional, torn
To serve
  • 3 cups cooked jasmine rice steamed
  • 1 lime cut into wedges

Method
 

  1. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add cubed tofu and cook, turning occasionally, until golden and crisp on all sides, about 6-8 minutes. Transfer to a plate.
  2. In the same pan, reduce heat to medium. Add the remaining 1 tablespoon oil and the green curry paste. Stir-fry for 1-2 minutes until deeply fragrant and slightly darkened.
  3. Scoop the thick coconut cream from the top of the can (about 3-4 tablespoons) into the pan. Stir and cook for 2 minutes until it releases a glossy sheen. Pour in the remaining coconut milk and ½ cup water. Add kaffir lime leaves if using. Bring to a gentle simmer.
  4. Add broccoli, bell pepper, and bamboo shoots. Simmer for 4-5 minutes until vegetables are crisp-tender.
  5. Return the tofu to the pan. Stir in sugar, tamari, and lime juice. Simmer for 2 minutes, then remove from heat. Fold in Thai basil leaves, reserving a few for garnish. Taste and adjust seasoning.
  6. Divide steamed jasmine rice among bowls. Ladle the curry over the rice, garnish with extra basil leaves and a lime wedge. Serve immediately.