Tofu Thai Green Curry. This flavorful green curry is made with a homemade Thai curry paste and is stuffed full of green vegetables and fried tofu. The result is a creamy and satisfying meal that goes perfectly with some steamed Jasmine rice. This healthy veggie Thai green curry is packed with protein and flavour.
Also, check out our vegan Thai green curry which uses butternut squash.
For more veggie options, check out our vegetarian curry, vegetarian chilli, vegetarian paella and other vegetarian recipes.
Creamy and delicious Thai Green Curry with Tofu and Vegetables - perfect vegan dish.
You can cook Tofu Thai Green Curry using 17 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Tofu Thai Green Curry
- You need 400 g of Tofu.
- You need 2 tbsp of light soy sauce.
- Prepare 1 bunch of fresh aspagagus trimmed.
- Prepare 125 g of green beens trimmed.
- You need 1-2 tbsp of vegetable oil.
- You need 2 tbsp of green Thai curry paste.
- Prepare 2 of shallots, finely chopped.
- It's 1 of green chilli deseeded and finely chopped.
- You need 3 cloves of garlic, crushed.
- It's 400 ml of coconut milk.
- Prepare 125 g of baby corn.
- You need 1/2 of courgette, cut into thin slices.
- Prepare 1 of red pepper, trimmed and cut into thin strips.
- You need 125 g of pak choi (I left it out).
- It's of Juice of 1 small lime.
- Prepare 1 tbsp of chopped coriander plus extra for garnish.
- It's 2 of spring onions, trimmed and cut into thin slices.
Make it in your instant pot and enjoy with jasmine rice. This vegan Thai Green Curry with Tofu is filled with fresh green vegetables and pan-fried tofu for an easy healthy and delicious weeknight meal. Thai Green Curry with Vegetables and Tofu - a delicious weeknight dinner! Make this with homemade green curry paste or use store-bought curry paste for a quick Thinly sliced eggplant, bell pepper, and tofu right into the curry sauce to simmer.
Tofu Thai Green Curry instructions
- Drain the tofu, wrap in kitchen paper to remove excess water for 20 minutes, cut into 1 cm pieces and place in the soy sauce to marinate..
- Bring a pan of water to the boil and blanch the green beans and asparagus tips for a minute, drain and refresh in cold water..
- Heat the oil in a wok, add the green Thai curry paste and cook for 2 minutes stirring frequently..
- Add the tofu, stir lightly until coated with the curry paste then cook for a further 2 minutes. Then add the shallots, chilli and garlic and carry on cooking for another 2 minutes..
- Pour in the coconut milk, bring to a simmer, then add the baby corn, courgette, red pepper, green beans and asparagus. Cook over a medium heat for 4-5 minutes then add pak choi. Simmer once again for a minute then lastly tip in the fresh lime juice and chopped coriander..
- Serve sprinkled with a small amount of chopped coriander and spring onions accompanied with Thai jasmine or sticky rice..
I usually just put them in raw, like they do in Thailand. This is so simple and so good! I replicated this recipe from my favorite Thai restaurant in Atlanta. For this Thai green curry recipe, I made it with chicken, which is one of the most common meats to make green curry with in Thailand. However, you could make this green curry recipe with any meat of your choice, or even make it vegetarian and substitute tofu or more vegetables.
