This tofu Thai green curry is super easy to throw together and is made with a homemade Thai curry paste.
It’s also one of my favourite curries to make. And even though it may seem like there are quite a lot of ingredients (mainly for the paste), it is another easy recipe that you can get on the table quite quickly.
Why make your own Thai green curry paste
If you want to save time you can buy vegan green curry pastes (just check the ingredients as some pastes have fish sauce in them). But I’d urge you to try making the paste. It tastes amazing and only takes minutes to make too.
Shop-bought pastes can also contain cheap seed oils (as fillers) and artificial colours to make them seen greener. As always – check your ingredients!!
Once you have the fresh ingredients for your home-made paste, it’s quick to make and you will be amazed at how much better it will taste!
The paste contains the following ingredients:
- Onion
- Garlic
- Ginger
- Lemongrass
- Green Thai chillies
- Lime juice
- Ground coriander
- Ground cumin
- Coconut sugar
- Black pepper
- Fresh coriander
- Sea salt
- Water
You simply add all the paste ingredients to a blender and blend into a thick paste. It really has a different flavour complexion to shop-bought pastes.
How much tofu to use
I like to use more than one block of tofu when cooking for the family as one block is usually 400g. I like to use about 150g per person. By doing so, this contains 25g of protein per portion so will definitely be filling. That’s without any other additions to your plate such as brown rice. Any leftover tofu will keep well in the fridge for a few days. If you are feeding a few more, or have big appetites, you can use both blocks at once.
How to serve your tofu thai green curry
I like to serve with some brown rice and or some sticky white thai rice. The choice is yours.
Try it for yourself and let me know what you think in the comments.
Recipe Tips
- This freezes well and will keep frozen for up to 3 months.
- You can sub out the tofu for beans if you prefer. Or use a combination of both. White beans work particularly well.
- Tempeh is also a good substitution for the tofu.
- I use ½ a red chilli, but adjust according to your own tastes (they will vary in heat).
- I use a full fat coconut milk. If you are watching your fat intake, feel free to sub for a half fat or reduced fat option.
- Check your ingredients on your coconut milk – they might surprise you! Try and find one that just has coconut and water without lots of emulsifiers or stabilisers.
- I like to use green veggies in this, but use whatever you have available. Peppers work well as do cauliflower and/or spinach. Just use your favourites or what is in season.
Other curry recipes to try:
CAULIFLOWER, POTATO & LENTIL CURRY
Tofu Green Thai Curry
Ingredients
Paste ingredients
- 1 small white onion
- 4 garlic cloves
- Thumb-size piece of ginger
- 2 stalks of lemongrass
- 2-3 green Thai chillies
- 2 tsp lime juice
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp coconut sugar
- ½ tsp black pepper
- Large handful of fresh coriander stalks and leaves
- 1 tsp salt
- 1-2 tbsp water if needed
Other ingredients
- 2 tbsp olive oil
- 1½ blocks firm tofu (about 600g)
- 400 ml coconut milk (14oz)
- 500 ml veg stock (2 cups)
- 1 tbsp tamari or soy sauce
- 200 g green French beans chopped (7oz)
- 200 g broccoli chopped (7oz)
- Juice of a lime
- Coriander and extra chillis to garnish
Instructions
- Firstly, if you have a tofu press – press your tofu. If not, use a tea towel to take out as much moisture as possible.
- Next, make the paste by adding all the paste ingredients to a food processor or blender and blending until smooth. You might want to chop the onion and lemongrass into smaller chunks before blending. Add 1-2 tbsp of water if it doesn’t come together easily. Set aside.
- Chop the pressed tofu into cubes. Heat up 1 tbsp of oil in a large frying pan and fry the tofu. Once lightly browned, take out of the pan.
- Add the paste and the other 1 tbsp oil back to the same pan and fry for a minute or two. Add the green beans, broccoli, coconut milk, tamari and stock and simmer until the veg is cooked.
- Once the beans and broccoli are ready add the tofu back in the pan to warm through for a few minutes. Add a squeeze of lime juice, some extra coriander and season as required. Serve with rice.
Notes
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- The nutritional content is based on using a full fat coconut milk. If you would like to reduce the fat content, then feel free to sub with reduced fat coconut milk.
- This freezes well and will keep frozen for up to 3 months.
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- I use ½ a red chilli, but adjust according to your own tastes (they will vary in heat).
-
- I like to use green veggies in this, but use whatever you have available. Peppers work well as do cauliflower and/or spinach. Just use your favourites or what is in season.
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