Thai Green Curry with Tofu & Vegetables

• Cuisine: Thai
• Diet: lacto-vegetarian (no eggs, meat, or fish)
• Serves: 2
• Time: prep 25 min / cook 20 min
• Source: original
• Added: 2026-09-27

Ingredients

Curry paste

• 4-5 Thai chilis
• 3 cloves garlic
• 1-inch piece ginger (galangal is more traditional if you can find it)
• 1 stalk lemongrass, white part only, minced (or 1 tbsp lemongrass paste)
• 1/4 onion or 1 small shallot
• Zest of 1 lime
• 1/2 tsp ground coriander
• 1/2 tsp cumin
• Small handful cilantro stems
• 1 tsp soy sauce (stands in for fish sauce)
• Pinch salt

Curry

• 1 tbsp neutral oil
• 1 can (13.5 oz) full-fat coconut milk
• 1 block Kirkland tofu, pressed and cubed
• 1 cup mixed vegetables (bell pepper + green beans work well), chopped
• 1 tsp brown sugar
• Extra soy sauce, to taste
• Handful Thai basil leaves
• Lime wedges and cooked jasmine rice, to serve

Instructions

1. Press the tofu for at least 15 minutes, then cube it and pan-sear in a little oil until golden on 2-3 sides. Set aside. (Prep-ahead) 2. Blend or pound the curry paste ingredients into a rough paste — a mortar and pestle gives better texture than a blender, but either works. Pound the fibrous stuff (lemongrass, ginger) first before adding softer aromatics. (Prep-ahead) 3. Day-of: heat the oil in a pot, fry the curry paste for 2-3 minutes until fragrant and it starts to split slightly from the oil — that visual cue means the paste is properly cooked. 4. Add the coconut milk and bring to a gentle simmer. Don't let it boil hard, or the coconut fat can split. 5. Add the vegetables, simmer 5 minutes, then add the seared tofu and simmer 3 more minutes. 6. Season with brown sugar and soy sauce to taste. Off heat, stir in the Thai basil. 7. Serve over rice with a lime wedge.

Notes / Variations

• Fish sauce is swapped for soy sauce to keep this vegetarian; a vegetarian "fish sauce" (fermented soy-based) works too if you have it.

Cooking History

• YYYY-MM-DD — rating /5 — brief note