A fragrant, creamy Thai classic — this green curry is a colorful, nourishing dish made with coconut milk, green curry paste, and a medley of fresh vegetables. Pan-fried tofu adds satisfying texture, while basil and lime bring a fresh finishing touch. It’s naturally vegetarian and full of bold flavor.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 25 minsTotal Time 40 minsFor the Curry
1 tbsp vegetable oil or coconut oil
14 oz firm tofu, drained, pressed, and cubed
2 tbsp Thai green curry paste (adjust to heat preference)
1 can full-fat coconut milk
½ cup vegetable broth (or water)
1 tbsp soy sauce or tamari
2 tbsp brown sugar or coconut sugar
1 small eggplant, cubed
1 red bell pepper, sliced
1 zucchini, halved and sliced
1 cup snap peas or green beans
1 small carrot, julienned or thinly sliced
1 handful Thai basil leaves (or regular basil)
Juice of ½ lime
Optional: 1–2 kaffir lime leaves (if available)
For Serving
Steamed jasmine or basmati rice
Extra lime wedges
Fresh cilantro (optional)
Sliced red chili (for garnish)
Prepare the Tofu
1
Pat the tofu dry and cut into bite-sized cubes.
In a non-stick pan or skillet, heat 1 tbsp oil over medium heat.
Sear tofu cubes until golden brown on all sides (about 6–8 minutes).
Remove tofu from pan and set aside.
Cook the Curry Base
2
In the same pan or a separate wok, add a little more oil if needed.
Sauté the green curry paste over medium heat for 1–2 minutes, until aromatic.
Pour in coconut milk and vegetable broth, stirring to combine.
Add soy sauce, sugar, and kaffir lime leaves (if using).
Bring to a simmer.
Add Vegetables
3
Add the eggplant, carrots, and bell pepper first. Simmer for 5 minutes.
Then add zucchini and snap peas. Simmer for another 5–7 minutes, or until all vegetables are tender.
Add Tofu and Finish
4
Return the tofu to the pan and gently stir to coat.
Simmer for another 2–3 minutes to warm through.
Turn off heat and stir in lime juice and fresh basil.
Serve
5
Spoon curry over warm steamed rice.
Garnish with cilantro, extra basil, lime wedges, and sliced chili if desired.
Variations
6
Add mushrooms, baby corn, or bamboo shoots for variety.
Use tempeh instead of tofu for a heartier bite.
Swap in red curry paste for a different flavor profile.
Pairing Suggestions
7
Drink: Thai iced tea, cold lager, or a crisp Sauvignon Blanc
Side: Thai cucumber salad or crispy spring rolls
Ingredients For the Curry
1 tbsp vegetable oil or coconut oil
14 oz firm tofu, drained, pressed, and cubed
2 tbsp Thai green curry paste (adjust to heat preference)
1 can full-fat coconut milk
½ cup vegetable broth (or water)
1 tbsp soy sauce or tamari
2 tbsp brown sugar or coconut sugar
1 small eggplant, cubed
1 red bell pepper, sliced
1 zucchini, halved and sliced
1 cup snap peas or green beans
1 small carrot, julienned or thinly sliced
1 handful Thai basil leaves (or regular basil)
Juice of ½ lime
Optional: 1–2 kaffir lime leaves (if available)
For Serving
Steamed jasmine or basmati rice
Extra lime wedges
Fresh cilantro (optional)
Sliced red chili (for garnish)
Directions Prepare the Tofu
1
Pat the tofu dry and cut into bite-sized cubes.
In a non-stick pan or skillet, heat 1 tbsp oil over medium heat.
Sear tofu cubes until golden brown on all sides (about 6–8 minutes).
Remove tofu from pan and set aside.
Cook the Curry Base
2
In the same pan or a separate wok, add a little more oil if needed.
Sauté the green curry paste over medium heat for 1–2 minutes, until aromatic.
Pour in coconut milk and vegetable broth, stirring to combine.
Add soy sauce, sugar, and kaffir lime leaves (if using).
Bring to a simmer.
Add Vegetables
3
Add the eggplant, carrots, and bell pepper first. Simmer for 5 minutes.
Then add zucchini and snap peas. Simmer for another 5–7 minutes, or until all vegetables are tender.
Add Tofu and Finish
4
Return the tofu to the pan and gently stir to coat.
Simmer for another 2–3 minutes to warm through.
Turn off heat and stir in lime juice and fresh basil.
Serve
5
Spoon curry over warm steamed rice.
Garnish with cilantro, extra basil, lime wedges, and sliced chili if desired.
Variations
6
Add mushrooms, baby corn, or bamboo shoots for variety.
Use tempeh instead of tofu for a heartier bite.
Swap in red curry paste for a different flavor profile.
Pairing Suggestions
7
Drink: Thai iced tea, cold lager, or a crisp Sauvignon Blanc
Side: Thai cucumber salad or crispy spring rolls
Thai Green Curry with Tofu and Vegetables
