Recipes
Thai Green Curry with Tofu
Fragrant green curry, silky coconut milk, tender tofu and bright vegetables. A warm, generous vegan bowl with basil, lime and just enough fire.
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A little warmth, a little fire
Beautiful soul, Asian flavors have such a place in my heart. The fragrance of curry paste warming in the pan, creamy coconut milk, basil between your fingers. Mmmm. This is the kind of dinner that makes me want to slow down and actually be here, with my bowl, my breath and something delicious.
Green beans, red pepper and tender tofu meet a fragrant coconut sauce, finished with basil and lime. Soy sauce takes the place of fish sauce in this Thai-inspired vegan bowl. A little creaminess, a little brightness, and as much fire as feels delicious to you.
Nourishment inside the comfort
Tofu supplies the main vegan protein. Calcium-set tofu can also contribute calcium, check the label. Green beans and red pepper bring fiber and a range of nutrients; red pepper is a source of vitamin C. Rice adds the carbohydrate that helps make this a satisfying meal.
Coconut milk gives us that beautiful richness, and it is also high in saturated fat. I would enjoy a generous helping of vegetables alongside it, not call coconut milk a miracle food. Curry paste and soy sauce can be salty, so taste before adding more. This bowl is not a dependable B12 source on its own.
Let the fragrance lead
Green curry paste varies enormously in heat. Start with two tablespoons if yours is fiery, then taste. And read that ingredient list, love: many pastes contain shrimp or fish. A clearly vegan paste and vegan vegetable stock keep all this pleasure compassionate.
Leave the tofu soft and tender in the sauce, or brown it separately if you prefer a little golden edge. Fold in basil at the end, then let each person squeeze lime over their own bowl. A small, delicious finishing ritual. Krystal x
The recipe
Thai Green Curry with Tofu
- Serves
- 4
- Prep
- 15 minutes
- Cook
- 20 minutes
Ingredients
- 400 g (14 oz) extra-firm tofu, drained and cut into cubes
- 1 tablespoon neutral vegetable oil
- 2–3 tablespoons vegan Thai green curry paste, free from shrimp and fish
- 3 tablespoons coconut cream
- 1 tablespoon finely grated fresh ginger
- 2 garlic cloves, finely chopped
- 1 lemongrass stalk, bruised and cut into two large pieces
- 2 makrut lime leaves, optional
- 2 cans (400 ml each) unsweetened coconut milk
- 150 g green beans, trimmed and halved
- 1 red bell pepper, thinly sliced
- 125 g broccoli, cut into small florets
- 1 tablespoon brown sugar
- 1–2 tablespoons light soy sauce, to taste
- A small handful of Thai basil leaves, or sweet basil
- 1 lime, cut into wedges
- Cooked jasmine or brown rice, to serve; prepare according to the packet
Method
- Prepare your vegetables and tofu, and start the rice according to its packet. Rice cooking time is separate and may be longer, especially for brown rice.
- Warm the oil in a wide pan over medium heat. Add the curry paste and coconut cream, stirring for 2–3 minutes until fragrant without burning.
- Add the ginger, garlic, lemongrass and optional lime leaves. Stir for 1 minute, then pour in the coconut milk and bring to a gentle simmer.
- Add the green beans, pepper, broccoli and tofu. Simmer gently for 10–15 minutes, until the beans and broccoli are tender and the tofu is hot throughout. Avoid a vigorous boil.
- Stir in the sugar and 1 tablespoon soy sauce. Taste and add more soy sauce only if needed. Remove the lemongrass and lime leaves, then turn off the heat and fold in the basil.
- Spoon into four bowls with cooked rice and lime wedges. Squeeze the lime over each serving to taste.
Notes & storage
Contains soy; ordinary soy sauce also contains wheat. For a gluten-free version choose certified gluten-free tamari and check the curry paste.
Check the curry paste for shrimp paste, fish sauce and other animal ingredients. Do not substitute ordinary fish sauce for soy sauce. Heat levels vary, begin with less paste if unsure.
For browned tofu, pan-fry it separately before adding to the curry; allow additional oil and cooking time. The listed method uses unbrowned tofu.
Cool leftovers promptly and refrigerate in a sealed container for up to 3 days. Reheat until steaming hot throughout. Store rice separately, cool it quickly, refrigerate and use within 24 hours; reheat only once.
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