Bursting with bold flavors and vibrant colors, Thai green curry is a culinary masterpiece that delights the senses and warms the soul. This aromatic dish, celebrated for its fresh herbs, creamy coconut milk, and spicy green chili paste, takes on a wholesome twist when paired with tender tofu and an array of crisp, garden-fresh vegetables.
Whether you’re a devoted vegetarian or simply craving a nourishing meal packed with texture and depth,this vibrant Thai green curry offers a perfect balance of heat,creaminess,and freshness – inviting you to explore the rich tapestry of Southeast Asian cuisine right from your own kitchen.
Vibrant Thai Green Curry with Tofu and Fresh Veggies
Experience the ultimate harmony of flavors with this Vibrant Thai green Curry with tofu and Fresh Veggies. Bursting with fresh herbs, creamy coconut milk, and an irresistible green curry paste made entirely from scratch, this dish captures the essence of authentic Thai cuisine in a home-cooked bowl. Inspired by street food stalls in Chiang Mai and the vibrant colors of local markets, every bite transports you to a bustling Thai kitchen, where spices and fresh produce come alive.
Prep and Cook Time
- Planning: 20 minutes
- Cooking: 25 minutes
- Total Time: 45 minutes
Yield
serves 4 hearty portions
Difficulty Level
Medium – Requires making the curry paste from scratch but straightforward steps make it beginner-kind.
Ingredients
- For the Thai Green Curry Paste:
- 6 green chilies, deseeded for mild heat
- 1 shallot, peeled
- 3 cloves garlic
- 1 thumb-sized piece galangal, peeled and sliced
- 1 stalk lemongrass, white part only, finely chopped
- 1 tsp coriander seeds, toasted
- 1 tsp cumin seeds, toasted
- 1/2 tsp white peppercorns
- 1 kaffir lime leaf, finely shredded
- 1/2 tsp shrimp paste (optional for umami, can be omitted for vegetarian)
- 1 tbsp fresh cilantro stems, roughly chopped
- For the Curry:
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 1 tbsp coconut oil or vegetable oil
- 1 can (14 oz) coconut milk, full fat
- 1 cup vegetable broth
- 1 cup Thai eggplants or small green globe eggplants, halved
- 1 cup snap peas or snow peas
- 1 red bell pepper, thinly sliced
- 1 large carrot, julienned
- 1/2 cup fresh Thai basil leaves
- 2 kaffir lime leaves, torn
- 1 tbsp palm sugar or brown sugar
- 2 tbsp soy sauce or tamari
- 1 tbsp lime juice
- Steamed jasmine rice, to serve
Instructions
- Prepare the curry paste: Using a mortar and pestle or a small food processor, toast coriander and cumin seeds over medium heat until fragrant, about 2 minutes. Combine toasted seeds with green chilies, shallot, garlic, galangal, lemongrass, peppercorns, kaffir lime leaf, shrimp paste (if using), and cilantro stems. Grind or blend until a smooth, aromatic paste forms-add a splash of water if needed to loosen.
- Sear the tofu: Heat coconut oil in a large skillet over medium-high heat. Add tofu cubes and sauté until golden and slightly crisp, about 5 minutes, turning gently to avoid breakage. Remove and set aside.
- simmer the curry base: In the same skillet, add 2 tablespoons of the prepared green curry paste and sauté for 2-3 minutes until fragrant, stirring constantly to release the herbal oils.
- Add coconut milk and broth: pour in the coconut milk and vegetable broth, stirring to combine with the curry paste. Bring to a gentle simmer.
- Incorporate vegetables: Add the Thai eggplants, snap peas, bell pepper, and carrot. Simmer uncovered for about 10 minutes, until vegetables are tender yet crisp.
- Reintroduce tofu and season: Gently add sautéed tofu back into the curry. Stir in palm sugar, soy sauce, lime juice, and torn kaffir lime leaves. Adjust seasoning to taste – balance between salty, sweet, and tangy is key.
- Finish with fresh herbs: turn off the heat and fold in Thai basil leaves for an aromatic lift just before serving.
- Serve immediately: Spoon the curry over steamed jasmine rice and garnish with additional fresh Thai basil and thinly sliced red chili, if you like extra heat.
Chef’s Notes
- For a silkier curry texture,press tofu well to remove excess moisture before cooking.
- If fresh Thai eggplants aren’t available, substitute with small zucchini or green bell peppers for a similar bite.
- Make the curry paste up to 3 days ahead and store in an airtight container to deepen flavour over time.
- To keep it vegan, omit shrimp paste and replace soy sauce with tamari for gluten-free needs.
- For an extra creamy curry, stir in a little coconut cream at the end of cooking.
Serving Suggestions and Pairings
Plate your Vibrant Thai Green Curry with Tofu and Fresh Veggies alongside fragrant steamed jasmine rice or sticky rice for authentic texture contrast. A crisp cucumber salad with a tangy lime dressing brightens the meal beautifully. To elevate further, serve with crispy Thai spring rolls or fresh herb-infused Thai iced tea for a refreshing finish.
Garnish with torn Thai basil, finely sliced red chilies, and a sprinkle of toasted sesame seeds for extra crunch and vibrant color. Don’t forget a wedge of fresh lime on the side to customize the zesty kick at the table.
| Nutrient | per Serving |
|---|---|
| calories | 350 kcal |
| Protein | 18 g |
| Carbohydrates | 25 g |
| Fat | 20 g |
Wont to explore more plant-based Thai recipes? Check our Creamy Coconut Tom Kha Soup to enjoy another nourishing Thai delight.
For more on authentic thai herbs and spices, visit Britannica’s guide to Thai cuisine.
Q&A
Q&A: Vibrant Thai Green Curry with Tofu and Fresh Veggies
Q1: What makes thai green curry so vibrant and flavorful?
A1: Thai green curry owes its vibrant hue and bold flavor to fresh green chilies, aromatic herbs like cilantro and Thai basil, and the creamy richness of coconut milk. The curry paste, usually a blend of green chilies, garlic, galangal, lemongrass, and kaffir lime leaves, forms a fragrant, spicy base that perfectly balances heat and herbs.
Q2: Why use tofu in this green curry instead of meat?
A2: Tofu is an excellent plant-based protein that soaks up the curry’s flavors while providing a soft,silky texture. It makes the dish lighter and more accessible for vegetarians,vegans,or anyone looking to enjoy a nutritious,satisfying meal without animal products.
Q3: Which fresh vegetables pair best with green curry and tofu?
A3: Crisp veggies like bell peppers, snap peas, baby corn, and zucchini add crunch and color, contrasting beautifully with the creamy sauce. Leafy greens such as spinach or Thai basil provide a fresh,peppery lift,while eggplant or carrots bring subtle earthiness and sweetness.
Q4: How can I adjust the spice level of the green curry?
A4: The heat mainly comes from the green chili paste. You can tone it down by using fewer fresh chilies or adding more coconut milk to mellow the spice. if you crave more kick, toss in finely chopped green chilies or a pinch of cayenne for an extra fiery punch.
Q5: Can I make the curry paste from scratch?
A5: Absolutely! Homemade curry paste is bursting with freshness. Using a mortar and pestle (or food processor), blend green chilies with garlic, shallots, lemongrass, galangal, kaffir lime zest, coriander roots, and a bit of shrimp paste or miso for umami (skip shrimp paste for a vegan version). This effort transforms your curry into an aromatic masterpiece.
Q6: what’s the best way to serve vibrant Thai green curry with tofu and veggies?
A6: This curry shines when ladled over steamed jasmine rice or fragrant brown rice, allowing the sauce to soak in. Garnish with fresh basil leaves, a squeeze of lime, and a sprinkle of toasted peanuts or cashews for crunch. Serve with a side of crisp cucumber salad to cool the palate.
Q7: How can I store leftovers to keep the flavors fresh?
A7: Store your curry in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight. Reheat gently on the stove to avoid curdling the coconut milk, and add a splash of water or coconut milk if the sauce thickens too much.
Q8: Is this dish suitable for a gluten-free diet?
A8: Yes! by using gluten-free soy sauce or tamari and ensuring your curry paste has no hidden gluten ingredients, this dish can be safely enjoyed gluten-free. Always double-check packaged items to maintain that vibrant Thai green curry integrity.
Q9: What tips can help tofu absorb the curry flavors better?
A9: Press your tofu well to remove excess moisture,then lightly pan-fry or bake it until golden before adding to the curry. This creates a firmer texture that soaks up the sauce like a sponge, turning every bite into a savory delight.
Q10: Can this curry be adapted for meal prepping?
A10: Definitely! This green curry tastes even better after resting, making it perfect for batch cooking. Store in portioned containers, keeping rice seperate to prevent sogginess. Reheat gently and garnish fresh just before eating for maximum vibrancy and freshness.
To Conclude
As the fragrant aromas of lemongrass and fresh basil linger in your kitchen, this vibrant Thai green curry with tofu and fresh veggies invites you to savor a harmony of flavors that’s both comforting and invigorating. Whether you’re a seasoned curry lover or a curious cook eager to explore plant-based delights, this recipe beautifully balances bold spices with wholesome ingredients, proving that vibrant, nourishing meals can be effortlessly appetizing.
So next time you crave a taste of Thailand,let this colorful curry be your flavorful compass-guiding you to a bowl full of warmth,health,and culinary adventure.
