Why You’ll Love This Recipe

I really enjoy this recipe because it’s easy to make while still bursting with authentic Thai flavors. The green curry paste adds a beautiful balance of spice and aroma, while the coconut milk gives it a silky, luxurious texture. I like that it’s naturally dairy-free, packed with protein from the tofu, and full of vegetables for a nutrient-rich meal. It’s versatile, too—I can adjust the spice level or add more veggies depending on what I have on hand.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

14 oz (400g) firm tofu, pressed and cubed
2 tablespoons vegetable oil
2–3 tablespoons green curry paste, adjust to taste
1 can (13.5 oz or 400ml) coconut milk
1 cup vegetable broth
1 green bell pepper, sliced
1 red bell pepper, sliced
1 medium carrot, thinly sliced
½ cup bamboo shoots, optional
2 tablespoons soy sauce or tamari
1 tablespoon brown sugar
1 tablespoon lime juice
¼ cup Thai basil leaves
Steamed jasmine rice, for serving

Directions

1. I begin by preparing the tofu. I heat 1 tablespoon of vegetable oil in a large skillet over medium heat, add the cubed tofu, and fry until golden brown on all sides, about 5 to 7 minutes. Once done, I remove it from the skillet and set it aside.

2. In the same skillet, I add the remaining tablespoon of oil along with the green curry paste. I fry it for 1 to 2 minutes until it becomes fragrant and starts to release its aroma.

3. I slowly pour in the coconut milk and vegetable broth, stirring to combine them with the curry paste until smooth.

4. Next, I add the sliced green and red bell peppers and the carrot to the skillet. I bring everything to a gentle simmer and let it cook for about 10 minutes, or until the vegetables are just tender.

5. I return the tofu to the skillet along with the bamboo shoots (if I’m using them), soy sauce, and brown sugar. I stir well and let it cook for another 5 minutes to allow all the flavors to meld together beautifully.

6. I remove the skillet from heat and stir in the lime juice and Thai basil leaves. I taste and adjust the seasoning with a bit more soy sauce or lime juice if needed.

7. I serve the curry hot over steamed jasmine rice and enjoy the creamy, aromatic goodness.

Servings and Timing

This recipe makes about 4 servings. It takes around 10 minutes to prepare and 20 minutes to cook, for a total time of about 30 minutes.

Variations

I sometimes add zucchini, snap peas, or baby corn for extra crunch and color. For a heartier version, I use chickpeas instead of tofu. If I want it spicier, I add a chopped red chili or an extra spoon of curry paste. When I’m in the mood for a richer flavor, I stir in a little peanut butter for a creamy twist.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the curry gently on the stove over medium heat, adding a splash of coconut milk or broth to thin it out if it’s too thick. It reheats beautifully, and the flavors deepen even more the next day.

FAQs

Can I make this curry ahead of time?

Yes, I often make it a day in advance because the flavors intensify as it sits.

What type of tofu works best?

I always use firm or extra-firm tofu since it holds its shape and absorbs the curry flavor nicely.

Can I make this curry without tofu?

Absolutely. I sometimes replace tofu with chickpeas or even roasted vegetables for a different texture.

How can I make this curry spicier?

I simply add more curry paste or toss in some sliced fresh chili peppers.

Can I freeze this curry?

Yes, it freezes well for up to 2 months. I let it cool completely before transferring it to a freezer-safe container.

What kind of curry paste should I use?

I usually go for a good-quality store-bought Thai green curry paste, but homemade works wonderfully if I have the time.

Can I substitute coconut milk?

If I want it lighter, I sometimes use coconut cream for richness or a mix of coconut milk and unsweetened almond milk.

What can I serve with this curry besides rice?

I like it with rice noodles, quinoa, or even warm flatbread to soak up the sauce.

Is this curry vegan?

Yes, as long as I use a vegan-friendly curry paste and soy sauce, it’s completely plant-based.

Can I add protein other than tofu?

Yes, tempeh works great, or I can add edamame or lentils for an extra protein boost.

Conclusion

I love how this vegetarian Thai green curry brings together vibrant flavors and creamy comfort in just half an hour. It’s quick, wholesome, and packed with Thai-inspired goodness that never fails to impress. Whether I’m cooking for myself or serving guests, this dish always feels like a nourishing, flavorful escape to Thailand right from my kitchen.