Tofu Thai Green Curry. This healthy vegetable curry is packed with nutrition and flavour. It's easily made vegetarian and vegan by switching the fish sauce out for soy sauce. This flavorful green curry is made with a homemade Thai curry paste and is stuffed full of green vegetables and fried tofu.
Make it in your instant pot and enjoy with jasmine rice. Make this Thai green tofu curry for a quick and easy dinner. Also, check out our vegan Thai green curry which uses butternut squash. You can have Tofu Thai Green Curry using 17 ingredients and 6 steps. Here is how you cook that.
Ingredients of Tofu Thai Green Curry
- You need 400 g of Tofu.
- Prepare 2 tbsp of light soy sauce.
- It's 1 bunch of fresh aspagagus trimmed.
- You need 125 g of green beens trimmed.
- It's 1-2 tbsp of vegetable oil.
- You need 2 tbsp of green Thai curry paste.
- Prepare 2 of shallots, finely chopped.
- You need 1 of green chilli deseeded and finely chopped.
- It's 3 cloves of garlic, crushed.
- You need 400 ml of coconut milk.
- It's 125 g of baby corn.
- You need 1/2 of courgette, cut into thin slices.
- It's 1 of red pepper, trimmed and cut into thin strips.
- Prepare 125 g of pak choi (I left it out).
- You need of Juice of 1 small lime.
- It's 1 tbsp of chopped coriander plus extra for garnish.
- You need 2 of spring onions, trimmed and cut into thin slices.
This is so simple and so good! I replicated this recipe from my favorite Thai restaurant in Atlanta. Simple and flavorful Thai green curry recipe served with steamed, seasonal vegetables. Served with or without tofu, it's a filling vegetarian dish!
Tofu Thai Green Curry step by step
- Drain the tofu, wrap in kitchen paper to remove excess water for 20 minutes, cut into 1 cm pieces and place in the soy sauce to marinate..
- Bring a pan of water to the boil and blanch the green beans and asparagus tips for a minute, drain and refresh in cold water..
- Heat the oil in a wok, add the green Thai curry paste and cook for 2 minutes stirring frequently..
- Add the tofu, stir lightly until coated with the curry paste then cook for a further 2 minutes. Then add the shallots, chilli and garlic and carry on cooking for another 2 minutes..
- Pour in the coconut milk, bring to a simmer, then add the baby corn, courgette, red pepper, green beans and asparagus. Cook over a medium heat for 4-5 minutes then add pak choi. Simmer once again for a minute then lastly tip in the fresh lime juice and chopped coriander..
- Serve sprinkled with a small amount of chopped coriander and spring onions accompanied with Thai jasmine or sticky rice..
Thai green curry is traditionally seasoned with fish sauce, but since this recipe is vegetarian, it calls for soy sauce instead. This dish is gluten free as long as you. This green curry includes tofu, which you'll need to cook separately from everything else. This homemade vegan green curry is better than takeout and easy enough for a weeknight! Packed with spicy Thai flavors, crispy pan-fried tofu and tender veggies in a creamy coconut milk base, this easy.