Spicy Thai-Inspired Green Curry with Tofu & Vegetables
If you're in the mood for something vibrant and full of flavor, this Spicy Thai-Inspired Green Curry is just what you need. Bursting with fresh vegetables, silky tofu, and a spicy green curry paste, it's a dish that will transport your taste buds straight to Thailand. Perfect for a weeknight dinner or impressing friends at a dinner party, this recipe showcases the perfect balance of heat and creaminess, with tender tofu soaking up the delicious curry sauce. Whether you're a fan of spicy foods or just looking to try something new, this dish is sure to be a hit at your table.
Ingredients
- 14 oz firm tofu, drained and cubed
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 cup broccoli florets
- 1 can (14 oz) coconut milk
- 2-3 tablespoons green curry paste (adjust to taste)
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- Fresh basil leaves for garnish
- Cooked jasmine rice for serving
Instructions
- Prepare the Tofu: Press the tofu to remove excess moisture, then cut it into cubes.
- Sauté Aromatics: In a large skillet, heat the vegetable oil over medium heat. Add the sliced onion, garlic, and ginger, and sauté until fragrant and the onion is translucent.
- Add Vegetables: Toss in the bell pepper, zucchini, and broccoli. Stir-fry for about 5 minutes until the vegetables are tender-crisp.
- Incorporate Tofu: Gently add the cubed tofu to the skillet, stirring carefully to combine without breaking the tofu.
- Create the Curry Sauce: Pour in the coconut milk, and add the green curry paste. Stir until the curry paste is fully incorporated and simmer for 10 minutes, allowing the flavors to meld.
- Season: Stir in the soy sauce and lime juice, adjusting seasoning to taste.
- Serve: Ladle the curry over bowls of jasmine rice and garnish with fresh basil leaves before serving.
Cook’s tips
- Press the tofu for at least 15 minutes to remove excess water; this helps it brown better and absorb more sauce.
- Use full-fat coconut milk for a richer, creamier curry; light coconut milk will result in a thinner sauce.
- Start with less green curry paste and add more to taste, as the heat level can vary between brands.
- Add the broccoli a few minutes before the other vegetables if you prefer it softer, or keep it crisp by adding it last.
- For extra depth, toast the curry paste in the oil for a minute before adding the coconut milk.
Substitutions
- Use chicken, shrimp, or chickpeas instead of tofu for a different protein.
- Swap the zucchini with eggplant or snap peas for a different texture.
- Use red curry paste or yellow curry paste in place of green for a different flavor profile.
- Replace soy sauce with tamari or coconut aminos for a gluten-free option.
- Add a splash of fish sauce instead of soy sauce for a more authentic Thai flavor (if not vegetarian).
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or coconut milk if the sauce thickens too much. Avoid freezing, as the tofu texture may change.
Frequently asked questions
Can I make this curry less spicy?
Yes, simply reduce the amount of green curry paste to 1 tablespoon or use a mild variety. You can also serve with extra coconut milk to tone down the heat.
Do I need to press the tofu?
Pressing the tofu removes excess water, allowing it to crisp up and absorb more flavor. It's highly recommended, but if you're short on time, you can pat it dry with paper towels.
Can I add other vegetables?
Absolutely! Feel free to add carrots, mushrooms, or baby corn. Just adjust cooking times so all veggies are tender-crisp.
Is this recipe vegan?
Yes, as written it is vegan, as it uses tofu, coconut milk, and soy sauce. Just ensure your curry paste is vegan (some brands contain fish sauce).
