Thai Green Curry with Tofu

 

Aromatic, creamy, and gloriously green — this Thai green curry is the weeknight dinner that feels like a restaurant treat. Ready in 30 minutes and completely plant-based, it never fails to impress.

Servings: 4 | Prep: 10 mins | Cook: 25 mins | Total: 35 mins

Ingredients:

• 400g firm tofu, cubed
• 2 cans coconut milk
• 3 tbsp vegan Thai green curry paste
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 cup snap peas
• 1 cup baby spinach
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp coconut sugar
• 2 tbsp vegetable oil
• 1 cup fresh Thai basil or regular basil
• Steamed jasmine rice to serve
• 2 limes, cut into wedges

Instructions:

1. Press and cube the tofu. Fry in 1 tbsp oil over high heat until golden on all sides, about 5-6 minutes. Remove and set aside.

2. In the same pan, heat remaining oil over medium heat. Add curry paste and cook for 2 minutes, stirring constantly, until fragrant and slightly darker.

3. Add garlic and ginger and stir for 1 more minute.

4. Pour in coconut milk and stir until smooth. Add soy sauce, lime juice, and coconut sugar. Bring to a gentle simmer.

5. Add zucchini, bell pepper, and snap peas. Simmer for 8 minutes until the vegetables are just tender but still have a little bite.

6. Add the crispy tofu and baby spinach. Stir until spinach wilts, about 1 minute.

7. Scatter fresh basil over the top and serve over jasmine rice with lime wedges.

Nutritional Info (per serving): 

Calories: ~460 | Protein: 18g | Carbs: 32g | Fat: 30g | Fibre: 5g | Vitamin C: 80% DV

💡 Tip: Cook the curry paste in oil first before adding the coconut milk — this blooms the aromatics and gives you a much deeper, more complex curry flavour!

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