20-Min Thai Green Curry with Tofu & Rice
Creamy, herbaceous green curry built on jarred paste and coconut milk, loaded with crispy-edged tofu and vibrant peppers over fluffy rice. TikTok-easy weeknight that tastes like you spent an hour.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 16g
Ingredients
- 14 oz extra-firm tofu, pressed and cut into 1-inch cubes
- 3 tbsp Thai green curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 2 medium red bell peppers, sliced into strips
- 1 whole fresh lime (juiced)
- 1.5 cups steamed white rice (cooked before starting)
Instructions
- 1
Heat 1 tbsp neutral oil in a large skillet over medium-high until shimmering.
- 2
Add tofu cubes in a single layer. Cook without moving for 3 minutes until edges brown.
- 3
Stir the tofu, then push to the side. Add curry paste to the empty space and cook 60 seconds until fragrant.
- 4
Pour in coconut milk, scraping up any browned bits. Add pepper strips and simmer 5 minutes.
- 5
Squeeze lime juice over the curry. Taste and add a pinch of salt if needed.
- 6
Divide rice between bowls. Ladle curry with tofu and peppers over the top.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- cutting board
- chef's knife
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
