Thai Tofu Green Curry
A quick and creamy Thai green curry with tofu and vegetables, ready in about 20 minutes. Perfect for a weeknight dinner.
- Total time
- 20 min
- Servings
- 4
- Calories
- 320
- Protein
- 14g
Ingredients
- 3 tbsp green curry paste
- 400 ml coconut milk
- 300 g firm tofu
- 300 g mixed vegetables (broccoli, carrots, bell pepper)
- 1 lime
- 2 tbsp fish sauce
Instructions
- 1
Press the 300g tofu for 5 minutes, then cut into 2cm cubes. In a large pan, heat 1 tbsp oil over medium-high and fry tofu until golden on all sides, about 5 minutes. Remove and set aside.
- 2
In the same pan, add 3 tbsp green curry paste and stir-fry for 1 minute until fragrant. Pour in 400ml coconut milk and bring to a simmer.
- 3
Add 300g mixed vegetables and simmer until tender-crisp, about 5 minutes. Stir in the fried tofu and 2 tbsp fish sauce; cook for 2 more minutes until everything is hot.
- 4
Squeeze the juice of 1 lime over the curry, stir, and serve hot with rice if desired.
Tools you’ll need
- large pan or wok
- knife
- cutting board
- measuring spoons
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