Thai Green Curry with Tofu

50 min · Easy · Serves 2

420 kcal per serving · 18g protein

Aromatic coconut curry loaded with vegetables and crispy tofu. Rich, creamy, and entirely plant-based.

Ingredients

• 300 g Firm tofu
• 400 ml Coconut milk
• 3 tbsp Green curry paste
• Bell pepper × 1
• Courgette × 1
• 100 g Bamboo shoots
• 10 leaves Thai basil
• 160 g Jasmine rice
• 30 ml Olive oil

Method

1. Press the tofu

   

   Press the tofu — wrap it in a clean towel and set something heavy on top — for 10 minutes, then cut into 2cm cubes.

2. Pat completely dry

   Pat completely dry with kitchen paper.

3. Rinse the jasmine rice

   Meanwhile, rinse the jasmine rice and steam it according to the packet instructions.

4. Heat the oil

   

   Heat the oil in a pan over high heat until it shimmers.

5. Fry the tofu cubes

   

   Fry the tofu cubes until golden on all sides, about 5-6 minutes. Set aside.

6. Build the Curry

   

   In the same pan, fry green curry paste for 1 minute until fragrant. Add coconut milk and stir to combine.

7. Add Vegetables

   

   Add the sliced bell pepper, courgette, and bamboo shoots. Simmer for 8 minutes — keep the curry at a gentle bubble, not a hard boil — until the vegetables are tender.

8. Return crispy tofu

   

   Return crispy tofu to the curry.

9. Tear in Thai basil leaves

   Tear in Thai basil leaves.

10. Serve

    Serve over steamed jasmine rice.