Name: Thai Green Curry with Coconut Milk and Tofu
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 14 oz Extra firm tofu, pressed and cubed; 3 tbsp Green curry paste; 14 oz Full-fat coconut milk; 1 cup Vegetable broth; 1 cup Bamboo shoots, sliced; 1 large Red bell pepper, sliced; 1 cup Sugar snap peas; 1 tbsp Palm sugar or brown sugar; 2 tbsp Soy sauce or Tamari; 4 leaves Kaffir lime leaves, torn; 0.5 cup Fresh Thai basil leaves

"Experience the perfect balance of spicy, sweet, and savory with this authentic Thai green curry. Simmered in rich coconut milk and packed with protein-rich tofu and vibrant vegetables, this dish brings the flavors of Thailand straight to your kitchen."

1 Ingredients

Qty	Item
14 oz 400 g	Extra firm tofu, pressed and cubed
3 tbsp 45 g	Green curry paste
14 oz 400 ml	Full-fat coconut milk
1 cup 240 ml	Vegetable broth
1 cup 150 g	Bamboo shoots, sliced
1 large 150 g	Red bell pepper, sliced
1 cup 100 g	Sugar snap peas
1 tbsp 12 g	Palm sugar or brown sugar
2 tbsp 30 ml	Soy sauce or Tamari
4 leaves 4 pcs	Kaffir lime leaves, torn
0.5 cup 15 g	Fresh Thai basil leaves

2 Instructions

Press the tofu to remove excess moisture, then cut into 1-inch cubes and pan-fry in a lightly oiled skillet until golden brown on all sides; set aside.

In a large wok or deep pot over medium heat, add about 1/4 cup of the thick coconut cream from the top of the can and the green curry paste. Stir constantly for 2-3 minutes until fragrant and the oil starts to separate.

Pour in the remaining coconut milk and the vegetable broth, stirring to incorporate the paste fully, and bring to a gentle simmer.

Add the bamboo shoots, red bell pepper, and sugar snap peas. Simmer for 5-7 minutes until the vegetables are tender but still retain a slight crunch.

Stir in the sugar, soy sauce, and kaffir lime leaves. Adjust seasoning to taste, adding more soy sauce for salt or sugar for balance.

Add the pan-fried tofu and fresh Thai basil leaves to the pot. Stir gently for 1 minute until the basil is wilted and the tofu is heated through.

Remove from heat and serve immediately over steamed jasmine rice.

·
For a more authentic flavor, fry the curry paste in coconut cream until it smells 'toasty' before adding the rest of the liquid.
·
If you don't have kaffir lime leaves, a teaspoon of lime zest can provide a similar citrusy aroma.
·
Always use Thai basil (with purple stems) rather than Italian sweet basil; the anise-like flavor is essential for green curry.
·
Do not let the curry boil vigorously once the coconut milk is added, as high heat can cause the sauce to separate or curdle.

? Frequently Asked Questions

How can I make the curry less spicy?

You can reduce the amount of green curry paste used or add an extra tablespoon of sugar and more coconut milk to mellow out the heat.

Can I use light coconut milk instead of full-fat?

Yes, but the curry will be much thinner and less creamy. If using light coconut milk, you might want to simmer it longer to reduce the liquid.

Is this recipe gluten-free?

Yes, as long as you use Tamari instead of traditional soy sauce and ensure your curry paste brand is certified gluten-free.

Can I add other vegetables?

Absolutely! Thai eggplant, zucchini, broccoli, and baby corn all work beautifully in this green curry base.

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