Name: Thai Green Curry with Tofu and Snap Peas
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 Thai green curry paste; 14 oz Full-fat coconut milk; 2 cups Sugar snap peas; 2 tbsp Coconut oil; 0.5 cup Vegetable broth; 2 tbsp Soy sauce or Tamari; 1 tbsp Coconut sugar; 4 leaves Kaffir lime leaves, bruised; 0.5 cup Fresh Thai basil leaves

"This vibrant Thai Green Curry blends aromatic herbs with creamy coconut milk for a perfectly balanced spicy and savory experience. Featuring golden-fried tofu and crisp snap peas, it is a wholesome meal that brings the authentic taste of Bangkok to your home kitchen."

Ingredients

Qty	Item
14 oz 400 g	Extra-firm tofu, pressed and cubed
3 tbsp 45 g	Thai green curry paste
14 oz 400 ml	Full-fat coconut milk
2 cups 200 g	Sugar snap peas
2 tbsp 30 ml	Coconut oil
0.5 cup 120 ml	Vegetable broth
2 tbsp 30 ml	Soy sauce or Tamari
1 tbsp 12 g	Coconut sugar
4 leaves 4 leaves	Kaffir lime leaves, bruised
0.5 cup 15 g	Fresh Thai basil leaves

How to Make Thai Green Curry with Tofu and Snap Peas

Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat. Add the cubed tofu and fry until all sides are golden brown and crispy. Remove from pan and set aside.

In the same pan, add the remaining oil and the green curry paste. Sauté for 1-2 minutes until very fragrant.

Gradually stir in the coconut milk and vegetable broth, whisking to combine with the paste.

Add the lime leaves, soy sauce, and coconut sugar. Bring to a gentle simmer for 5 minutes.

Toss in the sugar snap peas and the fried tofu. Simmer for an additional 3 minutes until the peas are tender-crisp but still bright green.

Remove from heat and stir in the fresh Thai basil. Serve hot over steamed jasmine rice.

·
Use full-fat coconut milk for the creamiest texture; light coconut milk will result in a thinner sauce.
·
Don't overcook the snap peas; they should maintain a slight crunch to contrast the soft tofu.
·
To make it extra spicy, add a few sliced Thai bird's eye chilies along with the curry paste.
·
Press the tofu for at least 20 minutes before cooking to ensure it gets properly crispy.

Frequently Asked Questions

Can I use light coconut milk?

Yes, but the sauce will be thinner and less rich. You might need to simmer it longer to thicken.

Is this recipe gluten-free?

It is if you use Tamari instead of traditional soy sauce and ensure your curry paste is certified gluten-free.

What can I substitute for Thai basil?

Italian basil can work in a pinch, but the flavor profile will change. Thai basil has a distinct licorice-like note.

How long does this keep in the fridge?

It stays fresh in an airtight container for up to 3 days, though the snap peas will lose their crunch.

Video Tutorials

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