25-Minute Thai Green Curry Tofu – Irresistibly Creamy & Bold

Name: 25-Minute Thai Green Curry Tofu – Irresistibly Creamy & Bold
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 1 block firm tofu (14 oz), cubed; 2 tbsp Thai green curry paste; 1 can coconut milk (13.5 oz); 1 cup mixed vegetables (bell peppers, bamboo shoots, green beans); 1 tbsp vegetable oil; 1 tbsp brown sugar; 1 tbsp fish sauce (or soy sauce for vegetarian); 1/2 cup fresh basil leaves; 1 lime, juiced

Author: Amelia Francis

Published: May 27, 2025

Updated: May 28, 2025

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Oh my gosh, you guys – this Thai Green Curry Tofu is my absolute go-to when I’m craving something packed with flavor but still totally doable on a busy weeknight. I first fell in love with this dish during a trip to Bangkok, where the street vendors would whip it up in minutes with the most incredible aromatic spices. The best part? It’s naturally vegetarian (just swap fish sauce for soy sauce) and comes together in under 30 minutes. That creamy coconut milk base, the punch of green curry paste, and those crispy golden tofu cubes – trust me, once you try this version, you’ll be hooked just like I was!

Why You’ll Love This Curry Tofu

Seriously, this dish is a game-changer. Here’s why:

Quick & easy: Done in 25 minutes flat – perfect for those “I need dinner NOW” nights.
Bold flavors: That green curry paste packs a punch, balanced by creamy coconut milk and zesty lime.
Crazy versatile: Swap veggies based on what’s in your fridge (I’ve used everything from zucchini to baby corn!).
Meal prep hero: Tastes even better the next day as flavors meld together.
Healthy comfort food: All the richness without the meat – the crispy tofu gives that satisfying bite.

It’s the kind of recipe you’ll find yourself craving on repeat – I know I do!

Ingredients for Thai Green Curry Tofu

Okay, let’s gather our flavor bombs! Here’s what you’ll need for that perfect Thai green curry tofu (and yes, I’ve learned the hard way – don’t skip or substitute some of these!):

1 block firm tofu (14 oz) – cubed (press it for 10 mins if you have time – game changer for crispiness!)
2 tbsp Thai green curry paste – Mae Ploy brand is my favorite for authentic flavor
1 can coconut milk (13.5 oz) – full fat please, don’t even think about that “lite” stuff
1 cup mixed veggies – I use bell peppers, bamboo shoots and green beans, but whatever’s in your fridge works
1 tbsp vegetable oil – for that perfect tofu sear
1 tbsp brown sugar</strong balances the balances the heat beautifully
1 tbsp fish sauce – or soy sauce if you’re keeping it veggie
1/2 cup fresh basil leaves – Thai basil if you can find it!
1 lime – juiced right at the end for that bright zing

Pro tip: Taste your curry paste first – some brands are spicier than others. You can always add more later!

Thai Green Curry Tofu - detail 1

Equipment You’ll Need

Don’t stress – you probably have everything already! Just grab:

A large skillet or wok (nonstick works great for tofu)
Wooden spoon or spatula for stirring
Measuring spoons – eyeballing curry paste can get dangerous!
Knife & cutting board for prepping veggies

That’s it – no fancy gadgets required. Now let’s cook!

How to Make Thai Green Curry Tofu

Alright, let’s dive into the magic! This curry comes together so fast you’ll barely believe it – but each step builds those incredible layers of flavor. Follow along and you’ll have restaurant-quality Thai green curry tofu ready in no time!

Step 1: Cook the Tofu

First things first – let’s get that tofu golden and crispy! Heat your oil in the pan over medium-high heat (you’ll know it’s ready when a tiny piece of tofu sizzles immediately). Add your tofu cubes in a single layer – don’t crowd them or they’ll steam instead of crisp up! Let them cook undisturbed for 2-3 minutes per side until they’re beautifully golden brown. This step is worth the patience – that crisp texture makes all the difference!

Step 2: Prepare the Curry Base

Now for the flavor bomb! In the same pan (those tofu bits add extra flavor), reduce heat to medium and add your green curry paste. Stir it constantly for about 1 minute until it becomes super fragrant – your kitchen will smell amazing! Then pour in that creamy coconut milk, stirring well to dissolve the paste completely. Add the brown sugar and fish sauce (or soy sauce) right now – these balance all the flavors perfectly.

Step 3: Simmer Vegetables and Tofu

Time for the veggies! Toss in your mixed vegetables and give everything a good stir. Let it simmer gently for about 5 minutes – you want the veggies tender but still with a bit of crunch. Now add back that gorgeous crispy tofu and let it all hang out together for another 2 minutes so the tofu soaks up some of that delicious curry flavor.

Thai Green Curry Tofu - detail 2

Step 4: Finish with Fresh Herbs

Here’s the secret restaurant trick – turn off the heat! Stir in those fresh basil leaves and squeeze over the lime juice right at the end. The residual heat will wilt the basil perfectly without making it bitter, and the lime juice keeps its bright zing. Taste and adjust – maybe a pinch more sugar or fish sauce? Now serve immediately while it’s piping hot!

Tips for Perfect Thai Green Curry Tofu

After making this curry more times than I can count, here are my hard-earned secrets for absolute perfection:

Spice control: Taste your curry paste first! Some brands are way hotter than others. Start with 1 tbsp and add more after simmering if needed.
Basil timing: Always add fresh basil at the very end – the heat wilts it perfectly without turning it black or bitter.
Tofu texture: Don’t skip pressing your tofu (even 10 minutes helps). And resist stirring it too much while browning – let it get that golden crust!
Coconut milk magic: Shake the can well before opening – you want that creamy fat mixed in, not separated at the top.
Lime last: Squeeze lime juice just before serving to keep that bright, fresh flavor popping.

Trust me, these little tricks make all the difference between good curry and “oh wow!” curry!

Serving Suggestions for Thai Green Curry Tofu

Oh, you’re gonna love this part! My absolute favorite way to serve this curry is over steaming hot jasmine rice – the fragrant grains soak up all that luscious coconut sauce perfectly. For a healthier twist, try it with quinoa or brown rice. And don’t skip the garnishes! A sprinkle of fresh cilantro, some sliced red chilies if you’re feeling brave, and maybe extra lime wedges for squeezing. Sometimes I even throw on crushed peanuts for crunch. It’s all about those layers of flavor and texture – go wild with it!

Thai Green Curry Tofu - detail 3

Storage and Reheating

Here’s the great news – this curry actually tastes even better the next day! Store any leftovers in an airtight container in the fridge for up to 3 days (though ours never lasts that long). When reheating, go gentle – warm it on the stove over low heat with a splash of water to loosen the sauce if needed. The microwave works too, but stir every 30 seconds to keep that perfect texture. And whatever you do, don’t freeze it – coconut milk tends to separate and the tofu gets weirdly spongy. Trust me, I learned that one the hard way!

Thai Green Curry Tofu Variations

Oh, the fun part – making this curry your own! While I adore the classic version, sometimes I shake things up:

Eggplant lovers: Swap half the tofu for cubed Asian eggplant – it soaks up that curry sauce like a dream!
Mushroom magic: Add sliced shiitakes when you cook the veggies for an extra umami punch.
Protein swap: Not feeling tofu? Chickpeas work beautifully (just skip the browning step).
Extra veggies: Throw in baby corn, snow peas, or even pineapple chunks for sweetness.

The beauty? This recipe forgives experimentation – play with what makes your taste buds happy!

Nutritional Information

Just a heads up – these numbers can vary based on your exact ingredients, but here’s the general scoop per serving: About 320 calories, 12g protein, and all that deliciousness from the coconut milk and veggies. Keep in mind store-bought curry paste and different tofu brands can change things slightly. The best part? It’s packed with healthy fats and plant-based protein – comfort food that actually loves you back!

Frequently Asked Questions

I get questions about this curry all the time! Here are the ones that pop up most often from friends who’ve tried my recipe:

Can I freeze Thai green curry tofu?
Oh honey, I wish! But coconut milk tends to separate when frozen, and tofu gets this weird spongy texture. Trust me – it’s so quick to make fresh, and leftovers keep beautifully in the fridge for 3 days.

How can I make it spicier?
Easy! Just add more green curry paste – taste as you go. Or toss in some sliced Thai chilies when you sauté the paste. My husband likes it nuclear hot, so I keep chili oil on the table for individual bowls.

What if I can’t find Thai basil?
No stress! Regular sweet basil works in a pinch (just add it at the very end). But if you’ve got an Asian market nearby, grab some holy basil – it’s got this amazing peppery bite that takes the curry next-level.

Can I use light coconut milk?
*Sigh* Technically yes… but why? That rich, creamy full-fat coconut milk is what makes this curry so luxuriously delicious. If you’re watching calories, just use a bit less – but don’t water down those incredible flavors!