Thai Green Curry with Tofu

one pot of green curry tofu with side dishes of lime, cilantro and black rice.

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4.95 from 18 votes

Thai Green Curry Tofu is a quick and easy one-pot dish. It's full of healthy ingredients and packs a big flavor punch!

Prep Time15

Cook Time15

Course: Main Course

Cuisine: Asian

Servings: servings

Calories: 276kcal

Author: Andrea Mut

Ingredients

2 tablespoons avocado oil
3 shallots, peeled and thinly sliced
3 tablespoons green curry paste
1 large carrot, thinly sliced, about 1 cup
6 shitake mushrooms, about 80 grams, stems removed, thinly sliced
1-400 ml 14 oz can coconut milk
1 cup vegetable or chicken broth, no sodium
5 or 6 kaffir lime leaves, torn in half (optional)
2 small heads baby bok choi, bottoms trimmed, rinsed, and thinly sliced
½ large red pepper, thinly sliced, about 1 cup
396 grams 14 oz soft tofu, drained and cut into 1-inch cubes
2 teaspoons fish sauce
1 tablespoon brown sugar
¼ cup chopped fresh cilantro or 15 whole basil leaves
2 teaspoons lime juice (half a lime)

Instructions

Heat oil in a large fry pan or pot. Add shallots and cook for 2 minutes or until starting to soften.
Stir in curry paste and cook for one minute. Add carrots and mushrooms and stir for one minute.
Add coconut milk, broth, and lime leaves if using. Bring to a simmer, scraping up any brown bits from the bottom of the pan. Simmer for 5 minutes. Taste the sauce to decide whether to add more curry paste (see note).
Add bok choi, red pepper, and tofu. Bring back to a simmer and cook gently for 5 minutes or until carrots are crisp-tender.
Remove from heat and stir in cilantro, fish sauce, sugar, and lime juice. Taste and adjust seasonings as needed.
Serve with your favorite rice, noodles, or a low-carb option like cauliflower rice or zucchini noodles. It’s also delicious all on its own!

Notes

Storage - keep in an airtight container in the fridge for up to a week. This curry also freezes well. Freeze in an airtight container for up to 3 months.

If adding more curry paste in Step 3 - Stir or whisk in to remove any lumps. Simmer for one minute before continuing with Step 4.

Make it with chicken - Substitute tofu with 350 grams (12 oz) chicken thighs or breast. Thinly slice the chicken. Add thigh meat in Step 2 along with the curry paste. If using breast meat add slices in Step 3 after bringing the coconut milk and broth to a simmer.

Make it with shrimp - Add in 1 pound of peeled and deveined raw shrimp in Step 4 with the vegetables and tofu.

Other suggested vegetables - green peas or beans, asparagus, any type of mushrooms, cauliflower, broccoli, Japanese eggplant, zucchini, baby corn, or bamboo shoots You will need 2 to 3 cups total.
3-4 cups of any type of leafy green can be used instead of Bok choi.

Nutritional Facts are an estimate only and can vary depending on the brands and combinations of ingredients used. They do not include any sides.

Nutrition