Green Curry with Tofu
Spice Meets Simplicity: Your New Favorite Weeknight Curry
If you’re craving something warm, flavorful, and deeply comforting, this Green Curry with Tofu is about to become your go-to recipe. Bursting with bold Thai flavors, creamy coconut milk, and fragrant green curry paste, this dish strikes the perfect balance between spicy, savory, and slightly sweet. The tofu adds a satisfying protein punch, while fresh vegetables keep it vibrant and nourishing.
Whether you’re a longtime curry lover or trying your hand at Thai-inspired cooking for the first time, this recipe is approachable, adaptable, and comes together faster than you’d think. Pair it with jasmine rice or rice noodles, and you’ve got a restaurant-worthy meal at home — minus the takeout wait.
This recipe comes from the “Anti-Inflammatory Cookbook.” The beginning of the book describes the benefits of a nutritious diet for controlling inflammation. We should focus on lean proteins, lower-fat dairy products, fresh fruits and vegetables, healthy fats, nuts, seeds and whole grains. Staying well hydrated is also important!
How to Make Green Curry with Tofu
Cube extra firm tofu.
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Saute chopped onion in olive oil until lightly browned. Stir in tofo and saute for another minute.
Add the curry paste and coconut milk to the tofu and onions. Instead of the curry paste and coconut milk, I bought a Green Curry Simmer Sauce. I poured this into the pan and then filled the jar 1/3 full with unsweetened vanilla almond mild, shook the jar to bring the residue into the mild, and added to the pan. Cook for about 2 more minutes. Add the broccoli and green beans. I, again, took the quick path and bought already prepared veggies. You could buy a head of broccoli and prepare your own green beans if you prefer. You could also do this recipe with chicken or shrimp rather than tofu or a combination of a meat and tofu.
Simmer covered for about 20 minutes or until the veggies are tender. Stir frequently. Season with salt. Serve over rice.
A Cozy Classic You’ll Crave Again and Again
Green Curry with Tofu is one of those dishes that proves comfort food can also be fresh, healthy, and packed with bold flavor. It’s easy enough for a weeknight dinner but special enough to serve guests — especially when you’re craving something cozy with a bit of a kick. Feel free to customize with your favorite veggies or adjust the spice level to suit your taste. Once you try it, don’t be surprised if it earns a permanent spot in your dinner rotation!
Green Curry with Tofu
Ingredients
- 1 T olive oil
- 1 onion chopped
- 1 14 oz package extra firm tofu drained and cubed
- 1/2 c Thai green curry paste
- 1 can 13 oz coconut milk
- 1 cup cut green beans
- 1 broccoli crown about 8 oz cut into florets
- 1/2 t salt.
- Hot cooked brown rice or rice noodles.
Instructions
- Heat oil in large skillet or wok over high heat.
- Add onion; cook and stir 5 minutes or until onion is softened and lightly browned.
- Add tofu and curry paste. Stir 2 minutes or until curry is fragrant and tofu is coated.
- Add coconut milk; bring to a boil.
- Reduce heat to low.
- Add broccoli and green beans.
- Cook 20 minutes or until vegetables are tender and sauce is thickened, stirring frrequently.
- Season with salt.
- Serve over rice or noodles.
