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Vibrant Thai Green Curry with Tofu

A fragrant, slightly spicy, and vibrant Thai Green Curry featuring golden firm tofu, tender Thai eggplants, and bamboo shoots simmered in rich coconut milk.

Prep 20 min Cook 25 min Total 45 min Level Intermediate

Serves 4

Ingredients

Tofu Preparation

14 oz Firm tofu — Pressed and cut into 1-inch cubes
1 tbsp Vegetable oil — For pan-frying tofu

Curry Base

1 can (13.5 oz) Full-fat coconut milk — Do not shake. Scoop out the thick cream at the top for frying.
3 tbsp Vegan Thai green curry paste — Check label to ensure no shrimp paste if keeping vegan
0.5 cup Vegetable broth or water — To adjust consistency

Vegetables & Aromatics

6 whole Thai eggplants — Quartered (keep in salted water until ready to use to prevent browning)
1 can (8 oz) Bamboo shoots — Drained and rinsed, cut into strips
4 leaves Makrut (Kaffir) lime leaves — Torn slightly to release oils, stems removed
0.5 cup Red bell pepper — Thinly sliced (or use red spur chilies)
1 cup Thai basil leaves — Loosely packed

Seasonings

1.5 tbsp Vegan fish sauce or light soy sauce — Adjust to taste
1 tbsp Palm sugar or coconut sugar — Finely chopped if using solid palm sugar
1 tbsp Lime juice (optional) — Freshly squeezed

Instructions

Heat vegetable oil in a wok or large skillet over medium-high heat. Add the tofu cubes and pan-fry until golden brown on all sides, about 5-7 minutes. Remove tofu from the wok and set aside.
~7 min
Pressing the tofu beforehand ensures it gets crispy and absorbs the curry flavors better.
Without cleaning the wok, add about 1/2 cup of the thick coconut cream (scooped from the top of the unshaken coconut milk can) over medium heat. Simmer and stir continuously until the cream reduces, thickens, and the coconut oil starts to separate and glisten on the surface (this is called 'cracking' the coconut cream).
~5 min
Cracking the coconut cream is essential for authentic Thai flavor. If your canned coconut milk contains emulsifiers (like guar gum), it might not crack easily; in this case, add 1 tablespoon of coconut oil to help the frying process.
Add the green curry paste to the cracked coconut cream. Fry the paste, stirring constantly, until it is highly aromatic and the oil turns slightly green, about 2-3 minutes.
~3 min
Frying the paste cooks out the raw aromatics and deeply develops the spices.
Pour in the remaining thinner coconut milk from the can and the vegetable broth. Stir to combine. Add the torn Makrut lime leaves, palm sugar, and vegan fish sauce. Bring the mixture to a gentle boil.
~3 min
Add the quartered Thai eggplants and bamboo shoots. Reduce the heat to medium-low and simmer until the eggplants are tender but not mushy, about 5-7 minutes.
~7 min
Stir in the pan-fried tofu and red bell pepper slices. Cook for another 1-2 minutes until heated through.
~2 min
Turn off the heat. Stir in the Thai basil leaves and lime juice (if using). Taste and adjust seasoning, adding more soy/vegan fish sauce for saltiness or sugar for sweetness.
~1 min
Thai basil is delicate and should only be wilted in the residual heat to preserve its anise-like flavor.

Nutrition

420

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

850

Sodium (mg)

Cholesterol (mg)

Equipment

Wok or large deep skillet
Cutting board
Chef's knife
Measuring cups and spoons

Tips & Storage

To properly 'crack' coconut cream, always buy full-fat coconut milk without emulsifiers (like guar gum or polysorbates) if possible. Brands like Aroy-D or Savoy work best.
Serve this curry hot over freshly steamed Jasmine rice to soak up the rich, flavorful sauce.
Thai eggplants oxidize quickly once cut. Drop the cut pieces into a bowl of water with a pinch of salt until you are ready to add them to the wok.
Storage: Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent the coconut milk from separating excessively.