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Thai Green Tofu Curry

This Thai Green Tofu Curry is a vibrant, flavorful dish that combines creamy coconut milk with fresh herbs and colorful veggies!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 1 tablespoon Vegetable oil for sautéing
  • 3/4 cup Sliced shallots about 5 large shallots
  • 1-2 tablespoons Thai green curry paste for authentic flavor
  • 1 can Unsweetened coconut milk (14 ounces)
  • 2 teaspoons Fish sauce (use a halal alternative if needed)
  • 1 tablespoon Brown sugar to balance the flavors
  • 1 container Firm tofu drained and cubed
  • 1 lb Green beans trimmed and cut into 1-inch pieces
  • 5-6 Dried shiitake mushrooms rehydrated and quartered
  • 1 large Red bell pepper cut into strips
  • 1/4 cup Fresh basil chopped, plus sprigs for garnish
  • 2 tablespoons Fresh lime juice plus wedges for serving

Instructions

  • Begin by heating 1 tablespoon of vegetable oil in a large skillet over medium heat. Once the oil is shimmering, add the sliced shallots. Sauté them for about 5 minutes, or until they’re soft and translucent.
  • Stir in 1-2 tablespoons of Thai green curry paste, depending on your spice preference. Cook for an additional minute, allowing the paste to bloom and release its aromas.
  • Add the entire can of unsweetened coconut milk to the skillet. Stir well to combine with the shallots and curry paste. The mixture should turn a beautiful shade of green.
  • Incorporate 2 teaspoons of fish sauce and 1 tablespoon of brown sugar into the coconut milk mixture. Stir until the sugar dissolves completely.
  • Gently fold in the cubed tofu, trimmed green beans, rehydrated shiitake mushrooms, and red bell pepper strips. Mix everything together, ensuring the tofu and vegetables are well-coated with the curry sauce.
  • Reduce the heat to low and let the curry simmer for about 10-15 minutes, or until the green beans are tender and the flavors meld together beautifully.
  • Just before serving, stir in the chopped fresh basil and 2 tablespoons of fresh lime juice. Taste and adjust the seasoning if necessary.
  • Spoon the Thai Green Tofu Curry into bowls, garnishing with additional basil sprigs and lime wedges. Serve hot with steamed rice or rice noodles for a complete meal.

Equipment

  • Large skillet or wok
  • Cutting Board
  • Chef's knife
  • Measuring cups and spoons
  • Wooden Spoon or Spatula
  • Serving bowls

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat on the stovetop over low heat, adding a splash of water or coconut milk if needed.
  • This dish also freezes well; freeze in portions for up to 3 months.
  • Thaw overnight in the refrigerator before reheating.