Thai Green Curry with Tofu
A fragrant, creamy coconut curry built from a jar of green curry paste, with budget-friendly tofu and vegetables.
Ingredients
- 1 tbsp vegetable oil
- 2-3 tbsp Thai green curry paste
- 1 coconut milk (14 oz can)
- 1 cup vegetable or chicken broth
- 14 oz firm tofu cubed and patted dry
- 1 red bell pepper sliced
- 1 cup green beans trimmed and halved
- 1 small zucchini sliced optional
- 1 tbsp fish sauce or soy sauce for vegetarian
- 1 tsp brown sugar
- 1 cup fresh Thai basil leaves
- Cooked rice for serving
Instructions
- Heat the oil in a large pot or deep skillet over medium heat. Add the curry paste and cook, stirring, for 1-2 minutes until fragrant and slightly darkened.
- Pour in about a third of the coconut milk and stir well to combine with the paste, letting it simmer for 2 minutes to build flavor.
- Add the remaining coconut milk and the broth, stirring to combine. Bring to a gentle simmer.
- Add the tofu, bell pepper, and green beans (and zucchini, if using). Simmer for 8-10 minutes until vegetables are tender and tofu has absorbed some of the curry flavor.
- Stir in the fish sauce and brown sugar, tasting and adjusting seasoning as needed.
- Remove from heat, stir in the fresh basil, and serve hot over rice.
Notes
- Curry paste keeps in the fridge for months, so a single jar can flavor several meals, a great investment for a frugal kitchen.
- Swap in whatever vegetables are cheapest or need using up: cabbage, carrots, and eggplant all work well in this curry.
- For a heartier, meat-based version on a different night, sliced chicken thigh can replace or supplement the tofu.