Thai Green Curry Tofu
This Thai Green Curry Tofu features crispy tofu tossed up in a luscious creamy coconut sauce, with some spicy green curry! It’s a simple and healthy recipe that’s bursting with Thai flavour!
If I could eat Thai green curry every day I’d be one happy girl.
How can you go wrong with some crispy tofu covered in a creamy spicy green curry, served over a bowl of jasmine rice? Answer: You can’t. I’m a big fan of delicious curries. A classic Red Curry or even Red Curry Tacos are always right up my alley. So naturally, it only seems fit to make a green curry recipe for the blog.
Vegetarian Thai Green Curry
Traditionally, Thai green curry is made with chicken and uses fish sauce as the salty element of the curry. This recipe is a variation of the Traditional d using slightly different ingredients like soy sauce instead of fish sauce and some vegetables that are not traditional. This recipe is inspired by a traditional Thai green curry, which I learned how to make from cooking classes in Thailand.
If you’re wondering what spices are in green curry, the main components are green chillies, lemongrass, ginger, garlic, and herbs like Thai basil. This gives the curry a bright green colour.
To make a vegetarian Thai green curry, the main thing you’ll want to swap out is fish sauce for soy sauce. Soy sauce does have a bit of a darker colour, so I like to use a light soy sauce. You could also use Tamari or a liquid soy seasoning.
Next, you’ll want to replace the chicken with a vegetarian alternative. In today’s recipe, we’re using tofu, (a very popular ingredient in Thai dishes!) but you can use anything you like really. Tempeh, chickpeas, or an assortment of vegetables will all work!
How to make Thai green curry:
Making Thai green curry is pretty simple, and once you learn how you’ll be making it ALL the time!
- Start by cooking your tofu in a pan with some oil until it becomes nice and crispy.
- While that cooks, in a separate pan you’ll prepare your curry sauce. (*The key to making a great tasting curry sauce is all about balancing 3 elements: sweet, salty and sour. We get these flavours from coconut sugar, soy sauce and lime juice.)
- Once the sauce is prepared we add in the tofu and let it simmer together. Green curry is best served over jasmine rice.
- Some brands of curry paste tend to be A LOT spicer than others. So when preparing the dish, start by adding in 1 tbsp of curry paste, tasting the sauce and adding more as you go. I usually like to add about 2 tbsp of curry paste, but you may find that you need a bit more or less.
- Add in any vegetables you like to this green curry. Eggplant, potato, broccoli or bok choy would all taste great!
- Thai green curry tofu is best enjoyed served alongside some jasmine rice or some vermicelli rice noodles.
When shopping for a green curry paste, make sure to check the label to make sure it is actually vegetarian/vegan friendly. Many green curry pastes contain shrimp paste, so it’s always good to double-check!
Yes! This dish is packed with protein and vegetables. If you are watching your saturated fat intake, you can use light coconut milk instead of full-fat coconut milk
Thai green curry tends to be a bit less spicy (generally) than red curry. It has more herbs in it than red curry as well as kafir lime leaves which give the curry paste a really fresh and vibrant taste.
If you tried this Thai Green Curry Tofu or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!Print
Thai Green Curry Tofu
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 mins
- Yield: 4 servings 1x
- Category: Main
- Method: Cook
- Cuisine: Thai
- Diet: Vegan
This Thai green curry is a healthy vegetarian recipe that comes together in less than 30 minutes!
- 1 tbsp avocado oil
- 1 block tofu, cut into cubes (approx 14oz, firm or extra firm)
- 1 tbsp avocado oil
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 1 med zucchini, chopped
- 1/2 red pepper
- 2 tbsp green curry paste
- 14oz can full-fat coconut milk
- 1 tbsp coconut sugar
- 2 tbsp soy sauce (gluten-free if needed)
- a squeeze of lime juice
- Heat the avocado oil in a skillet on medium-high heat. Add the tofu and cook on each side for 1-2 minutes until crispy and golden brown.
- Transfer the tofu to a bowl then heat the remaining 1 tbsp of avocado oil in the skillet.
- Add the onion and garlic and let cook for 2 minutes. Then add the zucchini and red pepper and let cook for another 2-3 minutes.
- Add remainder of the ingredients and mix everything together until well combined. Add back the tofu and mix.
- Taste and adjust seasoning if needed, then remove from heat and serve immediately.
Use extra firm tofu in this recipe for crispier tofu, or medium tofu if you prefer a softer texture.
Some brands of Thai Green Curry paste are spicier than others, so make sure to start with less if you don’t like your curry to spicy.
I like to cook the tofu separately then add it back at the end so it maintains some of its crispy texture.
This recipe is best served with a side of Jasmin rice.
- Serving Size: 1/4 of recipe
- Calories: 450
- Sugar: 7g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 9g
Keywords: Green curry tofu, Thai tofu, Thai curry tofu, vegan green curry
So simple and delicious! Good to make on a day when you’re running low on groceries. The only veggies I had were frozen peas and they worked wonderfully with the tofu, sauce, and rice. This will become a winter go-to!
Glad you enjoyed 🙂
Can you use low-fat coconut milk?
Hi Amanda, you can use light coconut milk if you prefer- just keep in mind it will create a less rich & creamy curry.
Wow! This was so delicious & easy + quick to make. I used chickpeas vs. tofu & it turned out phenomenal. Thank you for another fabulous vegan dinner!
Am going to try this tonight to test it for an upcoming luncheon. If it’s as good as the reviews, I know it will be a hit! Can you confirm the size of can of coconut milk please? I’m assuming it’s a 14oz can but just wanted to be sure. Thanks!
Hi Laura, exactly a 14oz can! Enjoy 🙂
I was surprised at how delicious this was considering how quickly it came together!!
Happy you enjoyed it Jen!
SO simple and delicious, I love this recipe. I cut up broccoli & carrot very thin and added peas, green onion, and some vegetarian oyster sauce this time.
So happy you enjoyed Kelly!
Delicious! Perfect for meal prep lunches.
Thanks Charlotte! Happy you loved it!
This came together pretty quickly and was quite tasty. I thought the zucchini was an odd choice of vegetable, but once I tried the dish I found that it was a very good substitution for the mini eggplant usually featured in Thai cooking. I also added some broccolini, and that was really nice. I like that this recipe could be flexed to incorporate a number of different veggies.
Glad you enjoyed it!
This recipe is amazing! I love green curry and being able to make my own at home is even better. I’m not a huge fan of zucchini so I used green pepper instead and added an extra spoonful of curry paste since my sauce didn’t turn out very green. It’s a hit and will definitely be a repeat recipe in our house.
So happy you enjoyed the recipe Meridith!
This had been my go-to Thai green curry recipe for over a year now.
IT’S SO GOOD!
Happy you love the recipe Philip! 🙂
I had been craving green curry and never made it before- tried this and now one of my new favorite recipes!
Thanks for the review Sarah, happy to hear how much you liked the recipe!
I’m a new vegetarian:) always looking for some inspiration. This rescipe is astounding! Thanks so much!
Hi Sharmeen, glad you like it! I have plenty of vegetarian recipes on the blog, hope you enjoy them 🙂
Amazing recipe! I made it with chicken instead of tofu and ad some chicken broth! It was awesome and so easy to made. I’ll do it again for sure! 😀
So happy you hear you enjoyed it Sophie!
Loved this recipe, so delish!! I air fried the tofu in big chunks so it was meatier. Thanks for this!
So happy you enjoyed it Elsa!
Hi! This looks amazing! Is the red pepper red bell
Pepper? Thank you! Can’t wait to make it!
Hi Elise, yes Red bell peppers!
Can we sub a real coconut for the can of coconut?
Hi Chelle, you need to use coconut cream, so I’m not sure what you mean by “real” coconut. If you mean an actual coconut, you would have to be able to make it into coconut cream
What brand green curry paste did you use? I think my flavor could be improved by potentially using a different brand. Thanks!
I use the thai kitchen brand!
Love this recipe but would like to turn up the heat when I make it for myself ! Any suggestions?
You can add some extra sriracha or some chili flakes to make it extra spicy if you like:)
add whole dry red chillies – the long ones, in the sauce when simmering. You could also garnish with freshly chopped birdseye chillies for extra kick!
I love green curry and wish I had found the recipe sooner! It’s amazing!!! I added shredded carrots & some chopped fresh basil to mine.
Happy you love the recipe Kellie!
I love tofu with coconut flavour.
Easy recipe and exceptional flavor. Press the tofu to make it easier to cook / get crispy. I used Tamari and additional green curry paste to amp up the level of spice. I recommend adding in the curry paste just after the onion and garlic but before the remainder of the ingredients – break it up with the back of a spatula for easier blending. This is going to be a staple in our house!
Thanks Christine! So happy you loved the recipe!
I enjoyed this recipe. I suggest the tofu is pressed to remove the water and then marinated in the soy sauce prior to frying it. I added mushrooms which added so much flavor!
Happy you enjoyed the recipe Fran!
Made this as a meal prep this week, but I taste tested it tonight. So much flavor! I like that you can add whatever veggies you have on hand. I added a very nontraditional chopped kale and baby bella mushrooms to the mix.
Thanks for the review Alexandra! Happy you enjoyed 🙂
Looks delicious! Definitely will be making this! But I’m also loving the cute bowls. Where did you get them?
Thanks Jean! These bowls are from crate and barrel
I love love this recipe so much, it is so creamy and delightful! Love it:)
Thank you Vivi! Happy you enjoyed!
Love this recipe. I substitute the vegetables for whatever I have on hand, broccoli, carrots etc. It’s a delicious,fast, easy recipe for weeknights.
Hi, I am looking forward to making this but have to avoid anything with avocado 🥴Could you recommend an alternative in this recipe please?
Hi Aisling, for the oil you can use regular vegetable oil!
So easy to make and tastes amazing!
Thank you so much for the review Ty!
Omg! I NEVER write reviews especially on Pinterest…but omg. I made this for dinner tonight and it’s AMAZING! I subbed green curry paste for red curry paste and soy sauce for fish sauce and the flavor is ON POINT. I may add another tbsp of curry paste to kick up the spice level next time. I know chicken would be amazing in it too. THANK YOU for this recipe!!
Hi Kiersten, thank you so much for the review!! I’m thrilled you loved the recipe!
Is there a different sugar I can substitute the coconut sugar for?
Hi Heidi, you can use brown sugar, honey, maple syrup or just white table sugar.
My family thoroughly enjoyed this tonight! Thank you!
You’re welcome Erin!
Do we have to use soy sauce? Can we leave it out? xx
Hi Ayel, the dish will be off balanced if you do not add a salty element. You can substitute tamari for the soy sauce, or if you are not vegetarian you can use fish sauce, which is what is traditionally used.
I’m slowly converting my husband into a curry-lover and this recipe went over very well 🙂
Hi Jessica, that’s great to hear! Gotta love curry 🙂
How is yours such a pretty green? Mine turned browned with the soy sauce.
Hi Michelle,that would depend on both the brand of green curry and the brand of soy sauce you use. Some green curry pastes are more vibrant green than others, and some brands of soy sauce tend to be darker than others.
Hey this recipe looks yummy ..but is there substitute for coconut milk and sugar? 🥺
Not really-coconut milk is really the main ingredient in a Thai curry, the coconut sugar can be subbed with maple syrup, honey, agave
Are the calories per dish or serving? Do they include the rice?
Hi Gosia, the calories are for 1/5th of the recipe
This is so tasty and quick! I’m wondering whether it’s safe to freeze the leftover curry?
Hi Claire, you *can* freeze this recipe however it won’t be as good as made fresh. Coconut-based curries can separate in the freezer and may have a bit more of a grainy texture once defrosted!
I made this and it came out very delicious! Just wondering how does your sauce look so thick, mine was a bit runnier.
Hi Karo, thank you for the review! The sauce in traditional Thai cuisine is actually rather thin. This will depend a lot on how much the sauce cooks down in your pan before serving. If you prefer a thicker sauce, turn the heat up for a couple of minutes and the sauce will cook down.
Thanks! I’ll try that next time! 🤗
This curry was awesome! I added in some chopped eggplant and snow peas too, so good!
Those sound like some great additions to the recipe! Happy to hear you enjoyed!
What firmness of tofu do you use?
Firm or extra-firm will both work well! I’m also made this recipe with a soft tofu which is also delicious, but it will be a different texture!