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Thai Green Curry with Tofu

Delicious Thai Green Curry with Tofu in Just 30 Minutes

This Thai Green Curry with Tofu is a quick, creamy vegan dish perfect for a delightful weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 2 tablespoons Avocado Oil Substitute with coconut oil for more tropical flavor.
  • 1 medium Shallot Can substitute with onions if needed.
  • 2 tablespoons Green Curry Paste Substitute with red curry paste for a different taste.
  • 1 medium Carrot Other firm vegetables like bell peppers or green beans can be used.
  • 1 cup Shiitake Mushrooms Use any other mushroom variety if unavailable.
  • 14 ounces Coconut Milk Light coconut milk can reduce fat content.
  • 1 cup Broth Vegetable or chicken broth is appropriate.
  • 3 leaves Kaffir Lime Leaves Can omit, or add lime zest for a substitute.
  • 2 cups Baby Bok Choi Spinach can be used as an alternative leafy green.
  • 1 medium Red Pepper Can substitute with other bell pepper colors.
  • 14 ounces Soft Tofu Firm tofu may be used but will change the texture.
  • 1 tablespoon Fish Sauce Omit for a vegan version. Use soy sauce for a vegetarian option.
  • 1 tablespoon Brown Sugar Sugar or maple syrup can be alternatives.
  • to taste Fresh Cilantro or Basil Adjust based on your herb preference.
  • 1 tablespoon Lime Juice Substitute with lemon juice if lime is unavailable.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of avocado oil in a large skillet over medium heat. Add 1 diced shallot and sauté for about 2 minutes until softened and translucent.
  2. Stir in 2 tablespoons of green curry paste into the shallots and cook for 1 minute.
  3. Toss in 1 sliced carrot and 1 cup of shiitake mushrooms. Sauté for 2 minutes until they begin to soften.
  4. Pour in 1 can of coconut milk and 1 cup of broth. Increase the heat slightly until it comes to a gentle simmer.
  5. After simmering, taste the curry sauce and adjust the curry paste levels according to your preference.
  6. Add in 2 cups of chopped baby bok choy, 1 diced red bell pepper, and 14 ounces of cubed soft tofu. Let it simmer for an additional 5 minutes.
  7. Turn off the heat and stir in 1 tablespoon of fish sauce, 1 tablespoon of brown sugar, and the juice of 1 lime.
  8. Serve your Thai Green Curry with Tofu over rice, noodles, or low-carb alternatives.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 22gSaturated Fat: 16gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 800mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 3000IUVitamin C: 25mgCalcium: 150mgIron: 3mg

Notes

Consider doubling the recipe for easy meal prep or gatherings. This curry stores well in the fridge and freezes beautifully.

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