Thai Green Curry with Tofu

Vegan Thai Green Curry dinner served along with bowl of white rice.

4.80 from 5 votes

Thai Green Curry is simply the Best! You will love this spicy, creamy and amazingly flavorful curry that is healthy and tastes way better than takeout.

Prep Time5

Cook Time15

Total Time20

Course: dinner

Cuisine: Thai

Servings: cups

Calories: 260kcal

Author: Prajakta Sukhatme

Ingredients

1 Tablespoon coconut oil or olive oil
2 teaspoons Thai green curry paste adjust per spice tolerance
1 cup Extra firm Tofu remove excess water and dice in bite sized pieces
1 small onion diced
3 cups Mix vegetables I used diced carrots, green and red bell pepper and Chinese eggplant
1 (14 oz. can) coconut milk (I used organic full-fat )
½ cup water
1 teaspoon coconut sugar or raw sugar
1 teaspoon fresh lime juice
Salt to taste

Optional Garnishes

¼ cup chopped fresh cilantro and basil leaves
kefir lime leaves for extra flavor.

Instructions

How To Make Thai Green Curry

Heat 1 tablespoon oil in a pan on medium high heat. Once oil is hot, add onions. Sauté well till they get translucent. Add all the veggies to the pan. Add green curry paste. Sprinkle some salt. Toss veggies for around 2 minutes on medium high heat. Add water. Stir well so it's all combined.
Cover the pot and let the veggies cook on medium heat for 4 to 5 minutes. Add cubed tofu and coconut milk. Mix well. Cover the pot with the lid and let it come to a light simmer and become thick and creamy.
Remove the lid. Add lime juice and sugar. Mix everything together. Turn off the heat. Add in the thai basil leaves, cilantro and kaffir lime leaves, if using. Gently stir so it combines well. Serve this Thai Green Curry with rice. Enjoy!

INSTANTPOT DIRECTIONS

Start Instantpot on SAUTE mode. Add oil. After few minutes,
add onions and sprinkle some salt. Sauté well till onions get translucent. Add rest of the vegetables and green curry
paste. Sauté for couple minutes. Add water and deglaze the pan by scrapping the bottom with the spatula.
Cancel SAUTE. Close the lid. Press MANUAL or PRESSURE COOK
button. Select 2 minutes high Pressure. After Instantpot done cooking, let it release the pressure naturally for 5 minutes and release leftover pressure by moving the valve from Sealing to Venting.
Open the lid when silver pin drops. Press SAUTE. Add coconut
milk and tofu. Mix well. Let the curry come to light simmer. Cancel SAUTE. Stir in lime juice, sugar and fresh herbs. Mix well. Serve and enjoy!

Notes

Thai Green Curry Paste Ingredients

Fresh Green Chili, Garlic, Wild Ginger, Shallot, Lemon Grass, Salt, Kaffir
Lime, Sugar, Galangal, Coriander seeds, Cumin seeds, Cardamom and Turmeric.

Helpful Tips

Maesri Green Curry paste is spicy hot, so use sparingly. I used 2 heaping teaspoons. If you can't tolerate the heat, use 1 teaspoon.
Adjust the consistency of the curry. If you feel it is too thick, add little
water to thin it out.
The curry thickens as it cools down. You will have to add some water while re-heating.
Recipe yields two large servings or four small servings.
This curry pairs well with White rice (Jasmine or Basmati preferred) or brown rice, cauliflower rice or quinoa.

Nutrition