Thai Green Curry Tofu
Since you guys love my Thai Red Chicken Curry so much, it’s only fair I give you a green curry that’s just as simple and just as delicious. If you’re someone who loves curries, you won’t be disappointed if making this recipe. Green curry is considered the most popular curry. Because the green curry paste is made with green chilis, it is far hotter than other curries. However the coconut milk will tone down the spiciness quite a bit. One of the best things to serve with Thai green curry is some nice fragrant fluffy coconut rice or plain jasmine rice. This is a very customizable dish that you can easily add other proteins or vegetables according to your liking. Try broccoli florets, green or red bell peppers, snap peas, mushrooms, sweet potato chunks, or even eggplant.
For Tofu
Tofu – I used firm tofu or even use extra-firm tofu that is drained and then patted dry with paper towels. Then cut them into 1 inch cubes. Soy Sauce – You’ll want a little bit of soy sauce to add some flavor to our bland tofu. I prefer a low sodium soy sauce. Sesame Oil – I also love to add a bit of sesame oil because I just love the flavor but you can skip this ingredient or use some olive oil or even peanut oil.
For Green Curry
Peanut Oil – You need some peanut oil to sauté the curry and lemongrass paste, garlic, and ginger. You can use any vegetable oil you have. Curry Paste – This green curry paste is the main ingredient in the dish that gives the most flavor, so it’s important to get a good quality green curry. Feel free to adjust the amount of curry paste depending if you prefer a medium heat or a smoking hot curry. Lemongrass – I used lemongrass paste because it’s more convenient but you can use a couple of fresh lemongrass stalks instead. Ginger and Garlic – Use some finely grated fresh ginger and minced garlic. Broth – I like to use the low sodium vegetable broth. If you’re going for a vegan dish, then vegetable broth is the way to go, but if you don’t care, then chicken broth will also work. Coconut Milk – You’ll need a can of full-fat coconut milk to make our curry sweet and creamy. Fish Sauce – You’ll only need a little bit to bring a deeper, savory, umami punch to the curry. However, if you don’t have any, you can skip it. Sugar – A little white sugar will balance out the flavors and give us a bit of sweetness. Kaffir Lime Leaves – Kaffir lime leaves have a spiced-citrus fragrance that is a must in a green curry. Snow Peas – I decided to use snow peas in this curry, but you can use so many other veggies such as red or green peppers, mushrooms, broccoli, etc.
Tofu
Green Curry
What Other Proteins Can I Add To Green Curry?
If tofu is not your thing, no worries. Chicken is a great alternative, along with fish or shrimp.
What Is Green Curry Paste Made From?
Thai green curry paste is incorporated into far more dishes than any other paste. Some of the standard ingredients include dried chilis, garlic, shallots, lemongrass, galangal, cilantro roots, makrut lime zest, white peppercorns, shrimp paste, and salt.
What’s The Difference Between Red And Green Curry Paste?
The biggest difference is that red curry uses dry red chilies as a base for its paste, whereas green curry paste requires fresh green chilies.
Leftovers
Store leftover curry in an airtight container in the refrigerator for 3-5 days.
Freezer
Yes, it’s possible to freeze Thai green curry tofu. Freezing tofu does change the texture but may not be as noticeable if using it in a dish that contains many other ingredients such as various vegetables.
More Delicious Recipes You Might Enjoy
Coconut Shrimp Curry Thai Red Chicken Curry Coconut Chicken Curry Coconut Basil Chicken Curry Thai Red Curry Turkey Meatballs Pad Thai Mapo Tofu
