Thai-Inspired Green Curry with Tofu
Fresh green chiles, lemongrass, lime and Thai basil make a fragrant homemade paste for this coconut curry. Lightly browned tofu, creamy eggplant and quicker-cooking green vegetables share a generous sauce, finished with herbs and lime and served with rice.
A spoonful of this curry brings several kinds of comfort at once: creamy eggplant, lightly browned tofu, green vegetables with a little bite, and coconut sauce fragrant with fresh herbs. The homemade paste is the heart of the bowl. Lemongrass, ginger and lime sit alongside green chiles, with miso and tamari contributing savoriness to an explicitly vegan version.
The vegetables do not all need the same time in the pan. Giving eggplant a head start lets it soften without asking zucchini and green beans to surrender their texture. Fresh lime and herbs go in at the end, where their brighter aromas can stand out. Put warm rice in the bowls first, then ladle the curry over it and let the sauce find its way between the grains.
Fresh paste makes the kitchen fragrant
Use the tender inner portion of lemongrass and chop it finely before pounding or processing. Tough outer layers do not disappear into a smooth paste. A mortar offers a slower, hands-on way to break down the aromatics; a small processor makes the work quicker. With either approach, scrape down the sides and add only enough water to help the mixture come together.
The chiles are a starting point rather than a promise of identical heat. Deseed one serrano as directed and omit the small Thai chile if you prefer a milder bowl. Once the paste reaches the pan, stir it in the thick portion of the coconut milk for a few minutes. The smell should become full and fragrant; scorching the garlic and herbs creates a harsh base that extra coconut milk cannot easily repair.
Coconut, tofu and vegetables each have a job
Press the extra-firm tofu and let it brown before it returns to the sauce. A drier surface colors more readily, while a crowded skillet tends to hold moisture. Turn the pieces gently and give them time to develop a light crust. They do not need to become hard or dark all over; the aim is a little contrast with the soft eggplant and generous sauce.
Use the coconut cream from the listed can rather than adding another measured portion of coconut food. If your milk is fully blended, a portion of that milk can do the same initial job with a different texture. Add the eggplant before the quicker-cooking vegetables, then judge its center for creaminess. If the sauce is too thick, loosen it gradually; if thin, let it simmer uncovered briefly.
Choose bright finishes and a useful balance
Thai basil has a distinctive aroma, and makrut lime leaves bring a citrus character that regular lime juice does not quite duplicate. If they are hard to find, the lime zest and juice alternative is practical, with a different result. Regular basil also works as a flavor change. Keep leftover herbs for salads, rice bowls or a fresh finish on another soup.
Lime, tamari and a small amount of maple balance acidity, savoriness and heat. Taste before adding the upper end of the maple range. A curry can need brightness rather than more sweetness, or a little salt rather than more chile. Add the fresh herbs off the heat and taste again once they are stirred through; their aroma changes the experience of the same sauce.
A generous bowl, with room for variation
Tofu contributes plant protein, and the vegetables provide texture, fiber and a varied mixture of micronutrients. Coconut milk gives the sauce its rich body. The measured nutrition basis includes the listed cooked rice, divided among six servings. Adding more rice, extra toppings or a different coconut product changes the bowl you serve, so treat the label as an estimate of this particular formula.
Snow peas, asparagus, mushrooms or baby spinach can replace some of the quicker-cooking vegetables. Add them according to how long they need, keeping the eggplant’s longer cooking stage intact. For a more elegant presentation, arrange a few browned tofu pieces where they remain visible and finish with fresh basil, cilantro and a little lime. The everyday version is complete without an elaborate garnish.
Cook the rice separately and have it ready before the curry is finished. Preparing the paste and cutting the vegetables ahead makes the final cooking stage feel easy. Keep cooked curry and rice separate for storage so reheating does not turn the grains soft; finish reheated portions with fresh herbs when you have them.
Practical details for your curry
Heat and paste. The two serranos and small Thai chile bring noticeable heat, but peppers vary. Deseed one serrano as directed; omit the Thai chile for a milder curry. Pounding takes about 8–12 minutes; a small food processor usually takes 2–4 minutes. Scrape down the sides and add water only as needed for a moist paste.
Coconut milk and tofu. Press extra-firm tofu before cooking and brown it for 5–7 minutes, allowing longer if it is wet or crowded. Bloom the paste in about 1/3 cup of thick coconut cream. If the milk is fully emulsified, use about 1/3 cup of the milk instead. Cook for 2–3 minutes without burning the aromatics. An oil-free sear with small splashes of broth produces less browned tofu.
Vegetables and consistency. Give the eggplant its head start. Thicker pieces may need another 2–4 minutes before the zucchini, beans and canned bamboo shoots join it. Simmer until the eggplant is creamy and the beans and zucchini retain some texture. Add broth 2 tablespoons at a time if thick; simmer uncovered for another 3–5 minutes if thin before returning tofu.
Herbs, balance and swaps. Add lime, Thai basil and cilantro off the heat. Start with 1 teaspoon maple syrup, then use up to the listed second teaspoon if needed. Adjust lime, tamari and chile in small amounts. Snow peas, asparagus, mushrooms or baby spinach can replace some quicker-cooking vegetables. Regular basil has a different aroma; additional lime zest and juice can stand in for unavailable makrut leaves, with a different citrus character. Use gluten-free miso and tamari.
Serving and storage. Each serving includes one sixth of the listed three cups cooked rice; cook rice separately before serving. Refrigerate curry and rice separately and promptly within two hours; use within 3–4 days. Reheat to 165°F (74°C), stirring gently and adding broth if needed. Freeze curry without rice or fresh garnishes for up to two months; thaw in the refrigerator. Finish reheated portions with fresh herbs if desired.
Thai-Inspired Green Curry with Tofu
Ingredients
Equipment
Method
- Add the serrano chiles, Thai chile, garlic, red onion, lemongrass, ginger, lime zest, sliced makrut lime leaf, cilantro, Thai basil, coriander, cumin, turmeric, white pepper and salt to a mortar. Pound with the pestle until everything breaks down into a coarse, moist paste. Work in the water a little at a time as needed. Alternatively, process everything in a small food processor, scraping down the sides frequently.
- Heat the avocado oil in a large wok, Dutch oven or deep skillet over medium-high heat. Add the tofu and cook for 5–7 minutes, turning occasionally, until lightly golden on several sides. Transfer to a plate.
- Without cleaning the pan, add about 1/3 cup of the thick coconut cream from the top of the coconut milk can. Add the homemade curry paste. Cook over medium heat for 2–3 minutes, stirring constantly, until extremely fragrant and the paste deepens slightly in color. Don’t let the aromatics burn.
- Pour in the remaining coconut milk and vegetable broth, stirring and scraping the bottom of the pan to incorporate all of the curry paste.
- Add the makrut lime leaves, tamari, miso and 1 teaspoon maple syrup. Whisk gently until the miso has dissolved into the sauce.
- Add the eggplant and return the curry to a gentle simmer. Cook uncovered for about 6 minutes, stirring occasionally.
- Add the zucchini, green beans and bamboo shoots. Simmer for another 5–7 minutes, until the eggplant is tender and creamy while the zucchini and beans retain some texture.
- Fold the seared tofu into the curry and simmer for another 2–3 minutes so it absorbs some of the sauce.
- Remove the curry from the heat. Stir in the lime juice, Thai basil and cilantro. Taste before making adjustments. Add additional lime for brightness, tamari for savory depth, maple syrup for balance or a small amount of sliced chile for additional heat.
- Remove the whole makrut lime leaves. Divide the cooked rice among six bowls and ladle the hot curry over or around it. Finish with the serving Thai basil, cilantro and lime wedges. Add fresh serrano only for diners who want more heat.
Nutrition
Notes
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