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Thai-inspired green coconut curry with tofu, vegetables, basil and a side of cooked jasmine rice.
Rachelle Johnson

Thai-Inspired Green Curry with Tofu

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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.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Lunch
Cuisine: Thai
Suitable For
Gluten Free
Vegan
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Homemade Green Curry Paste
  • 2 medium serrano chiles roughly chopped, seeds removed from 1 chile
  • 1 small Thai green chile stemmed
  • 4 garlic cloves roughly chopped
  • ¼ cup chopped red onion
  • 2 tablespoons finely chopped fresh lemongrass tender inner portion only
  • 1 tablespoon chopped fresh ginger
  • 1 teaspoon finely grated makrut lime zest or regular lime zest
  • ½ makrut lime leaf center rib removed and leaf very finely sliced
  • ¼ cup packed fresh cilantro leaves and tender stems
  • 2 tablespoons packed Thai basil leaves
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • ¼ teaspoon ground white pepper
  • ½ teaspoon fine sea salt
  • 2 tablespoons water plus more as needed
Green Curry
  • 1 tablespoon avocado oil
  • 14 ounces extra-firm tofu pressed and cut into 3/4-inch cubes
  • 1 medium Japanese eggplant cut into bite-size pieces
  • 1 medium zucchini sliced into half-moons
  • 1 cup trimmed green beans cut into 2-inch pieces
  • 1 cup canned sliced bamboo shoots drained and rinsed
  • 1 13.5-ounce can full-fat unsweetened coconut milk
  • ¾ cup low-sodium vegetable broth
  • 4 makrut lime leaves lightly torn
  • 1 tablespoon gluten-free tamari
  • 2 teaspoons gluten-free white miso
  • 1–2 teaspoons pure maple syrup
  • 1 tablespoon fresh lime juice plus more to taste
  • ½ cup loosely packed Thai basil leaves
  • ¼ cup loosely packed fresh cilantro leaves
For Serving
  • 3 cups cooked jasmine rice
  • Fresh Thai basil leaves
  • Fresh cilantro leaves
  • Lime wedges
  • Thinly sliced serrano chile optional

Equipment

  • Mortar and pestle or small food processor
  • large deep skillet
  • spatula

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Pour in the remaining coconut milk and vegetable broth, stirring and scraping the bottom of the pan to incorporate all of the curry paste.
  5. Add the makrut lime leaves, tamari, miso and 1 teaspoon maple syrup. Whisk gently until the miso has dissolved into the sauce.
  6. Add the eggplant and return the curry to a gentle simmer. Cook uncovered for about 6 minutes, stirring occasionally.
  7. 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.
  8. Fold the seared tofu into the curry and simmer for another 2–3 minutes so it absorbs some of the sauce.
  9. 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.
  10. 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

Calories: 356kcalCarbohydrates: 37gProtein: 11gFat: 20gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 497mgPotassium: 613mgFiber: 5gSugar: 8gVitamin A: 465IUVitamin C: 16mgCalcium: 77mgIron: 3mg

Notes

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.

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