Description
A creamy and fragrant Thai-style green curry made with coconut milk, tofu, vegetables, Thai basil, and a bright savory sauce. Perfect served over warm jasmine rice.
Ingredients
Scale
- 14 ounces firm tofu, drained and cubed
- 2 cans full-fat coconut milk, 13.5 ounces each
- 3 tablespoons green curry paste
- 1 tablespoon neutral oil
- 1 medium zucchini, sliced
- 1 cup green beans, trimmed and cut
- 1 red bell pepper, sliced
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon fresh lime juice
- 1/2 cup Thai basil leaves
- 1 to 2 sliced green chilies, optional
- 1/2 teaspoon salt
- 3 cups cooked jasmine rice, for serving
Instructions
- Place a large skillet or pot over medium heat and warm for 1 minute.
- Shake the coconut milk cans well.
- Stir soy sauce, brown sugar, and lime juice together in a small bowl.
- Add neutral oil to the pan.
- Add green curry paste and cook for 1 to 2 minutes until fragrant.
- Pour in the coconut milk slowly while stirring.
- Add tofu cubes, green beans, zucchini, and red bell pepper.
- Simmer gently for 12 to 15 minutes until the vegetables are tender and the sauce is slightly thickened.
- Stir in the soy sauce mixture, Thai basil, sliced green chilies if using, and salt.
- Simmer for 1 more minute.
- Serve hot over cooked jasmine rice.
Notes
- Use full-fat coconut milk for the creamiest sauce.
- Bloom the curry paste in oil first for deeper flavor.
- Keep the curry at a gentle simmer so the coconut milk stays smooth.
- Add Thai basil at the end to keep its fresh aroma.