Thai Green Curry with Tofu and Broccoli Recipe
A creamy, aromatic green curry in a vegetarian version with tofu and broccoli. In Thailand, green curry is one of the most popular dishes – here it’s prepared so that it’s easy to make at home, even if you’re just starting your adventure with Thai cuisine.
Green curry (gaeng keow wan) comes from central Thailand and is traditionally very spicy, with Thai basil and small eggplants. The version with tofu and broccoli is a popular adaptation in restaurants in Europe and the US that keeps the flavor profile but simplifies the ingredient list.
This curry shows that with one good curry paste and a can of coconut milk you can build a full Thai flavor without a whole collection of spices. The plant-based base makes the dish light, yet still filling and rich in protein. A simple process, one wok, and a few fresh add-ins give you a result very close to what you’d get in a restaurant.
Why this version works
- The tofu is thoroughly pressed and browned, so it stays bouncy and doesn’t fall apart in the sauce.
- The broccoli goes into a gently simmering sauce, which helps keep its bright color and slight crunch.
- The curry paste is briefly fried in oil, which releases its herbal aromas and depth of flavor.
- The ratio of coconut milk to broth makes the sauce creamy but not heavy or greasy.
Chef's tips
The most common mistake is overcooked broccoli – watch the color: once it turns dull and olive-toned, it’s already too soft and has lost its freshness. Stir the sauce from the bottom so the curry paste doesn’t stick to the center of the pan and form bitter lumps. If your curry turns out too hot, add some coconut milk and a pinch of sugar instead of diluting it with just water.
How to serve
Serve with jasmine or brown rice and an extra handful of fresh basil on top. A simple cucumber salad with lime and a touch of sugar pairs great and refreshes the palate between spicy bites. This dish works very well as a 2–3 day meal prep – the flavors mellow and round out even more after a night in the fridge.
Watch out for
- Don’t add the full amount of curry paste at once if you don’t know the brand – start with 1.5–2 tablespoons.
- Avoid a hard boil, as too high a temperature can cause the coconut milk to split.
- Don’t keep the curry covered for long after adding the broccoli, or it will lose its color faster and turn soft.
- Don’t stir the tofu too vigorously right after adding it to the sauce, so the cubes don’t crumble.
Substitutions
- Instead of broccoli, use cauliflower or a mix of broccoli and green beans, adding them at a similar stage of cooking.
- If you don’t have kaffir lime leaves, you can make up for it with a thin strip of lime zest and remove it before serving.
- Replace Thai basil with regular basil or a mix of basil and cilantro for a more herb-forward aroma.
Ingredients
- plain tofu - 350 g
- broccoli - 1 piece
- bell pepper żółta lub czerwona - 1 piece
- coconut milk kokosowe z puszki - 400 ml
- vegetable stock or water - 200 ml
- green curry paste - 2.5 tablespoons
- oil roślinny - 2 tablespoons
- soy sauce sojowy - 2 tablespoons
- sugar trzcinowy lub biały - 1.5 teaspoons
- kaffir lime leaves - 2 pieces
- fresh Thai basil or regular basil - 1 handful
- rice jaśminowy do podania - 240 g
Preparation
- Remove the tofu from the package, drain the water and wrap it in several layers of paper towel. Gently press with your hand and set aside for 10 minutes to remove excess moisture. Then cut into cubes about 2x2 cm.
- Divide the broccoli into small florets. Peel the thicker stem and slice it thinly. Cut the bell pepper into strips.
- Cook jasmine rice according to the package instructions so that it is ready at about the same time as the curry.
- In a large frying pan or wok, heat 1 tablespoon of oil over medium-high heat. Add the tofu and fry for 8–10 minutes, gently turning the cubes, until golden and slightly crispy on most sides. Transfer the tofu to a plate.
- In the same pan, add the second tablespoon of oil. Add the green curry paste and fry for 1–2 minutes over medium heat, stirring constantly, until very fragrant. Be careful not to burn it.
- Pour in about one-third of the can of coconut milk (the thicker part from the top) and stir with the paste until you get a smooth green sauce.
- Add the remaining coconut milk and the stock. Add the kaffir lime leaves (if using). Bring to a gentle simmer.
- Add the broccoli florets and sliced stem and cook for 4–5 minutes, until they start to soften but are still slightly firm.
- Add the bell pepper and fried tofu. Season with soy sauce and sugar. Cook for another 3–4 minutes over low heat, until the vegetables are tender but not mushy and the sauce has slightly thickened.
- Taste the curry and, if needed, adjust the seasoning with more soy sauce or a little sugar. If it is too thick, add a bit of water.
- Before serving, remove the kaffir lime leaves (they are tough and not eaten). Add the basil leaves and gently stir.
- Serve the hot curry with cooked jasmine rice.
Storage
No storage information available for this dish.
When I cook this curry for a larger group, I put extra curry paste on the table so everyone can dial up the heat to their liking. I also often throw in a handful of spinach or kale right at the end – the leaves wilt in a minute and don’t need to be pre-cooked.
