Creamy Thai Green Curry with Tofu and Vegetables

Thai-inspired Tofu Green Curry is a fragrant, protein-packed dish made with creamy coconut milk, green curry paste, extra-firm tofu, and a colorful mix of vegetables. It delivers restaurant-quality flavor at home, comes together in under an hour, and is excellent served over jasmine rice for an easy weeknight dinner or meal prep option.

Green Curry Tofu

Green curry is one of the most aromatic and vibrant Thai curries, and this tofu version balances heat, creaminess, and fresh herbs. Cubes of extra-firm tofu are seared until golden so they keep their texture, while a sauce of green curry paste, lemongrass, ginger, and canned coconut milk becomes silky and fragrant. Carrots, cauliflower, yellow squash, and snow peas add color and bite. Finish with lime and fresh herbs for brightness. Serve with jasmine or brown rice, rice noodles, or cauliflower rice for a lighter option.

Is Thai green curry hotter than red?

Generally, green curry tends to be spicier than red curry because it uses fresh green chili peppers. Red curry is often made with dried red chilies and can be milder depending on the paste. Adjust the amount of green curry paste to match your preferred heat level.

How to Make Green Curry Tofu with Vegetables

There are two key techniques that make this version work: searing the tofu separately so it keeps its shape and cooking hard vegetables first, then adding softer ones so everything finishes tender-crisp. Follow the recipe below for printable directions.

1. Sear the tofu: Heat 1 teaspoon oil in a large skillet over medium-high. Add pressed, cubed tofu and cook 6–8 minutes, turning occasionally, until golden on all sides. Transfer to a plate.
2. Cook the aromatics: Add the remaining oil to the skillet, sauté the chopped onion 2–3 minutes until softened. Stir in grated ginger, green curry paste, lemongrass paste, and salt; cook 1–2 minutes until fragrant.
3. Add hard vegetables: Stir in carrots and cauliflower and cook 4–5 minutes, stirring occasionally.
4. Add softer vegetables: Add yellow squash and snow peas and cook another 2–3 minutes.
5. Simmer the sauce: Add fish sauce if using, lime juice and zest, and coconut milk. Reduce heat to medium-low and simmer 4–6 minutes until vegetables are tender but not mushy.
6. Finish with tofu and herbs: Return the seared tofu to the skillet, gently coat with curry sauce, stir in cilantro and/or basil just before serving. Serve hot over jasmine rice, brown rice, or rice noodles. Garnish with extra cilantro and a lime wedge; add sriracha if desired.

Variations

• Swap the protein: Use shrimp or diced chicken thighs in place of tofu.
• Vegan option: Use a vegan fish sauce and a vegan green curry paste.
• Ginger tip: Freeze leftover ginger in a zip-top bag; you can grate it from frozen with no need to thaw or peel.
• Vegetable swaps: Substitute zucchini for squash, broccoli for cauliflower, or add bell pepper, mushrooms, or baby bok choy.
• Lighten the sauce: Use light coconut milk or half a can of regular coconut milk plus water to reduce richness.
• Herb options: If you can’t find Thai basil, use regular basil or mint alongside or in place of cilantro.

Storage

• Refrigerate: Store leftover curry and rice in separate containers for up to 4 days. If packing for lunch, rice and curry can be stored together.
• Freeze: Freeze the curry (with or without rice) for up to 3 months. Note: rice may absorb sauce and become firmer; add a splash of water when reheating if needed.
• Reheat: Thaw in the fridge if frozen, then microwave or reheat on the stovetop until warm.

More Thai Curry Recipes You’ll Love

For additional curry ideas and dinner inspiration, try these options: Green Curry Shrimp; Thai Red Curry Swordfish Kabobs; Green Curry Noodles; Red Curry Salmon; Broiled Tilapia with Thai Coconut Curry Sauce.