Tofu Green Curry
A flavourful green curry recipe featuring tofu and a variety of vegetables, enhanced with homemade green curry paste.
Ingredients 19
Steam Rice
200 ml water
200 g jasmine rice, washed
Green Curry Paste
40 g galangal, chopped
40 g lemongrass, chopped
10 g kaffir lime leaves, torn
10 g shrimp paste, (belacan), toasted (wrap in foil and lightly toast in oven)
40 g green chilli, sliced
20 g garlic, peeled
40 g eschalot, peeled and sliced
50 ml rice bran oil
Curry
2 kaffir lime leaves, shredded
400 ml coconut milk
800 ml vegetable stock
50 g palm sugar
1 tsp salt
4 apple eggplant, quartered
1 cup pea eggplants, picked
1 cup mixed vegetables, any variety
400 g firm tofu, fried
1⁄2 bunch Thai basil, leaves, picked, for garnish
40 g green chilli, sliced, for garnish
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Method 6
To Cook Rice
Bring to boil in a small pot, add washed and bring to the boil again. Put the lid on, lower the heat and cook for 12-15 minutes. Turn off the heat and set aside with the lid on until ready to use.
Green Curry Paste
In a mortar and pestle, pound for 1-2 minutes. Add and , then pound for a further 1-2 minutes. Add , , and , then pound again. Add and pound until it makes a paste.
To Make Curry
Transfer to a non-stick pot. Use to fry on a low heat for 4-6 minutes or until fragrant.
Add , , , and , then bring to the boil. once comes to the boil, add both (or any vegetables you prefer) continue cooking on low heat.
Once it comes back to the boil, add and simmer for 1-2 minutes, turn off the heat, add sliced and , and gently mix one more time.
Transfer to a bowl. Serve with . Garnish with and sliced .
Songkran Fa-A-Loon's tips
Lightly pan-fry the tofu before adding it to the curry (if it’s not already fried) for a better texture, adjust the coconut milk to curry paste ratio based on your spice preference, and garnish with fresh herbs like Thai basil or cilantro for added aroma and colour.
You can save time by using store-bought green curry paste, allowing you to skip the preparation of individual spices and herbs, making the cooking process quicker and more convenient, absolutely ideal for a weeknight meal while still delivering great flavour; however, if you prepare the paste beforehand, you can customize it to your taste. And you'll have a delicious tofu green curry ready in no time.
Helpful tips
How can I adjust the spice level of this tofu green curry?
What can I do with leftover green curry paste?
What type of tofu is best for this green curry?
Can I use store-bought green curry paste instead of making my own?
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Notes
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