Tofu Green Curry

To adjust the spice level of the curry, use less curry paste and more coconut milk for a milder taste, or add extra curry paste, fresh chilies, or chilli flakes for more heat.

With leftover green curry paste, you can use it to marinate meats or tofu, stir it into soups or stir-fries for added flavor, mix it into sauces or dips for a spicy kick, or even blend it into dressings and marinades for roasted vegetables. It also freezes well, so you can portion and freeze it for easy use in future recipes.

For a green curry, firm or extra-firm tofu is the best choice. These types hold up well in the sauce, keeping their shape and absorbing the curry's flavours without falling apart. You can also lightly pan-fry or bake the tofu before adding it to the curry, giving it a nice texture and helping it absorb even more of the delicious sauce.

Yes, you can use store-bought green curry paste—it’s convenient and still flavorful. Check for traditional Thai ingredients, and adjust the amount to your spice preference. For a homemade touch, add fresh garlic or fresh kaffir lime leaves.