Veg & Tofu Green Curry Recipe

Press and cube tofu

Press the firm tofu for 15–20 minutes to remove excess moisture (wrap in kitchen towel and weigh down). Cut into 2 cm cubes.

Cook jasmine rice: rinse rice until water runs clear. Combine rinsed rice and 450 ml water in a medium saucepan, bring to a boil, reduce to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest covered 10 minutes.

Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over medium-high heat. When hot, add tofu cubes in a single layer (work in batches if needed). Fry without moving for 2–3 minutes until golden, flip and brown other sides, about 4–6 minutes total. Transfer browned tofu to a plate and set aside.

Add remaining 1 tablespoon oil to the same pan. Add sliced shallot and sauté 1–2 minutes until translucent. Add minced garlic and ginger and cook 30–45 seconds until fragrant.

Add eggplant and cook 4–5 minutes, stirring occasionally, until it begins to soften and brown. Add red pepper and zucchini and cook 2–3 minutes more. Add snow peas and cook 1 minute — vegetables should be bright and partly tender but not mushy.

Push vegetables to one side of the pan and lower heat to medium. Spoon green curry paste (4 tbs) into the empty side of the pan and fry for 30–60 seconds to bloom the aromatics, stirring so it doesn’t burn.

Pour in 100 ml of the coconut milk and stir the paste into it to loosen, scraping up any browned bits. Add remaining coconut milk and 250 ml vegetable stock; stir to combine.

Add soy sauce, fish sauce (or extra soy), brown sugar and torn lime leaves. Bring to a gentle simmer, then reduce heat to medium-low and simmer 4–6 minutes to let flavors meld and for eggplant to become tender.

Return browned tofu to the pan and gently stir to coat with sauce. Simmer 2–3 minutes so tofu heats through and absorbs some flavor. Stir in lime juice and taste; adjust seasoning with extra soy or salt if needed.

Turn off heat and stir in most of the Thai basil leaves (reserve a few for garnish) and cilantro if using. Scatter sliced red chili on top if desired.

Serve the green curry hot over steamed jasmine rice or alongside rice noodles. Garnish with remaining basil leaves and lime wedges. Recommend squeezing a lime wedge over each serving just before eating.