Green Curry with Tofu Recipe

Green Curry with Tofu is a brilliant symphony of vibrant flavors and textures, making it a dish that’s both comforting and exciting. Imagine large chunks of tofu soaking up the aromatic, creamy coconut milk-based sauce, interspersed with Thai eggplants and fresh green chilies. This dish is perfect for a family gathering or a cozy night in. The addition of Thai basil leaves and red chili slices not only elevate the presentation but also enhance the dish’s fragrance. It’s a culinary adventure that promises to bring everyone to the table, creating memories and savoring each delightful bite.

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Skill Level: Intermediate

Ingredients

• 1 block of firm tofu, cut into large chunks
• 2 cups Thai eggplants, halved
• 1 cup coconut milk
• 2 tablespoons green curry paste
• 1 cup vegetable broth
• 2 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 3-4 fresh green chilies, sliced
• 1 cup Thai basil leaves
• 1 red chili, thinly sliced (for garnish)
• Salt, to taste
• Jasmine rice, cooked (for serving)

Instructions

1. Heat the vegetable oil in a large skillet over medium heat.
2. Add the green curry paste and sauté for about 2 minutes until fragrant.
3. Slowly pour in the coconut milk, stirring continuously to combine with the curry paste.
4. Add the vegetable broth and bring the mixture to a gentle boil.
5. Add the tofu chunks and Thai eggplants, then reduce the heat to a simmer.
6. Mix in the soy sauce, brown sugar, and salt, adjusting the taste to your preference.
7. Simmer for about 15-20 minutes until the eggplants are tender and the tofu has absorbed the flavors.
8. Stir in the fresh green chilies and Thai basil leaves, cooking for an additional 2 minutes.
9. Remove from heat and garnish with red chili slices.
10. Serve hot with jasmine rice on the side.

Helpful Tips

• Make it your own: Add vegetables like bell peppers, carrots, or bamboo shoots for additional texture and color.
• Spice level: Adjust the number of green chilies based on your heat preference.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
• Tofu texture: For a firmer texture, press the tofu for at least 30 minutes before cutting and cooking.

Pairing Suggestions

This Green Curry with Tofu pairs wonderfully with a side of fresh summer rolls or a simple cucumber salad. To complement the flavors, serve it with a refreshing Thai iced tea or a chilled glass of coconut water.

At Zynahz, we believe in creating dishes that bring joy and inspire creativity in your kitchen. We hope this Green Curry with Tofu Recipe fills your home with warmth and deliciousness. We’d love to see your creations, so be sure to share your results using the hashtag #ZynahzKitchen. Share this recipe with friends and family, and don’t forget to explore more delightful recipes on Zynahz. Follow us on social media and sign up for our newsletter to stay inspired!