Best 4 Thai Green Curry With Tofu And Vegetables Recipes

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Are you craving a delectable and nutritious plant-based meal? Look no further than this vibrant Thai Green Curry with Tofu and Vegetables. This culinary masterpiece blends the aromatic flavors of Thai green curry paste, coconut milk, and an array of colorful vegetables, all harmoniously balanced with the tender texture of tofu. As you savor each bite, the creamy curry sauce envelops your taste buds with a symphony of flavors – a hint of heat, a touch of sweetness, and an explosion of herbal and citrusy notes. Served over fluffy jasmine rice, this Thai green curry is a symphony of flavors and textures that will tantalize your taste buds and leave you feeling satisfied and nourished. Dive into the delectable recipes provided and embark on a culinary journey to create this authentic Thai delicacy in the comfort of your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

THAI GREEN CURRY



Thai Green Curry image

A spicy authentic green curry. A delectable representative of Thai cuisine.

Provided by Devin

Categories     World Cuisine Recipes     Asian     Thai

Time 50m

Yield 4

Number Of Ingredients 17

2 cups water
1 cup uncooked jasmine rice
1 tablespoon olive oil
1 onion, cut into wedges
2 tablespoons fish sauce
1 tablespoon brown sugar
1 teaspoon ground ginger
1 teaspoon minced garlic
1 pound chicken tenders, cut into bite-sized pieces
1 tablespoon green curry paste, or more to taste
1 tablespoon chopped fresh basil
1 eggplant, cut into 1-inch cubes
⅔ (32 ounce) carton chicken broth, or more to taste
1 (15 ounce) can light coconut milk
1 (8 ounce) can bamboo shoots
2 teaspoons lime juice
1 small bunch fresh basil leaves, or to taste

Steps:

  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  • Meanwhile, heat oil in a large saucepan over medium heat. Mix in onion, fish sauce, brown sugar, ginger, and garlic; cook and stir about 5 minutes. Add chicken, curry paste, and basil. Cook, stirring occasionally, about 5 minutes more. Add eggplant, cover, and reduce heat to low to avoid burning spices. Cook about 5 minutes more.
  • Pour broth, coconut milk, and bamboo shoots into the saucepan. Continue cooking until eggplant is tender and curry is heated through, 5 to 10 minutes more. Stir in lime juice before serving over cooked rice with basil leaves.

Nutrition Facts : Calories 533.8 calories, Carbohydrate 59 g, Cholesterol 72.9 mg, Fat 19.6 g, Fiber 6.7 g, Protein 35.2 g, SaturatedFat 7.4 g, Sodium 1418.8 mg, Sugar 9.8 g

THAI GREEN CURRY WITH TOFU AND VEGETABLES



Thai Green Curry with Tofu and Vegetables image

Ginger and kaffir lime leaves add freshflavor to a green curry with tofu, green beans, and zucchini.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 14

2 tablespoons vegetable oil
4 garlic cloves, minced
3 tablespoons Green Curry Paste for Thai Tofu and Vegetables
8 ounces green beans or Chinese long beans, trimmed and cut diagonally into 1 1/2-inch pieces
1 pound zucchini (about 2 medium), cut into 1/2-by-2-inch sticks
3/4 cup homemade or low-sodium store-bought chicken stock
1/4 cup canned unsweetened coconut milk
3 fresh or frozen kaffir lime leaves
2 tablespoons Asian fish sauce
1 teaspoon palm or granulated sugar
1 tablespoon fresh lime juice
1 package (14 ounces) extra-firm tofu, drained and cut into 3/4-inch cubes
4 cups cooked jasmine or basmati rice, for serving
Fresh purple, Thai, or regular basil leaves; fresh bean sprouts; and lime wedges, for garnish

Steps:

  • Heat oil in a large saute pan over medium heat until hot but not smoking. Add garlic; cook, stirring, until just starting to brown, 1 to 2 minutes. Add curry paste; cook, stirring, until fragrant, about 1 minute. Add the green beans and zucchini; cook, stirring, until starting to soften, about 5 minutes.
  • Stir in stock, coconut milk, and lime leaves. Bring to a simmer; cook, stirring occasionally, until liquid is slightly thickened, about 6 minutes. Stir in fish sauce, sugar, and lime juice. Simmer 1 minute.
  • Stir in the tofu, and reduce heat to medium-low. Cover, and cook until vegetables are tender and tofu is heated through, about 4 minutes. Serve immediately over rice, garnished with basil, bean sprouts, and lime wedges.

GREEN CURRY GLAZED TOFU



Green Curry Glazed Tofu image

To make crispy, flavorful tofu without having to press it first, use this smart method from Andrea Nguyen, the author of "Asian Tofu" (Ten Speed Press, 2012) and other cookbooks: Warm the tofu in a pan with a small amount of flavorful sauce. As it cooks, it will dry out and absorb the flavors of the sauce. Next, you add oil to the pan, which crisps the tofu. In Ms. Nguyen's recipe, soy sauce is used, but here, the aromatics in Thai green curry paste and the sugars in coconut milk toast and caramelize on the tofu. Once the tofu has a deep-brown crust, remove it, sear a quick-cooking vegetable in the same pan, then reduce the remaining curry-coconut mixture into a fragrant, sweet-and-spicy glaze.

Provided by Ali Slagle

Categories     dinner, lunch, weeknight, curries, vegetables, main course

Time 25m

Yield 2 servings

Number Of Ingredients 8

1 (14- to 16-ounce) block extra-firm tofu
Kosher salt (such as Diamond Crystal)
1 (14-ounce) can full-fat, unsweetened coconut milk
3 to 4 tablespoons Thai green curry paste
1 tablespoon neutral or coconut oil, plus more as needed
2 cups chopped vegetables, such as snap or snow peas, asparagus, broccoli, kale, fennel or corn kernels or a combination (see Tip)
2 tablespoons lime juice (from 1 lime)
Cooked rice or another grain, for serving

Steps:

  • Cut the tofu in half lengthwise, then slice crosswise into 6 sections. (You'll have 12 squares total.) Transfer to a towel-lined plate and pat dry, then sprinkle with salt.
  • Transfer the coconut milk to a liquid measuring cup or medium bowl, add the green curry paste, stir with a fork until smooth, then season to taste with salt. (Be aware that some curry pastes are quite salty.)
  • Arrange the tofu in an even layer in a large (12-inch) nonstick or well-seasoned cast-iron skillet. Pour 2 tablespoons coconut-curry mixture over the tofu and flip the tofu to coat. Set the skillet over medium-high and cook tofu without flipping until the skillet is dry and the undersides of the tofu are speckled golden, 3 to 5 minutes.
  • Add the oil, swirl to coat, then flip the tofu. Cook until browned and crisp, 3 to 5 minutes, then flip once more until the remaining side is browned and crisp, 1 to 2 minutes, adding additional oil as needed. Transfer to a plate.
  • If the skillet is dry, add more oil, over medium-high, then add the vegetables, season with salt, and cook, without stirring, until charred underneath, 2 to 3 minutes. Pour in the remaining coconut-curry mixture and boil, stirring occasionally, until the vegetables are crisp-tender and the liquid has thickened to a glaze, 4 to 5 minutes. (The sauce is ready when a spoon dragged across the bottom of the skillet leaves a trail.) Turn off the heat, stir in the lime juice, then add the tofu and gently stir to coat. Season to taste with salt. Eat on top of rice.

VEGETABLE THAI GREEN CURRY



Vegetable Thai Green Curry image

This has become my favorite dish. It's nutritious and vegan friendly. I have to have it once a week. My family loves it as well. Serve with cooked rice or rice noodles.

Provided by KCOOPER78

Categories     World Cuisine Recipes     Asian     Thai

Time 55m

Yield 4

Number Of Ingredients 12

3 tablespoons olive oil, divided
1 small eggplant, cut into 3/4-inch cubes
½ (8 ounce) package shiitake mushrooms, stemmed and thinly sliced
1 medium red onion, cut into 1/2-inch wedges
2 cloves garlic, thinly sliced
1 Thai chile, sliced, or more to taste
1 (13.5 ounce) can light coconut milk
1 ½ cups vegetable broth
4 tablespoons green curry paste
½ (8 ounce) package snow peas, trimmed
1 red bell pepper, sliced into 3/4-inch strips
1 teaspoon salt, or to taste

Steps:

  • Heat 1 tablespoon olive oil in a large, heavy-bottomed skillet over medium-high heat. Add eggplant and cook, stirring occasionally, until browned, about 5 minutes. Transfer to a bowl.
  • Heat another tablespoon of oil in the skillet. Add mushrooms and saute until tender, about 5 minutes. Transfer to the bowl with the eggplant.
  • Add remaining oil, onion, garlic, and Thai chile to the skillet. Cook until onion begins to soften, about 5 minutes. Stir in coconut milk, broth, curry paste, snow peas, bell pepper, and salt. Return eggplant and mushrooms to the skillet.
  • Bring curry to a simmer, reduce heat to low, and cook until vegetables are tender, about 15 minutes.

Nutrition Facts : Calories 268.5 calories, Carbohydrate 19.8 g, Fat 27.8 g, Fiber 5.4 g, Protein 9.6 g, SaturatedFat 7.1 g, Sodium 1064.1 mg, Sugar 7 g

Tips:

  • Use firm or extra-firm tofu: This will help the tofu hold its shape and absorb the flavors of the curry.
  • Press the tofu before cooking: This will help to remove excess water and make the tofu more flavorful.
  • Marinate the tofu: This will help to infuse the tofu with flavor. You can use a simple marinade of soy sauce, garlic, and ginger, or you can get more creative with your flavors.
  • Don't overcrowd the pan: When cooking the tofu, don't overcrowd the pan. This will prevent the tofu from cooking evenly.
  • Use a good quality green curry paste: The green curry paste is the key ingredient in this dish, so it's important to use a good quality paste. Look for a paste that is made with fresh, flavorful ingredients.
  • Simmer the curry for at least 15 minutes: This will help the flavors to develop and deepen.
  • Serve the curry with rice: Thai green curry is traditionally served with rice. Jasmine rice is a good choice, as it has a light, fluffy texture that pairs well with the curry.

Conclusion:

Thai green curry with tofu and vegetables is a delicious and easy-to-make dish that is perfect for a weeknight meal. The curry is packed with flavor, and the tofu and vegetables provide a good source of protein and nutrients. This dish is also a good way to use up leftover vegetables. So next time you're looking for a quick and easy meal, give this Thai green curry a try.

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