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Tofu Green Curry

Green curry paste makes this dinner taste authentic and ready in minutes!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 Servings
Author Kath Younger


  • 1 block extra firm tofu cubed
  • 1 tbsp safflower or canola oil
  • Salt + pepper to taste
  • 1 can coconut milk lite or regular
  • 2-3 tbsp Thai Kitchen Green Curry Paste
  • 4 cups mixed vegetables we used eggplant and okra
  • 2 tbsp fresh chopped basil or a sprinkle of dried
  • 2-3 cups brown rice


  • Add oil to a skillet and add tofu cubes - allow to brown for about 8 minutes and then flip to other side. Season with salt and pepper.
  • Pour coconut milk into a medium pot and add curry paste. Whisk to combine. Heat to medium high for about 5 minutes.
  • Meanwhile, prep all veggies.
  • Add veggies to coconut broth and continue to heat until veggies are cooked through, while tofu continues to brown.
  • When veggies are tender and tofu is brown, combine all in skillet and sprinkle on basil and any additional salt and pepper to taste.
  • Pour portions over cooked brown rice.