Creamy Thai Green Curry with Tofu
Craving something exotic but too tired to navigate complex spice pastes?
When the day feels long and you just want something comforting that doesn't feel like 'fast food,' this green curry is your secret weapon. It hits all those notes—creamy, spicy, and herbaceous—without requiring you to spend an hour over a hot stove. We use a high-quality curry paste to skip the guesswork, and the tofu soaks up all that goodness. It's a soulful, fragrant dinner that feels like a vacation, even if you're just sitting on your couch in your pajamas.
Ingredients
- 14 oz extra-firm tofu — pressed and cubed
- 3 tbsp green curry paste
- 1 cup coconut milk — full-fat preferred
- 1 cup vegetable broth
- 2 cup snap peas
- 1 tsp fresh ginger — grated
- 2 unit garlic cloves — minced
- 1 tbsp fish sauce substitute — soy sauce works great
- 1 tsp brown sugar — to balance the heat
- 1 pinch red chili flakes
Method
- 1 Press the tofu to remove moisture, then cut into 1-inch cubes. In a large skillet or pot over medium heat, add a splash of oil and sauté the tofu until golden on all sides.
- 2 Add the minced garlic, grated ginger, and green curry paste. Sauté for about 2 minutes until it smells amazing and the oil begins to separate slightly.
- 3 Pour in the coconut milk, vegetable broth, soy sauce, and brown sugar. Stir well to combine everything.
- 4 Simmer the mixture for 10 minutes, then stir in the snap peas. Cook for another 5 minutes until the vegetables are tender-crisp.
- 5 Taste and add a pinch of chili flakes if you like some extra kick. Serve hot over jasmine rice or rice noodles.
Variations
- Extra Spicy — Add a chopped Thai bird's eye chili for a serious heat kick.
- Shortcut Veggies — Use a bag of frozen stir-fry vegetables instead of snap peas to save on chopping time.
Notes
If you want more veggies, baby corn or sliced bell peppers work beautifully in this curry.
Equipment that helps
- Large Skillet — Allows for even browning of the tofu and easy simmering of the sauce.
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