Thai Green Curry is one of the most popular dishes in Thailand and it’s well known all around the world. Green Curry is spicier than red and yellow curry but if you enjoy eating spicy food, it’s a dish that you need to start cooking at home! Being healthy, vegan, yummy and so easy to prepare at home, this Thai Green Curry with Tofu is an ideal lunch or dinner.
Most of the recipes you can find online use store-bought curry paste, but our Thai Green Curry with Tofu is made from scratch. Making the curry paste is not difficult even if it can take a bit longer. When you have the right ingredients it will be really straight forward as you just need to chop and blend all the ingredients in order to prepare the curry paste. You can buy the curry paste online or in an Asian supermarket. We used to do that all the time and our curries would still be delicious. The homemade paste is just the next level.
The flavour you get out of fresh homemade paste cannot be found in store-bought one. When making it at home you can also control the spice level and adjust it to your taste.
Ingredients for the Green Curry Paste
- Green Chillis. The key ingredients for the green curry paste are the green chillis. They will give your paste a vibrant green colour and the spice that green curry calls for. Depending on the chillis you choose to make the paste, the spice level will vary. The traditional recipe calls for Thai green chillis and they are really hot. For our curry paste, we use “Guindillas”. These green chillis are larger than the Thai green chillis and milder.
- Thai or regular Basil Leaves. If you don’t want to add too many chillis into the paste, you can get a greener colour by adding Thai or regular basil leaves. They add more flavour into the paste. We cannot find Thai basil where we live but regular basil works well for this paste.
- Coriander Stems. Originally, green curry paste is made with coriander roots, but as we cannot find coriander roots, we use coriander stems. Prepare the coriander steams chopping them into small pieces
- Lemongrass Stalks. One of the most popular ingredients in Thai food. Lemongrass will give your curry a proper Thai fragrance and flavour. The part of the lemongrass stalks you need is the bottom part. When you slice it, it has a purple colour inside. Save the green top part for other Thai dishes such as Coconut Curry Soups.
- Shallots. We use finely chopped shallots for our curry paste but white or red onion can be used as well.
- Ginger or galangal. Ginger is the one we use to make the curry paste, it’s easier to find and we normally have it at home already. Traditionally, the curry paste is made with galangal so if you have easy access to it, go for it!
- Kaffir lime leaves and lime juice or kaffir lime zest. Again, we use lime leaves as they are easier to find combined with lime juice to give our curry the limy taste that makes it tangy and delicious. We blend the ingredients with the lime juice and leave the lime leaves for the curry. They can be blended as well, but we prefer them whole inside the curry. If you have kaffir lime, use the zest which is the outer part of the lime and blend it with the rest of the ingredients of the curry paste.
- Garlic. Finely chopped or crushed raw garlic.
- Spices. Our spice blend for the green curry paste contains white and black peppercorns, cumin powder, coriander powder.
- Sea salt. If you want to keep your paste a few days or a week in the fridge, it will stay good for longer if you add salt or sea salt.
To make the green curry paste, simply blend all the ingredients in a food processor or blender for 20-30 seconds or until you have the desired consistency.
To save some time in the kitchen, prepare the curry paste in advance. Most days we will prepare the paste the day before we want to have Thai curry. You can freeze it and it will last for months in the freezer or you can keep it in the fridge for 1-2 weeks.
How to prepare our Thai Green Curry with Tofu once the curry paste is made
If you already have the curry paste prepared or you have some store-bought one, the most challenging part is done. All you need to do now is to heat some coconut oil in a pan and add the curry paste. Leave it cooking for a couple of minutes and then add coconut milk, water, soy sauce, brown sugar, fresh vegetables of your choice and the tofu.
Green veggies are the best for your green curry. Some vegetables we add into our Thai green curry are zucchini, kale, bok choy, onion and red or green bell peppers. Bamboo shoots or Thai aubergine are as well perfect for this curry if you can easily find them.
We serve our Thai Green Curry with Tofu with jasmine rice, as a soup or with rice noodles. If you add more coconut milk, water, or homemade broth, this Thai green curry with tofu can be served with rice noodles as a noodle soup. When we prepare green curry paste we usually make a curry and a few days later we make a soup with the same paste.
Add some basil leaves on the top and some sliced green chilli for the perfect presentation.
Thai Green Curry with Tofu
Green Curry Paste Ingredients
- 2 large "Guindilla" green chillis
- A bunch basil leaves
- 2 tablespoon coriander stems
- 2 lemongrass stalks
- 3 garlic cloves finely chopped or crushed
- 2 shallots finely chopped
- 1 tablespoon fresh ginger finely grated
- 1 lime juiced
- 1 teaspoon white peppercorn
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt
Thai Green Curry Ingredients
- 2 tablespoon coconut oil
- 2 tablespoon green curry paste
- 400 ml coconut milk
- 150 ml water
- 2 tablespoons soy sauce
- 1 teaspoon brown sugar
- 5-6 kaffir limes
- Fresh chopped vegetables of your choice.
- 250 g firm tofu
Thai Green Curry Paste – Skip if you have store-bought paste
- Using gloves, cut the chillies down the side with a knife or scissors, remove the seeds and finely slice them.
- Cut the bottom half of the lemongrass stalks and finely slice it, you will see it has a purple colour inside, this is the part you need for the curry paste and add them to the blender. Add the basil leaves, green chillis, garlic, shallots, ginger, lime juice, spices and salt.
- Blend all the ingredients for 30-40 seconds. Keep blending until you have the desired consistency.
- The paste will be ready to use or to keep in the fridge for later use. You can as well freeze it at this point.
Thai Green Curry
- Heat the coconut oil in a pan on medium heat. Add the curry paste, stir and leave it cooking for a couple of minutes while you keep stirring.
- Add the coconut milk, water, soy sauce, brown sugar, kaffir limes and the fresh vegetables of your choice. For this recipe, we use zucchini, kale, bok choy, onion and red pepper.
- Cut the tofu into cubes and add them into the curry. Leave simmering for around 20 minutes before serving. If the curry gets too thick, you can add more water or coconut milk.