When you want an authentic Asian curry packed with bold herbaceous flavor, Thai Green Curry with Tofu and Jasmine Rice is unbeatable. A foundation of aromatic green curry paste—filled with lemongrass, galangal, green chilies, and kaffir lime—is simmered in creamy coconut milk, paired with crispy pan-seared tofu, bamboo shoots, tender eggplant, and sweet red bell peppers, then finished with fresh Thai basil. Served over steamed jasmine rice, every spoon offers a balance of sweet, spicy, salty, and savory notes.
The secret to a rich green curry with depth is Frying the Green Curry Paste in the Thick “Coconut Cream” First Before Adding the Remaining Milk. Frying the paste in fat releases its aromatic oils and prevents the curry from tasting boiled or watery, creating a silky, full-bodied sauce.
Why You’ll Love This Curry
- Vibrant Herbaceous Flavor: Lemongrass, lime leaves, and fresh Thai basil deliver a distinctive herbal brightness.
- Incredible Texture Balance: Crispy seared tofu absorbs the velvety coconut broth without getting soggy.
- Naturally Vegan & Gluten-Free Adaptable: Quick to prepare using plant-based soy sauce or tamari in place of fish sauce.
- Weeknight Fast: Comes together in 30 minutes while the jasmine rice steams on the stove.
Key Ingredients Overview
- Thai Green Curry Paste: Store-bought (like Mae Ploy or Thai Kitchen) or homemade paste packed with green chilies and herbs.
- Full-Fat Coconut Milk: Unsweetened canned coconut milk provides necessary body and richness.
- Extra-Firm Tofu: Pan-seared to form a golden skin before simmering in the broth.
- Vegetables: Thai or Asian eggplant, red bell peppers, bamboo shoots, and snap peas for crunch and color.
- Aromatics & Finishing Touches: Kaffir lime leaves, soy sauce (or vegan fish sauce), palm sugar (or brown sugar), and fresh Thai sweet basil.
- Steamed Jasmine Rice: Naturally fragrant long-grain rice to soak up the rich green curry.
Step-by-Step Instructions
1.Steam the Jasmine Rice:15 min.
Rinse 1 cup of jasmine rice in cold water until clear. Combine in a pot with 1½ cups water and a pinch of salt. Bring to a boil, cover tightly, reduce heat to low, and simmer undisturbed for 15 minutes. Remove from heat, let rest covered for 5 minutes, then fluff with a fork.
2.Sear the Tofu Cubes:8 min.
Press 14 oz (400g) extra-firm tofu dry and cut into ¾-inch cubes. Heat 1 tablespoon oil in a wok or deep skillet over medium-high heat. Sear tofu cubes for 6 to 8 minutes, turning occasionally until golden brown on all sides. Remove and set aside on paper towels.
3.Fry the Curry Paste in Coconut Cream:3 min.
Open 1 can (13.5 oz / 400ml) full-fat coconut milk without shaking. Scoop out the top thick ⅓ cup of coconut cream into the hot skillet. Heat over medium until it begins to sizzle and separate slightly. Add 3 tablespoons Thai green curry paste and stir-fry for 2 to 3 minutes until fragrant and oil separates.
4.Simmer Curry & Vegetables:10 min.
Pour in the rest of the coconut milk, ½ cup vegetable broth, 3 torn kaffir lime leaves, 1 tablespoon soy sauce (or tamari), and 1 teaspoon palm sugar or brown sugar. Bring to a gentle simmer. Add 1 cup diced eggplant, ½ cup sliced bamboo shoots, and 1 red bell pepper (sliced). Simmer for 8 minutes until vegetables are tender.
5.Fold Tofu & Fresh Thai Basil:2 min.
Stir the golden seared tofu into the curry along with ½ cup sugar snap peas. Simmer for 2 minutes to warm through. Turn off the heat and immediately stir in 1 cup fresh Thai sweet basil leaves until wilted.
6.Plate & Serve:2 min.
Scoop fluffy jasmine rice into warm bowls, ladle the rich green curry generously over or alongside the rice, and garnish with sliced red chilies and fresh basil leaves.
Expert Tips for Success
- Don’t Shake the Coconut Milk Can: Scoop out the thick cream at the top to fry the paste! Frying the paste in natural coconut fat instead of plain vegetable oil yields a much more authentic Thai street-food flavor.
- Use Authentic Thai Sweet Basil: Regular Italian basil can work in a pinch, but true Thai sweet basil (Horapa) has distinct anise/licorice notes essential to the dish’s identity.
- Balance the 4 Thai Taste Pillars: Taste the broth before serving: add lime juice for sourness, sugar for sweetness, soy sauce for saltiness, or extra paste for heat!
The Recipe Card
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 4 Servings
Ingredients:
- The Rice: 1 cup Jasmine Rice, 1½ cups Water, Pinch of Salt.
- The Curry: 14 oz Extra-Firm Tofu (cubed), 1 tbsp Neutral Oil, 1 can (13.5 oz) Full-Fat Coconut Milk, 3 tbsp Thai Green Curry Paste, ½ cup Vegetable Broth, 3 Kaffir Lime Leaves (torn), 1 tbsp Soy Sauce or Tamari, 1 tsp Palm Sugar or Brown Sugar, 1 cup Asian Eggplant (diced), 1 Red Bell Pepper (sliced), ½ cup Bamboo Shoots, ½ cup Sugar Snap Peas, 1 cup Fresh Thai Sweet Basil.
Instructions:
Cook rinsed jasmine rice in water for 15 minutes; fluff with a fork. Sear cubed tofu in oil until golden; set aside. Scoop top thick cream from coconut milk into a skillet and fry with curry paste for 2–3 minutes until fragrant. Pour in remaining coconut milk, broth, lime leaves, soy sauce, and sugar. Add eggplant, bell pepper, and bamboo shoots; simmer 8 minutes. Fold in tofu, snap peas, and cook 2 minutes. Stir in fresh Thai basil off heat and serve over warm jasmine rice!
