Easy Green Curry Tofu with Mixed Vegetables

Name: Easy Green Curry Tofu with Mixed Vegetables
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 4
Cuisine: Thai-inspired
Ingredients: 400 g firm or extra-firm tofu, pressed 10 minutes and cut into 2.5 cm cubes; 15 ml neutral oil (or coconut oil); 30–45 g Maesri green curry paste (start with 30 g); 400 ml coconut milk; 120 ml water (plus more as needed); 15 ml soy sauce; 10 g brown sugar (or 10 ml maple syrup); 200 g bell pepper, sliced; 200 g green beans, trimmed; 150 g zucchini, half-moons; 100 g baby spinach (or chopped kale); 15–30 ml lime juice; 10 g Thai basil or cilantro, roughly torn (optional); Salt, to taste

A fast, weeknight green curry built around your Maesri paste and coconut milk: creamy, fragrant, and just spicy enough, with tofu that stays tender and vegetables that keep a little bite. It’s a one-pan dinner that tastes like takeout but cooks in about 25 minutes. Serve over jasmine rice or rice noodles, and finish with lime for a bright, punchy curry that doesn’t feel heavy.

Total time: 25 minutes

Yield: Serves 4

Ingredients

400 g firm or extra-firm tofu, pressed 10 minutes and cut into 2.5 cm cubes
15 ml neutral oil (or coconut oil)
30–45 g Maesri green curry paste (start with 30 g)
400 ml coconut milk
120 ml water (plus more as needed)
15 ml soy sauce
10 g brown sugar (or 10 ml maple syrup)
200 g bell pepper, sliced
200 g green beans, trimmed
150 g zucchini, half-moons
100 g baby spinach (or chopped kale)
15–30 ml lime juice
10 g Thai basil or cilantro, roughly torn (optional)
Salt, to taste

Instructions

Pat the tofu dry. Heat the oil in a large skillet or wide saucepan over medium-high heat until it shimmers. Add tofu in a single layer and sear 6–8 minutes, turning occasionally, until the sides are lightly golden and the tofu feels a little “chewy” at the edges.
Push tofu to the edges. Add the curry paste to the center and cook 30–45 seconds, stirring, until it darkens slightly and smells intensely herbal.
Pour in 200 ml coconut milk and stir, scraping up anything stuck to the pan, until smooth and glossy. Add remaining 200 ml coconut milk, water, soy sauce, and sugar. Bring to a lively simmer; the surface should look gently oily and fragrant.
Add the green beans and bell pepper. Simmer 4–6 minutes until beans are bright green and just tender.
Add zucchini and simmer 2–3 minutes until barely tender.
Stir in spinach just until wilted, 30–60 seconds.
Turn off the heat. Add lime juice and herbs (if using). Taste and balance: more curry paste for heat, a splash more soy sauce for salt, a pinch more sugar for roundness, or a splash of water to loosen. The curry should taste creamy, aromatic, and lime-bright.

Notes

Maesri paste is strong—start with 30 g and scale up. If your coconut milk is very thick, you may need an extra 60–120 ml water to keep it saucy. To make it heartier, add a 400 g can of drained chickpeas with the vegetables. Leftovers keep 3 days; reheat gently so the coconut milk doesn’t split.