Maesri Green Curry with Tofu, Shrimp & Crisp Vegetables

Name: Maesri Green Curry with Tofu, Shrimp & Crisp Vegetables
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 3–4
Cuisine: Thai
Ingredients: 50 g Maesri green curry paste (about 1 small can); 400 ml coconut milk; 240 ml water or low-sodium broth; 15 ml neutral oil (optional, for frying paste); 20 g sugar (palm or brown sugar); 30–45 ml fish sauce (to taste); 15 ml lime juice (to finish; optional); 400 g firm tofu, pressed and cut into 2 cm cubes; 250 g shrimp, peeled and deveined; 150 g green beans, trimmed and cut into 4–5 cm pieces; 150 g broccoli, cut into small florets; 150 g red bell pepper, sliced; Cooked jasmine rice or rice noodles; Thai basil or cilantro (optional)

A fast, weeknight Thai-style green curry built from Maesri green curry paste and coconut milk, finished with tender tofu, just-cooked shrimp, and bright vegetables. The key is staggering the add-ins: start with the curry base, cook the longest veg first, then finish with quick-cooking shrimp and green beans so everything stays vibrant. Serve it over jasmine rice or rice noodles with lime and fresh herbs if you’ve got them.

Total time: 25 minutes

Yield: Serves 3–4

Ingredients

50 g Maesri green curry paste (about 1 small can)
400 ml coconut milk
240 ml water or low-sodium broth
15 ml neutral oil (optional, for frying paste)
20 g sugar (palm or brown sugar)
30–45 ml fish sauce (to taste)
15 ml lime juice (to finish; optional)
400 g firm tofu, pressed and cut into 2 cm cubes
250 g shrimp, peeled and deveined
150 g green beans, trimmed and cut into 4–5 cm pieces
150 g broccoli, cut into small florets
150 g red bell pepper, sliced
Cooked jasmine rice or rice noodles
Thai basil or cilantro (optional)

Instructions

Press tofu briefly (wrap in a towel and set something heavy on top) and cut into 2 cm cubes. Pat shrimp very dry.
Cut broccoli into small florets (smaller = faster + more even). Trim green beans; slice bell pepper.
In a medium pot over medium heat, warm the oil (if using). Add the green curry paste and cook 45–60 seconds, stirring, until it smells very fragrant and the color deepens slightly.
Add half the coconut milk (about 200 ml). Simmer 2–3 minutes, stirring, until it looks glossy and slightly thicker (you may see a little oil separating—that’s good).
Stir in the remaining coconut milk plus the water/broth. Bring to a gentle simmer (small bubbles, not a rolling boil).
Season the base with sugar and 30 ml fish sauce to start. Taste—you're looking for salty-sweet and punchy; you can add more fish sauce later.
Tofu + broccoli first (3–4 minutes): Add tofu and broccoli. Keep at a gentle simmer. The broccoli should turn brighter green and become crisp-tender.
Green beans next (2–3 minutes): Add green beans and simmer until they lose their raw edge but still snap.
Shrimp + red pepper last (1–2 minutes): Add shrimp and sliced red pepper. Cook just until shrimp turn pink/opaque and curl into a loose “C” shape. (If they tighten into a firm “O,” they’re overcooking.)
Turn off heat. Add lime juice (if using). Taste and adjust fish sauce/sugar for balance.
Serve hot over rice or noodles; top with herbs if you have them.

Notes

If your paste is very salty/spicy, start with 35–40 g and add more at the end. No fish sauce? Use 15–30 ml soy sauce plus a pinch of salt. If you want more body, simmer the curry base (before adding shrimp) an extra 3–5 minutes. Leftovers keep 2 days; reheat gently to avoid tough shrimp.