Spicy Thai Green Curry (Tofu and Vegetables) | Simple and Healthy | แกงเขียวหวาน - True Thai Kitchen

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

green curry paste

🥗Healthier: homemade green curry paste

💰Cheaper: red curry paste

Homemade paste can be healthier and cheaper.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative, while chicken thighs are more economical.

bamboo shoots

🥗Healthier: zucchini

💰Cheaper: canned mushrooms

Zucchini is a fresh alternative, while canned mushrooms are often cheaper.

Cut, chop and dice the vegetables.

Pat dry the firm tofu using a paper towel. Cut the tofu into cubes. Fry the tofu using a little bit oil in a pan until they turn golden in colour. Remove from heat and set aside. Frying tofu is an optional step. Frying it firms up the tofu and gives crispiness to the texture.

In a wok or large pan, heat oil over medium heat. Add garlic, onions, ginger and green curry paste. Stir fry until fragrant, about 30 seconds.

Add 2 cups of mixed vegetables and kaffir lime leaves. Stir fry for 1 minute.

Add the fried tofu, coconut milk and stock or water. Gently stir and bring the broth to a simmer. Gently boil for about 2 minutes.

Add palm sugar, fish sauce and basil. Turn the heat off. Add a squeeze of lime juice. Taste it and adjust accordingly. Serve with rice or noodles.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens