Thai Green Curry with Tofu
A spicy, coconut-based curry loaded with fresh eggplant and crispy tofu blocks.
Word Recipe Kitchen
Tested & verified by our culinary team
30 minsEasy3 servings
Nutrition per serving
410
Calories
16g
Protein
12g
Carbs
34g
Fat
Ingredients
- 14 ozExtra firm tofu
- 1 canCoconut milk
- 3 tbspGreen curry paste
- 1/2 cupThai basil
- 5 smallThai eggplant
Instructions
- 1
Press tofu to remove water, then cube and pan-fry until golden.
- 2
Simmer curry paste in a splash of coconut milk until fragrant.
- 3
Add remaining milk and eggplant, simmering for 10 minutes.
- 4
Stir in tofu and basil leaves.
- 5
Serve over jasmine rice.
Nutrition Facts
Servings 3Serving Size 1
Amount Per Serving
Calories410
% Daily Value *
Total Fat 34g44%
Saturated Fat 10.2g51%
Trans Fat 0g
Cholesterol 185mg62%
Sodium 310mg13%
Total Carbohydrate 12g4%
Dietary Fiber 1g4%
Sugars 1.8g
Protein 16g32%
Vitamin A 500 IUVitamin C 8 mgCalcium 220 mgIron 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
💡 Tips for Thai Green Curry with Tofu
- • Let meat rest for 5 minutes after cooking to keep it juicy.
- • Use room-temperature eggs for more even cooking and better volume.
- • This is a great recipe for beginners — don't overthink it, just have fun!
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