Thai dinner

Thai Green Curry with Crispy Tofu

Name: Thai Green Curry with Crispy Tofu
Total time: 30 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 250 g Firm tofu, pressed and cubed; 2 tbsp Thai green curry paste (vegan); 400 ml Coconut milk; 120 g Green beans, trimmed; 1 whole Red bell pepper, sliced; 1 tbsp Tamari or gluten-free soy sauce; 1 whole Lime; 140 g Jasmine rice; 1 handful Thai basil; 1 tbsp Cornstarch

When you crave bold, warming comfort in a hurry, this easy Thai green curry with crispy tofu recipe delivers every single time. We are talking golden, crunchy cubes of pan-fried tofu nestled in a velvety coconut sauce infused with zesty lime, fragrant Thai basil, tender-crisp green beans, and sweet peppers. Ready in just thirty minutes on the hob, it brings vibrant takeaway flavours straight to your kitchen table with minimal fuss. Grab your favourite bowl, heap up the fluffy jasmine rice, and dive into a truly satisfying plant-based feast.

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A steaming bowl of vibrant Thai green curry with crispy golden tofu cubes, green beans, and sliced red pepper served over jasmine rice.

30 min · Under 40 min
Beginner
Hot spice
Serves 2
Hob

VeganVegetarianGluten freeDairy freeBalancedHotComfort foodOne potHealthy

Contains: Soy. Always check ingredient labels.

Why you'll love it

Ready on the hob in just 30 minutes for an effortless weeknight meal.
Golden, cornstarch-crisped tofu soaks up the creamy, fragrant coconut broth.
Naturally vegan, gluten-free, and packed with colourful, crunchy vegetables.

Fits your table

Cooking for one: Cook the full batch and stash the second portion in the fridge for a delicious lunch the next day.
For two: Scaled perfectly for two generous bowls, making it an ideal weeknight date-night dinner.
With kids: Because this curry packs a hot punch, you can serve the crispy tofu and veggies with plain rice for little ones sensitive to heat.
Swaps: For extra crunch, swap the green beans for sugar snap peas or tenderstem broccoli.

Ingredients

2 servings

Firm tofu, pressed and cubed250 g
Thai green curry paste (vegan)2 tbsp
Coconut milk400 ml
Green beans, trimmed120 g
Red bell pepper, sliced1 whole
Tamari or gluten-free soy sauce1 tbsp
Lime1 whole
Jasmine rice140 g
Thai basil1 handful
Cornstarch1 tbsp

Steps

Storage & leftovers

Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently on the hob; freezing is not recommended as it changes the tofu's texture.

Nutrition

This dinner leans balanced. We don't publish calorie numbers until they're calculated from real data.

Questions

Is this Thai green curry gluten-free?

Yes, this dish is gluten-free provided you use gluten-free tamari and a certified gluten-free green curry paste.

What allergens does this recipe contain?

This recipe contains soy from the tofu and tamari, but is completely dairy-free.

How spicy is this curry?

Thai green curry paste is naturally hot, so adjust the paste slightly if you prefer a milder heat.

Can I prepare this meal in advance?

You can simmer the curry sauce ahead of time, but pan-fry the crispy tofu just before serving to keep that wonderful crunch.

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Last updated 2026-11-08