Thai Green Tofu Curry
A fragrant, vibrant Thai green curry with tofu, green beans, shiitake mushrooms, and fresh basil.
Equipment
- Large saucepan
- Cutting Board
- Knife
- Measuring Spoons
- Measuring cup
- Colander or strainer
Ingredients
- 1 tablespoon vegetable oil
- 3/4 cup shallots, sliced about 5 large
- 1-2 tablespoons Thai green curry paste
- 1 14-ounce can unsweetened coconut milk
- 2 teaspoons fish sauce such as nam pla or nuoc nam
- 1 tablespoon brown sugar
- 1 container firm tofu drained well and cut into 1/2-inch cubes
- 1 lb green beans trimmed and cut into 1-inch pieces
- 5-6 dried shiitake mushrooms rehydrated and quartered
- 1 red bell pepper large, cut into strips
- 1/4 cup fresh basil chopped, plus sprigs for garnish
- 2 tablespoons fresh lime juice plus wedges for garnish
Instructions
- Rehydrate the dried shiitake mushrooms according to package directions, then quarter them; drain and set aside.
- Blanch or briefly cook the trimmed green beans in boiling water until they are bright green and very crisp; drain and set aside.
- Heat the vegetable oil in a large saucepan over medium heat.
- Add the sliced shallots and green curry paste to the pan and stir until the shallots soften, about 2 minutes.
- Pour in the coconut milk, then stir in the fish sauce and brown sugar and bring the mixture to a simmer.
- Add the cubed tofu, blanched green beans, rehydrated mushrooms, and red bell pepper strips; stir gently and cook until everything is heated through, about 3–5 minutes.
- Stir in the chopped basil and fresh lime juice, then taste and adjust seasoning with salt and pepper as needed.
- Serve the curry divided among bowls or over jasmine rice and garnish with basil sprigs and lime wedges.
Notes
- Drain tofu well to prevent a watery curry.
- Adjust curry paste amount to control spice level.
- Blanch green beans briefly to keep them crisp-tender.
- Use unsweetened coconut milk for authentic flavor.