Authentic Vegan Thai Green Curry with Tofu

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant, aromatic curry bursting with fresh herbs and creamy coconut milk, featuring hand-crafted green curry paste for true Thai authenticity. This Thai-inspired vegetarian recipe (vegan), ready in about 35 minutes, pairs coconut milk, green curry paste, firm tofu for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Thai cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 cups full-fat coconut milk in a large saucepan over medium heat until bubbles form around the edges (do not boil).
  2. Step 2: Stir in 3 tbsp green curry paste and cook for 2 minutes, stirring constantly, until the mixture becomes fragrant and separates from the sides.
  3. Step 3: Add 12 oz cubed firm tofu and 1 cup sliced bamboo shoots to the simmering coconut milk, stirring gently to coat in curry paste.
  4. Step 4: Add 4 kaffir lime leaves and bring to a gentle simmer, then reduce heat to low and cook uncovered for 15 minutes until flavors meld and sauce thickens slightly.
  5. Step 5: Remove kaffir lime leaves, stir in 1/4 cup chopped Thai basil, and serve immediately over jasmine rice, ensuring the sauce coats the rice evenly.

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