Coconut-Lemongrass Thai Green Curry with Tofu
Silky coconut milk and fragrant lemongrass blend with green curry paste to create a vibrant vegan curry bursting with tender tofu and fresh vegetables. This thai-inspired vegan (vegan) ready in about 30 minutes pairs firm tofu, pressed and cubed, coconut oil, green curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.
Ingredients
- 14 oz firm tofu, pressed and cubed
- 2 tbsp coconut oil
- 3 tbsp green curry paste
- 1 can (14 oz) coconut milk
- 1 stalk lemongrass stalk, bruised and chopped
- 3 leaves kaffir lime leaves
- 1 cup eggplant, diced
- 1 medium red bell pepper, sliced
- 1/2 cup bamboo shoots, drained
- 1 tbsp soy sauce
- 1 tsp brown sugar
- 1/4 cup fresh Thai basil leaves
- 1 tbsp fresh lime juice
- for serving jasmine rice, cooked
Instructions
- Step 1: Heat 2 tbsp coconut oil in a large skillet or wok over medium heat until shimmering. Add 3 tbsp green curry paste and sauté for 1-2 minutes until fragrant and oil starts to separate.
- Step 2: Add 1 can (14 oz) coconut milk, 1 bruised and chopped lemongrass stalk, and 3 kaffir lime leaves to the skillet. Stir to combine and bring to gentle simmer.
- Step 3: Add 14 oz firm tofu cubes, 1 cup diced eggplant, 1 sliced medium red bell pepper, and 1/2 cup drained bamboo shoots. Simmer gently for 8-10 minutes until vegetables are tender and tofu absorbs curry flavors.
- Step 4: Stir in 1 tbsp soy sauce, 1 tsp brown sugar, and remove lemongrass stalk and lime leaves.
- Step 5: Finish with 1/4 cup fresh Thai basil leaves and 1 tbsp fresh lime juice, stirring gently.
- Step 6: Serve hot over steamed jasmine rice for a fragrant, creamy vegan curry.
Equipment for this recipe
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Frequently asked questions
How long does Coconut-Lemongrass Thai Green Curry with Tofu take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut-Lemongrass Thai Green Curry with Tofu?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep firm tofu, pressed and cubed from drying out.
Can I substitute ingredients in Coconut-Lemongrass Thai Green Curry with Tofu?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut-Lemongrass Thai Green Curry with Tofu for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Coconut-Lemongrass Thai Green Curry with Tofu vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
