Coconut-Lemongrass Thai Green Curry with Tofu

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

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.

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 recipe, 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.

Prep: 15 min Cook: 15 min Serves 4 Thai cuisine 400 cal/serving

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Ingredients

14 oz firm tofu, pressed and cubed
2 tbsp coconut oil
3 tbsp green curry paste
1 can (14 oz) coconut milk
1 lemongrass stalk, bruised and chopped
3 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

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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.