Green Curry with Tofu and Jasmine Rice

By AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A rich and creamy Thai green curry with tofu, bamboo shoots, and coconut milk, served over jasmine rice. This Thai-inspired vegetarian recipe, ready in about 45 minutes, pairs tofu, green curry paste, coconut milk 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

• 1 block tofu
• 2 tbsp green curry paste
• 1 cup coconut milk
• 1 cup bamboo shoots
• 1/2 cup peas
• 1 cup Jasmine rice
• 1 tbsp vegetable oil
• 1 lime
• 1 tsp fish sauce
• to taste salt

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Instructions

1. Step 1: Press the tofu block for 15 minutes to remove excess moisture, then cut into 1/2-inch cubes. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, then add the tofu cubes. Cook undisturbed for 3-4 minutes per side until golden brown and crispy, then transfer to a plate. Tip: Pressing the tofu ensures it firms up and doesn’t release excess moisture during cooking.
2. Step 2: Reduce heat to medium, add 2 tbsp green curry paste to the skillet, and stir for 1-2 minutes until fragrant. Pour in 1 cup coconut milk, stirring to combine, then bring to a gentle simmer. Tip: Use a wooden spoon to scrape up any browned bits from the pan bottom for added depth of flavor.
3. Step 3: Add 1 cup bamboo shoots, 1/2 cup peas, and 1 tsp fish sauce to the skillet. Simmer for 10-12 minutes until the vegetables are tender and the sauce thickens slightly, stirring occasionally. Tip: Avoid stirring the tofu too early—it will absorb excess liquid and become soggy.
4. Step 4: Return the tofu to the skillet, gently stir to coat in the sauce, and cook for 2-3 minutes until heated through. Season with salt to taste, then squeeze juice from 1 lime over the top. Tip: Add the lime juice at the end to preserve its brightness.
5. Step 5: While the curry simmers, rinse 1 cup jasmine rice under cold water, then cook in a pot of boiling water for 12-15 minutes until tender. Drain thoroughly, then fluff with a fork. Serve the curry over the rice, garnished with lime wedges. Tip: Rinsing the rice removes excess starch for fluffier grains.