Green Curry with Tofu and Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A creamy and aromatic Thai green curry featuring firm tofu, bell peppers, and eggplant, served over jasmine rice. This thai-inspired vegan 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 450 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

• 300g tofu
• 2 tbsp green curry paste
• 400ml coconut milk
• 2 bell peppers
• 1 eggplant
• 1 cup jasmine rice
• 200ml vegetable broth

Instructions

1. Step 1: Press the 300g tofu for 15 minutes to remove excess moisture, then cut into 1cm cubes. Pat dry with paper towels to ensure even browning. Tip: Pressing prevents the tofu from becoming soggy during cooking.
2. Step 2: Dice the 2 bell peppers into 1cm cubes and cut the 1 eggplant into 2cm cubes. Place the eggplant in a bowl, sprinkle with 1/2 tsp salt, and let sit for 10 minutes to draw out bitterness. Rinse and pat dry. Tip: Salting eggplant reduces its bitterness and helps it hold shape during cooking.
3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the tofu cubes and cook undisturbed for 3-4 minutes until golden brown on the bottom. Gently stir and cook 2-3 minutes longer until all sides are lightly browned. Tip: Avoid stirring too early to allow the tofu to develop a crust.
4. Step 4: Add the 2 tbsp green curry paste to the skillet and sauté for 1-2 minutes until fragrant and slightly darkened. Tip: Toasting the curry paste enhances its depth of flavor.
5. Step 5: Pour in the 400ml coconut milk and 200ml vegetable broth, stirring to combine. Bring to a gentle simmer, then reduce heat to low. Add the bell peppers and eggplant cubes, stirring to submerge.
6. Step 6: Simmer the mixture for 15-20 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon and the vegetables are tender. Tip: If the sauce becomes too thick, add 2-3 tbsp water to adjust consistency.
7. Step 7: Meanwhile, cook the 1 cup jasmine rice according to package instructions, usually 12-15 minutes in boiling water or 18-20 minutes in a rice cooker.
8. Step 8: Once the curry is ready, ladle it over the cooked rice. Garnish with fresh cilantro, a squeeze of lime juice, and a drizzle of coconut milk if desired. Tip: For extra richness, stir in 2 tbsp shredded coconut just before serving.