Hidden Vegetable Thai Green Curry with Tofu

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

A vibrant Thai green curry packed with finely diced hidden vegetables and silky tofu, simmered in creamy coconut milk for a flavorful vegan meal. This Thai-inspired vegan recipe, ready in about 35 minutes, pairs firm 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 300 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 ounces, drained and cubed firm tofu
• 3 tablespoons green curry paste
• 1 can (13.5 ounces) coconut milk
• 1 medium, finely diced zucchini
• 1 medium, finely diced carrot
• 1, finely diced red bell pepper
• 1 small, finely diced onion
• 2 tablespoons vegetable oil
• 1 tablespoon light soy sauce
• 1 teaspoon brown sugar
• 1/4 cup, roughly chopped fresh basil leaves
• 1 tablespoon lime juice
• 1/2 cup water

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add 3 tablespoons green curry paste and cook for 1 minute, stirring constantly until fragrant.
2. Step 2: Pour in 1 can (13.5 ounces) coconut milk and 1/2 cup water, stirring to combine with the curry paste.
3. Step 3: Add 1 medium finely diced zucchini, 1 medium finely diced carrot, 1 finely diced red bell pepper, and 1 small finely diced onion to the skillet. Simmer over medium-low heat for 8-10 minutes until vegetables soften but retain shape.
4. Step 4: Gently fold in 14 ounces cubed firm tofu, 1 tablespoon light soy sauce, and 1 teaspoon brown sugar. Cook for another 5 minutes, allowing tofu to absorb flavors and the sauce to thicken slightly.
5. Step 5: Remove from heat and stir in 1/4 cup roughly chopped fresh basil leaves and 1 tablespoon lime juice for brightness. Serve hot with steamed jasmine rice.