Simmered Thai Green Curry with Tofu

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A fragrant coconut curry with firm tofu, bamboo shoots, and Thai basil, simmered to perfection. This Asian recipe (vegetarian), 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 410 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
• 3 tbsp green curry paste
• 1 can (13.5 oz) coconut milk
• 1 cup bamboo shoots
• 1/4 cup Thai basil leaves
• 1 tbsp vegetable oil
• 1 tsp fish sauce
• 1 tsp brown sugar

Instructions

1. Step 1: Press 14 oz firm tofu between paper towels for 10 minutes to remove excess water, then cut into 1/2-inch cubes. Heat 1 tbsp vegetable oil in a saucepan over medium heat.
2. Step 2: Add 3 tbsp green curry paste and stir for 1 minute until fragrant. Pour in 1 can (13.5 oz) coconut milk and bring to a gentle simmer, stirring constantly.
3. Step 3: Add 1 cup bamboo shoots, 14 oz tofu cubes, 1 tsp fish sauce, and 1 tsp brown sugar. Simmer for 10 minutes to meld flavors, stirring occasionally.
4. Step 4: Stir in 1/4 cup Thai basil leaves just before serving, ensuring they wilt but retain their aroma.