Thai Tofu and Eggplant Green Curry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A fragrant Thai curry with silken tofu, eggplant, and coconut milk, balanced with lemongrass and kaffir lime leaves. This thai-inspired vegetarian ready in about 40 minutes pairs block tofu, large eggplant, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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
• 1 large eggplant
• 1 cup coconut milk
• 2 stalks lemongrass
• 3 kaffir lime leaves
• 2 tbsp green curry paste

Instructions

1. Step 1: Grate the 2 stalks lemongrass using a microplane or grater, then add to a large skillet with 2 tbsp green curry paste. Sauté over medium-high heat for 2-3 minutes, stirring occasionally, until the curry paste turns dark green and fragrant with a slightly toasted aroma. Tip: Use the back of a spoon to press the lemongrass into the paste for even distribution.
2. Step 2: Dice the 1 large eggplant into 1/2-inch cubes and press the 1 block tofu firmly to remove excess moisture. Add the eggplant and tofu to the skillet, stirring to coat with the curry-lemongrass mixture. Cook over medium heat for 3-4 minutes, until the eggplant edges begin to soften and the tofu develops a light golden crust. Tip: Avoid stirring the eggplant too frequently to allow it to brown slightly.
3. Step 3: Pour in 1 cup coconut milk, scraping up any browned bits from the pan. Bring the mixture to a gentle simmer, then reduce heat to low. Cook for 10-12 minutes, stirring occasionally, until the eggplant is tender when pierced with a fork and the sauce thickens slightly.
4. Step 4: Add the 3 kaffir lime leaves to the skillet, stirring gently to submerge them. Simmer for 2-3 minutes, until the leaves release their citrusy fragrance and the curry becomes aromatic. Tip: Remove the leaves before serving if desired, though they add depth when left in.