Vegetarian Thai Green Curry with Tofu and Bamboo Shoots

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fragrant and creamy Thai green curry featuring tofu, bamboo shoots, and fresh vegetables simmered in a rich coconut sauce. This Thai-inspired vegan recipe (vegetarian), ready in about 30 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 320 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.

Prep: 15 min Cook: 15 min Serves 4 Thai cuisine 320 cal/serving

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Ingredients

14 oz, pressed and cubed firm tofu
3 tbsp green curry paste
1 can (14 oz) coconut milk
1 cup, drained and sliced bamboo shoots
1 cup, trimmed and halved green beans
1 medium, sliced red bell pepper
2 tbsp vegetable oil
1/2 cup fresh basil leaves
1 tbsp brown sugar
2 tbsp soy sauce
1 tbsp lime juice
1/2 cup water

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over medium heat. Add 3 tbsp green curry paste and sauté for 1-2 minutes until fragrant.
Step 2: Pour in 1 can (14 oz) coconut milk and 1/2 cup water, stirring to combine with the curry paste.
Step 3: Add 14 oz pressed and cubed firm tofu, 1 cup sliced bamboo shoots, 1 cup halved green beans, and 1 sliced red bell pepper. Stir to coat in the sauce.
Step 4: Season with 1 tbsp brown sugar and 2 tbsp soy sauce. Simmer gently for 10 minutes, stirring occasionally, until vegetables are tender and flavors meld.
Step 5: Remove from heat and stir in 1 tbsp lime juice and 1/2 cup fresh basil leaves for a bright, aromatic finish.
Step 6: Serve hot over steamed jasmine rice or your preferred grain.