5-Ingredient Green Curry Recipe

Introduction

This vibrant 5-Ingredient Green Curry is a simple yet flavorful dish that brings together creamy coconut milk, tender tofu, and bright vegetables. With minimal ingredients and easy steps, it’s perfect for a quick weeknight meal full of comforting warmth and a hint of sweetness.

Ingredients

• 12 ounces firm tofu
• A swish of olive oil and a sprinkle of salt
• 2 sweet potatoes, peeled and cubed
• 4 tablespoons green curry paste (such as Thai Kitchen)
• Three 14-ounce cans coconut milk
• 3 cups broccoli florets
• 1 cup white rice
• A handful of chopped fresh cilantro
• A handful of golden raisins
• A little fish sauce to taste
• Brown sugar to taste

Instructions

1. Step 1: Press the tofu with paper towels to remove excess water. Cut the tofu into cubes. Heat olive oil in a large soup pot over medium-high heat. Add the tofu, sprinkle with salt, and pan-fry for 10-15 minutes until golden brown. Remove the tofu and set aside.
2. Step 2: Begin cooking the white rice according to package instructions.
3. Step 3: In the same soup pot, add the sweet potatoes, coconut milk, and green curry paste. Simmer for 5-10 minutes until the sweet potatoes are fork-tender.
4. Step 4: Add the broccoli florets and cooked tofu to the pot. Simmer for another 3-5 minutes until the broccoli turns bright green and is tender but crisp.
5. Step 5: Stir in golden raisins and chopped cilantro. Add a splash of fish sauce and a sprinkle of brown sugar to taste, balancing savory and sweet flavors.
6. Step 6: Serve the green curry hot over the cooked white rice in bowls or plates.

Tips & Variations

• Substitute tofu with cooked chicken or shrimp for a non-vegetarian option.
• Add other vegetables like bell peppers or snap peas for extra crunch and color.
• Adjust the heat by adding more or less green curry paste according to your preference.
• If you prefer less sweetness, reduce or omit the golden raisins and brown sugar.

Storage

Store leftover curry and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The curry may thicken when chilled; add a splash of water or coconut milk when reheating to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular curry paste instead of green curry paste?

Yes, you can substitute with red or yellow curry paste, but the flavor and heat level will vary. Green curry paste tends to be fresher and spicier.

Is this recipe suitable for vegans?

This recipe is mostly vegan, but fish sauce is not vegan. You can replace fish sauce with soy sauce or tamari to keep it vegan-friendly.

5-Ingredient Green Curry Recipe

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★★★★★

4.4 from 133 reviews

A vibrant and flavorful 5-ingredient green curry featuring crispy pan-fried tofu, tender sweet potatoes, broccoli florets, and creamy coconut milk infused with Thai green curry paste. This easy-to-make curry is finished with a touch of sweetness from golden raisins, fresh cilantro, fish sauce, and brown sugar, served over fluffy white rice for a comforting and satisfying meal.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Thai
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Tofu

• 12 ounces firm tofu
• 1 tablespoon olive oil
• Salt, to taste

Vegetables and Curry

• 2 sweet potatoes, peeled and cubed
• 3 (14-ounce) cans coconut milk
• 4 tablespoons green curry paste (Thai Kitchen recommended)
• 3 cups broccoli florets

Rice

• 1 cup white rice

Finishing Touches

• A handful chopped fresh cilantro
• A handful golden raisins
• Fish sauce, a small splash (to taste)
• Brown sugar, a sprinkle (to taste)

Instructions

1. Prepare the Tofu: Press the tofu using paper towels to remove excess moisture. Cut it into cubes. Heat olive oil in a large soup pot over medium-high heat. Add the tofu cubes, sprinkle with salt, and pan-fry for 10-15 minutes until golden brown on all sides. Remove the tofu from the pot and set aside.
2. Cook the Rice: Begin cooking the white rice according to the package instructions, ensuring it is ready to serve alongside the curry.
3. Cook the Vegetables and Curry: In the same soup pot, add the peeled and cubed sweet potatoes, coconut milk, and green curry paste. Bring to a simmer and cook for 5-10 minutes until the sweet potatoes are fork-tender.
4. Add Broccoli and Tofu: Stir in the broccoli florets and the fried tofu cubes. Simmer for an additional 3-5 minutes until the broccoli turns bright green and is just tender.
5. Finish the Curry: Remove the pot from heat. Stir in a handful of golden raisins and chopped fresh cilantro. Add a small splash of fish sauce and a sprinkle of brown sugar to balance and enhance the flavors. Adjust the seasoning to taste.
6. Serve: Spoon the green curry over cooked white rice and serve warm in bowls or plates for a comforting, flavorful meal.

Notes

• Pressing tofu is important to remove water for better frying and texture.
• Adjust fish sauce and brown sugar according to your taste preference for saltiness and sweetness.
• Golden raisins add a unique sweetness that complements the curry’s spice.
• This recipe can be made vegetarian by omitting fish sauce or substituting with a vegetarian alternative.
• Use full-fat coconut milk for the creamiest curry texture.

Keywords: green curry, tofu curry, Thai curry, easy curry recipe, vegetarian curry, coconut milk curry