Can I swap out the tofu for a different protein?

Absolutely! Chicken or shrimp would be delicious.

Is curry paste vegan?

Some curry pastes contain fish sauce or other ingredients that don't make it fully vegan, so just read the ingredient label.

How can I make my curry extra thick and creamy?

Sometimes I make this with two cans of coconut milk, maybe thinned out with some water, and sometimes with three when I want it thick and creamy. It just depends on how much extra u0022sauceu0022 I want with it and what texture you want the sauce to be.

It depends on what type of green curry paste you use - the Thai Kitchen brand I typically use is not very spicy at all, but if you use the Mae Ploy brand, it is quite spicy! If using Mae Ploy, just start with 1-2 tablespoons.

Can I use a different type of curry paste?

You could swap in red or yellow curry paste, but it will give it a different flavor profile. You can read more about each type of curry paste here .

5-Ingredient Green Curry Recipe

Name: 5-Ingredient Green Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Thai
Ingredients: 12 ounces firm tofu; a swish of olive oil + a sprinkle of salt; 2 sweet potatoes, peeled and cubed; 4 tablespoons green curry paste (I used Thai Kitchen); three 14-ounce cans coconut milk; 3-or-so cups broccoli florets; 1 cup white rice; a handful of chopped fresh cilantro; a handful of golden raisins; just a lil fish sauce (trust me!) and brown sugar to taste

Description

5-Ingredient Green Curry! packed with tons of veggies, an easy green curry sauce, and finished with golden raisins and cilantro.

Ingredients

Units Scale

For the Green Curry:

12 ounces firm tofu
a swish of olive oil + a sprinkle of salt
2 sweet potatoes, peeled and cubed
4 tablespoons green curry paste (I used Thai Kitchen)
three 14-ounce cans coconut milk
3-or-so cups broccoli florets
1 cup white rice

Optional Extras:

a handful of chopped fresh cilantro
a handful of golden raisins
just a lil fish sauce (trust me!) and brown sugar to taste

Cook Mode Prevent your screen from going dark

Instructions

Tofu: Press the tofu with paper towels to remove water. Cut tofu into cubes. In a large soup pot, heat the olive oil over medium high heat. Add the tofu, sprinkle with salt, and pan fry for 10-15 minutes, until golden brown. Remove and set aside.
Rice: Start cooking your rice according to package directions.
Veggies: Add sweet potatoes, coconut milk, and curry paste to the soup pot. Simmer for 5-10 minutes until potatoes are fork-tender. Add broccoli and tofu. Simmer for 3-5 minutes until broccoli is bright green.
Finishing it off: I like to add a handful of golden raisins and cilantro (I know, I know, lots of levels of weird going on here) and I pinky promise that a quick swish of fish sauce and a sprinkle of brown sugar will take this over the top.
Serve: Serve on plates or bowls with cooked white rice.

Notes

Update 1: As promised, I tried Mae Ploy brand green curry paste (affiliate link) and really enjoyed it. However, it is MUCH, much spicier than the one I used in this recipe (Thai Kitchen – affiliate link). If you use Mae Ploy, I would suggest using more like 1-2 tablespoons to start and adding up based on what level of heat you’re comfortable with.

Update 2: I’ve gotten a few comments from people who are wanting to use less coconut milk. That’s totally fine! You could use just one can of coconut milk, for example, and thin the rest out with water or broth of some sort. It is just the difference between a thick and creamy curry (how I like it) or more of a brothy, soupy curry. To be honest, green curry that I’ve had at restaurants is usually soupy, but in making this recipe, I kinda wanted it to stay rich and creamy like a Panang or Massaman curry.

Prep Time: 15 mins
Cook Time: 30 mins
Category: Dinner
Method: Sauté
Cuisine: Thai

Keywords: green curry, vegetarian curry, tofu curry, vegetarian dinner, vegetarian curry recipe