Tofu Curry with Coconut and Green Veggies

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Tofu Curry with Coconut and Green VeggiesThis is a variant of a classic Thai dish that's made bit hotter with some local Indian spices. If you don't like tofu, you can easily replace it with cottage cheese slices. Coconut milk is an important ingredient of this preparation and must be taken fresh. You can also experiment with the green vegetables added to this delicious recipe. But make sure you do not add tuberous veggies else it will spoil the consistency of the light gravy. I've fried tofu pieces but you can also use it in the raw form. This spicy curry should be consumed on the same day as the gravy may get sour if kept for a very long time. In exactly the same way, you can also make chicken curry provided you keep the coconut milk half the amount used in this recipe.

Tofu Curry with Coconut and Green VeggiesDelicious Tofu Curry
Tofu Curry with Coconut and Green Veggies

Spicy tofu curry in coconut base

I’m sure you’ll love this light and spicy coconut based curry which includes tasty tofu slices along with select green vegetables giving it a unique texture.

Preparation Time: 20 minutes
Cooking time: 35 minutes
Servings: 5

  • 400 gm tofu
  • 2 cups coconut milk
  • 1 small Chinese cabbage (chopped)
  • 1 cup broccoli (chopped)
  • 1/4 cup Thai basil (chopped)
  • 1 large onion (chopped)
  • 1 tsp fish sauce
  • 1 tsp soy sauce
  • 1" piece galangal (finely chopped)
  • 1 tsp Thai curry paste
  • 2 to 3 garlic pieces (finely minced)
  • 1/4 tsp white pepper powder
  • 1 tsp fresh lime juice
  • 1/4 tsp coriander powder
  • 2 cups vegetable stock
  • 8 tsp cooking oil
  • salt to taste


  1. Cut tofu into small rectangular pieces.
  2. Heat 3 tsp oil in a shallow frying pan.
  3. Saute tofu pieces for about 3 to 4 minutes till they turn light brown.
  4. Take 5 tsp oil in a large wok. Keep the flame high.
  5. Add galangal and garlic and saute for about a minute.
  6. Add chopped onion and stir fry on a high flame for 2 minutes.
  7. Add broccoli and Chinese cabbage and continuously stir for about 2 minutes.
  8. Add broccoli, fish sauce and soy sauce.
  9. Keep stirring till everything is not mixed well (about 2 minutes).
  10. Add vegetable stock, white pepper powder, lime juice and coriander powder.
  11. Mix well and simmer on a low flame for about 10 minutes with a covered lid.
  12. Add coconut milk, Thai curry paste, basil, salt and fried tofu.
  13. Again let it simmer for about 6 to 8 minutes on a low flame.
  14. Serve hot with steamed rice.


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