Recipe by Janet
"This is so simple and so good! I replicated this recipe from my favorite Thai restaurant in Atlanta. Serve tofu over the rice and drizzle generously with green curry sauce!"
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1 1/2 cups
uncooked basmati rice, rinsed and drained
1 (14 ounce) package
firm water-packed tofu, drained and cubed
1 (10 ounce) can
green curry paste
I made this recipe once about two years ago and made a couple changes like added brown sugar, corn starch and less curry. It was pretty good but not wonderful. But then I made it again a couple of days ago, with the following changes: added about 2 teaspoons chopped garlic, about 1/3 cup peanut butter and 2 tablespoons brown sugar, and then divided it into two pans: with with less curry paste than the other. I then let it simmer for about half an hour while I cooked tofu and shrimp and then added one cut up, cooked potato and about half a cup of peas. Prepared this way, it was truly excellent and even better than the first time, just like our favorite Thai restaurant. I'll try it sometime with zucchini, which seems to be a common ingredient in curries at Thai restaurants.
We found this recipe to be very bland and extremely spicy. Like the other reviewers, we added come vegetables to make it more substantial (pea pods, baby corn, carrots). Despite the sesame oil and coconut milk, the final result was really bland. I recommend using only one tsp of curry paste (rather than 2 tbsp) and adding garlic and ginger to the stir fry, then perhaps adding cornstarch to the sauce. However, I don't think I'll ever use this recipe again.
This is a great basic recipe. Use caution when adding the curry paste! I checked the back of my bottle of curry paste before adding it, and thank goodness... the bottle suggested 1/2 to 1 TBS (the recipe calls for two!). So I only added 3/4 TBS, and it turned out PLENTY spicy! (The strength of the curry paste may depend on the brand.) Other variations: try adding 1 TBS brown sugar to the curry sauce. You might like to add some veggies while sauteeing the tofu; I suggest cauliflower (very small florets) and onion. You can also use seitan instead of tofu... turns out rather like a chicken curry. I like my sauce slightly thicker, so I added a little cornstarch.
I made many modifications. I used broth instead of water. I used wide lomein noodles instead of rice. I omitted the sesame oil. I added 1 teaspoon salt. I only used 1/2 tablespoon of curry paste (and it was still wayyyy hot). My coconut milk was 14 oz. I added 2 1/2 tablespoons brown sugar, 1/4 cup fresh chopped basil, 1 sliced zuchinni, 1 cup bean sprouts, and 1 cup snow peas. Directions: Bring broth, coconut milk, sugar, salt to a boil. Reduce heat to low and simmer 15 minutes. Add vegetables and tofu and simmer another 10-15 minutes. Serve over noodles or rice.
This is a wonderful dish. I especially liked the idea of stir-frying with sesame oil - it really adds depth of flavor. I also added broccoli to the stir-fry, used lite coconut milk, and served over steamed short-grain brown rice. Delicious!
This was a tasty recipe. I have to admit that we made adjustments to it to make it more substantial. We added an onion, 10 baby carrots, maybe 1 1/2 cups frozen broccoli, a leek and a scallion. I also couldn't find a 10 oz. can of milk, so I used a 14 oz. can and the curry paste was just the right amount for us (You don't have to drizzle a lot of liquid on the end result if you can't stand the heat). The seasame oil was wonderful! We will make other variations of this recipe for sure! Thanks!
This was really tasty, quick and easy. So spicy that I thought next time I'd only use 1 tb of the curry paste. But the leftovers the next day were less spicy for some reason, and absolutely deliciuos in a pita. My first time to cook tufu - I was surprised at how long it took to brown, alot longer than chicken breast, all that water I guess. Thanks for the recipe - I'll definately be making this again soon! Might add some chopped onion last few minutes of sauteing the tofu. Might not. It's pretty good as it is!
Green curry paste has shrimp in them so it is not suitable for vegetarians.
* Percent Daily Values are based on a 2,000 calorie diet.
Green Curry Tofu
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 536
** Calories from Fat: 341
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