5-Ingredient Green Curry with Tofu
A weeknight-friendly green curry with just a handful of main ingredients that comes together quickly and feeds a crowd.
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Servings
8
Calories
350/serving
Difficulty
Easy
Nutrition Per Serving
Ingredients
- 12 oz firm tofu
- 2 tbsp olive oil
- 1 cup white rice
- 2 whole sweet potatoes
- 42 oz coconut milk
- 4 tbsp green curry paste
- 3 cup broccoli florets
- 0.25 cup golden raisins
- 0.25 cup cilantro
- 1 tsp fish sauce
- 1 tsp brown sugar
Pan-Fry Tofu
Press the tofu to remove excess water, then cut into cubes. Heat olive oil in a skillet over medium-high heat and pan-fry the tofu, turning occasionally, until golden on all sides. Set aside.
Start Rice
Cook white rice according to package directions.
Simmer Curry
In a pot, combine cubed sweet potatoes, coconut milk, and green curry paste. Bring to a simmer and cook until the potatoes are fork-tender. Add broccoli florets and the fried tofu. Simmer until the broccoli is bright green and just tender.
Season and Serve
Stir in golden raisins, chopped cilantro, a splash of fish sauce, and a pinch of brown sugar to taste. Ladle the curry over bowls of steamed rice.
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Open in AppTips & Variations
- Use full-fat coconut milk for the richest, creamiest result.
- Adjust the amount of curry paste to your preferred heat level.
Frequently Asked Questions
- Can I skip the tofu?
- Yes, the curry is still hearty with just the sweet potatoes and broccoli. You could also add chickpeas.
- Why golden raisins?
- They add a pleasant sweetness that balances the heat of the curry paste.
Recipe inspired by the original at pinchofyum.com. Ingredients and factual cooking data extracted; instructions independently written.
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