Description
A simple and flavorful 5-ingredient green curry packed with tender tofu, sweet potatoes, and broccoli simmered in creamy coconut milk and green curry paste, served over fluffy white rice. Perfect for a comforting vegetarian meal that’s both easy to prepare and rich in vibrant flavors.
Ingredients
Tofu
- 12 ounces firm tofu
- A swish of olive oil
- A sprinkle of salt
Vegetables and Curry
- 2 sweet potatoes, peeled and cubed
- 4 tablespoons green curry paste (Thai Kitchen recommended)
- Three 14-ounce cans coconut milk
- 3 cups broccoli florets
Rice and Garnish
- 1 cup white rice
- A handful of chopped fresh cilantro
- A handful of golden raisins
- A splash of fish sauce
- A sprinkle of brown sugar
Instructions
- Prepare the Tofu: Press the tofu with paper towels to remove excess water. Cut the tofu into cubes. Heat the 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. Remove tofu from the pot and set aside.
- Cook the Rice: Begin cooking the white rice according to the package instructions so it’s ready when the curry is done.
- Cook the Veggies 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. Then add the broccoli florets and golden tofu cubes back to the pot and simmer for another 3-5 minutes until the broccoli is bright green and cooked through.
- Finish the Curry: Stir in a handful of golden raisins and chopped fresh cilantro for a pop of sweetness and freshness. Add a splash of fish sauce and a sprinkle of brown sugar to taste, balancing the curry’s flavor with a subtle umami and sweetness.
- Serve: Spoon the green curry into bowls or plates and serve hot over the cooked white rice. Enjoy the layers of flavors and comforting textures in every bite.
Notes
- Pressing the tofu properly helps it crisp up nicely when pan-fried.
- Adjust the amount of green curry paste if you prefer a milder or spicier curry.
- You can substitute brown sugar with coconut sugar or honey if you prefer.
- The fish sauce adds depth of flavor but can be omitted or replaced with soy sauce for a vegetarian or vegan option.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
