Thai Green Curry

 Thai Green Curry

Thai Green Curry 83 People saved this recipe.

Our Extra Firm Tofu readily absorbs the warm spicy flavours of this delicious and simple green curry

Servings: 4

intermediate Mains Sunrise Extra Firm Tofu (350g)

  • 10 min prep
  • 20 min cook
  • 4 people


  • 1pkg (350g) Sunrise Extra Firm Tofu (350g)
  • 30 mL (2 Tbsp) oil
  • 2 cloves garlic, minced
  • 15 mL (1 Tbsp) fresh ginger, minced
  • ¼ medium onion, sliced
  • 30 mL (2 Tbsp) fish sauce
  • 30 mL (2 Tbsp) green curry paste
  • 1 long eggplant, cut into 4 sections, each cut into 4 strips
  • 1 – 227 mL can sliced bamboo shoots
  • 250 mL (1 cup) white button mushrooms, sliced
  • 1 – 165 mL can coconut milk
  • 125 mL (1/2 cup) fresh Thai basil or cilantro, coarsely chopped
  • 30 mL (2 Tbsp) chopped cilantro or basil for garnish (optional)
  • 1 lime, sliced into fours (optional)


  1. Drain tofu and cut into 12 evenly-sized cubes. Set aside.
  2. Heat oil in a deep frying pan. Over medium high heat, sauté garlic, ginger and onions. Be careful not to burn garlic.
  3. Add in tofu and fish sauce, browning each side of the tofu.
  4. Add the green curry paste and gently mix until well combined. Add the eggplant and allow to cook for 3- 5 minutes.
  5. Stir in bamboo shoots and mushrooms. Cover and cook for 3 minutes. Stir in coconut milk and heat until contents are simmering.
  6. Take pot off the heat and stir in chopped basil or cilantro. *Optional: garnish with chopped cilantro or basil and slice of lime for each serving.
  7. Serve with rice.

Calories: 361Fat: 28gSaturated Fat: 13gSodium: 891mgCarbohydrate: 15gFiber: 3gSugar: 4gProtein: 18gVitamin A: 3%Vitamin C: 18%Calcium: 14%Iron: 30%

As per one serving size (202g)