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Dinner

Green curry tofu

Save the green tofu curry for a delicious winter warmer! It's got the perfect balance of spiciness, fragrance and creaminess. The spicier, the better.

Servings: 4
Total Time: 40m
Prep Time: 10m
Cooking Time: 30m
Green curry tofu

Ingredients

  • 1 tbsp vegetable oil
  • 1/3 cup green curry paste
  • 1 brown onion, chopped
  • 2 garlic cloves, roughly chopped
  • 400ml lite coconut milk
  • ½ cup lite coconut cream (more if you like your curry extra saucy)
  • ¼ cup water
  • 1 tbsp fish sauce
  • 500g firm tofu, cut into cubes
  • 1 red capsicum, sliced
  • 1 zucchini, quartered and sliced
  • 1 carrot, cut into half moons
  • 150g green beans, ends cut off, halved
  • 150g snow peas, halved
  • 150g baby corn, halved

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Preparation Instructions

  1. Heat oil in the GreenPan Premiere 30cm Wok wok over high heat. Add green curry paste and cook for 1 minute.
  2. Add onion and garlic and cook for 3 minutes or until the onion becomes translucent.
  3. Stir in coconut milk and cream, water and fish sauce. Bring to a boil. Add tofu and vegetables and cook for 5 minutes or until vegetables become tender.
  4. Cover the pot, lower the heat to a gentle simmer, and cook for 15 minutes.

Tips

Serve with rice and lime wedges. Garnish with freshly chopped coriander.