The Greenest Green Curry with Tofu
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This green curry is bold, vibrant, and comforting all at once. It keeps everything you love about classic Thai green curry but with one simple upgrade- a handful (actually more than a handful) of spinach gets blended into the sauce. The result is a curry that’s deeply aromatic from the curry paste, rich from coconut milk, and a vibrant green from the spinach. Its bold, balanced, and still comes together fast enough for a weeknight.
Why You’ll Love This Recipe
It delivers all the comforts of traditional green curry but fresher and brighter. The spinach blends seamlessly into the sauce, adding color, a subtle earthy note, and extra nutrients. It’s flexible with vegetables and protein (my favorite to use is tofu), naturally dairy-free, and comes together quickly. Serve it over rice and you’ve got a complete, satisfying meal that looks as good as it tastes.
Ingredient Notes
Green Curry Paste. The backbone of the curry’s flavor. Heat levels vary by brand so use one that fits your tastes. My favorite is Maesri brand and it’s definitely on the spicy side.
Coconut Milk. Full-fat gives you the best texture and richness.
Fresh Spinach. Blended into the sauce for color and added nutrients.
Garlic and Ginger. Boost freshness and depth.
Veggies. Use what you have- bell peppers, carrots, snap peas, green beans, zucchini, broccoli all work here.
Protein. My favorite protein to use is tofu, but feel free to substitute your preference of chicken, shrimp, or even chickpeas.
Fish Sauce. Optional, but really great if you have it. Adds umami and takes the curry from good to restaurant-quality good!
Lime Juice. Balances out the flavors and richness.
Fresh Herbs. Cilantro or Thai basil (if you have it) are great finishing touches
Foodie on a Budget Tip! Thai basil has a really distinct flavor that’s hard to replicate, but regular Italian basil works in a pinch. If you love Thai basil like I do but can’t find it locally, it’s actually very easy to grow at home-just like regular basil. You can find Thai basil seeds from most seed companies, and it grows well in containers or a garden.
To make Thai basil last beyond the growing season, freeze the leaves. Pack fresh Thai basil leaves into an ice cube tray, cover with water, and freeze. Once solid, transfer the cubes to a freezer bag and store in the freezer. When you’re ready to use them, just drop a cube or two into your dish during the last few minutes of cooking.
Tips for Making This Recipe
- Saute the curry paste in oil for a minute before adding liquieds to deepen the flavor
- Blend the spinach with water for a smooth puree before stirring it in.
- Add quick-cooking vegetables like bok choy, snap peas, or corn later so they stay crisp-tender
- Taste and adjust at the end- more lime for brightness, salt for balance, fish sauce for depth
More Weeknight Dinners You’ll Love
Vietnamese Caramel Pork Crumbles
Pesto Pasta with Charred Radicchio and Sun-Dried Tomatoes
Brothy Butter Bean with Leeks and Spinach
Let’s Keep Cooking Together!
Equipment Needed
High Speed Blender or Immersion Blender
The Greenest Green Curry with Tofu
Ingredients
- 2.5 oz spinach
- ½ c water
- 1 lb block of extra firm tofu pressed
- 2 tbsp neutral oil plus more as needed
- 1 inch piece of ginger minced
- 3 garlic cloves minced
- 4 oz can of green curry paste
- 1 14-oz can full fat coconut milk
- 1 red bell pepper sliced
- 2 carrots sliced into ¼" rounds
- salt to taste
- 1 bok choy roughly chopped
- 1 tbsp fish sauce
- Juice from 1 lime
- white jasmine rice for serving (from 1 c dried)
- handful of cilantro or Thai basil for serving
Instructions
- Add the spinach and water to a blender. Blend until completely smooth. Set aside.
- Cut the tofu into 1-inch pieces. Heat up oil in a large pan over medium heat. Add half of the tofu and cook until the underside is crisp and golden, about 5 minutes. Flip and sear the other side until golden, another 5 minutes. Transfer the tofu to a plate and repeat with the remaining tofu.
- Add more oil to the pan if needed. Add the ginger and garlic and cook for 1 minute. Add the bell pepper, carrots, and a sprinkle of salt and cook for another minute. Stir in the curry paste and cook until fragrant, 1-2 minutes.
- Stir the coconut milk and bring to a simmer. Lower the heat to maintain the simmer, and cook until the curry has reduced and is thick and creamy.
- Add in the tofu, blended spinach, and any quick cooking veggies like bok choy. Cook for another 2-3 minutes. Turn off the heat and stir in the fish sauce, lime juice, and thai basil (if using). Taste and adjust seasonings- more lime for brightness, salt for balance, fish sauce for depth. Serve with rice and a sprinkle of fresh herbs.