The Greenest Green Curry with Tofu
A vibrant green curry made with coconut milk, green curry paste, and blended spinach for bold flavor, rich texture, and an extra-bright green color.
Servings: 4
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.