Recipe Collection
Green Curry with Tofu and Sweet Potatoes
Instructions

Tofu

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    Tofu: Press the tofu with paper towels to remove water. Cut tofu into cubes. In a large soup pot, heat the olive oil over medium high heat. Add the tofu, sprinkle with salt, and pan fry for 10-15 minutes, until golden brown. Remove and set aside.

Rice

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    Rice: Start cooking your rice according to package directions.

Veggies

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    Veggies: Add sweet potatoes, coconut milk, and curry paste to the soup pot. Simmer for 5-10 minutes until potatoes are fork-tender. Add broccoli and tofu. Simmer for 3-5 minutes until broccoli is bright green.

Finishing it off

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    Finishing it off: I like to add a handful of golden raisins and cilantro (I know, I know, lots of levels of weird going on here) and I pinky promise that a quick swish of fish sauce and a sprinkle of brown sugar will take this over the top.

Serve

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    Serve: Serve on plates or bowls with cooked white rice.

Notes

Update 1: As promised, I tried Mae Ploy brand green curry paste (affiliate link) and really enjoyed it. However, it is MUCH, much spicier than the one I used in this recipe (Thai Kitchen – affiliate link). If you use Mae Ploy, I would suggest using more like 1-2 tablespoons to start and adding up based on what level of heat you’re comfortable with. Update 2: I’ve gotten a few comments from people who are wanting to use less coconut milk. That’s totally fine! You could use just one can of coconut milk, for example, and thin the rest out with water or broth of some sort. It is just the difference between a thick and creamy curry (how I like it) or more of a brothy, soupy curry. To be honest, green curry that I’ve had at restaurants is usually soupy, but in making this recipe, I kinda wanted it to stay rich and creamy like a Panang or Massaman curry.

Green Curry with Tofu and Sweet Potatoes

A rich and creamy Thai green curry packed with crispy fried tofu, tender sweet potato cubes, and fresh broccoli florets, all simmered in coconut milk with aromatic curry paste. Finished with golden raisins, cilantro, and a hint of fish sauce and brown sugar for a perfect sweet-savory balance. Served over fluffy white rice for a comforting meal.

Prep: 20 min
Cook: 25 min
Total: 45 min
Main Dishes
View source
Ingredients10
6 serves
Metric

For the Green Curry

  • 340 g firm tofu
  • a swish of olive oil + a sprinkle of salt
  • 2 sweet potatoes, peeled and cubed
  • 60 g green curry paste
  • 1.2 kg coconut milk
  • 450 g broccoli florets
  • 150 g white rice

Optional Extras

  • a handful of chopped fresh cilantro
  • a handful of golden raisins
  • just a lil fish sauce (trust me!) and brown sugar to taste
Nutrition FactsPer serving (6 servings)
681cals
61g
Carbs
36% cals
42g
Fat
56% cals
19g
Protein
11% cals
Calories681.0 kcal (34%)
Carbohydrates61.2 g (22%)
Protein19.4 g (39%)
Total Fat42.2 g (54%)
Saturated Fat34.3 g (172%)
Unsaturated Fat8.0 g (53%)
Trans Fat0.0 g
Sugars15.5 g (31%)
Fiber7.4 g (26%)
Cholesterol0.0 mg (0%)
Sodium779.0 mg (34%)