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green curry in a pink bowl with rice and tofu

Thai Green Curry with Vegetables and Tofu

Amy Palanjian
I like this dish as a way to occasionally serve my family tofu, but you can use chicken or shrimp if you like. And if you want to use different veggies, go right ahead! Just aim to use about 6 cups—snap peas, snow peas, frozen corn, broccoli, bell peppers, cauliflower, and more all work well here. Adults may want to top their servings with hot sauce!
5 from 1 vote
Prep Time 14 mins
Cook Time 30 mins
Total Time 44 mins
Course Dinner
Cuisine Thai
Servings 4 -6
Calories 534 kcal


  • 1 1/2 cups uncooked rice (such as jasmine, basmati, or brown rice)
  • 2 tablespoons canola or toasted sesame oil
  • 1 package extra-firm tofu
  • 2 cups thinly sliced carrots (about 4 small, peeled and thinly sliced)
  • 2 cups broccoli or cauliflower florets
  • 2 cups frozen peas
  • 1 cup light coconut milk
  • 2-3 tablespoons green curry paste
  • 1 tablespoon maple syrup
  • 1 tablespoon lime juice OR 1 teaspoon fish sauce (optional)
  • Hot sauce, chopped peanuts, optional to top


  • Prepare rice according to package directions.
  • Meanwhile, remove tofu from package and drain. Press between two clean kitchen towels, weighted with a bowl on top, for at least 5 minutes and up to 30 to remove additional liquid. Cut into cubes.
  • Heat 1 tablespoon of the oil over medium in a large skillet. Add tofu and cook for 8 minutes, flipping over halfway through. Remove to a clean plate.
  • Heat the remaining oil in the pan and add the carrots and broccoli. Cover and cook for 6-8 minutes or until starting to soften. Stir in the peas.
  • Whisk together the coconut milk, curry paste, maple syrup, lime juice (or fish sauce) in a glass measuring cup. Warm for 30-60 seconds in the microwave.
  • Pour over veggies and serve the mixture over rice, or serve the sauce alongside.


  • Make-Ahead: You can stir the sauce together and store in an airtight jar in the fridge for up to 3 days ahead. Just stir before serving. You could also make all of the components of this meal, or just the rice, ahead and store in airtight containers in the fridge. Then just heat and serve.
  • Use 6 cups of vegetables total but know that you can adjust them to make ones that your kids like best. Choose from snap peas, snow peas, frozen corn, broccoli, bell peppers, cauliflower, frozen peas, and/or carrots.
  • Use extra-firm tofu and allow some time to let it drain on towels to absorb some of the moisture. This makes it more possible for the tofu to crisp up slightly when you pan-fry it.
  • Use chicken or shrimp instead of the tofu.
  • Try red curry paste instead of green.
  • Use the kind of rice that you have or prefer. Just start with 1 1/2 cups of uncooked rice to end up with about 3 cups of cooked rice.
  • Taste the sauce before serving and add a little more soy sauce if it seems like it could use more salt.
  • You can serve this green curry topped with crushed peanuts if you want or hot sauce for the adults.
  • Store any leftovers in an airtight container in the fridge for 3-5 days. Warm to serve leftovers.


Calories: 534kcalCarbohydrates: 83gProtein: 18gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 171mgPotassium: 769mgFiber: 8gSugar: 13gVitamin A: 12711IUVitamin C: 74mgCalcium: 127mgIron: 4mg
Keyword curry with tofu, green curry, tofu and rice
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