5-Ingredient Green Curry Recipe

Introduction

This 5-Ingredient Green Curry is a vibrant and comforting dish that combines creamy coconut milk with fragrant green curry paste and fresh vegetables. It’s a simple yet satisfying meal perfect for busy weeknights or whenever you crave something flavorful and nourishing.

Ingredients

• 12 ounces firm tofu
• A swish of olive oil + a sprinkle of salt
• 2 sweet potatoes, peeled and cubed
• 4 tablespoons green curry paste (I used Thai Kitchen)
• Three 14-ounce cans coconut milk
• 3 cups broccoli florets
• 1 cup white rice
• A handful of chopped fresh cilantro
• A handful of golden raisins
• A little fish sauce and brown sugar to taste

Instructions

1. Step 1: Press the tofu with paper towels to remove excess water. Cut the tofu into cubes.
2. Step 2: 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.
3. Step 3: Begin cooking the white rice according to package directions.
4. Step 4: In the same pot, add the sweet potatoes, coconut milk, and green curry paste. Simmer for 5-10 minutes until the sweet potatoes are fork-tender.
5. Step 5: Add the broccoli florets and cooked tofu to the pot. Simmer for another 3-5 minutes until the broccoli is bright green and tender.
6. Step 6: Stir in the golden raisins and chopped cilantro. Add a splash of fish sauce and a sprinkle of brown sugar to balance the flavors. Adjust to taste.
7. Step 7: Serve the curry hot over the cooked white rice and enjoy.

Tips & Variations

• If you prefer a milder curry, start with less green curry paste and add more to taste.
• For extra protein, substitute tofu with cooked chicken or chickpeas.
• Try swapping broccoli with other vegetables like bell peppers or snap peas for variety.
• You can use jasmine or basmati rice for a fragrant touch.

Storage

Store leftover curry and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The tofu may soften slightly but will remain flavorful.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry vegan?

Yes, to keep it vegan, omit the fish sauce and use a vegan substitute like soy sauce or tamari for umami flavor.

Is green curry paste spicy?

Green curry paste usually has a moderate level of heat, but it varies by brand. Adjust the amount used based on your spice preference.

5-Ingredient Green Curry Recipe

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★★★★★

4.7 from 128 reviews

• Author: Thomas
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

A simple and flavorful 5-Ingredient Green Curry featuring crispy pan-fried tofu, sweet potatoes, broccoli, and creamy coconut milk, enhanced with green curry paste and finished with a touch of fish sauce and brown sugar. Served over fluffy white rice and garnished with cilantro and golden raisins for a unique twist.

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Ingredients

Scale 1x2x3x

Tofu

• 12 ounces firm tofu
• 1 tablespoon olive oil
• Salt, to taste

Vegetables & Curry Base

• 2 sweet potatoes, peeled and cubed
• 4 tablespoons green curry paste
• 3 (14-ounce) cans coconut milk
• 3 cups broccoli florets

Rice

• 1 cup white rice

Garnishes & Seasonings

• A handful of chopped fresh cilantro
• A handful of golden raisins
• Fish sauce, a splash
• Brown sugar, a sprinkle

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Instructions

1. Prepare Tofu: Press the tofu with paper towels to remove excess water thoroughly. Cut the tofu into cubes. In a large soup pot, heat olive oil over medium-high heat. Add the tofu cubes, sprinkle with salt, and pan-fry for 10-15 minutes, turning occasionally until golden brown on all sides. Remove from the pot and set aside.
2. Cook Rice: Begin cooking the white rice following package instructions so that it will be ready when the curry finishes.
3. Simmer Sweet Potatoes: In the same soup pot used for tofu, add the peeled and cubed sweet potatoes, coconut milk, and green curry paste. Bring to a simmer over medium heat and cook for 5-10 minutes until the sweet potatoes are fork-tender.
4. Add Broccoli and Tofu: Add the broccoli florets and the previously cooked tofu to the pot. Continue simmering for an additional 3-5 minutes until the broccoli turns a bright green and is tender-crisp.
5. Finish the Curry: Stir in a handful of golden raisins and chopped cilantro. Add a small splash of fish sauce and sprinkle with brown sugar to balance the flavors to your taste. Stir well and allow the curry to heat through for another minute.
6. Serve: Spoon the green curry over cooked white rice on plates or in bowls. Garnish with extra cilantro if desired and enjoy immediately.

Notes

• Pressing the tofu is essential for achieving a crispy texture when pan-frying.
• Adjust the amount of green curry paste depending on your preferred spice level.
• The addition of golden raisins adds a subtle sweetness that complements the savory curry.
• Fish sauce and brown sugar can be adjusted for a perfect balance of umami and sweetness.
• This recipe is easily adaptable to be vegan by substituting the fish sauce with soy sauce or tamari.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Dish
• Method: Frying
• Cuisine: Thai

Keywords: green curry, tofu curry, coconut curry, Thai curry, sweet potato curry, easy curry recipe, one-pot curry