Main Entrees

Tofu and Veggie Coconut Green Curry

Curry was one of my favorite dishes growing up! I love the smell and taste of coconut. Coconut milk, coconut flakes, shredded coconut and even fresh coconut straight from the trees in Hawaii (I use to live there). There’s different types of curry; Indian, Japanese, Thai!

Indian curry focuses a lot on the spices such as curry powder, cumin, cardamom, garam masala, chili powder and more. “Masala” is a bunch of spices grounded together to be used for cooking.

Thai curry tends to be coconut milk based, more fragrant, creamy and full of flavors such as lemongrass, fish paste and coriander. Bamboo shoots, eggplant, green beans and basil are all popular add ins to balance the flavor. Any type of meat (tofu, chicken, beef, pork, shrimp) goes into thai curry. There’s yellow, green and red curry – all with a coconut milk base. Green curry is my favorite!

Japanese curry tends to be more on the thicker side. Japanese curry is combined with roux – which is the thickening of a sauce with butter and flour. Japanese curry tends to have carrots, beef and potatoes. The curry sauce is often used in katsu (deep fried chicken/pork) dishes.

Overall, there are many types of curry out there and they all taste great! I personally prefer a coconut based curry, so I LOVE Thai curry. I also love the strong flavor of lemongrass and basil, which Thai green curry has.

Let’s get cooking! 

Tofu and Veggie Coconut Green Curry

Coconut Green Curry filled with an aroma of lemongrass and coconut! Served with tofu, lots of veggies and a bed of nutritious brown rice!

Course Main Course
Cuisine Thai
Keyword Thai coconut curry, tofu curry, vegan, vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Author Winnie Liong


  • 1 yellow squash chopped
  • 1 red bell pepper chopped
  • 1 cup sliced mushrooms
  • 1 cup green beans
  • 2 tsp oil
  • 6 tbsp green curry paste
  • 2 cups full fat coconut milk
  • 1 cup cubed extra firm tofu
  • 4 cups cooked brown rice


  1. Heat up a medium pan with 2 tsp oil.

  2. Add in chopped yellow squash, red bell pepper, sliced mushrooms and green beans. Saute for 2-3 minutes in salt and pepper. 

  3. In a large pot, add in green curry paste and coconut milk.

  4. Add in cooked veggies and 1 cup extra firm cubed tofu.

  5. Let curry simmer on low for 5-8 minutes.

  6. When done, toss over brown rice, garnish and serve! 


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