Green Curry with Charred Tofu, Green Vegetables and Coconut Cream
I fell in love with curry on trips to India years ago, and I’ve been chasing that feeling ever since. This one is more Thai than Indian, but it’s every bit as good, built from scratch with a homemade curry paste instead of store-bought. Don’t let that scare you off, it’s genuinely easy, just a food processor and a few minutes.
Charred tofu, broccoli, green beans, and peas simmer together in a rich coconut cream sauce, finished with plenty of fresh herbs. It’s vibrant, fragrant, and comes together in under an hour.
Why You’ll Love This Recipe:
- A vibrant, homemade curry paste with full control over the flavor
- Charred tofu adds great texture and a smoky note
- Ready in under an hour, easier to make than it looks
- Naturally vegan and gluten-free (use gluten-free soy sauce)
Key Ingredients & Substitutions:
- Lemongrass – trim off the tough, woody outer layers before chopping, only the tender inner part is used.
- Chili peppers – use green or red, adjust the amount to taste. For a milder curry, remove the seeds, or skip the chili entirely.
- Firm tofu – pressing it well before searing is key for getting a good char.
- Soy sauce – use a gluten-free version to keep this recipe gluten-free.
- Store-bought curry paste – short on time? You can swap the homemade curry paste for a store-bought green curry paste instead. Start with about 2 tbsp, then taste and adjust after adding the coconut cream, since store-bought pastes vary a lot in how concentrated they are.
Pro Tips for Success:
- Press the tofu well before cooking, this is the most important step for getting a good char.
- No mortar and pestle? A spice grinder or rolling pin works to crush the cumin and coriander seeds.
- Don’t taste the curry paste on its own before cooking, it’s meant to be concentrated, the flavor balances out once it’s in the dish.
- Want more sauce? Add an extra cup of water or coconut cream when you add the coconut cream to the pan.
Serving Suggestions
- Serve over rice
- Top generously with fresh cilantro, basil, and green onions
- Add extra chili for more heat, or remove the seeds for a milder dish
FAQ
- Can I use frozen green beans? Yes, frozen beans work fine.
- How spicy is this curry? Medium spice. Use fewer chilies or remove the seeds for a milder version, or skip the chili entirely if you prefer no heat.
- Can I make this ahead? Yes, the curry paste can be made a few days ahead and stored in the fridge.
- Can I use store-bought curry paste instead of making my own? Yes, start with about 2 tbsp of store-bought green curry paste, then taste and adjust once the coconut cream is added, since pastes vary a lot in concentration.
Looking for more tasty recipes?
- Crispy Chickpea Flour Vegetable Pakoras (Tempura-Style)
- Mango Curry
- Coconut Vegetable and Tofu Curry Soup
- Red Lentil and Butternut Squash Soup with Spicy Coriander Pesto
Green Curry with Charred Tofu, Green Vegetables and Coconut Cream
Ingredients:
For the curry paste (see Notes for a store-bought substitute):
- 1 red onion
- 1 cup fresh cilantro (about half a bunch)
- 2 green or red chili peppers (see Notes)
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 2- inch (5cm) piece fresh ginger
- 2 stalks lemongrass tough outer layers removed, chopped
- 2 garlic cloves
- 2 tbsp soy sauce (use gluten-free if needed)
- 1 tbsp brown sugar
For the curry:
- 11 oz (300g) firm tofu
- 14 fl oz (400ml) coconut cream
- 11 oz (300g) broccoli florets cut into medium pieces
- 6 oz (150g) green beans cut into bite-sized pieces
- 6 oz (150g) peas (about 1 cup) fresh or frozen
- ½ bunch cilantro chopped
- 2 scallions chopped
- ½ cup basil leaves
Instructions:
- Char the tofu: Slice the tofu into medium cubes. Press between clean towels or paper towels to squeeze out excess liquid, this is the most important step for good char. Heat a non-stick pan for 3-4 minutes (add 1 tbsp oil if not using non-stick). Once very hot, add the tofu cubes and let them char for 2-3 minutes per side. Set aside.Using store-bought curry paste? Skip ahead to step 4.
- Crush the spices: Using a mortar and pestle (or a spice grinder or rolling pin), gently crush the cumin and coriander seeds to release their flavor.
- Make the curry paste: In a food processor, combine the red onion, cilantro, chili peppers, crushed cumin and coriander seeds, ginger, lemongrass, garlic, soy sauce, and brown sugar. Roughly chop the ingredients first if your processor needs help. Process for a few minutes, scraping down the sides as needed, until you get a smooth, uniform paste.
- Cook the paste: In a deep, wide sauté pan, add the curry paste (homemade or about 2 tbsp store-bought, see Notes) and cook for 2-3 minutes, stirring. Add the coconut cream, mix well, and bring to a boil. Continue cooking for another 7 minutes, stirring occasionally.
- Add the vegetables and tofu: Add the broccoli and charred tofu, and cook for 5-7 minutes over medium heat, stirring occasionally. Add the peas and green beans, and cook for another 4 minutes.
- Serve: Sprinkle generously with cilantro, basil, and chopped scallions. Serve alongside rice.
Notes:
- In a rush? Store-bought green curry paste works too, just skip steps 2 and 3. Start with about 2 tbsp, taste after adding the coconut cream, and adjust from there, since store-bought pastes vary in concentration.
- Most of the sauce sits with the vegetables rather than pooling. For extra sauce, add 1 cup of water or an extra cup of coconut cream when adding the coconut cream.
- Chili peppers: either green or red work. This dish is medium-spicy, add or reduce to taste. For a milder version, remove the chili seeds, or skip the chili entirely for no heat.
- Frozen green beans work fine here.
- Don’t taste the curry paste on its own before cooking, it’s meant to be concentrated, the flavor balances out once it’s in the finished dish.
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