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Creamy Dairy-Free Thai Green Curry with Tofu

dairy-free thai green curry - featured image
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A quick and easy dairy-free Thai green curry featuring tofu and fresh summer vegetables, delivering a perfect balance of heat and creaminess with vibrant flavors.

Ingredients

Scale
  • 2 tablespoons Thai green curry paste (Mae Ploy or Maesri brands recommended)
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 1 tablespoon coconut oil or neutral oil
  • 1 tablespoon soy sauce or tamari (for gluten-free option)
  • 1 teaspoon maple syrup or coconut sugar
  • Juice of 1 lime
  • 14 oz (400 g) firm tofu, pressed and cubed
  • 1 medium zucchini, sliced into half-moons
  • 1 red bell pepper, thinly sliced
  • 1 cup snap peas or green beans, trimmed
  • 1 small handful fresh Thai basil leaves (or sweet basil)
  • 2 cloves garlic, minced
  • 1 small thumb-sized piece of ginger, grated
  • Optional garnishes: chopped cilantro, thinly sliced red chili, chopped roasted peanuts or cashews

Instructions

  1. Press and cube the tofu: Wrap tofu block in a clean kitchen towel and place a heavy pan on top for 15 minutes to drain excess water. Cut into 1-inch cubes.
  2. Prep the veggies: Wash and slice zucchini into ¼-inch thick half-moons. Thinly slice red bell pepper and trim snap peas. Mince garlic and grate ginger.
  3. Heat oil and sauté aromatics: Warm 1 tablespoon coconut oil in a skillet over medium heat. Add garlic and ginger, stirring for about 1 minute until fragrant.
  4. Add curry paste: Stir in 2 tablespoons green curry paste and cook for 1-2 minutes to bloom spices.
  5. Pour in coconut milk: Slowly add the entire can of coconut milk, stirring to combine. Simmer gently for about 5 minutes until sauce thickens slightly.
  6. Add tofu and veggies: Fold in tofu cubes, zucchini, bell pepper, and snap peas. Simmer gently for 8-10 minutes until vegetables are tender-crisp.
  7. Season and finish: Stir in 1 tablespoon soy sauce, 1 teaspoon maple syrup, and juice of 1 lime. Toss in fresh Thai basil leaves and wilt them.
  8. Taste and adjust seasoning as needed.
  9. Serve hot, garnished with cilantro, sliced red chili, and chopped nuts if desired. Serve with steamed jasmine rice or preferred grain.

Notes

Press tofu for 15 minutes to remove excess water and improve texture. Use gentle folding motions when stirring tofu to avoid crumbling. Adjust spice level by varying curry paste or adding fresh chilies. If sauce is too thick, add water or vegetable broth. Avoid overcooking vegetables to keep them tender-crisp. Store leftovers in airtight container for 3-4 days; reheat gently with added liquid if needed. Freeze sauce and veggies separately from tofu for best texture.

Nutrition

Keywords: dairy-free, vegan, Thai green curry, tofu, summer vegetables, plant-based, gluten-free, coconut milk, quick dinner

Find it online: https://goldensimmer.com/creamy-dairy-free-thai-green-curry-with-tofu-easy-summer-veggie-recipe/