Thai Green Curry with Vegetables

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A mild Thai-inspired curry, packed with fresh vegetables and tofu. Make a double batch and freeze a few portions for later in the week.

Time 30 mins
Servings 4
Difficulty Easy





  • 1 lb Tofu, firm , cut into 2½ cm / 1” cubes
  • 1 tbsp Olive oil, extra virgin


  • 1 ½ cups Water
  • 1 cup White rice, long grain
  • ½ tsp Salt


  • 1 tbsp Olive oil, extra virgin
  • 2 Yellow onion, diced
  • 2 tbsp Ginger, peeled and chopped
  • 4 cloves Garlic , minced
  • 1 tsp Salt
  • 1 ½ lb Asparagus ,  trimmed, sliced into 5 cm / 2” pieces
  • 2 cups Broccoli , florets
  • 4 tbsp Thai curry paste, green
  • 3 ½ cups Coconut milk
  • 1 cup Water
  • 1 tbsp Brown sugar
  • 4 cups Spinach , chopped
  • 1 tbsp Lime juice
  • 1 tbsp Soy sauce
  • For garnish Cilantro, chopped


  • Preheat oven to 200°C / 400°F.
  • In a large bowl, toss tofu with olive oil. Line a baking sheet with parchment paper. Add tofu to baking sheet and bake, flipping halfway through, until tofu is light brown, about 25 minutes.
  • In a saucepan, bring water to a boil. Stir in rice and salt and return to a boil over medium-high heat.
  • Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all the liquid, about 15 minutes.
  • Remove from heat and let steam, covered, for 10 minutes.
  • In a large skillet, heat olive oil over medium heat. Add onion, ginger, garlic, and salt. Cook, stirring often, until onion turns translucent, about 4 minutes. Add asparagus and broccoli and cook for about another 3 minutes.
  • Add curry paste and cook, stirring, for about 2 minutes. Add in coconut milk, water, brown sugar and tofu. Bring mixture to a simmer. Reduce heat to maintain a gentle simmer and cook until vegetables are tender, about 5 to 7 minutes.
  • Add spinach and cook until it has wilted, about 30 seconds. Remove from heat and season with lime juice, soy sauce and salt.
  • Using a fork, fluff the rice. Divide rice and curry evenly among 4 bowls. Garnish with cilantro.


  • Be sure to press tofu before slicing and cooking. This means applying weight to your block of tofu and absorbing excess moisture with paper towel 
  • Bake tofu for an additional 10 minutes if you prefer it crispy 
  • Alternatively, you can use basmati rice 
  • Alternatively, you can substitute carrot for broccoli