Back to Recipe

Thai Green Curry With Crispy Tofu

Here's how you make Thai Green Curry With Crispy Tofu
Pause Continue Reading
  • Servings: 4
  • Prep: 45m
  • Cook: 20m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 400 ml coconut milk
  • 150 grams carrots (cut into 4 cm sticks)
  • 150 grams green beans (cut into 4 cm pieces)
  • 1 green bell pepper (cut into strips, sweet pepper)
  • 6 lime leaves (kaffia fresh)
  • 16 basil leaves (fresh Thai basil leaves)
  • 3 tablespoons fish sauce (Vegan Fish sauce, the seaweed one)
  • 2 tablespoons chilli sauce (sweet Thai)
  • 2 tablespoons oil (veg or groundnut oil)
  • FOR CRISPY TOFU
  • 350 grams tofu (firm tofu cut into bite size chunks)
  • 30 grams cornflour
  • 1 tablespoon hot sauce (Sriracha)
  • 1 tablespoons soy sauce (light)
  • 1 teaspoon chilli sauce (sweet)
  • 1 teaspoon vinegar (rice wine vinegar)
  • Oil (deep fat fry, Veg or groundnut oil)
  • FOR GREEN CURRY PASTE
  • 4 chillies, chopped (fresh green small hot chilli's)
  • 4 chillies, chopped (fresh green large mild chilli's)
  • 25 grams coriander (fresh, with stems chopped)
  • 3 garlic cloves, roughly chopped
  • 1/2 onion, chopped (med brown)
  • 1 lemongrass (finely chopped, fresh, outer leaf removed)
  • 1 tablespoon galangal (fresh, chopped)
  • Basil leaves (fresh Thai basil leaves, 16 leaves)
  • 1 lime (juiced)
  • 1 tablespoon fish sauce (vegan fish sauce, the seaweed one)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground white pepper
  • FOR GARNISH
  • 12 basil leaves (Thai)
  • Coriander leaves (fresh, chopped, sprinkle)
  • 1 lime, cut into quarters
  • 2 chillies (red chillies, sliced at an angle)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Place all the curry paste ingredients into a mini food processor & blitz to a fine paste.

  • Step 2: Heat oil to 160'c in a deep fat frier or 6 cm deep in a saucepan.

  • Step 3: Next make the tofu, place tofu in a bowl & add Sriracha sauce, soy, sweet chilli sauce & vinegar & mix well to coat the tofu, then add cornflour & mix well then deep fat fry in batches until golden brown, then set aside.

  • Step 4: Heat a wok best or a frying pan over a med heat, add the oil & carrot, green beans & sweet/bell pepper with the curry paste & stir fry or 3 mins, then add coconut milk, vegan fish sauce, Kaffia leaves & sweet chilli sauce & simmer for 6 mins.

  • Step 5: Next add & stir in Thai basil leaves & crisp tofu, then serve with jasmine rice & garnish with fresh leaves.

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.