Thai green curry with vegetables and tofu

In my kitchen, Thai green curry with vegetables and tofu is the sort of dinner that feels special without demanding complicated preparation. Coconut milk creates a velvety base, while tofu and a colourful mixture of vegetables provide satisfying texture. The paste, vegetables and tofu all cook quickly, making this a useful option for weeknight meals.

Australian cooks can find almost everything needed in a standard Coles or Woolworths supermarket: firm tofu, coconut milk, broccoli, green beans and limes. For the most aromatic finish, seek out Thai basil, coriander and makro lime leaves at a specialist grocer in Melbourne or Sydney, or ask your local fruit and vegetable market which stall sources Asian herbs. Ordinary fresh lime leaves also work when makro leaves are unavailable.

Think of the curry as a short sequence rather than one long simmer. Prepare the tofu and vegetables first, fry the curry paste until its fragrance develops, and then add the ingredients according to their cooking times. Serve the bubbling curry with steamed jasmine rice, allowing each diner to add chilli, herbs and condiments at the table.

Build a fragrant curry base

For four servings, measure 400 g firm tofu, 200 g broccoli, 150 g green beans, one small eggplant, a 400 ml tin of coconut milk, two tablespoons of green curry paste and one teaspoon of palm sugar or brown sugar. Coriander, Thai basil, fresh lime and a small chilli complete the dish. Allow about 40 minutes from preparation to serving, with most of the work happening before the pan goes on the heat.

Spoon two tablespoons of the thick coconut milk into a large saucepan, then add the curry paste. Fry over medium heat for two to three minutes, stirring constantly, until the paste darkens slightly and smells toasted rather than raw. This step develops the lemongrass, galangal, coriander and chilli flavours. Pour in the remaining coconut milk, add 100 ml of water and bring the sauce to a gentle simmer.

Fresh curry paste is usually brighter and less salty than a jarred paste, so taste the sauce before adding any extra seasoning. Palm sugar balances the acidity and heat, while fish sauce is optional. For a vegan curry, use light soy sauce instead. For another busy evening, have a look through quick dinner options while the curry simmers.

Prep the tofu and vegetables

Drain the tofu, wrap it in a clean tea towel and place a heavy pan on top for about 15 minutes. Pat it dry before cutting it into two-centimetre cubes. Moisture prevents browning and can make the curry watery. Brown the cubes in a little oil before adding them to the sauce, then sprinkle them with a teaspoon of cornflour so their surfaces become lightly crisp while the centres remain soft.

Cut the broccoli into small florets, halve the green beans lengthways and wedge the eggplant into bite-sized pieces. Thai eggplant becomes silky quickly, but ordinary eggplant is also suitable; add it a couple of minutes earlier because it releases more moisture. Wash the coriander and Thai basil, keeping the leaves whole. Reserve several sprigs for decoration and add the remaining leaves just before serving so their flavour stays fresh.

Cook the curry in the right order

Once the sauce is simmering, add the green beans and broccoli. Cook for four to five minutes, then stir in the browned tofu and eggplant. Simmer for another three minutes, adding the baby spinach during the final minute. The sauce should be hot enough to steam the vegetables but not boiling vigorously, as a hard boil can make coconut milk separate and give the finished curry a grainy appearance.

Ingredient	How to cut it	When to add it	Desired result
Firm tofu	Two-centimetre cubes	After the first 4–5 minutes	Soft inside with a lightly browned exterior
Broccoli	Small florets	At the start of simmering	Tender but still bright green
Green beans	Halved lengthways	At the start of simmering	Crisp-tender
Eggplant	Two-centimetre wedges	With the tofu for the final 3 minutes	Silky and fully cooked
Baby spinach	Whole leaves	Just before serving	Wilted without losing its colour

These timings assume the vegetables are cut as directed and the tofu has been pressed properly. If the curry becomes too thick, add a splash of hot water and stir gently. For a richer finish, stir the remaining coconut milk into the sauce just before serving, but keep the heat low so it does not split.

Season near the end with fish sauce, soy sauce or salt, followed by a squeeze of lime. Taste again after adding the herbs, since coriander and Thai basil soften the chilli heat. If the sauce needs thickening, whisk one teaspoon of cornflour with a tablespoon of cold water, pour it into the pan and stir for about a minute. Serve immediately while the vegetables still have some bite.

Serve it well and keep the basics right

Jasmine rice is the natural accompaniment for this curry, and its fluffy texture balances the creamy sauce. Australian supermarkets commonly stock convenient microwave pouches, while a conventional rice cooker gives you better control over the texture. Use metric measurements and allow the grains to rest for a few minutes after cooking: slightly dry, separate rice keeps the bowls from becoming overly heavy.

The curry also works well for a next-day lunch box. Let it cool before packing it into a microwave-safe container, then add the spinach and fresh herbs when reheating so they do not become soggy. A small portion of rice can be packed alongside, or the curry can be served over rice at home for a more generous meal.

A few dependable habits make the biggest difference:

Press the tofu thoroughly and pat it dry before browning.
Add firm vegetables first and delicate leafy greens last.
Season in small amounts, tasting the sauce before adding extra salt.
Serve Thai basil, coriander and lime separately so everyone can adjust their bowl.

Bring everyone to the table

For an Australian family dinner, place the curry in a large serving bowl and accompany it with a wide dish of steamed rice. Sharing the condiments at the table is a practical way to handle different preferences, especially when some diners enjoy spicy food while others prefer a milder flavour. A small bowl of fresh chilli, sliced spring onion and lime wedges covers the main adjustments.

This is also a curry worth making for friends who eat plant-based meals. Firm tofu provides plenty of substance, and the vegetables contribute colour, crunch and flavour without requiring specialist ingredients. Keep coconut milk and curry paste on your pantry shelf for short-notice dinners, and check the market for fresh herbs when you want to elevate the finished dish.