5-Ingredient Green Curry Recipe

Introduction

This vibrant 5-Ingredient Green Curry is a quick and satisfying meal that combines creamy coconut milk, tender sweet potatoes, and crispy tofu. Packed with fresh flavors and a hint of sweetness, it’s perfect for a cozy dinner any night of the week.

Ingredients

• 12 ounces firm tofu
• A swish of olive oil + a sprinkle of salt
• 2 sweet potatoes, peeled and cubed
• 4 tablespoons green curry paste (Thai Kitchen recommended)
• Three 14-ounce cans coconut milk
• 3 or so cups broccoli florets
• 1 cup white rice
• A handful of chopped fresh cilantro
• A handful of golden raisins
• A little fish sauce and brown sugar to taste

Instructions

1. Step 1: Press the tofu with paper towels to remove excess water. Cut the tofu into cubes. In a large soup pot, heat the olive oil over medium-high heat. Add the tofu, sprinkle with salt, and pan-fry for 10-15 minutes until golden brown. Remove and set aside.
2. Step 2: Begin cooking the white rice according to the package directions.
3. Step 3: Add the sweet potatoes, coconut milk, and green curry paste to the same soup pot. Simmer for 5-10 minutes until the sweet potatoes are fork-tender.
4. Step 4: Add the broccoli florets and fried tofu to the pot. Continue to simmer for 3-5 minutes until the broccoli turns bright green.
5. Step 5: Stir in the golden raisins and chopped cilantro. Add a splash of fish sauce and a sprinkle of brown sugar to balance the flavors. Adjust seasoning to taste.
6. Step 6: Serve the curry hot over the cooked white rice.

Tips & Variations

• For a vegan version, substitute fish sauce with soy sauce or tamari to maintain depth of flavor.
• Add other vegetables like bell peppers or snap peas for extra color and crunch.
• If you prefer a thicker curry, allow it to simmer uncovered for a few extra minutes to reduce the liquid.
• Pressing the tofu well before frying helps it become crispier and less soggy in the curry.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat or in the microwave until warmed through. The rice may absorb liquid, so stir in a splash of water or coconut milk if the curry is too thick when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another protein instead of tofu?

Yes, chicken or shrimp work well if you are not vegetarian. Cook them separately and add to the curry in the final simmer step.

Is green curry paste very spicy?

The heat level varies by brand, but Thai green curry paste is typically moderately spicy. You can adjust by using less paste or thinning the curry with extra coconut milk.

5-Ingredient Green Curry Recipe

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★★★★★

4.5 from 84 reviews

A vibrant and comforting 5-Ingredient Green Curry featuring crispy pan-fried tofu, sweet potatoes, broccoli, and a rich coconut curry broth, served over fluffy white rice. Enhanced with a unique touch of golden raisins, fresh cilantro, fish sauce, and brown sugar for a perfect balance of savory and sweet flavors.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Thai
• Diet: Halal

Ingredients

Scale 1x2x3x

Tofu

• 12 ounces firm tofu
• A swish of olive oil
• A sprinkle of salt

Vegetables & Curry

• 2 sweet potatoes, peeled and cubed
• 4 tablespoons green curry paste (Thai Kitchen recommended)
• 3 cans (14 ounces each) coconut milk
• 3 cups broccoli florets

Rice & Garnishes

• 1 cup white rice
• A handful of chopped fresh cilantro
• A handful of golden raisins
• A splash of fish sauce
• Brown sugar to taste

Instructions

1. Prepare the Tofu: Press the tofu with paper towels to remove excess water. Cut the tofu into cubes. Heat olive oil in a large soup pot over medium-high heat, then add the tofu cubes, sprinkle with salt, and pan-fry for 10-15 minutes until they turn golden brown. Remove the tofu and set aside.
2. Cook the Rice: Begin cooking the white rice according to the package instructions, ensuring it’s ready by the time the curry is done.
3. Cook the Vegetables: In the same soup pot, add peeled and cubed sweet potatoes, coconut milk, and green curry paste. Simmer gently for 5-10 minutes until the sweet potatoes are tender when pierced with a fork.
4. Add Broccoli and Tofu: Stir in the broccoli florets and the pan-fried tofu, then simmer for another 3-5 minutes until the broccoli turns bright green and tender.
5. Finish the Curry: Stir in golden raisins and fresh chopped cilantro for a burst of color and sweetness. Add a quick splash of fish sauce and sprinkle brown sugar to taste; these will elevate the flavor with a perfect umami and subtle sweetness balance.
6. Serve: Plate the cooked rice and ladle the green curry generously over it. Enjoy immediately while warm.

Notes

• Pressing tofu is essential to remove moisture, which helps it crisp better when pan-fried.
• Adjust the amount of green curry paste based on your preferred spice level.
• Golden raisins add a unique sweetness that complements the curry’s flavors but can be omitted if you prefer.
• Fish sauce enhances umami; if you prefer a vegetarian version, use soy sauce instead.
• Cook rice just before or while preparing the curry for best texture and freshness.

Keywords: Green curry, tofu curry, coconut milk curry, sweet potato curry, broccoli curry, Thai green curry, easy green curry, vegetarian Thai curry