5-Ingredient Green Curry Recipe

Introduction

This vibrant 5-Ingredient Green Curry is a quick and flavorful meal perfect for busy weeknights. Combining creamy coconut milk, sweet potatoes, and crispy tofu, it’s an easy way to enjoy Thai-inspired flavors at home.

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 cups broccoli florets
• 1 cup white rice
• A handful of chopped fresh cilantro
• A handful of golden raisins
• Fish sauce, to taste
• Brown sugar, to taste

Instructions

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

Tips & Variations

• Pressing the tofu well helps it get crispy and prevents the curry from becoming watery.
• Substitute broccoli with snap peas or green beans for a different texture.
• Adjust the curry paste amount to control the spice level.
• For a vegan version, omit the fish sauce and add a splash of soy sauce or tamari instead.
• Adding golden raisins adds a surprising sweet contrast—don’t skip them!

Storage

Store leftover green curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of coconut milk or water if the curry has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different protein instead of tofu?

Yes, chicken or shrimp work well in this green curry. Cook your protein separately and add it back at the same stage you add the tofu.

Is green curry paste spicy?

Green curry paste has a medium heat level but varies by brand. Start with less and add more if you prefer more spice.

5-Ingredient Green Curry Recipe

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4.8 from 125 reviews

This vibrant 5-Ingredient Green Curry is a quick and flavorful Thai-inspired dish featuring crispy pan-fried tofu, sweet potatoes, broccoli, and a creamy coconut milk base infused with green curry paste. Finished with golden raisins, fresh cilantro, and a touch of fish sauce and brown sugar, this curry offers a beautiful balance of sweet, savory, and aromatic notes, served over fluffy white rice for a satisfying meal.

• Author: Dana
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai
• Diet: Vegetarian

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 (e.g., Thai Kitchen)
• Three 14-ounce cans coconut milk
• 3 cups broccoli florets

Rice

• 1 cup white rice

Garnish & Flavoring

• A handful of chopped fresh cilantro
• A handful of golden raisins
• A quick swish of fish sauce (to taste)
• A sprinkle of brown sugar (to taste)

Instructions

1. Prepare the Tofu: Press the tofu with paper towels to remove excess moisture. Cut the tofu into cubes. In a large soup pot, heat olive oil over medium-high heat. Add the tofu cubes, sprinkle with salt, and pan fry for 10-15 minutes, turning occasionally until golden brown on all sides. Remove from pot and set aside.
2. Cook the Rice: Begin cooking the white rice according to package directions so it’s ready when the curry is finished.
3. Cook the Vegetables and Curry: In the same soup pot, add the peeled and cubed sweet potatoes, coconut milk, and green curry paste. Stir well and bring to a simmer. Let it simmer for 5-10 minutes, or until the sweet potatoes are fork-tender.
4. Add Broccoli and Tofu: Add the broccoli florets and the pan-fried tofu back into the pot. Continue to simmer for 3-5 minutes until the broccoli becomes bright green and slightly tender.
5. Finish the Curry: Stir in a handful of golden raisins and chopped fresh cilantro. Then add a quick swish of fish sauce and a sprinkle of brown sugar to balance the flavors. Adjust these to taste for the perfect combination of sweet and savory.
6. Serve: Serve the green curry hot over bowls or plates of cooked white rice. Enjoy the rich, creamy, and flavorful dish!

Notes

• Pressing the tofu is important to achieve a crispy texture when pan-frying.
• You can adjust the amount of green curry paste depending on your spice tolerance.
• Golden raisins add an unexpected sweet touch that complements the curry’s flavors nicely.
• Fish sauce is optional but recommended for authentic umami flavor; substitute with soy sauce for vegetarian or vegan versions.
• Brown sugar balances the curry’s spiciness and tang; adjust to your preferred sweetness level.
• Use firm tofu rather than silken for better texture during frying.

Keywords: green curry, tofu curry, vegetarian Thai curry, coconut milk curry, sweet potato curry, easy green curry, quick Thai recipe