Thai Green Curry with Tofu

A creamy Thai curry made with tofu, coconut milk, green curry paste, mushrooms, eggplant, sitaw, bell pepper, and basil. It is fully vegan and uses ingredients commonly available in Philippine groceries and wet markets.

Estimated cost: ₱230–₱250

Total 30 min · Serves 1

Nutrition per serving: 570 kcal · 20 g protein · 28 g carbs · 42 g fat

Ingredients

• 150g firm tofu
• 120ml coconut milk
• 70g oyster mushrooms
• 70g eggplant
• 50g sitaw
• 50g red bell pepper
• 25g vegan Thai green curry paste
• 2 tsp cooking oil
• 10g Thai basil
• 2 cloves garlic
• 1 small thumb-sized piece ginger
• 1 piece green chili
• 1 piece calamansi
• to taste salt
• as needed water

Steps

1. Pat the tofu dry, then cut it into bite-size cubes so it browns evenly and holds its shape in the curry.
2. Heat the cooking oil in a small pan over medium heat. Add the tofu and pan-fry for 4–5 minutes, turning occasionally, until the edges are lightly golden. Remove the tofu and set it aside.
3. Slice the eggplant, cut the sitaw into short pieces, slice the red bell pepper, tear the oyster mushrooms into strips, mince the garlic, grate the ginger, and slice the green chili.
4. In the same pan over medium heat, add the garlic, ginger, and green chili. Sauté for about 1 minute until fragrant but not browned.
5. Add the vegan Thai green curry paste and stir for 30–45 seconds until the paste smells aromatic and the oil starts to take on a green tint.
6. Pour in the coconut milk gradually while stirring to dissolve the curry paste into a smooth sauce. Add a splash of water if the sauce looks too thick.
7. Add the eggplant and simmer over medium-low heat for 5–6 minutes, stirring occasionally, until the eggplant begins to soften and absorb the curry sauce.
8. Add the oyster mushrooms, sitaw, and red bell pepper. Simmer for 4–5 minutes more, until the vegetables are tender but still bright and the sauce is creamy.
9. Return the tofu to the pan and gently fold it into the curry. Simmer for 2 minutes so the tofu absorbs the sauce without breaking apart.
10. Season with salt, then turn off the heat and squeeze in calamansi for a light sour finish.
11. Tear the Thai basil leaves and stir them in while the curry is still hot. Let the curry rest for 2 minutes before serving so the flavors settle.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).