Thai Green Tofu Curry

Thai Green Tofu Curry

with Jasmine Rice & Crushed Peanuts

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Enjoy the medley of fragrant flavours in this green curry with a gentle warming heat. The tofu cubes are pan-fried separately so they get lightly golden, adding a delicious contrast against the rich coconut sauce. With ginger bringing an enticing aroma and crushed peanuts for addictive crunch, this is an easy way to enjoy a taste of Thailand at home.

Tags:Plant Based

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Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

jasmine rice

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)

½ packet

firm tofu

(ContainsSoyMay be presentGluten, Milk, Peanuts, Sesame, Tree Nuts, Egg)


brown onion

1 bag

green beans

2 clove


2 knob


1 tin

coconut milk

1 tsp

brown sugar

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)

1 packet

crushed peanuts


1 bag

baby spinach leaves

¾ tin

Thai green curry paste


Not included in your delivery

olive oil

½ tbs

soy sauce

(ContainsSoy, Gluten)

1.25 cup


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4162 kJ
Fat54.3 g
of which saturates26.8 g
Carbohydrate84 g
of which sugars13 g
Protein28.7 g
Sodium1279 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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In a medium saucepan, bring the water to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!


While the rice is cooking, pat the firm tofu (see ingredients) dry with paper towel, then cut into 1cm cubes. Thinly slice the brown onion. Trim and halve the green beans. Finely grate the garlic and ginger.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the tofu, tossing occasionally, until golden 3-4 minutes. Season with salt and pepper. Transfer to a plate.


SPICY! The curry paste is hot, use less if you're sensitive to heat. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion and green beans, tossing, until softened, 4-5 minutes. Add the garlic, ginger and Thai green curry paste (see ingredients) and cook until fragrant, 1 minute. Add the coconut milk and brown sugar and simmer until the sauce has thickened slightly, 2-3 minutes.


Add the baby spinach leaves, tofu and soy sauce to the curry and stir until wilted and heated through.


Divide the jasmine rice between bowls and top with the Thai green tofu curry. Garnish with the crushed peanuts to serve.