Thai Green Tofu Curry
with Jasmine Rice & Crushed Peanuts
- Soy
- Gluten
- Peanuts
- May contain traces of allergens
- Eggs
- Sesame
- Crustaceans
- Gluten
- Milk
- Peanuts
- Soy
- Almond
- Traces of Cashew
- Traces of Pistachio
- Traces of Walnut
- Wheat
- Traces of Brazil Nut
- Hazelnut
- Macadamia
- Pecan
- Traces of Pine Nut
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. *Keep an eye out...Due to recent sourcing challenges, we’ve replaced baby broccoli with green beans, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 packet
jasmine rice
½ packet
firm tofu
(Contains: Soy May be present: Eggs, Sesame, Crustaceans)
1
onion
2 clove
garlic
1 packet
ginger paste
1 tin
coconut milk
1 tsp
brown sugar
(May be present: Sesame, Gluten, Milk, Peanuts, Soy, Almond, Cashew, Pistachio, Walnut)
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Sesame, Milk, Soy, Almond, Cashew, Pistachio, Walnut, Wheat, Brazil Nut, Hazelnut, Macadamia, Pecan, Pine Nut)
1 bag
green beans
1 packet
Asian Greens
¾ tin
Thai green curry paste
(Contains: Soy May be present: Peanuts)
Not included in your delivery
1
olive oil
½ tbs
soy sauce
(Contains: Soy, Gluten)
1.25 cup
water
Nutrition
Utensils
Cooking Steps
In a medium saucepan, bring the water to the boil. Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove pan from heat and keep covered until the rice is tender and 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 firm tofu (see ingredients) dry with paper towel, then cut into 1cm cubes. Thinly slice brown onion. Trim and halve green beans. Finely chop garlic. Roughly chop Asian greens.
In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook 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 medium-high heat with a drizzle of olive oil. Cook onion and green beans until softened, 4-5 minutes. Add garlic, ginger paste and Thai green curry paste (see ingredients) and cook until fragrant, 1 minute. Add coconut milk and the brown sugar and simmer until sauce has thickened slightly, 2-3 minutes.
Add Asian greens, tofu and the soy sauce to the curry. Stir until wilted and heated through.
Divide jasmine rice between bowls. Top with Thai green tofu curry. Garnish with crushed peanuts to serve.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The Thai green curry sauce is fragrant and well-balanced, with the coconut milk, ginger, and soy sauce working together to create a rich, satisfying result. Opinions on heat level vary — some found it mild even using all the paste, while others found it quite spicy, so adjust the curry paste to suit your preference.
- Ease of prep: Quick and straightforward to prepare, with the rice and curry coming together at the same time for an easy weeknight meal.
- Suggestions: Fry the tofu until extra crispy before adding it to the sauce, and consider using the whole packet of tofu for a better protein balance. Adding fish sauce, a squeeze of lime, or extra chilli can lift the flavour if you prefer a more intense curry.
- Next-day meals: Several reviewers noted the curry tastes even better the next day as the flavours deepen, making it a great option for lunch leftovers.
- Portions: A number of reviewers felt one packet of tofu was not enough for four people — use two packets if you want a more substantial meal.
