Make this Thai green tofu curry for a quick and easy dinner. Also, check out our spinach, chickpea and potato curry and our easy tofu katsu curry for more delicious vegan dinners. If you are on a flexitarian diet, then try our classic Thai green chicken curry.

For more veggie options, check out our butternut squash and chickpea curry, aubergine curry, yellow curry with tofu, vegetarian mushroom chilli, vegetarian paella and other vegetarian recipes.

This is a vegan curry recipe. Check the labels of curry pastes, as some contain dried shrimp and/or fish sauce. Look out for vegan products such as Blue Dragon‘s Thai green curry paste pot


  • 240g jasmine rice
  • 225g pack smoked tofu, cubed
  • 2 tsp vegetable oil
  • 50g Thai green curry paste
  • 400g tin low-fat coconut milk
  • 150g sugar snap peas
  • 175g baby sweetcorn, halved lengthways
  • 150g green beans, halved
  • 1 lime, juiced
  • a small bunch coriander, leaves picked


  • STEP 1

    Put the jasmine rice into a pan with 480ml of water and a pinch of salt. Bring to the boil, turn the heat to low, put on a lid and simmer gently for 10 minutes, then leave off the heat to steam for another 10 minutes. Fluff up with a fork just before serving.

  • STEP 2

    Toss the smoked tofu in a bowl with the oil then cook in a non-stick frying pan for 1-2 minutes on each side until really crisp, then remove with a slotted spoon.

  • STEP 3

    Add the curry paste and coconut milk to the pan and simmer for 5 minutes until reduced slightly. Return the tofu along with the sugar snaps, baby sweetcorn and green beans, and simmer for 5 minutes until the vegetables are tender.

  • STEP 4

    Stir the lime juice and coriander through the curry, then serve with the rice.

Check out more vegetarian curry recipes...

Vegan Thai Green Curry Recipe

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