Name: 5-Ingredient Green Curry Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Thai
Ingredients: 12 ounces firm tofu; 1 swish of olive oil; Sprinkle of salt; 2 sweet potatoes, peeled and cubed; 3 or so cups broccoli florets; 4 tablespoons green curry paste (Thai Kitchen recommended); Three 14-ounce cans coconut milk; 1 cup white rice; A handful of chopped fresh cilantro; A handful of golden raisins; A small amount of fish sauce; Brown sugar, to taste

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Introduction

This 5-Ingredient Green Curry is a comforting and vibrant dish that combines creamy coconut milk, spicy green curry paste, and hearty vegetables. With crispy tofu and sweet potatoes, it’s an easy meal that feels special. Perfect for a cozy dinner at home.

The bowl holds three main layers: a base of white rice taking up one half, topped with a creamy green sauce covering the other half and some rice edges, with cubes of golden brown tofu, green broccoli florets, and orange sweet potato chunks mixed evenly in the sauce. The tofu pieces show a crispy outside texture, and the sauce looks smooth with visible green herbs. A silver spoon rests inside the bowl, touching both the rice and the saucy vegetable mix. The bowl is white, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 ounces firm tofu
Olive oil, a swish
Salt, a sprinkle
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, a little (to taste)
Brown sugar, a sprinkle (to taste)

Instructions

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

Tips & Variations

Pressing the tofu well is key to getting a crispy texture when frying.
Swap broccoli with green beans or bell peppers for different veggies.
Add a squeeze of lime juice for extra brightness just before serving.
Use jasmine rice for a more fragrant side.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave until warmed through, adding a splash of water if it thickens too much. Cooked rice can be stored separately and reheated the same way.

How to Serve

The dish shows a close-up view of a creamy vegetable stew in a white bowl. The first layer includes light cream sauce with visible soft orange chunks that look like cooked carrots spread evenly. On top of that, there are bright green broccoli pieces adding a fresh and healthy look. The third layer features golden brown tofu cubes with a slightly crispy texture, sprinkled with small pieces of chopped green herbs for color and freshness. The ingredients sit in the white bowl with the edges showing, set against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different protein instead of tofu?

Yes, chicken, shrimp, or chickpeas all work well as substitutes depending on your preference.

Is the curry paste very spicy?

Thai green curry paste has moderate heat, but you can adjust the amount to suit your taste or use a milder version if you prefer less spice.