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The Best Mild Thai Tofu Green Curry

The Best Mild Thai Tofu Green Curry for friends and families who can't eat spicy& hot food, but still want to enjoy Thai Green Curry without sweat and tears!
5 from 13 votes
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Prep Time: 5 minutes
Cook Time: 27 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 627kcal
Author: SHU-CHUN


Protein& Veggies

  • 8 oz Firm Tofu (200g) cut it into 2x2x0.5 inches cubes
  • 1 ea Large Zucchini cut into large dices
  • 1 cup Bamboo Shoots canned
  • 4 oz Baby Corn (115 g) Fresh or canned

Green Curry Sauce

Garnish (optional)

  • 1 ea Green Chili sliced
  • 8 ea Thai Basil leaves
  • 1 ea Lime wedges


  • 1. Use a paper towel to pat dry the surface of the tofu, then cut it into 2x2x0.5 inches cubes. Heat up 1 tbsp cooking oil in a large skillet on medium-high heat, pan-fry tofu until both sides are golden yellow. Take them out and set them aside.
  • 2. Grab a large heavy-bottomed casserole pot, add low-sodium vegetable broth, coconut cream, Maesri Thai Green Curry Paste, grated coconut sugar, and Vegan fish sauce into the pot.
  • 3. Add grated lemongrass (white part only)into the pot.
  • 4. Tear Kaffir Lime leaves into small pieces by hand (discard the stems ), then add them into the pot.
  • 5. Mix them together by using a whisk.
  • 6. Add pan-fried firm tofu, large diced zucchini, baby corn, and Bamboo shoots into the pot.
  • 7. Lid on, turn the heat on medium-low, let it gently simmer for 30 minutes.
  • 8. After 30 minutes, it’s ready. Dish up, garnish with sliced lime leaves, lime wedges, Thai Basil or sliced green chili( optional) then serve with cooked Jasmine rice or coconut rice.



Note1- I’ve tried a lot of store-bought green curry paste, the best one hands down to “Maesri.” They’re pretty good and I know most Thai restaurants use this product. It’s inexpensive and full of flavor. You can buy this brand at most supermarkets or buy it here on Amazon.
Note2- Store-brought low-sodium veg broth or homemade both are ok! (Check this one out: How to make Asian-Style Vegetable Stock)
Note3- Full-Fat coconut cream or coconut milk gives green curry rich creaminess. Lite or powdered coconut cream won’t taste as good as full-fat ones.
Note4- I know a lot of recipes tell you to use brown sugar or white sugar in your green curry. The sweetness from brown or white sugar doesn’t get along with Thai green curry( often tooo sweet~ )Trust me, you need to use coconut sugar or palm sugar. ps: use a grater to grate blocks of coconut sugar.
Note5- Please don’t use salt or soy sauce to season your green curry…Vegan fish sauce  tastes just like the ones made from salted anchovies. It gives your green curry an earthy umami flavor and delightful saltness…(You can check out this article The magic ingredients in my vegan cooking )


Serving: 1serving | Calories: 627kcal | Carbohydrates: 15g | Protein: 8g | Fat: 38g | Saturated Fat: 33g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 452mg | Potassium: 434mg | Fiber: 3g | Sugar: 3g | Vitamin A: 684IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 3mg