Camp Recipe: Green Curry with Tofu


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Spicy, creamy, and a hint of sweet, this one-skillet green curry has got it all. It combines crispy tofu, hearty veggies, and creamy coconut sauce into a warm bowl of comforting goodness.

The first step of this recipe is to cut the tofu into cubes and toast them in a little bit of oil. Use a pair of tongs to rotate the tofu to get even browning on each side. Once the tofu is done, remove it from the skillet.

Tofu for green curry cooking in skillet

You will now start to build your curry base. The bell pepper takes the longest to cook, so we start with them first. Then we add in the garlic, ginger, and curry paste. Once all the peppers are soft and the curry paste frangent, add in the coconut milk. We prefer the full fat coconut milk because it makes a thicker, creamier sauce. After the coconut milk reaches a simmer, add in the broccoli and snow peas. Once all the veggies are soft and the liquid has reduced to your desired thickness, it’s time to serve.

Green curry sauce cooking in pan

We love to serve our green curry with rice (which we often prepare ahead of time), which makes it feel extra hearty. But it can also be enjoyed as a soup as well. We put the toasted tofu back in at the very end, so it doesn’t get too soggy.

All the flavors and textures in this curry feel really complex, but it only takes a handful of ingredients to pull it off. So the next time you get the craving curry night, give this simple green coconut curry recipe a try!

Green Curry with Tofu

Makes 2-3 servings | 30 minutes of preparation

Green curry with tofu, plated and ready to serve


  • 2 tablespoons oil, divided
  • 1/2 block extra firm tofu
  • 1 bell pepper, cut into bite-sized pieces
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • ~2 tablespoons green curry paste (more or less depending on brand/desired spice level)
  • 1/4 teaspoon sea salt
  • 1 (15oz) can coconut milk
  • 1 cup broccoli florets
  • 1/2 cup snow peas, sliced in half

To serve: cilantro, limes, rice


Heat 1 tablespoon oil in a non-stick pan over medium-high heat. Once the oil is shimmering, add the tofu in a single layer and brown all sides, 7-10 minutes. Remove and set aside.

Lower heat to medium and add remaining oil (if needed). Add bell peppers and saute 2-3 minutes, until just beginning to soften. Add ginger, garlic, and green curry paste and saute until fragrant, about 1 minute.

Add coconut milk and salt. Bring to a simmer, then add the broccoli. Simmer until the broccoli becomes tender, then add the snow peas and cook 1-2 minutes more.

Add tofu and rice to a bowl, spoon curry over the top. Finish with a squeeze of lime and fresh cilantro. Enjoy!