30-Minute Thai Coconut Curry

  • Author: Nina | Tofu Test Kitchen
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: 4 1x


  • 1 cup uncooked long grain white rice (or other rice of your choosing)
  • 1 14-ounce package extra firm organic tofu
  • 5 tbsp grapeseed oil
  • 2 tbsp coconut oil
  • ½ large yellow onion, diced
  • 1 pinch salt
  • 2 tbsp minced garlic (about 4 cloves)
  • 3 tsp ginger, minced
  • 2 cups broccoli florets (about 2 small heads of broccoli)
  • 1 bell pepper, sliced into ¼” strips
  • 1 tbsp green curry paste*
  • 1 14-oz can unsweetened coconut milk
  • 1/4 cup water
  • 1 tbsp lime juice
  • 2 tbsp tamari 
  • 4 tsp light brown sugar
  • ½ cup snow peas, cut in half


  1. Drain the tofu and remove excess moisture by wrapping in several layers of paper towels, placing on a flat surface, and resting something heavy on top. Press like this for at least 15 minutes.
  2. In the meantime, cook rice according to package directions. When done, set aside.
  3. In a large pan, heat grapeseed oil on medium heat. Unwrap tofu from paper towels and slice into small cubes. Add cubes to pan and fry for about 5 minutes on each side. 
  4. Remove tofu from pan and drain on a layer of paper towels. Empty oil from the pan and wipe clean.
  5. Heat coconut oil on low heat in the pan. Add onions and cook for about 8 minutes until translucent, stirring occasionally.
  6. Add the garlic, ginger, and curry paste. Stir for 30 seconds, then add broccoli and peppers. Increase heat to medium and cook for 5 minutes.
  7. Add coconut milk, water, lime juice, tamari, and sugar. Stir to combine. Simmer on low-medium heat for 5-8 mins.
  8. Add snow peas and tofu. Cook for 5 more minutes. 
  9. Serve warm with rice.


You can substitute green with red curry paste, but don’t use curry powder

  • Category: dinner
  • Cuisine: Thai

Keywords: curry, Thai, coconut curry, curry paste, tofu, vegetables