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Overhead shot of vegetarian Thai green curry on a blue surface

Vegetarian Thai Green Curry

When you need something healthy and spicy this vegetarian Thai green curry with tofu and broccoli is the perfect thing! Serve with fluffy rice for an easy weeknight dinner.
Course Main Course
Cuisine Thai
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 497kcal


  • 400 g Firm Tofu
  • Olive Oil for drizzling
  • 1 tablespoon Cornflour
  • 1 head of Broccoli cut into florets
  • 2 400g tins Coconut Milk
  • 2-4 tablespoon Green Curry Paste
  • 1 tablespoon Soy Sauce or you can use fish sauce if you're not worried about keeping it vegetarian
  • Fresh Coriander chopped to serve


  • Press the tofu for at least 10 minutes by wrapping in paper towels and placing under a plate with heavy cans or a skillet on top then cut into cubes and toss with the cornflour. Heat a drizzle of olive oil in a large soup pot, add the tofu and fry until crisp and browned on all sides. Remove and place on a paper towel lined plate.
  • Add the coconut milk, soy sauce and curry paste to the pot and simmer for 10 minutes then add the broccoli and simmer for another 5 minutes. Stir through the tofu and serve with rice and sprinkled with coriander.


Nutrition information is an estimate and will vary depending on the exact ingredients used.


Calories: 497kcal | Carbohydrates: 11g | Protein: 14g | Fat: 48g | Saturated Fat: 39g | Sodium: 282mg | Potassium: 450mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1181IU | Vitamin C: 3mg | Calcium: 172mg | Iron: 8mg