Thai Green curry

Curries are delicious. My preferred one is Thai style using coconut milk. Using some vegetables left in my refrigerator, I created this Thai Green curry.


  • 8 oz firm tofu
  • 2 tbsp toasted sesame oil
  • 1 large broccoli bunch washed and cut in florets
  • 1 large onion
  • 2 tbsp olive oil
  • 2 normal chili peppers whole
  • 2 tbsp shredded ginger
  • ½ cup shredded carrots
  • 2 baby bok choy, washed and sliced
  • ½ can light Thai coconut milk
  • 1.5 oz Thai green curry paste


Cut tofu in dice size and cook over toasted sesame oil in all sides until golden brown. Set aside.

To speed the cooking, I steamed the broccoli florets for a few minutes before starting. 

Heat the onion in the oil until transparent. Add ginger and carrots and cook for a couple of minutes. Drop chili peppers whole to add just flavor. Add bok choy, broccoli florets and cook for another few minutes. Pour coconut milk over mixture and add the Thai curry paste.

Stir and let simmer for 5-10 minutes. It should be ready by then. Serve over brown rice.

Serves: 3-4


Thai Green curry

Thai Green curry