Dinner

5-Ingredient Green Curry Recipe

Bynova cole February 17, 2026February 17, 2026

Introduction

This vibrant 5-Ingredient Green Curry is a quick and flavorful meal that combines creamy coconut milk, fragrant curry paste, and wholesome vegetables. With tender tofu and sweet potatoes, it’s a satisfying dish perfect for any weeknight dinner.

A white bowl filled with two main layers: on one side, fluffy white rice with a soft texture, and on the other side, a creamy sauce covering small cubes of golden brown tofu, bright green broccoli florets, and orange sweet potato pieces, all mixed with chopped green herbs. A silver spoon rests inside the bowl partially dipped into the rice and sauce. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 ounces firm tofu
A swish of olive oil + a sprinkle of salt
2 sweet potatoes, peeled and cubed
4 tablespoons green curry paste (Thai Kitchen recommended)
Three 14-ounce cans coconut milk
3 cups broccoli florets
1 cup white rice
A handful of chopped fresh cilantro
A handful of golden raisins
A splash of fish sauce and brown sugar to taste

Instructions

Step 1: Press the tofu with paper towels to remove excess water. Cut into cubes.
Step 2: Heat olive oil in a large soup pot over medium-high heat. Add tofu cubes, sprinkle with salt, and pan-fry for 10-15 minutes until golden brown. Remove tofu and set aside.
Step 3: Begin cooking the white rice according to package instructions.
Step 4: In the same pot, add sweet potatoes, coconut milk, and green curry paste. Simmer for 5-10 minutes until the sweet potatoes are fork-tender.
Step 5: Add broccoli florets and cooked tofu to the pot. Simmer for an additional 3-5 minutes until the broccoli is bright green and tender.
Step 6: Stir in golden raisins and chopped cilantro. Add a splash of fish sauce and a sprinkle of brown sugar to balance the flavors. Adjust seasoning to taste.
Step 7: Serve the curry hot in bowls alongside the cooked white rice.

Tips & Variations

Pressing tofu well is key to getting a crispy exterior when frying.
Use fresh green curry paste for the best flavor, or adjust to taste if you prefer milder heat.
Swap broccoli for other vegetables like bell peppers or snap peas for variation.
If you prefer a vegan option, omit the fish sauce or replace it with soy sauce.
Add lime juice at the end for a bright, tangy finish.

Storage

Store leftover green curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if the curry has thickened. Cooked rice can be stored separately under the same conditions.

How to Serve

A close-up view of a white bowl filled with a creamy soup that forms the bottom layer, off-white and smooth in texture. On top of the soup are bright green broccoli florets scattered around, adding a fresh and rough texture. The top layer features golden-brown, crispy tofu cubes evenly spread, with bits of finely chopped green herbs sprinkled across the tofu, adding a pop of color and texture. The edges of the bowl curve smoothly, contrasting with the rich textures inside. The background is a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different protein instead of tofu?

Yes, you can substitute tofu with chicken, shrimp, or chickpeas depending on your preference. Adjust cooking times accordingly.

Is this recipe spicy?

The dish has some heat from the green curry paste, but it can be adjusted to your taste by using less paste or choosing a mild version. Adding coconut milk also helps to mellow the spice.