Thai Curry – With Tofu

Dietician Amit Shah


  • 1 tbsp vegetable oil
  • 2 cloves garlic, finely chopped
  • 2 green chilies/birds eye chilli, thinly sliced (or as per taste)
  • 1/2 tbsp curry powder
  • ⅓ tsp turmeric powder
  • 1/2 green bell pepper
  • ½ red bell pepper or red bell pepper
  • Broccoli Florets – 1 Cup
  • Diced Hard tofu – ½ Cup – About 60 Gms
  • 300 Ml Water / Vegetable Broth

For the Spice Paste:

  • 1/2 can thick coconut milk
  • 1/2 tsp soy sauce
  • 1 Tsp Vinegar
  • ⅓ tsp chili flakes
  • ½ tsp sugar
  • lot of thai basil
  • lemon grass bulb (Optional)
  • Kafir Lime Leave (Optional)


  • In a large pan, add oil and let it get hot. . After about 2 minutes, turn the heat to medium low, add the garlic, green chilies and curry powder. Keep sautéing to toast the curry powder for about a minute.
  • Then add the turmeric powder, green bell pepper, red bell pepper, broccoli and tofu. On medium heat, sauté and cook for few minutes. Stirring it continuously until the vegetables have slightly lost their rawness, but still has a bite. Add the Water/Vegetable broth and bring to simmer. While that is cooking, mix everything for the sauce.
  • In a bowl, add the add the thick coconut milk, soy sauce, rice wine vinegar chili flakes, sugar and mix it very well.
  • Add all of this to the vegetable mixture. Add lots of Thai basil. Lemon grass and Kafir lime leaves and mix very well. Bring it to a boil and turn off the heat.
  • Serve hot with some steamed rice and extra basil for some added fresh and tasty curry.