Thai
Thai Green Curry with Vegetables
A quick coconut green curry — creamy, fragrant, ready before rice finishes.
About this recipe
Thai Green Curry with Vegetables is a thai lunch for 2 that is a gentle, mostly hands-off simmer. It’s built around tofu and egg, and it takes around 20 min start to finish. We sized it for a small household and ranked it on OneToCook by how much of it you already have in the fridge.
Good to know
* Dietary flags are derived from the listed ingredients — always check labels and your own needs for allergens.
Ingredients
- 200ml coconut milk
- 200g tofu
- 1 carrot
- 1 tbsp soy sauce
- 2 bowls, cooked rice
- 2 tbsp green curry paste buy
- 1 eggplant buy
Equipment
Method
- 1
Fry curry paste in 2 tbsp coconut milk on medium until it smells fragrant, 2 min.
~2 min
- 2
Pour in the rest of the coconut milk, bring to a gentle simmerSimmer.Cook in liquid with gentle bubbling, just below a boil.Glossary →.
~3 min
- 3
Add carrot and eggplant; simmerSimmer.Cook in liquid with gentle bubbling, just below a boil.Glossary → 6 min, then add cubed tofu and soy sauce, 3 min more.
~9 min
- 4
Serve over rice.
~1 min
Smart swaps
Out of something? Try one of these.
- Curry paste
- curry powder bloomed in oil — start with half the amount and taste up.
- Coconut milk
- evaporated milk or any unsweetened plant milk + a little oil for richness.
- Tofu
- tempeh, or chicken/prawns if you eat meat.
- Soy sauce
- tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water.
Cook's notes
- Press the tofu to squeeze out water first — dry tofu browns and crisps instead of steaming. How to press & prep tofu →
- Cut carrots into thin matchsticks so they soften in the same time as everything else. How to julienne carrots →
- Rinse the rice until the water runs (mostly) clear for fluffier, less gummy grains. How to wash & cook rice →
- Do your chopping first (mise en place). With everything prepped, the actual cooking here is only about 15 min.
Storage & leftovers
Cooked rice needs care: cool it quickly (within an hour), refrigerate in a covered container, and eat within a day — reheating it until piping hot all the way through. Don’t leave cooked rice at room temperature.
Frequently asked
How long does Thai Green Curry with Vegetables take to make? +
Around 20 min from start to finish, almost all of it hands-on.
How many people does this recipe serve? +
As written it serves 2. To cook for 4, roughly multiply the ingredients — but cook in batches if the pan gets crowded, so things sear instead of steaming.
What equipment do I need? +
You’ll want: induction hob, pot. OneToCook only suggests recipes that fit the equipment you tell it you have, so you can filter these out if your kitchen is more minimal.
What can I use if I'm missing an ingredient? +
Common swaps for this dish: Curry paste → curry powder bloomed in oil — start with half the amount and taste up; Coconut milk → evaporated milk or any unsweetened plant milk + a little oil for richness; Tofu → tempeh, or chicken/prawns if you eat meat. See the full list of smart swaps above.
Can I make Thai Green Curry with Vegetables ahead of time? +
Cooked rice needs care: cool it quickly (within an hour), refrigerate in a covered container, and eat within a day — reheating it until piping hot all the way through. Don’t leave cooked rice at room temperature.
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