Thai Green Curry with Tofu and Peppers


Curry is a great way to quickly and easily infuse flavor into dishes. This is a Thai green curry, but you can also use a red or yellow curry paste for a different variation on this dish. Feel free to experiment with any vegetables you want: asparagus, zucchini, yellow squash, broccoli, chili peppers. It all works!

Thai Green Curry Paste

Kaeng khiao wan is a popular Thai dish. This translates to “sweet green curry”. It is a delicious combination of green chillies, coriander root, and coconut milk. 

I had the pleasure of living in Thailand for a month and I learned a couple valuable keys to Thai cooking. They always use the highest quality coconut sugar, and it really affects the taste of the food. I also learned the value of a mortar and pestle to grind chilis and other ingredients to make curry paste. I love the process of taking time to prepare every aspect of a dish. But alas, we don’t always have the time to invest in a meal. So in this recipe we have a quick and simple version using jarred curry paste instead.

Make it a Meal

Pair your Thai Green Curry with Tofu and Peppers with Perfectly Cooked Jasmine Rice for a warming, hearty meal.


Thai Green Curry with Tofu and Peppers

Prep Time: 15 minutes Cook Time: 20 minutes
Yield:4 servings


2 1/2 tablespoons coconut oil, divided

1 16-ounce package firm tofu

1 small yellow onion, thinly sliced

2 cloves garlic, minced

1 each, small red and yellow pepper, cored, cut into thin strips

4 tablespoons Thai green curry paste

1 stalk lemongrass

1 (15 ounce) can full fat coconut milk or 1/2 can coconut milk and 1/2 can of vegetable stock

6 kaffir lime leaves, or juice of 1 lime

Thai chilies, to taste (you can also use jalapeño pepper)

1-2 tablespoons liquid aminos

Salt and pepper

2 tablespoons chopped fresh cilantro

Jasmine rice, cooked per 1:1 method


For the Tofu

  1. Open tofu package and drain water. Wrap in a towel and allow to rest for 15 minutes to absorb excess water.
  2.  Heat 1 1/2 tablespoons coconut oil over medium high heat.
  3.  Cut tofu into two-inch long rectangles and sprinkle with salt.
  4. Add tofu to oil in batches, and brown on at least 2 sides – all 4 if there is time.

For the Curry

  1. In another large skillet, heat 1 tablespoon coconut oil over medium heat.
  2. Add onion, garlic, and peppers and cook over low-medium heat for 5-6 minutes, stirring, until softened. Add the curry paste and cook for another minute.
  3. Smack the lemongrass bulb on the countertop a couple of times to open and release the aroma.
  4. Add fried tofu, lemongrass, coconut milk, lime leaves, and Thai chilies. Simmer for 3 minutes, stirring occasionally.
  5. Add liquid aminos and simmer for an additional 2 minutes.
  6. Salt and pepper to taste.
  7. Add cilantro just before serving over jasmine rice.

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