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Thai Green Curry with Tofu
Thai Green Curry with Tofu

Thai Green Curry with Tofu


2 tbsp coconut oil
3 shallots, peeled and thinly sliced
tsp Mekhala green curry paste
1 large carrot, thinly sliced, about 1 cup
6 shitake mushrooms, stems removed, thinly sliced
400 ml coconut milk
1 cup vegetable or chicken broth, no sodium
5 or 6 kaffir lime leaves, torn in half (optional)
2 small heads baby bok choi, bottoms trimmed, rinsed, and thinly sliced
½ large red capsicum, thinly sliced
400g soft tofu, drained and cut into 2cm cubes
2 tsp fish sauce
1 tbsp brown sugar
¼ cup chopped fresh cilantro or 15 whole basil leaves
2 tsp lime juice (half a lime)

Serves 4


  1. Heat oil in a large fry pan or pot. Add shallots and cook for 2 minutes or until starting to soften.
  2. Stir in curry paste and cook for one minute. Add carrots and mushrooms and stir for one minute.
  3. Add coconut milk, broth, and lime leaves if using. Bring to a simmer, scraping up any brown bits from the bottom of the pan. Simmer for 5 minutes. .
  4. Add bok choi, red capsicum and tofu. Bring back to a simmer and cook gently for 5 minutes or until carrots are tender.
  5. Remove from heat and stir in cilantro, fish sauce, sugar, and lime juice. Taste and adjust seasonings as needed.
  6. Serve with your favorite rice, noodles, or a low-carb option like cauliflower rice or zucchini noodles. It’s also delicious all on its own!