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Thai Green Tofu Curry

Yields4 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins

Fresh, light and fragrant this curry is super easy to make from scratch and the addition of tofu provides plenty of protein. It is much easier than you think to make up your own Thai curry paste – everything is placed in a nutri bullet and processed until smooth. The paste can be made ahead and kept in the fridge for 3-4 days. It can also be frozen in ice cubes so you could make up a batch ready for creating delicious curries in a hurry. Adding chlorella at the end of cooking gives the soup a wonderful deep vibrant green colour.

Thai Green Tofu Curry

Curry Paste
 1 Handful of coriander leaves
 2 garlic cloves
 1 small onion (chopped)
 0.50 tsp fresh root ginger
 1 green chilli (deseeded)
 2 lemongrass stems (chopped)
 1 tsp ground cumin
 0.50 tsp ground turmeric
 1 tbsp tamari soy sauce
 0.50 lime
 2 tbsp xylitol (available as Total Sweet) or maple syrup
 1 tbsp fish sauce or vegan ‘fish sauce’
 350 g tofu, firm
 2 tbsp cornflour
 1 tbsp olive oil
 400 g light coconut milk
 60 ml vegetable stock
 125 g shittake mushrooms, sliced
 10 baby sweetcorn, halved lengthways
 1 green pepper thinly sliced
 100 g sugar snap peas
 2 Pak choy, leaves separately
 2 Kaffir lime leaves
 1 tbsp tamari soy sauce
 1 tsp fish sauce or ‘vegan fish sauce’
 6 g Sun Chlorella A Powder
 2 tsp cornflour
 1 bunch fresh Thai basil or coriander leaves to garnish
 4 Basmati rice to serve

Make the curry paste. Place all the ingredients in a blender or nutri bullet with a little of the canned coconut milk and blend to form a thick sauce.


Place the tofu between kitchen paper and press to remove any excess moisture. Cut the tofu into 2cm cubes. Place in the bowl and add the cornflour. Toss to coat in the cornflour.


Heat the oil in a sauté pan until hot. Add the tofu in batches and cook until golden. Remove from the pan and place on a plate. Add the mushrooms to the pan and sauté for a minute until soft then remove and place on the plate with the tofu.


In the same pan add the curry paste and heat for a couple of minute. Add the coconut milk, stock, vegetables and kaffir lime leaves and gently simmer for 5 minutes.


In a small bowl place the chlorella, soy sauce, fish sauce and cornflour. Add 1-2tbsp water and mix to form a paste.


Pour in the chlorella paste with the tofu and mushrooms and heat through. Season with black pepper.


Serve with rice and garnish with basil leaves and/or coriander.