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Thai Green Curry with Tofu and Vegetables

Thai Green Curry with Tofu and Vegetables reads umami 5.9, richness 5.2 and citrus 5.1 on Palate's 0–10 flavor X-ray — a Thai main, about 24 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.6 / 10
• Sweet & Fruity — 5.1 / 10
• Sour & Bright — 6.5 / 10
• Bitter & Earthy — 1.8 / 10
• Rich & Fat — 6.0 / 10
• Aromatic & Spice — 4.9 / 10

The measured notes (of 18)

Umami 5.9 · Richness 5.2 · Citrus 5.1 · Salinity 4.7 · Sourness 4.6 · Sweetness 4.4 · Herbaceous 4.3 · Warm Spice 2.9 · Nutty 2.8 · Floral 2.4 · Funk & Ferment 2.4 · Fruity 2.1 · Heat 1.9 · Earthy 1.7 · Bitterness 0.8

What's in it (14)

• extra-firm tofu — 397 g
• vegetable oil — 41 g
• yellow curry — 44 g
• coconut milk — 765 g
• red bell pepper — 100 g
• zucchini — 100 g
• fresh bean sprouts — 237 g
• sugar snap peas — 201 g
• soybean soy sauce — 30 g
• light-brown sugar — 13 g
• salt — 5 g
• basil — 59 g
• lime — 65 g
• steamed jasmine rice — 710 g

Time & effort: about 24 min (23 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 134.3 kcal, 3.7 g protein, 8.5 g fat, 12.8 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Pat the tofu dry and cut into 1-inch cubes.
2. Heat 2 tablespoons of the oil in a large pot or wok over medium-high; add the tofu and pan-fry, turning occasionally, until golden and crisp on at least two sides, 6-8 minutes. Transfer to a plate.
3. Reduce the heat to medium and add the remaining 1 tablespoon oil. Add the curry paste and fry, stirring constantly, until darkened and very fragrant, 1-2 minutes.
4. Scoop the thick cream from the top of one can of coconut milk (about 1/3 cup) into the pot and stir into the paste; continue cooking, stirring, until the mixture is fragrant and the oil starts to separate at the edges, 2-3 minutes.
5. Pour in the remaining coconut milk from both cans along with the soy sauce and brown sugar; bring to a gentle simmer.
6. Add the bell pepper and zucchini; simmer, stirring occasionally, until just crisp-tender, 4-5 minutes.
7. Stir in the bamboo shoots and snap peas; simmer until the snap peas are bright green and barely tender, 2-3 minutes.
8. Return the tofu to the pot along with the salt; simmer gently until heated through, 2-3 minutes.
9. Remove from the heat and stir in the torn basil until just wilted, about 30 seconds.
10. Taste and add more salt if needed. Ladle the curry over jasmine rice and serve with lime wedges and extra basil.

Dishes with a similar flavor shape

• Vegetable Red Curry with Tofu — Thai
• Falafel with Roasted Tomato and Yogurt Sauce — Middle Eastern
• Steak Burrito with Charred Corn and Avocado — Tex-Mex
• Grilled Corn and Poblano Quesadillas — Mexican
• Chicken Milanese with Cherry Tomato Salad — Italian-American

Keep reading: what umami, richness, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.