Spring Garden Thai Curry with Tofu and Basi

This Spring Garden Thai Curry with Tofu and Basil is a vibrant and flavorful dish that celebrates the freshness of spring produce. With its colorful assortment of vegetables, tender tofu, and the unmistakable aroma of Thai basil, this curry offers a wholesome and satisfying experience. The rich coconut milk-based sauce infused with Thai green curry paste ties everything together beautifully.

Why You’ll Love This Recipe

• Showcases seasonal spring vegetables in a fragrant, flavorful curry
• Perfect for vegetarians and vegans, offering a hearty and balanced meal
• Quick and easy to prepare, ideal for busy weeknights
• Easily customizable with your choice of vegetables or protein
• Comforting, creamy texture with a spicy-sweet-savory Thai flavor

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Extra-firm tofu
• Asparagus
• Baby corn
• Red bell pepper
• Thai green curry paste
• Coconut milk
• Thai basil leaves
• Soy sauce
• Lime juice
• Vegetable oil
• Garlic
• Fresh ginger

Directions

1. Press the tofu to remove excess moisture, then cut into bite-sized cubes.
2. In a large skillet or wok, heat vegetable oil over medium heat. Fry the tofu until golden and slightly crispy. Remove from the pan and set aside.
3. In the same pan, sauté minced garlic and ginger until fragrant.
4. Add chopped asparagus, baby corn, and sliced red bell pepper. Cook for about 3–4 minutes until they begin to soften.
5. Stir in Thai green curry paste and cook for another minute, mixing well with the vegetables.
6. Pour in the coconut milk and bring to a gentle simmer, stirring to incorporate the curry paste fully.
7. Add soy sauce and lime juice, then return the tofu to the pan. Simmer for 5–7 minutes to blend the flavors.
8. Stir in Thai basil leaves just before serving.
9. Serve hot over steamed jasmine rice or your preferred grain.

Servings and Timing

• Servings: 4
• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes

Variations

• Substitute tofu with tempeh or chickpeas for different textures and flavors
• Add other vegetables like zucchini, mushrooms, or snap peas based on preference or availability
• Use red or yellow Thai curry paste for a variation in flavor and color
• Adjust the spice level by increasing or reducing the amount of curry paste
• Add a splash of vegetable broth for a lighter, soup-like consistency

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days
• For longer storage, freeze in portioned containers for up to 2 months
• Reheat on the stovetop over medium heat until warmed through, adding a little water or coconut milk to loosen the sauce if needed

FAQs

What type of tofu should I use?

Extra-firm tofu is best as it holds its shape well during frying and absorbs the curry flavors effectively.

Can I make this dish less spicy?

Yes, reduce the amount of Thai green curry paste or use a milder variety to suit your spice tolerance.

Is this recipe suitable for vegans?

Yes, all the ingredients are plant-based, making it completely vegan.

Can I use frozen vegetables?

Yes, though fresh vegetables are preferred for texture, frozen varieties can be used if thawed and drained properly.

What can I serve this curry with?

This curry pairs well with jasmine rice, brown rice, or rice noodles.

How do I thicken the sauce?

Simmer uncovered to reduce the sauce, or mix in a cornstarch slurry if needed.

Can I make this curry ahead of time?

Yes, this curry can be made a day in advance and reheated. The flavors deepen with time.

What if I can’t find Thai basil?

Regular basil can be used, though the flavor will be slightly different. Add a bit of mint for a closer match.

How do I prevent tofu from breaking apart?

Ensure the tofu is well-pressed and use a non-stick pan or sufficient oil to fry it until firm and golden.

Can I add other proteins?

Yes, you can include cooked chicken, shrimp, or beef if you’re not vegetarian or vegan.

Conclusion

Spring Garden Thai Curry with Tofu and Basil is a delightful way to enjoy the bright, fresh flavors of the season. It’s easy to prepare, packed with wholesome ingredients, and full of authentic Thai flavor. Whether you’re catering to a plant-based diet or simply looking for a nourishing and satisfying meal, this curry makes a wonderful addition to your weekly rotation.

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