Tofu & Three Veg Thai Green Curry


This week, I decided to try a Thai Green Curry! I love one-pot curry dishes – they always feel like a bit of a hug for my tummy on those cold and windy early spring evenings – or maybe that’s just how the weather is in Galway!!! Anyway, here’s the recipe I came up with, which packs THREE of your five to seven recommended servings of fruits and vegetables per day into it.

Recipe (Serves 4)


  • 1 garlic clove, peeled and finely diced
  • 1 red onion, peeled and diced
  • 2 heaped tbsp thai green curry paste
  • 1 tsp fish sauce
  • Juice of 1/2 lime
  • 2 cups of broccoli florets, washed
  • 1 courgette, stem removed and sliced into coins, then coins halved
  • 1 small pack of baby corn, washed and chopped into chunks
  • 1 400ml tin of coconut milk (full or low fat, whichever you prefer)
  • 200-300ml of water or vegetable stock
  • 1 200g block of tofu, chopped into bite-size chunks
  • 1 handful of fresh coriander leaves


  1. Prepare your garlic and veggies (wash the veggies too!), and set aside.
  2. Heat the oil in a pot on a medium heat on the hob/stove, then add the garlic and onions. Cook for 3-4 minutes to sweat the onions.
  3. Add the green curry paste and stir to coat the onions in it, then the fish sauce, and stir again.
  4. Add the veggies, and cook for another 4-5 minutes.
  5. Add the coconut milk and water. Stir to combine everything.
  6. Add the tofu pieces, and stir again.
  7. Add the leaves of the coriander and stir them in.
  8. Nearly there! Bring the curry to the boil, then turn the heat all the way down to a simmer on the lowest heat.
  9. Simmer for 10-15 minutes, stirring occasionally to ensure its not sticking at the bottom of the pot.
  10. You can cook your side dish of choice during this time – this is lovely with basmati rice, wholegrain rice pasta, or another grain of choice like quinoa!

Enjoy guys! As always, tag me if you try this one out – @theirishbalance on Instagram/Twitter/Facebook!

Ciara 🙂 x

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