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Bright Green Basil Coconut Curry
This meal might look fancy (one to bookmark for guests, because it definitely has that wow factor), but it’s surprisingly simple to pull off and totally fits a nourishing weeknight dinner. Store bought green curry paste gives you that restaurant style taste in minutes, while the broth turns vibrant green thanks to a generous handful of spinach and fresh basil blended in for a bright, rounded flavour. I love serving it with black rice for the chewy bite and the gorgeous contrast against the green curry, but brown rice or white rice work beautifully too.Servings
Total
1 hr + 5 minPrep
25 minCook
40 minContains
soy
gluten
Free from
peanut
tree nut
sesame
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This tastes amazing! If you’re short on time just throw the tofu into the broth in the end without frying it, it gives a bit of a Palak Paneer vibe, very delicious 😋 Loved the zucchini in it as well, perfect for summers!
I didn’t personally cook this but I loved the result. 😅
Delicious and satisfying! Cooking the curry broth got a little chaotic for me. I left one or two items in the fridge, which didn't flow well with the cooking rhythm. That's totally on me. So, now I know to have everything out and ready to go when I tackle the broth. All that said, my experience doesn't take away from the recipe at all. I'd make it again!
Has anyone tried this with smoked tofu? It's a bank holiday here in Germany and I don't want to drive to The Netherlands just for Tofu. 😅
I have either smoked tofu, dried long strip tofu or dehydrated soy chunks. I can't think what will be the best substitute.
If anyone reads this today and has any ideas I'd be really grateful. My fridge is empty except for courgettes!
It was delicious! I really recommend going for the black rice, it's worth it 🤤
Loved the colours, too 💚🖤 (told my kids we were having a Wicked-themed dinner)
Made it today, it was delicious ! I read some people were confused by the zucchini, but I personally wasn't, it gave the broth more texture ! Plus I have lots of friends who can't eat bell peppers, and it's often an ingredient in these curries, so very hapy with this one. It was difficult not to eat everything, but I am so happy to have leftovers, it will bring so much joy again without having to cook. A new addition to my rotation list, wonderful!
Absolutely gorgeous! I added eggplant with the courgette and it was delicious. Love the colour especially!
We really enjoyed this one, my courgette was no good, so had to do without that. But otherwise, I loved the taste of the broth and the tofu, very refreshing and hearty, but still felt quite light.
Loved this dish! So yummy and refreshing! Zucchini is a little odd and becomes very mushy with leftovers. Will make with red bell pepper or carrots next time for a little crunch and a different color. Will most definitely be adding this to my food rotation!
Not usually a coconut flavor fan, but this was SO good! Black rice is a new discovery for me and I loved it in this. Amazing taste!
Kilian says: Not really a Thai taste with the Tofu but it's very good food. Nice and spicy, feels relatively light. Great mix with the black rice but I was confused by the zucchini in there - why zucchini?
Teya says: I loved it, and it felt like a fancy recipe to follow. I overdid the spicy flakes at the end and might have used the wrong Tofu but I am happy!
Yummy!!!
We will definitely be making this again. I just mixed a little soy yogurt into our 5-year-old's to dull the spiciness a bit. I can't wait to try this with black rice and not white rice as we did today.