Gaeng Kiew Wan Tofu
This quick green curry is creamy, aromatic, and gently spicy, with tender tofu soaking up a fragrant coconut broth scented with kaffir lime and basil. Thai eggplant and green beans add freshness and texture, while cauliflower rice keeps the meal light and low in carbs.
Ingredients
Curry base
- 300 gfirm tofu, drained and cut into 2 cm cubes
- 40 gThai green curry paste
- 400 mlfull-fat coconut milk
- 120 mlwater
- 10 mlneutral oil
Vegetables and aromatics
- 200 gThai eggplant, cut into wedges
- 80 ggreen beans, trimmed and cut into 4 cm lengths
- 4 leaveskaffir lime leaves, torn
- 15 gfresh Thai basil leaves
- 1 smallred chili, thinly sliced
Seasoning
- 15 mllight soy sauce
- 4 gerythritol or monk fruit sweetener
- 10 mllime juice
To serve
- 300 gcauliflower rice, hot
Instructions
- 1
Pat the tofu dry and cut it into cubes. Cut the eggplant into wedges, trim and cut the green beans, tear the kaffir lime leaves, slice the chili, and pick the basil leaves so everything is ready before cooking; green curry moves quickly once it starts.
- 2
Heat a wok or wide saucepan over medium-high heat. Add the neutral oil, then add the tofu and sear for 3-4 minutes, turning gently, until lightly golden on at least two sides. This improves texture and helps it hold together in the curry. Transfer to a plate.
- 3
Lower the heat to medium. Add the green curry paste to the pan and fry for 30-60 seconds until very fragrant. Pour in about half of the coconut milk and stir for 1-2 minutes until the paste loosens and the mixture looks glossy.
- 4
Add the remaining coconut milk, water, kaffir lime leaves, soy sauce, and sweetener. Bring to a gentle simmer, not a hard boil, so the coconut milk stays smooth.
- 5
Add the eggplant and green beans. Simmer for 5-6 minutes, stirring occasionally, until the eggplant is tender but not collapsing and the beans are just cooked with a little bite left.
- 6
Return the tofu to the pan and simmer for 2 minutes to heat through and absorb some of the curry. Stir in the lime juice and most of the basil leaves right at the end so their aroma stays fresh. Taste and adjust with a little more soy sauce or lime juice if needed.
- 7
Spoon the hot cauliflower rice into bowls. Ladle over the curry, then finish with the remaining basil and sliced red chili. Serve immediately while the curry is hot and fragrant.
Nutrition per serving
Notes
- •For a beginner-friendly shortcut, use a good-quality vegan Thai green curry paste; some commercial pastes contain shrimp, so check the label if you want to keep the dish fully vegan.
- •If Thai eggplant is unavailable, use 200 g zucchini instead; it cooks a little faster and keeps the curry low in carbs.
- •Do not boil the curry aggressively after adding coconut milk, or it may split and look oily.
- •For extra richness without many carbs, replace half the water with more coconut milk, though calories will increase.
Background
Gaeng kiew wan, or green curry, is a classic central Thai curry known for its vivid color, fragrant herbs, and balanced sweet-salty-spicy profile. While it is often made with chicken or fish balls, tofu versions are common in modern home cooking and vegetarian Thai restaurants, especially when paired with Thai eggplant and basil.
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