Thai Green Curry - BASICS Recipe


This recipe was developed by Quabbin Harvest board member Cristina Garcia. This nutritious dish is made with ingredients that are part of our BASICS program, which offers pantry staples at very affordable prices. 


Thai Green Curry

Feed your family the BASICS

Cost at Quabbin Harvest: $2.05 per nourishing serving!

Great with any veggie! Substitute chicken, fish or shrimp for the tofu. Green or red curry pastes are equally delicious - try both! Great way to use up extra veggies at the end of the week.



Yield: 4 servings


1 cup short grain brown rice
1 3/4 cups water


1 pound tofu
2 Tbs canola oil


2 cups chopped greens


1 13.5oz coconut milk
1 tablespoon curry paste
1/2 cup water
1 teaspoon salt or fish sauce
1 tablespoon sugar
2 teaspoons lime juice
1/2 tablespoon ginger, minced
1/4 cup onion, thinly sliced
1 clove garlic, finely chopped


1/2 cup basil leaves, sliced (optional)


Preheat oven to 425 degrees.

Combine rice and water in a pot bring to a boil, reduce to a simmer and cover with a tight fitting lid. Cook for 45min. Remove from the heat, let steam with the lid on for 10 minutes.


Coat tofu in oil, roast in a single layer, stirring occasionally for 25-30 minutes, or until lightly browned and puffy.


In a medium pot combine all ingredients in the right column. Bring to a boil, reduce to a simmer. Cook gently for 8-10 minutes or until onion is translucent and softened. Season to taste.


Add vegetables and tofu (or other protein) cook for an additional 5-10 minutes or until veg is tender and meat, if using, is cooked through.


Serve over rice with optional sliced basil.


Veggie suggestions: carrots, broccoli, peppers, peas, spinach, kale, asparagus.



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