Mild green tofu coconut curry

    45 min

    My family love this mild Malaysian green curry. Get best results by chopping the ingredients quite finely, or using a food processor, and serving over Thai rice.

    3 people made this

    Serves: 4 

    • 4 slices fresh root ginger
    • 4 cloves garlic, minced
    • 30g cashew nuts
    • 2 sticks lemongrass, chopped
    • 2 onions, sliced
    • 3 tablespoons olive oil
    • 1 dash dried chilli flakes
    • 2 tablespoons curry powder
    • 590g firm tofu, drained and cubed
    • 400ml coconut milk
    • 400ml water
    • 2 medium potatoes, peeled and cubed
    • 2 teaspoons salt
    • 1 tablespoon caster sugar

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. In a blender or food processor, mince the ginger root, garlic, cashews, lemongrass, and onions into a paste.
    2. Heat olive oil in a medium wok over low heat. Stir in the blended mixture and chilli flakes. Gradually mix in the curry powder.
    3. Place tofu in the wok, and cook until heated through. Mix in the coconut milk, water, and potatoes. Bring to the boil, reduce heat, and simmer 20 minutes, stirring occasionally, until potatoes are tender. Season with salt and sugar.

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    Reviews in English (16)


    man, they weren't kidding when they say "mild." the amount of water it calls for totally drowns the flavor out. i ended up adding more curry, sugar, salt, two serrano peppers and about half a cup of peanut butter to compensate. still, though much improved, it did not have the bold flavor i was looking for. if i do try this again, i'll use two cans of coconut milk, no water, and double up on the spices.  -  23 May 2005  (Review from Allrecipes US | Canada)


    This is a great, easy recipe! Cut open the lemongrass and add the innermost layer to the paste in the food processor. Then, just chop up the tough outer segments into 1-2 inch pieces and throw them in, you can pick them out before serving. Here are my changes, but the recipe as written is certainly not bland and it IS advertised as a mild curry, so it's understood that if you want a spicier dish, kick it up a notch! My additions: I added 1-2 cups of organic pumpkin, but it could be any winter squash. This is a great boost to the color & nutrition of the dish. I increased the cashews to 1/2 cup and added 1 more garlic clove. I used agave instead of sugar, and sauteed the potato & pumpkin first in the oil, curry powder & spice blend. Maybe 10 minutes to bring out the flavor and partially cook the veggies. Then I added everything else, but I cut the coconut milk down to 1/2 can (not my favorite)and increased the water. I also added 1/2 an organic apple, diced, at this point (I used Fuji but it could be any red apple) for a little sweet and balance. Don't leave out the water! This is the most important part! Your curry needs liquid in which to simmer! I even topped off the water a few times, making sure to keep the veggies covered until fully cooked. I also added the juice of a fresh squeezed lime at the end to round out the flavors. Yum!  -  15 Jan 2009  (Review from Allrecipes US | Canada)


    While it smells delicious, unfortunately we found this recipe very bland and unspectacular. I think adding the water takes a good deal of flavor out. Also, be warned that if you use a blender, many of the ingredients don't get blended well since they are too small for the blender to catch- I'd recommend a food processor if you have one.  -  19 Jun 2002  (Review from Allrecipes US | Canada)