Gaeng Kiew Wan Tofu

Nutrition · per serving

Steps

1. 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.

   300 g firm tofu, drained and cut into 2 cm cubes200 g Thai eggplant, cut into wedges80 g green beans, trimmed and cut into 4 cm lengths4 leaves kaffir lime leaves, torn15 g fresh Thai basil leaves1 small red chili, thinly sliced
2. 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.

   10 ml neutral oil300 g firm tofu, drained and cut into 2 cm cubes
3. 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.

   40 g Thai green curry paste400 ml full-fat coconut milk
4. 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.

   400 ml full-fat coconut milk120 ml water4 leaves kaffir lime leaves, torn15 ml light soy sauce4 g erythritol or monk fruit sweetener
5. 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.

   200 g Thai eggplant, cut into wedges80 g green beans, trimmed and cut into 4 cm lengths
6. 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.

   300 g firm tofu, drained and cut into 2 cm cubes10 ml lime juice15 g fresh Thai basil leaves
7. 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.

   300 g cauliflower rice, hot15 g fresh Thai basil leaves1 small red chili, thinly sliced

Origin & History

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.