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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
Ingredients
Black rice
-
1⅓ cups (240g)black rice, rinsed
-
2⅔ cups (640ml)water
Zucchini & tofu
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½ Tbsp (8ml)vegetable oil
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1medium zucchini, chopped†
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½ Tbsp (8ml)vegetable oil
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14 oz (395g)firm tofu, pressed, cut into 1 cm cubes
-
Curry broth
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1 Tbsp (15ml)vegetable oil
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1small onion, finely chopped
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3garlic cloves, minced
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1 Tbsp (6g)grated fresh ginger
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1⅔ cups (400ml)canned full-fat coconut milk
-
-
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3 cups (90g)baby spinach
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1 cup (16g)fresh basil leaves
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1½ cups (360ml)vegetable broth
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¼lime, juiced
Optional garnish
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fresh basil leaves
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fresh Thai chili (bird's eye chili)
Make your own
Directions
- Add the rice to a saucepan with the water. Bring to a boil, cover, then simmer on low until tender, 30 to 40 minutes.
- Let rest covered for 10 minutes, then fluff.
- Heat the oil in a large pan over medium-high heat. Add the zucchini and cook until lightly golden, about 7 minutes. Transfer to a plate and set aside.
- Heat some more oil in the now-empty pan and add the tofu. Cook, turning occasionally, until golden on all sides, about 8 minutes.
- Add the soy sauce and stir for 30 seconds, just until it coats the tofu. Turn off the heat to stop it from burning.
- Heat the oil for the curry broth in a large sauté pan or large pot over medium-high heat. Add the onion and cook 4 minutes, until translucent.
- Add the garlic and ginger and cook 1 minute, stirring throughout.
- Stir in the green curry paste and cook 30 to 60 seconds, until fragrant.
- Add the coconut milk, soy sauce, and maple syrup. Let the mixture heat up slightly.
- In a blender, combine the spinach, basil, and vegetable broth. Blend until completely smooth.
- Pour the blended mixture into the pot. Stir in the cooked zucchini and squeeze in the lime juice. Let the mixture heat back up.
- Serve with the black rice and tofu. Optionally, garnish with sliced chili and more fresh basil. Enjoy!
Notes
- †For us, 1 medium zucchini weighed 330g.
Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze the curry broth for up to 2 months.
Let us know what you think
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 29%
• black rice
Proteins 14%
• firm tofu
Fruits & Veggies 57%
• medium zucchini
• small onion
• garlic clove
• grated fresh ginger
• Thai green curry paste
• baby spinach
• fresh basil leaves
• lime
Calcium
• firm tofu
Fat
• vegetable oil
• vegetable oil
• vegetable oil
• canned full-fat coconut milk
Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
Leave a comment
Awesome! For me, 1tbsp of the Curry Paste is enough, though.
I was wondering if I should use Thai basil or regular basil. Thank you 😊
This was so good! It’s a little bit of a longer process for a weekday dinner but you will have leftovers probably so worth it!!
So, nourishing, comforting, and bright!
This curry is very good!! We forgot to buy green curry paste so we used the yellow paste we had and it was amazing, especially when adding the green mixture it had so many great flavours. We also added more veggies and some beans to fill it a bit more. Wil, definitely put this in regular rotation!
Very good! At first I feared the curry would be too watery, but it got absorbed by the rice and was just right! I did use just white rice as that's what I had, and I cut the tofu in very small cubes and added them at the end with the zucchini without pan feying them, as someone suggested, to cut down time, and it was great. The basilic makes it taste fresh, love it!
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.