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kaeng khiao wan
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Thai Green Curry With Vegetables And Tofu | Kaeng Khiao Wan

Green curry is a variety of curry from central Thailand. In Thai language, the green curry is called kaeng khiao wan which literally means sweet green curry.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Side Dish
Cuisine: Asian
Servings: 6 servings
Calories: 336kcal


  • 5 tablespoon Lemon grass – 2 stalk
  • 5 Thai green chilies yielded pretty hot paste, so adjust based on your spice level
  • 4 Garlic
  • 1 inch piece Galangal substitute tender ginger
  • ½ cup Cilantro leaves and stem chopped
  • ½ cup Basil
  • 1 teaspoon Roasted cumin powder
  • 2 teaspoon Coriander dry roasted until fragrant
  • 8 Peppercorn dry roasted until fragrant
  • 2 Shallot substitute ¼ cup of red onion
  • 1 tablespoon Soy Sauce
  • 6 Kaffir lime leaves substitute with 1 tablespoon lime zest + 1 tablespoon lime juice
  • ¼ cup Green curry paste
  • 2 cups Coconut milk
  • 1 cup Broccoli florets removed
  • 1 Carrot chopped
  • 1 Onion sliced
  • 1 Bell pepper chopped
  • ½ cup Baby corn
  • 1 pkg Tofu drained and shallow fried
  • Salt – to taste
  • 1 tablespoon Oil
  • few Basil for garnish


  • To make the green curry paste
  • Dry roast he coriander seeds and the peppercorn separately and then add it with the rest of the ingredients. Place them in a blender and grind it to a paste. You would not need any water when grinding. Traditionally all the ingredients are ground using a mortar and pestle, so if you like the chunky authentic paste, pound them in a mortar.
  • To make the curry –
  • Steam all the vegetables (except the onions and bell pepper) until they are ¾th cooked and keep it aside.
  • Dry the tofu entirely; cube them and then shallow fry in about a teaspoon of oil. Drain it on a paper towel and keep it aside.
  • In a pan, heat 1 tablespoon of oil and add the sliced onions. Sauté until translucent.
  • Now add the bell peppers and fry it for about 5 mins. Add the green curry paste and fry it on low flame for about 5 mins.
  • Now add the coconut milk and cook the curry in it for about 10 mins in low flame. At this stage the curry would start turning aromatic.
  • Add the rest of the vegetables and cook them in the sauce for about 10 mins. Add a little bit of water if the curry appears to be too thick.
  • Once the vegetables are cooked, add the tofu and bring it to a slow boil.
  • Turn off the flame and garnish with basil leaves.
  • Serve hot with jasmine rice!


Calories: 336kcal | Carbohydrates: 35g | Protein: 9g | Fat: 20g | Saturated Fat: 15g | Sodium: 319mg | Potassium: 451mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4217IU | Vitamin C: 54mg | Calcium: 103mg | Iron: 5mg