Bok choy and tofu green curry

Ingredients

• 1 smallshallot, thinly sliced
• 22.5 ml (1 1/2 tablespoons)green curry paste
• 2baby bok choy, sliced into 1.3 cm (1/2-inch) pieces
• 10 ml (2 teaspoons)brown sugar
• Zest and juice of 1/2lime
• 15 ml (1 tablespoon)fish sauce
• 120 ml (1/2 cup)unsweetened coconut milk
• 355 ml (1 1/2 cups)low-sodium vegetable stock
• 227 g (8 ounces)silken tofu, cut into 1.3 cm (1/2-inch) cubes
• 2 to 3 sprigscoriander leaves
• 2 to 3 sprigsThai basil leaves
• 2spring onions
• 1Thai red chilli, thinly sliced into rings
• About 15 ml (1 tablespoon)cooking oil

Instructions

1. 1

   Soften the shallot

   Set the pot to low heat and add about 15 ml (1 tablespoon) of cooking oil. Let it warm for 20 to 30 seconds, then add the shallot and cook, stirring often, until softened, 2 to 3 minutes. Stir in the green curry paste and cook for 1 minute, stirring occasionally.

2. 2

   Build the curry

   Add the bok choy and stir to coat it in the curry and shallot mixture. Add the brown sugar, lime zest and juice, fish sauce, coconut milk and vegetable stock. Increase the heat to high and bring the liquid to a simmer.

3. 3

   Simmer with tofu

   When the broth is simmering, reduce the heat to low and add the tofu. Cover with the glass lid and cook for 5 minutes. Taste the broth and adjust with lime, fish sauce or sugar.

4. 4

   Add the herbs

   Remove the lid and add the coriander, Thai basil, spring onions and sliced chilli. Serve on its own or over rice.

What is bok choy and tofu green curry?

Green curry is a Thai-style dish built around a fragrant paste of green chillies and aromatics, often simmered with coconut milk. This version combines it with bok choy and silken tofu for a quick, gently textured bowl.

Lime, fresh herbs and chilli bring brightness at the end, while the stock keeps the coconut broth from becoming too rich. The method makes a light curry broth rather than a thick sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 230 calories, 9g protein, 15g carbs, 15g fat.

The stock and bok choy contribute relatively little energy, while the coconut milk and cooking oil provide most of the fat. Tofu supplies protein, and the sugar and curry paste contribute some carbohydrates; rice would add more. For a balanced plate, serve with a modest portion of rice and plenty of bok choy.

The ingredients that shape the broth

Curry paste: frying it briefly with the shallot helps release its aroma before the liquids go in.

Coconut milk and stock: together they make a savoury, creamy broth without overwhelming the greens.

Lime and fish sauce: these bring acidity and savouriness; taste at the end and adjust them to suit the paste and stock you use.

Handle silken tofu gently

Silken tofu is delicate, so cut it into even cubes and lower them into the simmering broth carefully. A gentle simmer and minimal stirring help the pieces hold together.

Keep the tofu covered for the stated 5 minutes so it warms through. Avoid a hard boil, which can break up the cubes.

Look for tender greens

The bok choy goes into the pot before the liquid and simmers with it, so the stems soften while the leaves wilt. Cut the pieces evenly to help them cook at a similar pace.

After the covered tofu simmer, taste the broth before adding the herbs. The curry is ready when the greens are tender and the tofu is warmed through.

Keep the timing moving

This recipe has a short aromatic base: allow 2 to 3 minutes for the shallot, then 1 minute for the curry paste. Have the liquids and seasonings ready before you start so they can go in together.

Once the broth simmers, lower the heat promptly and cook the tofu for 5 minutes. Add the delicate herbs and spring onions only after removing the lid.

Ways to serve the curry

Serve the curry in bowls on its own for a broth-forward meal, or ladle it over rice to catch the coconut and lime broth. Add the rice separately rather than simmering it in the pot.

The chilli is added at the end, making it easy to leave out or serve on the side for anyone who prefers a milder bowl.

Recipe notes & tips

• Measure out the lime, fish sauce and sugar before cooking so they are ready to add with the liquids.
• Keep the heat gentle once the tofu is in the pot to help it stay in neat pieces.
• Taste the broth after simmering before adding more seasoning, as curry pastes vary in saltiness and heat.
• Slice the spring onions and chilli thinly so they distribute easily through the bowls.
• For a milder curry, remove the chilli seeds or omit the chilli.

Variations

• Add rice: Serve the curry over freshly cooked rice to make it more substantial.
• Swap the greens: Use another tender leafy green in place of the bok choy.
• Make it milder: Omit the Thai chilli and use a little less curry paste.
• Add mushrooms: Slice them and cook them with the bok choy.
• Use a different protein: Replace the tofu with a favourite protein, adjusting cooking so it is thoroughly cooked.

Common mistakes to avoid

• Frying the paste for too long: it can catch and taste bitter, so stir it for just 1 minute.
• Boiling the tofu hard: a vigorous boil can break up silken tofu; keep the broth at a gentle simmer.
• Stirring roughly: fold the tofu in carefully to keep the cubes intact.
• Adding herbs too early: they lose their fresh character if simmered; stir them in after removing the lid.
• Skipping the final taste: adjust with lime, fish sauce or sugar after the tofu has simmered.

How to store

Cool leftovers promptly and keep them in a sealed container in the fridge for up to 2 days. Reheat gently in a saucepan until hot, stirring carefully so the tofu does not break apart; store rice separately if serving with it.

Frequently asked questions