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Thai-Australian - Lunch, Dinner

Tofu Spinach Coconut Curry

A simple tofu and spinach coconut curry served over rice.

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Tofu Spinach Coconut Curry

Cost and nutrition

What this recipe costs

Estimates use curated Coles and Woolworths product matches for Sydney. Prices checked 4 Nov–11 Nov. Always check live retailer prices before purchase.

A$2.84per serve, makes 4 serves as written
A$11.36cost to make the full recipe
A$3.17Coles per serve
A$2.84Woolworths per serve
32 mintotal time
31g protein642 kcal per serve

Make it

Ingredients and method

Ingredients

  • 520g Firm tofu
  • 300g Rice
  • 260ml Coconut milk
  • 60g Thai green curry paste
  • 120g Baby spinach
  • 2 tomatoes Tomatoes

Method

  1. Prep the ingredients Set out tofu, rice, coconut milk, Thai green curry paste, spinach and tomato. Wash, trim, and chop tomato before heating the pan. Rinse spinach and pat the leaves dry. Measure coconut milk and Thai green curry paste. Drain the tofu, pat it dry and cut it into 2 cm cubes.
  2. Start the rice Cook rice according to the packet directions so it is ready when the curry finishes.
  3. Fry the base Heat a large non-stick saucepan over medium heat with two tablespoons of water. Cook tomato for 2-3 minutes, then stir in the Thai green curry paste for 30 seconds until fragrant.
  4. Cook the main ingredient Add the tofu and cook for 3-4 minutes, turning gently, until hot and lightly browned.
  5. Simmer the sauce Stir in coconut milk and 1/2 cup water. Simmer for 10-15 minutes until the sauce thickens and everything is cooked through.
  6. Finish with vegetables Add spinach to the sauce and simmer for 3-5 minutes until the vegetables soften but still hold their colour.
  7. Serve Spoon the curry over the rice and divide into serves.
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