Green Curry with Tofu


  • Onion, (med), diced – 1
  • Cilantro – 1.5 bunches roughly chopped
  • Mint leaves – 1.5 bunches, roughly chopped
  • Garlic, minced – 1 ½ T
  • Ginger, sm. branch grated – 1
  • Powdered ginger – 1.5 tsp
  • Cardamom – 2 tsp
  • Cumin, ground – 2.5 tsp
  • Coriander, ground – 2.5 tsp
  • Brown sugar – 2 tsp
  • Coconut milk (sm. Cans) – 1 ½
  • Tamari – 1 ¼T
  • Red bell pepper, ¾” pieces – 1
  • Yams, ¾ inch cubes – 1
  • Spinach, fresh – 1 bunches
  • Tofu, firm, drained, pressed, – 1 block cut into cubes
  • Lemon Grass, optional
  • Additional salt or sweetener, to taste


Crushed roasted peanuts or cashews.


Begin with the pot to which you’re going to add all the ingredients.

  1. Place cilantro leaves, mint leaves and coconut milk in blender. Blend to a fine consistency. Add garlic, ginger, cardamom, coriander, cumin, sugar and tamari to blender and mix in thoroughly.
  1. Heat a little oil in the bottom of a pot. Saute the onions until they start to soften.
  1. Add yams. Saute for an additional 10 minutes.
  1. Add mixture from blender, red peppers, lemon grass (if using) and tofu. Simmer on low heat until yams are done. Stir in spinach and remove from heat.
  1. Add salt to taste.
  1. Put out crushed roasted peanuts for garnish.
  2. Serve over rice.

NOTE: Do not cook this dish too early. The coconut milk separates if cooked for too long, and the flavor and textural qualities are better if the dish is fresher.

Serves 5-6

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