Spice in the Kitchen: Thai Coconut Curry Green Beans & Tofu

I can't wait to get my camera back. Sorry for these lackluster photos.
For some reason, coconuts and green beans just go together. It just so happens that there was a great big bag of green beans from the farmer's market in my fridge that wanted to pair up with some left over coconut milk. Perfect! This dinner was so satisfying and super delicious. Serve over warm jasmine rice or wide rice noodles. You could also use bell peppers to mix it up.

Thai Coconut Curry Green Beans & Tofu Recipe (vegan, gluten free)
serves 2-4, cooking and prep time 30-40 minutes


  • 1 block of extra firm tofu, organic
  • spray olive oil
  • 4-5 cups green beans, ends snipped and cut into approximately 2" pieces
  • 1 can of light coconut milk
  • 1/8 cup of tamari (or soy sauce) (Use gf tamari if making gf.)
  • 1 TB brown sugar
  • 1 tsp curry powder
  • 1/2 tsp red curry paste


  1. Preheat oven to 450 degrees.
  2. Press tofu (I used my TofuXpress!) and cut into small, even sized cubes.
  3. Line a baking sheet with parchment paper and lightly spray with oil. Place tofu on top and spray with oil again.
  4. Place sheet in oven for about 20 minutes or until tofu is a golden color.
  5. Steam green beans until soft.
  6. In the meantime, combine all other ingredients in a saucepan and simmer until it thickens slightly. Add salt if needed.
  7. When tofu and green beans are ready, add to the sauce and simmer for another 10-15 minutes.
  8. Serve as is or over rice and top with cashews and/or chopped tomatoes.

1 comment:

  1. curry + coconut milk + tofu = mmm...


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