Green curry stir-fry rice

Green Curry Stir-fry rice – with crunchy tofu

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Green Curry Stir-fry rice with crunchy tofu

Hi guys! to day I’m presenting to you another quick and easy Thai dish, Green Curry Stir-fry rice with crunchy tofu. It’s a combination of fried rice and curry.

Most of the time when you hear about Green Curry Dish. You probably thinking about a kind of curry soup dishes. However, there are so many other ways you can play around with green curry, such as green curry fried rice. How does that sound to you? amazing isn’t it?

I’m you to walk you to a step-by-step of how to make Green Curry Fried Rice dish now.

Topic cover

In this post I will cover the topic of:

  1. Ingredients and substitution
  2. The recipe

Ingredients and substitution

Curry paste

To make green curry paste, there is a lot of herbs and spice involves. Sometimes herbs like Galangal can be difficult to source in some area.

If you are looking at making your own curry paste, here is a link for you to green curry paste recipe.

Link to my website

Printable version

And if it’s difficult in your area to find curry paste. You can get curry paste online from website like Amazon or if you like it less commercial and more homemade. You can get order from my shop. My curry paste is fresh with my recipes 🙂


You can substitute any vegetable in the recipe I provide for you. The only thing that is very important, is Thai Basil. If you can’t find Thai Basil, it’s also ok to use Italian or other kind of basil leaves. Make sure to put an extra amount of basil, if not Thai, because Thai basil has a stronger flavour.

Green curry stir-fry rice

Green Curry Stir-fry rice with crunchy tofu

Prep Time 15 mins
Cook Time 15 mins
Course Main Course
Cuisine Thai
Servings 1


  • 1 Cup Cooked Jasmine rice Cook the rice the night before and refrigerate for the best result or use leftover rice.
  • 1 Tbsp Green curry paste Adjust according to how intense in flavour you like. You can add more later. Curry paste recipe is in the post.
  • 50 Gram Tofu – Cut into bite size
  • Handful of Thai sweet basil leaves
  • 1-2 Thai round eggplant sliced thinly.
  • Salt to taste
  • ¼ Cup Coconut cream
  • 2 Tbsp Cooking oil
  • ¼ Cup Oil for frying


  • Prepare curry paste following recipe in the post. If not you can use pre-made curry paste also.
  • Put 1/4 cup of oil in a pan and set on medium heat. When the oil is hot, fry tofu until crispy or fry to the consistency that you like. After it's done. Set aside.
  • Put 2 tbsp of oil in a wok or a pan and over a medium heat. When the oil is hot, add curry paste and stir-fry for about 1 minute or until fragrance. Be careful not to burn the paste. When the paste is fragrance, add coconut cream and let it heat-up until slightly bubbly.
  • Add the vegetables but not the basil leaves. Stir-fry for about 2 minutes. Don't let the vegetable get over cook. It's nice when the vegetable is still crunchy.
  • By this time, the vegetable should be cooked and the coconut cream should evaporate to about 1/3 of the original amount.
  • Add rice and press it down with your spatula. Don't chop it because you will break the rice grain and will make your fry rice looks like mashed potato.
  • Turn the heat on high and keep stir-fry the rice until the rice blend in well with the sauce. It should be sizzling now and you wok will be slightly burn at the bottom. It's good. Keep your spatular scrape through the wok. This is the part where you get that stir-fry aroma.
  • Turn off the heat, add basil leaves and top with fried tofu. served hot, eat fast, and enjoy your meal.
Keyword green curry

I hope you enjoy the dish! Don’t forget to leave me your thought in the comment below!


30 Days Thai cooking Basics Week #1

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