Vegan recipe

Thai Green Curry with Marinated Tofu Pieces

Serves 4

Fragrant, fresh and easy to whip up! If ever you’re after a taste of Thailand, the classic Thai Green Curry is sure to satisfy your cravings. Cauldron Marinated Tofu Pieces and the perfect addition to this spicy, citrus curry!

Marinated Tofu Pieces Find out more


2 Packs of Cauldron Marinated Tofu Pieces
2 tbsp vegetable oil
160g Thai green curry paste (less if you want it milder)
2 tins of Coconut Milk
8 baby sweetcorn, halved
180g green beans, trimmed
Small bunch of coriander leaves
A handful of crispy shallots
2 limes, cut into wedges
1 red chilli, sliced (optional)


  1. In a large, lidded frying pan, fry the Marinated Tofu Pieces until golden in a little oil.
  2. Set aside and keep warm
  3. Add the remainder of the oil and fry the green curry paste for a couple of minutes over high heat.
  4. Add the coconut milk and boil for 4 to 5 minutes. Stirring frequently.
  5. Add the beans and sweetcorn, cook for a further 2-3 minutes, or until the sauce is thickened and the vegetables are cooked to your liking. You can add the tofu to the sauce at this point and stir all together or serve the dish and top with the fried tofu pieces.
  6. Garnish with crispy shallots, coriander leaves and (optional) sliced chilli.
  7. Serve with fluffy Jasmine rice or Thai sticky rice.