Thai Green Curry Rice Bake (Vegan)

This recipe captures the subtle fragrance of a Thai Green Curry in an easy rice bake. Pairing fragrant fluffy rice with caramelised top, this has become another favourite in our house. Easy to make in bulk and full of protein thanks to the tofu this recipes gives you the flexibility of amping up the green curry flavours and coconut to your taste.

Prep time: 5-10 minutes
Cooking time: approximately 1hr 20 minutes
(Serves 4-6)


300g (10.5 oz) white long grain rice
750ml (1 pint) hot vegetable stock
400g (14 oz) firm tofu (not silken)
170g (6 oz) coconut milk (if you enjoy a more coconutty, definitely a word, rice then increase the coconut and decrease the stock accordingly)
170g (6 oz) sweet potato, raw
150g (5.25 oz) broccoli raw
120g (4.25 oz) Curry paste, green (half a jar) – you can increase or decrease the amount to your taste
2 red peppers
1 onion
60g (2 oz) Oyster mushrooms
3 garlic cloves
1 spring onion (scallion)
1 green chilli (optional – but highly recommended)
Salt to taste


  1. Preheat oven 170°c fan, 190°c conventional, 370°f)
  2. Press the tofu for between 20-30 minutes to remove all the additional liquid – this gives the tofu a much firmer texture.
  3. Finely slice onions, garlic, green chilli and spring onion (scallion)
  4. Deseed and roughly chop the red pepper
  5. Cut the sweet potato into 1 cm (½ inch cubes)
  6. Cut broccoli into florets
  7. Slice oyster mushrooms into small pieces
  8. In a wok or large frying pan water fry onions, garlic and green chilli for 2 minutes
  9. Add the red pepper and fry for a further 2 minutes
  10. Add sweet potato, tofu and oyster mushrooms and fry for 2 minutes
  11. Add green curry paste and stir fry for 5 minutes
  12. Add broccoli florets
  13. Pour in coconut milk and stir through
  14. Transfer stir fry to a large baking dish – I used a 33 x 22 cm (13 inch x 9 inch) roasting dish
  15. Add rice and stock, mix through
  16. Cover dish with foil and bake in a preheated oven (white rice – Cook with foil 50-60 mins, brown rice 60-70 minutes) until rice is tender and fluffy
  17. Remove foil and cook for a further 20 minutes until browned on top
  18. Serve topped with finely chopped fresh tomato and coriander leaf

Watch me make it:


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