When the sun drops and the air turns sharp at camp, a pot of Thai green curry is the kind of dinner that makes everyone drift back toward the stove. Propane heat is steady and quick, so this Propane Stove Thai Green Curry with Veggies & Tofu comes together without babysitting a fire—just a lively simmer and the whole campsite starts smelling like coconut milk, green curry paste, and fresh aromatics.
The best part is how forgiving it is after a long hike: chop whatever vegetables you packed—bell pepper, zucchini, snap peas, broccoli—then let them soften into the sauce while tofu drinks up all that herby heat. You get creamy, spicy, and slightly sweet all in one bowl, with tender veg and little tofu cubes that stay satisfying instead of soggy.
It’s a true one-pot propane stove dinner, which means fewer dishes and less water spent on cleanup. Spoon it over rice (or whatever grains you’ve got rattling around the food bin), and you’ve got a warming camp meal that feels a little special without asking for much gear or prep space.
Propane Stove Thai Green Curry with Veggies & Tofu
Equipment
- Large saucepan
- Wooden spoon
- Knife
- Cutting board
Ingredients
- 1 tbsp coconut oil
- 1 (14 oz) can coconut milk
- 2 tbsp Thai green curry paste
- 1 cup cubed extra-firm tofu patted dry
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 cup sliced bell pepper
- 1 cup snap peas
- 1 tbsp soy sauce
- 1 tsp brown sugar
- 1/2 tsp salt
- 1 cup cooked jasmine rice
- 2 tbsp fresh cilantro chopped, for garnish
Instructions
- Heat coconut oil in a saucepan over medium heat. Add green curry paste and sauté 30 seconds until fragrant.
- Pour in coconut milk and whisk until smooth. Bring to a gentle simmer.
- Stir in tofu, broccoli, carrots, bell pepper, and snap peas. Cover and simmer for 10–12 minutes, until vegetables are crisp-tender.
- Add soy sauce, brown sugar, and salt. Simmer uncovered 2–3 minutes.
- Serve curry over jasmine rice and top with fresh cilantro.