Propane Stove Thai Green Curry with Veggies & Tofu
A fragrant, coconut-rich Thai green curry with tender vegetables and tofu, easily simmered in one pot on a propane stove—full of bold, warming flavors perfect for camp nights.
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.
Notes
Pre-cube tofu and chop vegetables at home to cut down on campsite prep. Propane stoves provide reliable simmering for delicate sauces like curry.