Introduction
This Thai Red Curry is a rich, creamy, and flavorful dish made with tofu, fresh vegetables, and coconut milk, simmered in a fragrant red curry sauce. It’s a perfect meatless meal, bringing together the spiciness of red curry paste, the sweetness of coconut milk, and the earthiness of fresh herbs. Serve it over steamed jasmine rice for a hearty and comforting meal!
Why You’ll Love This Recipe
✔️ Easy & Quick – Ready in just 30 minutes!
✔️ Rich & Creamy – Coconut milk makes it super smooth and flavorful.
✔️ Customizable – Use your favorite vegetables.
✔️ Vegan & Gluten Free – Naturally plant-based and healthy.
✔️ Meal Prep Friendly – Stores well for leftovers.
Equipment Needed
- Large skillet or wok
- Cutting board & sharp knife
- Wooden spoon or spatula
- Small pot (for rice)
Ingredients (Serves 4-6)
For the Curry:
- 1 tbsp coconut oil (or vegetable oil)
- 1 block (14 oz) extra firm tofu, cubed
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2-3 tbsp Thai red curry paste (adjust for spice level)
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup vegetable broth (or water)
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp brown sugar or maple syrup
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 small zucchini, sliced
- ½ cup snap peas (optional)
- 1 tbsp lime juice
- Fresh Thai basil or cilantro for garnish
For Serving:
- Steamed jasmine rice or brown rice
- Lime wedges
- Crushed peanuts (optional for crunch)
Nutritional Information (Per Serving, Approximate)
- Calories: 380 kcal
- Protein: 15g
- Carbs: 35g
- Fat: 22g
- Fiber: 6g
- Sodium: 500mg
Step by Step Instructions
- Total Time: 30 Minutes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
1. Prepare the Tofu
- Press the tofu: Wrap tofu in a clean kitchen towel and place a heavy object on top for 10 minutes to remove excess moisture.
- Cut tofu into cubes and pat dry.
2. Sauté the Aromatics
- Heat coconut oil in a large skillet or wok over medium-high heat.
- Add tofu cubes and cook for 4-5 minutes, flipping occasionally until golden brown. Remove and set aside.
- In the same pan, sauté onion, garlic, and ginger for 1-2 minutes until fragrant.
3. Add the Curry Paste & Liquids
- Stir in red curry paste and cook for 1 minute to release the flavors.
- Pour in coconut milk, vegetable broth, soy sauce, and brown sugar. Stir to combine.
4. Cook the Vegetables
- Add bell pepper, broccoli, zucchini, and snap peas to the skillet.
- Simmer for 7-10 minutes, until the vegetables are tender but still vibrant.
5. Finish with Tofu & Lime
- Return the tofu to the skillet and stir to coat in the sauce.
- Simmer for another 2 minutes to heat through.
- Stir in lime juice and adjust the seasoning to taste.
6. Serve & Enjoy
- Spoon the curry over steamed jasmine rice.
- Garnish with fresh Thai basil or cilantro.
- Serve with lime wedges and crushed peanuts for extra flavor.
Tips for the Best Thai Red Curry
🔥 Adjust the Spice Level – Use more or less red curry paste depending on your preference.
🍛 For a Thicker Curry – Simmer longer to reduce liquid or add ½ tsp cornstarch mixed with water.
🌱 Switch Up the Veggies – Try carrots, mushrooms, baby corn, or eggplant.
🥢 Use the Right Tofu – Extra firm tofu holds up best in the curry.
🌿 For Authentic Flavor – Use Thai basil instead of regular basil.
Serving Suggestions
🍚 With Jasmine Rice – A classic pairing for soaking up the curry sauce.
🍞 With Roti or Naan – Great for dipping into the curry.
🥗 With a Side Salad – A fresh cucumber salad balances the richness.
🍷 Drink Pairing – A light white wine like Riesling or a cold Thai iced tea pairs well.
Frequently Asked Questions (FAQs)
Q: Is Thai red curry very spicy?
A: It has a mild to medium heat level, but you can control it by adding more coconut milk or using less curry paste.
Q: Can I make this ahead of time?
A: Yes! This curry tastes even better the next day. Store it in an airtight container in the fridge for up to 4 days.
Q: Can I freeze Thai red curry?
A: Yes, but tofu changes texture when frozen. If freezing, consider adding fresh tofu when reheating.
Q: Can I make this curry oil-free?
A: Yes! Simply skip the oil and use a splash of vegetable broth for sautéing.
Q: Can I use green curry paste instead?
A: Absolutely! Green curry paste has a different herby, spicier flavor, but it works well in this recipe.
Conclusion
This Thai Red Curry with Tofu & Vegetables is the perfect balance of creamy, spicy, and savory flavors in one bowl. It’s easy to make, packed with nutritious veggies, and completely satisfying. Whether you’re making it for a weeknight dinner or meal prep, it’s guaranteed to be a favorite!