Oh, Thai red curry with tofu—just saying it makes my mouth water! This is the dish I crave when I want something quick, packed with bold flavors, and totally vegetarian. The creamy coconut milk, the punch of red curry paste, the crispy-tender tofu soaking up all that goodness—it’s my go-to weeknight hero. And the best part? It’s ready in under 30 minutes, no fancy skills required. Whether you’re a tofu skeptic or a curry fanatic, this dish will win you over. Trust me, once you taste that first spoonful over fluffy jasmine rice, you’ll be hooked just like I am.
Why You’ll Love This Thai Red Curry with Tofu
This isn’t just any curry—it’s the kind of meal that makes you stop mid-bite and go, “Wow.” Here’s why:
- Fast & easy: Done in 25 minutes flat—faster than takeout, and way more satisfying.
- Flavor bomb: Creamy coconut milk, spicy curry paste, and tangy lime create magic in every bite.
- Endlessly flexible: Swap in whatever veggies you’ve got—zucchini, eggplant, even green beans work.
- Healthy but indulgent: Packed with protein from tofu and nutrients from veggies, without skimping on richness.
Seriously, this curry checks all the boxes. Even my “meat-only” friends ask for seconds!
Ingredients for Thai Red Curry with Tofu
Here’s everything you’ll need to make this flavor-packed curry—trust me, every ingredient plays a key role!
- The curry base: 1 tbsp vegetable oil (or coconut oil for extra flavor), 2 tbsp Thai red curry paste (my favorite is Maesri brand—it’s got the perfect kick!), 1 can (14 oz) full-fat coconut milk (don’t skimp—this makes it luxuriously creamy)
- The protein & veggies: 1 block (14 oz) firm tofu, pressed for 15 minutes and cubed, 1 cup mixed veggies (I love red bell peppers, carrots, and bamboo shoots)
- The flavor boosters: 1 tbsp soy sauce (or tamari for gluten-free), 1 tbsp brown sugar (palm sugar works too!), ½ cup fresh basil leaves (Thai basil if you can find it), 1 lime, juiced
Ingredient Notes & Substitutions
No stress if you’re missing something—here’s how to adapt:
- Curry paste: Different brands vary in heat—start with 1 tbsp if you’re sensitive, then add more to taste. Vegan? Check labels—some contain shrimp paste.
- Coconut milk: Shake the can well before opening! Lite coconut milk works but won’t be as rich.
- Tofu: Super-firm tofu skips pressing time. Not into tofu? Chickpeas or tempeh are great swaps.
- Veggies: Use whatever’s fresh—eggplant, snap peas, or even broccoli florets. Frozen stir-fry mix works in a pinch!
See? Flexible and forgiving—just how cooking should be!
How to Make Thai Red Curry with Tofu
Okay, let’s get cooking! This curry comes together so easily—just follow these simple steps:
- Sizzle that paste: Heat 1 tbsp oil in a large pan over medium heat. Add the red curry paste and cook for about 1 minute, stirring constantly. You’ll know it’s ready when your kitchen smells amazing—that spicy, aromatic fragrance means the flavors are waking up!
- Creamy coconut magic: Pour in the can of coconut milk and stir well to blend it with the curry paste. Let it bubble gently for 2 minutes—this mellows the raw taste of the paste and creates the base of your sauce.
- Tofu & veggie party: Add your pressed tofu cubes and mixed veggies. Give everything a good stir to coat in that luscious sauce. Now comes the patience part—simmer uncovered for 10 minutes, stirring occasionally. The sauce will thicken slightly, and the veggies will soften but still have a nice bite.
- Balance the flavors: Stir in the soy sauce and brown sugar. Taste! Need more salt? A splash more soy sauce. Too spicy? A pinch more sugar. This is your moment to tweak it just right.
- Finish with freshness: Turn off the heat and stir in the basil leaves and lime juice. The residual heat will wilt the basil perfectly without turning it black. That bright lime cuts through the richness beautifully!
See? No fancy techniques—just layer those flavors and let the stove do the work!
Tips for Perfect Thai Red Curry with Tofu
- Press that tofu! Even 15 minutes makes a difference—soggy tofu won’t soak up flavors as well. No time? Blot cubes firmly with paper towels.
- Spice control: Curry pastes vary wildly in heat. Start with less—you can always add more later if needed.
- Basil timing: Add it last-minute for maximum aroma and color. Stirring it in too early makes it bitter and sad-looking.
Serving Suggestions for Thai Red Curry with Tofu
Now for the best part—how to serve this beauty! My absolute must-have is steamed jasmine rice—its floral notes soak up the curry sauce like a dream. Feeling fancy? Try it over rice noodles for a slurpable twist. And don’t skimp on the garnishes! A handful of fresh basil leaves, extra lime wedges for squeezing, and a sprinkle of red chili flakes (if you like heat) take it over the top. Sometimes I’ll even add crispy fried shallots for crunch. Honestly, this curry is so good, you might just eat it straight from the pan—no judgment here!
Storing and Reheating Thai Red Curry with Tofu
This curry keeps like a dream! Store leftovers in an airtight container in the fridge for up to 4 days. Freeze it for longer—just pop it in a freezer-safe container for up to 3 months. When reheating, the stovetop is your best friend. Warm it gently over low heat, stirring occasionally. If it’s too thick, splash in a bit of water or coconut milk to loosen it up. The tofu stays tender, and the flavors? They get even better overnight. Just don’t microwave it—you’ll risk that tofu turning rubbery!
Thai Red Curry with Tofu Nutritional Information
Just so you know what you’re diving into—here’s the scoop on this delicious bowl of goodness! (Nutrition varies by ingredients.) Per serving, you’re looking at about 320 calories, with 12g of plant-based protein from that happy tofu. The 24g fat comes mostly from the coconut milk—it’s the good kind of fat that keeps you full and satisfied. Plus, you get 4g fiber from all those colorful veggies. Not too shabby for something that tastes this indulgent!
FAQs About Thai Red Curry with Tofu
Can I use chicken instead of tofu?
Absolutely! Swap tofu for 1 lb chicken breast sliced thin—just cook it through before adding veggies. The curry paste works beautifully with any protein.
How do I make it less spicy?
Start with just 1 tbsp curry paste and use light coconut milk. A teaspoon of peanut butter or coconut cream can also help tame the heat. For more information on managing spice levels, check out this guide on controlling spice.
What’s the best tofu for curry?
Firm or extra-firm tofu holds its shape best. Press it for 15+ minutes so it soaks up all that delicious sauce instead of crumbling.
Can I make this ahead?
Yes! The flavors deepen overnight. Just wait to add basil and lime juice until reheating so they stay bright and fresh.
Is there a substitute for coconut milk?
For dairy-free, try cashew cream. Regular milk works in a pinch but won’t be as rich—add a teaspoon of cornstarch to thicken.
25-Minute Thai Red Curry with Tofu – Bold & Irresistible
A flavorful Thai red curry with tofu and vegetables in a creamy coconut milk sauce.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegetarian
Ingredients
- 1 tbsp vegetable oil
- 2 tbsp Thai red curry paste
- 1 can (14 oz) coconut milk
- 1 block (14 oz) firm tofu, cubed
- 1 cup mixed vegetables (bell peppers, bamboo shoots, carrots)
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1/2 cup fresh basil leaves
- 1 lime, juiced
Instructions
- Heat oil in a pan over medium heat.
- Add red curry paste and cook for 1 minute until fragrant.
- Pour in coconut milk and stir well.
- Add tofu and vegetables. Simmer for 10 minutes.
- Stir in soy sauce, brown sugar, and basil.
- Finish with lime juice before serving.
Notes
- Adjust spice level by adding more or less curry paste.
- Use full-fat coconut milk for a creamier texture.
- Serve over jasmine rice.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
