thai tofu curry recipe

Written BySheba G Updated On
thai tofu curry recipe
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The Best thai tofu curry recipe

I’m so excited to share with you my favorite Thai tofu curry recipe! This dish has been a staple in our household for years, and I just can’t get enough of it. I first discovered this recipe when I was on a trip to Thailand with my family.

We were exploring the local markets, and I stumbled upon a small food stall that was serving the most incredible-looking curry. I ordered a bowl, and as soon as I took a bite, I knew I had to recreate it at home. The combination of flavors and textures was absolute perfection – the rich coconut milk, the spicy kick from the chilies, and the tender crunch of the tofu all came together to create a truly unforgettable taste experience.

Since then, I’ve made this recipe countless times for my family and friends, and it’s always been a hit. My kids love it because it’s easy to customize with their favorite vegetables and proteins, and my husband loves it because it’s a great way to get some extra protein into his diet. But honestly, we all just love it because it’s so delicious!

It’s become a regular part of our meal rotation, whether we’re having it for a quick weeknight dinner or serving it up at our next family gathering. And the best part? It’s incredibly easy to make – just throw all the ingredients into a pot and let it simmer away while you attend to other things.

It’s one of those recipes that’s perfect for busy home cooks who want something tasty but don’t have hours to spend in the kitchen.

Thai Tofu Curry

Thai Tofu Curry

4.7 from 1011 votes

A fragrant and flavorful Thai tofu curry made with coconut milk, red curry paste, and a variety of vegetables. This dish is creamy, spicy, and perfect for a comforting meal.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Curry

1 block (400g) firm tofu, pressed and cubed
1 can (400ml) coconut milk
2 tbsp red curry paste
1 tbsp vegetable oil
1 onion, thinly sliced
2 cloves garlic, minced
1 tbsp grated ginger
1 red bell pepper, sliced
1 cup sliced mushrooms
1 cup bamboo shoots
1 cup Thai eggplant, cubed
2 kaffir lime leaves
1 tbsp fish sauce
1 tbsp palm sugar
1 tbsp lime juice
1/4 cup chopped cilantro
1/4 cup chopped green onions
2 tbsp roasted peanuts, chopped
1-2 Thai chilies, sliced (optional, for extra heat)

For Serving

Steamed jasmine rice
Lime wedges
Fresh cilantro leaves

👨‍🍳Directions

1Heat vegetable oil over medium heat in a large skillet or wok.
2Add onion, garlic, and ginger.
3Sauté until fragrant and slightly golden, about 3-4 minutes.
4Add red curry paste to the skillet and stir-fry for 1 minute until fragrant.
5Gradually pour in coconut milk and stir well to combine.
6Bring the curry to a simmer, then add the cubed tofu.
7Cook for 5 minutes, stirring occasionally, until the tofu absorbs some of the curry flavors.
8Add red bell pepper, mushrooms, bamboo shoots, and Thai eggplant to the skillet.
9Stir well to combine with the tofu and curry sauce.
10Cook for 5-7 minutes, until the vegetables are tender.
11Stir in fish sauce, palm sugar, and lime juice.
12Add kaffir lime leaves and let the curry simmer for an additional 3-5 minutes.
13Taste and adjust seasoning if needed.
14Remove from heat and garnish with chopped cilantro, green onions, and roasted peanuts.
15If desired, add sliced Thai chilies for extra heat.
16Serve the Thai tofu curry hot over steamed jasmine rice.
17Accompany with lime wedges and fresh cilantro leaves for added flavor.

🔧Equipment

Large skillet or wok
Spatula
Bamboo steamer or rice cooker

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 25g💛Saturated Fat: 18g❤️Cholesterol: 0mg🧂Sodium: 800mg🌾Total Carbs: 20g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 15g

📝Notes

Tips: Pressing the tofu helps remove excess water, allowing it to absorb more flavor from the curry. Adjust the spiciness by adding more or less red curry paste or Thai chilies.

Watch Video Of How Thai Tofu Curry Works

This Thai tofu curry recipe has been a staple in our household for years, and I’m so glad you’re interested in trying it out too!

One of my favorite things about this recipe is how versatile it is – whether you’re looking for a quick weeknight dinner or something special for your next family gathering, this dish delivers every time.

And don’t worry if you’re not sure how to store leftovers – just pop them in an airtight container in the fridge or freezer for later use.

❓ Frequently Asked Questions About Thai Tofu Curry

1. What is Thai tofu curry?

Thai tofu curry is a popular dish from Thailand that combines tender tofu with aromatic spices and creamy coconut milk in a rich and flavorful sauce.

2. Can I customize this recipe with my own ingredients?

Yes, one of the best things about this recipe is that you can easily customize it with your own favorite vegetables and proteins – just add or substitute whatever you like!

3. How do I make sure my curry isn’t too spicy?

If you’re concerned about the heat level of your curry, you can simply reduce the amount of chilies or omit them altogether – or try using milder peppers like Anaheim or bell peppers instead.

4. Can I use fresh or frozen tofu in this recipe?

Both fresh and frozen tofu will work well in this recipe – if you’re using frozen, just thaw it first by leaving it out on the counter for a few hours before using.

(Note: When using frozen tofu, be sure to squeeze out as much liquid as possible before adding it to the curry.)

5. How do I store leftovers?Store leftovers in an airtight container in the fridge for up to three days or freeze them for later use – when reheating, add some fresh herbs like cilantro or basil to give it an extra boost of flavor.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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