tofu red curry thai recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best tofu red curry thai recipe

This tofu red curry earns a spot in my dinner rotation every couple of weeks, and it is there for one reason: it takes about 30 minutes and one skillet. I keep red curry paste, coconut milk, and a block of firm tofu on hand so I can make it without a trip to the store. The sauce builds in the pan while the rice cooks, and I am not left with a sink full of dishes at the end.

My kids eat it without complaint, which is more than I can say for most things I put on the table. I scoop their portions out before I add the full amount of curry paste, so theirs stays mild and mine has real heat. My husband piles it over jasmine rice with an extra squeeze of lime, and my oldest has started picking the tofu pieces out and eating them first. Nobody pushes the peppers around the plate, and that alone makes it worth repeating.

It works just as well for a normal Tuesday as it does when friends come over and I need something I can serve straight from the pan. Tofu brings plant protein to the meal, the coconut milk makes it filling, and the bell peppers and snap peas add crunch and color. I serve it with rice, set out lime and cilantro, and dinner is on the table.

Thai Tofu Red Curry

4.7 from 744 votes

Cubes of golden pan-fried tofu simmered in a coconut red curry sauce with bell pepper, zucchini, and green beans. Kaffir lime leaves, lime juice, and Thai basil brighten the sauce at the end so the whole dish tastes fresh rather than heavy.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Tofu

14 oz extra-firm tofu, drained and pressed
2 tbsp vegetable oil
1/4 tsp salt

For the Curry

3 tbsp Thai red curry paste
1 can (13.5 oz) full-fat coconut milk, unshaken
1/2 cup vegetable broth
1 tbsp soy sauce
1 tsp brown sugar
1 medium yellow onion, sliced into thin wedges
1 red bell pepper, seeded and sliced
1 small zucchini, halved and sliced into half-moons
6 oz green beans, trimmed and cut into 2-inch pieces
3 kaffir lime leaves, torn (optional)
1 tbsp fresh lime juice
1/4 cup Thai basil leaves, torn
1/2 tsp salt, or to taste

For Serving

3 cups cooked jasmine rice
1 lime, cut into wedges
1 Thai bird chile, sliced (optional)

👨‍🍳Directions

1Press the tofu for at least 15 minutes to remove excess water, then cut it into 1-inch cubes and pat dry with a clean towel. Dry tofu is the difference between crisp edges and a soggy pan.
2Heat 1 1/2 tablespoons of the oil in a large skillet over medium-high heat until it shimmers. Add the tofu in a single layer, sprinkle with the 1/4 teaspoon salt, and cook 6 to 8 minutes, turning every couple of minutes, until most sides are golden brown. Transfer to a plate.
3Open the can of coconut milk without shaking it and spoon the thick cream from the top into the hot skillet with the remaining 1/2 tablespoon oil. Cook over medium heat for 2 to 3 minutes, stirring, until the cream splits and turns glossy.
4Add the red curry paste and stir constantly for 1 minute, until it darkens slightly and smells fragrant. This step blooms the spices and keeps the curry from tasting flat.
5Pour in the remaining coconut milk and the vegetable broth, then stir in the soy sauce and brown sugar. Scrape the bottom of the pan to loosen any paste. Bring to a gentle simmer.
6Add the onion, bell pepper, zucchini, green beans, and kaffir lime leaves if using. Simmer uncovered for 8 to 10 minutes, until the green beans are crisp-tender and the zucchini gives slightly when pressed.
7Return the tofu to the pan and simmer 2 minutes more so it absorbs the sauce. Taste and stir in the salt a little at a time, since curry paste brands vary in saltiness.
8Turn off the heat and stir in the lime juice and Thai basil. Let the curry sit 2 minutes off the heat, then spoon over jasmine rice and serve with lime wedges and sliced chile on the side.

🔧Equipment

Chef’s knife
Cutting board
Tofu press or clean kitchen towels
Large skillet or wok
Wooden spoon
Measuring spoons
Small bowl

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 25g💛Saturated Fat: 15g❤️Cholesterol: 0mg🧂Sodium: 740mg🌾Total Carbs: 28g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 15g

📝Notes

Tips: Nutrition figures are estimates for the curry and vegetables only, without the jasmine rice. Press the tofu longer (up to 30 minutes) if your block feels waterlogged, and use a cast-iron or nonstick pan so the cubes release cleanly. For a looser, more soupy curry, add another 1/2 cup broth in step 5. Swap the zucchini for bamboo shoots or add halved cherry tomatoes in the last 3 minutes. Leftovers keep refrigerated for up to 3 days; reheat gently on the stovetop with a splash of water, as the sauce thickens when cold.

Watch Video Of How Thai Tofu Red Curry Works

This tofu red curry is the one I make when I need dinner to work for everyone at the table, whether it’s a quick weeknight or a house full of family on a Sunday. It comes together fast, the heat level is easy to adjust, and it holds up well when I double the batch for a crowd.

❓ Frequently Asked Questions About Thai Tofu Red Curry

1. What type of tofu works best in red curry?

Firm or extra-firm tofu holds up best because it keeps its shape while simmering and absorbs the sauce without falling apart. Press it for 15 to 20 minutes before cooking to release excess moisture, then cube and pan-fry it until the edges turn golden. Soft or silken tofu will break down into the sauce, which works for a creamy soup-style curry but not for a chunky one.

2. Can I make this tofu red curry vegan?

Yes, and it takes only a couple of swaps. Check the curry paste label, since many traditional brands contain shrimp paste, and choose one made with only chilies, lemongrass, galangal, and spices. Replace fish sauce with soy sauce or tamari, and use coconut milk plus a little lime juice in place of any fish-based seasoning. Most full-fat coconut milks are already plant-based, but read the label to rule out added dairy.

3. How do I keep the curry from turning out watery?

Use full-fat coconut milk rather than light, and simmer the sauce uncovered for 5 to 10 minutes before adding the tofu so some liquid cooks off. Pat the vegetables dry after washing, and avoid adding frozen vegetables straight from the bag. If the sauce still looks thin at the end, simmer a few more minutes, or stir in a teaspoon of cornstarch slurry and cook until it thickens.

4. How spicy is tofu red curry, and how can I adjust the heat?

Heat level depends almost entirely on the curry paste, and brands vary widely. Start with 1 tablespoon of paste for a mild, fragrant curry and add more a teaspoon at a time until it suits your taste. Adding coconut milk, a pinch of sugar, or extra vegetables mutes the burn, while a sliced fresh chili at the end wakes it back up.

5. How long does tofu red curry keep, and can I freeze it?

Store leftovers in an airtight container in the refrigerator for three to four days. Reheat gently on the stovetop over low heat or in short bursts in the microwave, since high heat can make the coconut milk split. Freezing works, but the tofu turns spongier and the vegetables soften, so freeze the sauce and tofu together for up to two months and add fresh herbs after reheating.

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.

Similar Posts