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Thai-Inspired Coconut Red Curry

Simmer tofu and colorful vegetables in a Thai-inspired coconut red curry with supermarket curry paste, lime, and basil for an easy one-pot dinner.

Prep time
15 min
Cook time
20 min
Total time
35 min
Servings
4
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VegetarianVeganOne PotMake Ahead
Thai red curry with tofu served with egg fried rice; the rice is an accompaniment, not part of this recipe.
Photo: Andy Li · Source · CC0. Serving suggestion.

A jar of red curry paste makes this Thai-inspired vegetable dinner accessible without assembling a long list of aromatics. Brands differ in salt and heat, so start with the measured amount and choose a paste that suits your household. For a vegan meal, check that it contains no shrimp paste or fish ingredients. Tofu supplies substance while broccoli, carrot, and bell pepper add contrasting textures. The finished curry should be gently simmered, with vegetables tender enough to eat but still distinct.

Let’s make it

Thai-Inspired Coconut Red Curry

Serves 4 · Prep 15 min · Cook 20 min · Total 35 min

Ingredients

Step-by-step instructions

  1. Heat the oil in a deep skillet or wide saucepan over medium heat. Add the curry paste and stir for 1 minute, until fragrant, keeping it moving so it does not stick.
  2. Stir in about one-quarter of the coconut milk and cook for 2 minutes, breaking up the paste. Add the remaining coconut milk, measured water, sugar, and soy sauce and stir until smooth.
  3. Bring to a gentle simmer and add the carrot. Cook for 5 minutes, stirring occasionally, until the slices begin to soften.
  4. Add the tofu, bell pepper, and broccoli. Simmer gently for 8 to 10 minutes, turning the tofu carefully, until the vegetables are tender and the tofu is hot all the way through.
  5. Remove from the heat and stir in the lime juice and basil. Avoid prolonged cooking after adding these ingredients so their fresh flavor remains noticeable.
  6. Ladle into four bowls and serve hot. For advance preparation, refrigerate portions promptly and reheat to 165°F (74°C) before serving.

A few kitchen notes

  • Cut the carrot thinly so it cooks before the broccoli becomes overly soft.
  • Keep the curry at a gentle simmer to preserve the tofu cubes and the coconut sauce's texture.

Ingredient substitutions

  • Replace broccoli with 2 cups (200 g) trimmed green beans cut into short lengths; simmer until tender.
  • Replace firm tofu with 1 can (15 ounces/425 g before draining) chickpeas, drained and rinsed.

Storage & reheating

Refrigerate in shallow covered containers within 2 hours for up to 3 days. Freeze for up to 2 months; tofu will become firmer and more porous after freezing. Thaw in the refrigerator and reheat gently to 165°F (74°C), stirring the sauce back together.

What to serve with it

Serve over jasmine rice, with cucumber slices on the side.

A conversation around the table

Comments & kitchen questions

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Questions from the kitchen

Can I make Thai-Inspired Coconut Red Curry ahead?

Refrigerate in shallow covered containers within 2 hours for up to 3 days. Freeze for up to 2 months; tofu will become firmer and more porous after freezing. Thaw in the refrigerator and reheat gently to 165°F (74°C), stirring the sauce back together.

What if I can’t find an ingredient?

Replace broccoli with 2 cups (200 g) trimmed green beans cut into short lengths; simmer until tender. Replace firm tofu with 1 can (15 ounces/425 g before draining) chickpeas, drained and rinsed.

Keep a little inspiration handy

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