Tofu Coconut Curry
Thai tofu curry with coconut milk.
Ready in less than 30 minutes, this Thai tofu coconut curry recipe makes a great weeknight meal! Not only is this dish packed full of flavour, but the inclusion of tofu helps to add a nice boost of vegetarian protein to this delicious plant-based meal.
When it comes to a weeknight curry, I like to keep things quick and easy. Although you can certainly make your own curry paste from scratch, using a pre-made Thai curry paste can help to cut down on time without skimping on flavour. For this particular recipe, I used a red curry paste, however, you could certainly use a yellow or green curry paste if you prefer. Regardless of which colour you opt for, the simple combination of curry paste and coconut milk creates a rich and flavourful broth without much effort.
For the best results, be sure to use firm or extra-firm tofu in your curry, as anything softer will not hold its shape and crumble as the curry cooks. And, once cooked, this tofu coconut curry keeps well and makes wonderful leftovers; simply allow the curry to cool completely and then store it in an airtight container in the fridge for up to 5 days or the freezer for up to 3 months.
More Thai Curry Recipes:
Tofu Coconut Curry
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Stovetop
- Cuisine: Thai
Description
Made with red curry paste, coconut milk, tofu and lots of vegetables, this Thai tofu coconut curry is a hearty and healthy vegetarian meal.
Ingredients
- 1 (12 oz.) block extra-firm tofu
- 2 tablespoons coconut or olive oil
- 1 onion, diced
- 2 cloves garlic, minced or grated
- 1/2 inch ginger root, minced or grated
- 2 carrots, peeled and sliced
- 1 red bell pepper, cubed
- 1 cup snap peas
- 2 tablespoons red Thai curry paste
- 1 (15 oz.) can coconut milk
- 1 teaspoon fish sauce (optional)
- 1/4 teaspoon salt
- 1 cup white rice, dry
- Cilantro, roughly chopped, to serve
Instructions
- In a medium pot, combine the rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, and allow to cook covered for 15 minutes or until it can be fluffed with a fork.
- Place tofu on a cutting board, gently pat it dry with a kitchen towel or paper towel to remove excess moisture, and then slice evenly into cubes.
- In a large pan on medium heat, warm one tablespoon of oil. In batches, add cubed tofu and cook for 2-3 minutes per side until crispy and golden. Once cooked, remove tofu from the pan and set it aside on a plate or cutting board.
- In the same pan, warm the remaining tablespoon of oil. Add onion and cook for 3-4 minutes until slightly tender. Add carrots and bell pepper and cook for an additional 2-3 minutes until all vegetables are tender.
- Add ginger and garlic and cook for an additional minute until fragrant, then add the curry paste and stir to combine until it has coated all of the vegetables.
- Cover the vegetables with coconut milk, scraping up any curry paste on the bottom of the pan with a wooden spoon.
- Add the fish sauce (optional) and salt and stir to combine until everything is well incorporated. Taste and add more curry paste as needed to meet your desired spice level.
- Add tofu and snap peas, reduce heat to a simmer, and cook for an additional 10 minutes, stirring frequently until the sauce has thickened. If you find the coconut milk broth too thick, simply add a bit of water or vegetable broth to thin it slightly. Taste and season with additional salt and/or fish sauce as needed.
- Once cooked, serve the tofu curry with rice and fresh coriander. Any leftovers can be stored in airtight containers in the fridge for up to 5 days or freezer for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 516 calories
- Sugar: 6 grams
- Fat: 28 grams
- Carbohydrates: 53 grams
- Fiber: 5 grams
- Protein: 15 grams
Keywords: tofu curry coconut milk, thai coconut tofu curry
