Thai Red Curry with Tofu

Thai Red Curry with tofu and vegetables is a comforting, vibrant, and deeply flavorful meal. This dish brings together the richness of coconut milk, the boldness of red curry paste, and the freshness of vegetables, all balanced beautifully with soft, protein-rich tofu.

It is naturally vegan, incredibly satisfying, and surprisingly easy to make at home. Whether you are cooking for a weeknight dinner or hosting guests, this Thai classic delivers restaurant-quality results with minimal effort.

Why You’ll Love Thai Red Curry with Tofu

• Packed with bold Thai flavors, spicy, creamy, and slightly sweet
• Completely plant-based and protein-rich
• Customizable with your favorite vegetables
• Ready in under 30 minutes
• Perfect for meal prep

Ingredients You’ll Need for Thai Red Curry with Tofu

Vegetables: I used yellow and red bell peppers and broccoli. You can use your choice of vegetables. Just slice them of similar size so everyting cooks uniformly.

Tofu: I used firm tofu and pressed it to remove extra moisture. I pan fried the tofu but you can air fry too.

To marinate the Tofu: I used oil, corn flour and little chili powder.

Thai Red Curry Paste: I used a store bought Thai Red Curry Paste It is not very spicy but has a good flavor.

Coconut Milk: Asian curries will be incomplete without coconut milk. The mild sweetness of the milk balances beautifully with the flavorful red thai curry paste.

Kafir Lime Leaves: It is optional to add the leaves. I had some at home and so I added that with simmering the curry. It doesn add that extra refreshing lemon flavor.

Steps to prepare Thai Red Curry with Tofu

1- Slice the pressed tofu into bite size pieces and marinate it with oil, chili powder and corn flour.

2- Pan fry the tofu with very little oil and then take it off the pan.

3- Toss and cook the vegetables along with onion for 5 minutes. You want to retain the crunch of the vegetables.

4- Add the Thai Red Curry paste, coconut milk and the pan fried tofu. Mix it around and let it simmer for 5 minutes. If you have kafir lime add that too.

Before serving squeeze lime juice and enjoy warm with rice.

Tips for the Best Thai Red Curry

• Use full-fat coconut milk for a rich, creamy texture
• Adjust spice by adding more or less curry paste
• Fry tofu before adding for better texture
• Do not overcook vegetables, keep them slightly crisp
• Fresh basil, kafir lime leaves or lime juice are essential for authentic taste

Variations You Can Try

• Add chickpeas for extra protein
• Swap tofu with tempeh for a nuttier flavor
• Use different veggies like mushrooms, baby corn, or spinach
• Make it low-carb by serving with cauliflower rice

Storage and Meal Prep

• Store leftovers in an airtight container in the fridge for up to 3 days
• Reheat gently on the stove or microwave
• The flavors deepen over time, making it even more delicious the next day

FAQs

More Tofu Dishes to try

Braised Tofu

Tofu Pepper Stir Fry

Scramble TOFU

Tofu Broccoli Stir Fry

Thai Red Curry with Tofu

Thai Red Curry with tofu and vegetables is a comforting, vibrant, and deeply flavorful meal. This dish brings together the richness of coconut milk, the boldness of red curry paste, and the freshness of vegetables, all balanced beautifully with soft, protein-rich tofu.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Pressing Tofu 2 hours hrs

Course Main Course

Cuisine Asian

Servings 4 people

Ingredients

 

1x2x3x

• ½ Red Pepper
• ½ Yellow Pepper
• 1 cup Broccoli Florets
• ½ Medium Onion
• ¼ cup Thai Red Curry Paste
• 1 can Coconut milk
• 3 tablespoon oil

Marinating Tofu

• 1 Block Firm Tofu
• 1 tablespoon Chili powder
• 2 tablespoon Corn flour
• 1 teaspoon salt

Instructions

 

• Press the tofu to remove excess water, then cut it into cubes. Add the oil, chili powder and corn flour. Toss it all around and then pan fry with 2 tablespoon oil until golden brown.

  Take it off the pan once done
• Pour rest of the oil to the pan and add the onion, peppers and broccoli. Sprinkle little salt and toss it around for 7 minutes to cook the vegetables.

  Don't overcook as you want the crunch.
• Add the Thai curry paste, coconut milk and toss it around.
• Drop the fried tofu., kafir lime leaves or lemon juice and let it simmer for 10 minutes.
• Taste for salt and add any if needed. Sprinkle more lime jucie and serve warm

Keyword 30 minutes meal, easy tofu recipe, easy weeknight dinner, Thai recipe, Thai Red Curry