Thai Red Curry with Tofu and Vegetables

Name: Thai Red Curry with Tofu and Vegetables
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Thai
Ingredients: 1 tablespoon coconut oil; 1 block (14 ounces) extra-firm tofu, pressed and cubed; 1 cup chopped broccoli florets; 1 red bell pepper, thinly sliced; 1/2 cup sliced carrots; 1/2 cup snow peas; 1/4 cup red onion, thinly sliced; 2 tablespoons red curry paste; 1 can (13.5 ounces) full-fat coconut milk; 1/2 cup vegetable broth; 1 tablespoon brown sugar; 1 tablespoon soy sauce; 1 tablespoon fresh lime juice; Fresh cilantro, chopped, for garnish; Cooked rice or noodles, for serving

Author: Tessa

Published: September 8, 2025

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Thai Red Curry with Tofu and Vegetables has been my go-to dish for those nights when I crave something incredibly flavorful, comforting, and packed with goodness, but don’t want to spend hours in the kitchen. There’s something truly magical about how simple ingredients can transform into such a vibrant and aromatic meal. This recipe isn’t just easy; it’s a celebration of fresh produce and rich, creamy coconut milk, all singing together in perfect harmony.

I remember the first time I tried to make a homemade red curry. It felt intimidating, but after a few tries and a lot of tweaking, I finally landed on this version of Thai Red Curry with Tofu and Vegetables that consistently delivers that authentic, restaurant-quality taste right in my own home. It’s become a staple because it’s surprisingly quick, incredibly healthy, and endlessly customizable. I’m so excited to share all my secrets to perfecting this dish with you!

Why You’ll Love This Thai Red Curry with Tofu and Vegetables

Making this Thai Red Curry with Tofu and Vegetables isn’t just about cooking; it’s about creating a fantastic meal that truly nourishes and delights. I promise you’ll adore this recipe because:

It’s incredibly quick to prepare, making it perfect for weeknight dinners.
The flavors are perfectly balanced – a little spicy, a little sweet, and deeply savory.
It’s packed with colorful, healthy vegetables, giving you a boost of nutrients.
The pan-fried tofu adds a wonderful texture and satisfying protein.
This dish is naturally vegan and gluten-free, catering to various dietary needs.

The Appeal of Thai Red Curry with Tofu and Vegetables

The delicious taste comes from the rich coconut milk base infused with fragrant red curry paste, bright lime, and a hint of sweetness. Each bite of this Thai Red Curry with Tofu and Vegetables offers a delightful mix of tender-crisp vegetables and perfectly cooked tofu, making it an irresistible and wholesome meal.

Essential Equipment for Your Thai Red Curry with Tofu and Vegetables

Making this Thai Red Curry with Tofu and Vegetables doesn’t require a commercial kitchen, just a few basic tools you likely already have. You’ll definitely want a large skillet or a wok; I find a wok works best for tossing all those beautiful veggies. A sturdy spatula is a must for turning the tofu and stirring the curry. And of course, a good cutting board and a sharp knife will make quick work of all your vegetable prep!

Ingredients for Thai Red Curry with Tofu and Vegetables

To make this vibrant Thai Red Curry with Tofu and Vegetables, you’ll need a selection of fresh produce and pantry staples. For the tofu, make sure it’s extra-firm and pressed well to achieve that perfect crispy exterior. When it comes to the coconut milk, always opt for full-fat to get that rich, creamy texture that makes a curry so satisfying. Don’t skimp on fresh lime juice; it adds a crucial bright finish!

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Key Components of Thai Red Curry with Tofu and Vegetables

The heart of this Thai Red Curry with Tofu and Vegetables lies in quality red curry paste for its aromatic spice, full-fat coconut milk for creaminess, and a colorful mix of tender-crisp vegetables like broccoli and bell pepper. Pan-fried tofu provides a hearty protein, while brown sugar, soy sauce, and lime juice balance the flavors beautifully.

How to Prepare Thai Red Curry with Tofu and Vegetables

Making this Thai Red Curry with Tofu and Vegetables is a straightforward process, but paying attention to each step ensures all the flavors meld beautifully. First, you’ll want to get your tofu perfectly crispy. Heat your coconut oil in a large skillet or wok over medium-high heat. Once shimmering, add your pressed and cubed tofu. Let it cook undisturbed for a few minutes on each side until it’s beautifully golden brown and crispy, about 5-7 minutes total. This initial browning is key for texture, so don’t rush it! Once done, remove it from the skillet and set it aside; it’ll join the party later.

Next, it’s time for the veggies! Using the same skillet, add your chopped broccoli, thinly sliced red bell pepper, sliced carrots, snow peas, and red onion. Sauté these for about 3-5 minutes. You’re looking for them to be slightly tender-crisp, not mushy. They’ll continue to cook a bit in the sauce, so a slight bite is perfect. Now, stir in the red curry paste. Cook it for just 1 minute, stirring constantly, until it becomes wonderfully fragrant. This step “blooms” the spices and deepens their flavor profile for your Thai Red Curry with Tofu and Vegetables.

Pour in the full-fat coconut milk and vegetable broth, then bring it to a gentle simmer. Reduce the heat to medium-low. Stir in the brown sugar, soy sauce, and fresh lime juice. These ingredients create that signature sweet, salty, and tangy balance. Finally, return your crispy tofu to the skillet. Let everything simmer together for 5-7 minutes. This allows the tofu to absorb some of that delicious curry flavor and helps the sauce thicken slightly. Before serving, always taste and adjust seasonings – maybe a little more lime, a pinch more sugar, or a dash more soy sauce, depending on your preference. Serve this glorious Thai Red Curry with Tofu and Vegetables hot over rice or noodles, and don’t forget the fresh cilantro!

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Step-by-Step Guide to Thai Red Curry with Tofu and Vegetables

To cook your Thai Red Curry with Tofu and Vegetables, start by pan-frying the pressed tofu until golden and crispy, then set it aside. Sauté your chosen vegetables until they’re tender-crisp, then stir in the red curry paste to bloom its aromas. Add the coconut milk, vegetable broth, and seasonings, bringing the mixture to a simmer. Return the tofu to the pan, allowing everything to cook together until the flavors have melded and the sauce has thickened slightly. Taste, adjust, and serve!

Tips for a Perfect Thai Red Curry with Tofu and Vegetables

For the best Thai Red Curry with Tofu and Vegetables, always press your tofu thoroughly; this removes excess water, allowing it to crisp up beautifully and absorb more flavor. Don’t be afraid to adjust the red curry paste to your own spice preference – I often add a little extra for a bolder kick! Also, add your lime juice at the very end. Cooking lime juice for too long can diminish its bright, fresh flavor, so a final squeeze before serving makes all the difference.

Customizing Your Thai Red Curry with Tofu and Vegetables

Feel free to experiment with other vegetables like baby corn, bamboo shoots, or mushrooms to truly make this Thai Red Curry with Tofu and Vegetables your own. If you prefer a richer sauce, you can reduce the vegetable broth slightly, or for a touch of sweetness, a little extra brown sugar can go a long way.

Frequently Asked Questions About Thai Red Curry with Tofu and Vegetables

I get a lot of questions about making a great Thai Red Curry with Tofu and Vegetables, so I’ve gathered some of the most common ones here to help you out!

How spicy is this curry? The spice level of this Thai Red Curry with Tofu and Vegetables is moderate as written. Red curry paste can vary in heat, so if you’re sensitive to spice, start with 1 tablespoon and add more to taste. If you love heat, feel free to add an extra teaspoon or two!

Do I really need to press the tofu? Yes, absolutely! Pressing the tofu is crucial for achieving that firm, slightly chewy texture that holds up well in the curry. It expels excess water, allowing the tofu to absorb more flavor and brown nicely. Don’t skip this step for your Thai Red Curry with Tofu and Vegetables!

Can I use light coconut milk instead of full-fat? You can, but I highly recommend full-fat coconut milk for this Thai Red Curry with Tofu and Vegetables. It provides a richer, creamier sauce that really makes the dish. Light coconut milk will result in a thinner, less luxurious curry.

Common Questions About Thai Red Curry with Tofu and Vegetables

Many home cooks wonder about the best way to manage the spice level in their Thai Red Curry with Tofu and Vegetables – it’s all about adjusting the curry paste to your preference. Also, properly pressing the tofu is key for a great texture. And when it comes to ingredient substitutions, feel free to swap out vegetables based on what’s in season or what you have on hand!

Estimated Nutritional Information for Thai Red Curry with Tofu and Vegetables

For those tracking their intake, one serving of this delicious Thai Red Curry with Tofu and Vegetables is estimated to contain approximately 450 calories, 30g of fat (20g saturated), 35g of carbohydrates, 8g of fiber, and 20g of protein. Please remember that these values are estimates and can vary based on specific brands and exact portion sizes of your ingredients.

Share Your Thai Red Curry with Tofu and Vegetables Experience

I absolutely adore hearing from you! If you whip up this Thai Red Curry with Tofu and Vegetables, please come back and tell me all about it in the comments below. Did you try a new vegetable? Did you adjust the spice? Share your photos on social media and tag me – I can’t wait to see your creations!