Thai Coconut Curry With Tofu (30 Minute Recipe)
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
426 kcal
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Course
Main Course, Soup
Thai Coconut Curry With Tofu (30 Minute Recipe)
Description
This recipe begins with gently frying shallots and freshly grated ginger in coconut oil, building aromatic depth. Thai red curry paste is then added to release its characteristic spices and fragrance. Full-fat coconut milk and vegetable bouillon create the curry base, enhanced with soy sauce, honey, and chili garlic sauce for a blend of savory, sweet, and spicy notes. The mixture simmers to meld flavors.
Meanwhile, rice noodles or rice are prepared separately according to package directions. Firm tofu is drained, cubed, and browned in coconut oil until lightly crisp on the edges. A few spoonfuls of curry liquid are added to the tofu pan to marry flavors before removing it.
The vegetables—carrots, red cabbage, and snap peas—are quickly stir-fried in the tofu pan to retain their color and crunch, adding freshness and texture to the dish. Finally, the tofu, vegetables, curry, and starch are combined just before serving to preserve their distinct characteristics.
This dish offers a flavorful, colorful meal with creamy coconut sauce, tender tofu, and crisp vegetables. It’s suited for a quick, satisfying dinner that highlights balance in taste and texture.
Ingredients
Curry
- 1 Tbsp coconut oil 15 mL, or any high heat oil
- 2 Tbsp shallot chopped
- 1 Tbsp ginger freshly grated
- 2 Tbsp Thai red curry paste
- 2 oz cans coconut milk 414 mL each, full-fat
- 1 tsp vegetable bouillon the equivalent of 1 cup, no water added
- 2 Tbsp soy sauce 30 mL, or tamari for GF option
- 2 Tbsp honey 30 mL, or sugar for vegan option
- 1 Tbsp Chili garlic sauce 30 mL
Fillings
- rice noodle or rice, 4 oz noodles or 1 cup dry rice
- 1 Tbsp coconut oil 15 mL, or regular high heat oil
- 1 oz block tofu 400 g, firm
- 1 cup carrot 50 g, thinly sliced
- 1 cup red cabbage 50 g, thinly sliced
- 1 cup snap peas 50 g
Instructions
- Curry: Heat oil in a large saucepan or wok over medium/high heat. Add shallots and ginger, cooking for a few minutes until shallots are translucent. Add curry paste and cook a few minutes more until fragrant. Add coconut milk, bouillon, soy, honey, and chili garlic sauce. Reduce heat to medium, cover, and let simmer while you prepare the rest.
- Starch: Prepare rice or rice noodles according to the package instructions.
- Tofu: Drain and pat tofu as dry as possible with paper towels. Cut into bite-sized cubes. Heat oil in a large saucepan or wok over medium/high heat, then add the tofu. Cook until sides are slightly browned, then add a few spoonfuls of your curry soup. Cook for a minute or two until the curry has evaporated, then remove the tofu from the pan.
- Veggies: Add carrots, cabbage, and snap peas to the pan the tofu was just in, and stir fry over medium/high heat until colors are vibrant, about 3 minutes.
- Serve: Combine curry soup, tofu, rice/noodles, and vegetables in the pan, or assemble in individual serving bowls. Optionally, top with Thai basil and sesame seeds.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Serving | 1serving (with rice) | |
| Calories | 426kcal | 21% |
| Carbohydrates | 41.7g | 14% |
| Protein | 14.8g | 30% |
| Fat | 23.3g | 36% |
| Saturated Fat | 15.9g | 80% |
| Cholesterol | 0mg | 0% |
| Sodium | 1107mg | 46% |
| Potassium | 512mg | 11% |
| Fiber | 4.6g | 18% |
| Sugar | 14.3g | 29% |
| Calcium | 232mg | 23% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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