4.8 from 94 votes
Thai Coconut Curry With Tofu (30 Minute Recipe)
Thai Coconut Curry With Tofu features a rich coconut milk base infused with Thai red curry paste, shallots, ginger, and aromatic seasonings. Firm tofu is browned and combined with crisp stir-fried vegetables like carrots, red cabbage, and snap peas. Served alongside rice or rice noodles, this curry offers a balance of creamy, spicy flavors and varied textures in a single dish.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
servings
Calories:
426 kcal
Course:
Main Course, Soup
Cuisine:
Thai, American
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 426
% 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.