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Thai Coconut Curry With Tofu (30 Minute Recipe)
Spice up your usual weeknight dinners with this vegetarian coconut curry! It’s got all the cozy, rich flavors of authentic Thai curry (plus the added bonus of being super easy to make). With our foolproof step-by-step instructions, you'll be trading in takeout for this homemade version in no time!
Prep Time
10 mins
Cook Time
10 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 chopped shallots
- 1 Tbsp freshly grated ginger
- 2 Tbsp Thai red curry paste
- 2 14-oz cans full-fat coconut milk 414 mL each
- 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 noodles (4 oz) or rice (1 cup dry)
- 1 Tbsp coconut oil 15 mL, or regular high heat oil
- 1 14-oz block firm tofu 400 g
- 1 cup thinly sliced carrot 50 g
- 1 cup thinly sliced red cabbage 50 g
- 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
(15%)
Fiber
4.6g
(18%)
Sugar
14.3g
(29%)
Calcium
232mg
(23%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
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.