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Thai Red Curry with Tofu
4.8 from 219 votes

Thai Red Curry with Tofu

Thai Red Curry with Tofu features a homemade red curry paste combining bird's eye chilies, lemongrass, galangal, garlic, shallots, and spices such as cumin and coriander, blended into a fragrant base. The paste is cooked with coconut milk, water, kaffir lime leaves, and soy sauce, then simmered with fresh vegetables and firm tofu. The result is a rich, spicy, and aromatic curry carrying layers of heat, citrus notes, and herbal depth balanced by the creamy coconut milk and tender tofu.

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 2 people
Calories: 595 kcal
Course: Main Course, Lunch
Cuisine: Thai

Ingredients

Red Curry Paste Ingredients
  • 10-15 bird's eye chili
  • 1 tablespoon coriander stems
  • 2 lemongrass stalks
  • 3 garlic clove finely chopped or crushed
  • 2 shallot finely chopped
  • 1 tablespoon galangal
  • 1 teaspoon miso paste
  • 1 teaspoon white peppercorn
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • ½ teaspoon black pepper
  • 1 teaspoon salt
Thai Red Curry Ingredients
  • 1 tablespoon coconut oil
  • 2 ½ tablespoon red curry paste
  • 400 ml coconut milk
  • 200 ml water or stock
  • 1 tablespoon soy sauce
  • 1 teaspoon brown sugar optional
  • 4-5 kaffir lime leaves
  • vegetable We use zucchini, carrots and red pepper, fresh, chopped, choice unspecified
  • 9 oz tofu firm

Instructions

Thai Red Curry Paste - Skip if you have store-bought paste
    Cup of Yum
  1. Using gloves, cut the chillies down the side with scissors, remove the seeds, finely slice them and leave them soaking while you prepare the rest of the ingredients.
  2. Add into the food processor or blender the white and green ingredients: Shallots roughly chopped, lemongrass finely sliced (just the thicker part), garlic cloves, galangal roughly chopped, and coriander stems. Blend all these ingredients until you have a consistency that already looks like a paste. Keep pushing the ingredients down with a spatula and blending further if needed.
  3. Add the chillies and blend until you have a red paste. Make sure the chillies are well blended. This may take a couple of minutes.
  4. Add the spices, sea salt and miso paste. Blend one last time until all the ingredients are perfectly blended and you have the right consistency.
  5. The paste will be ready to use or to keep in the fridge for later use. You can as well freeze it at this point.
Thai Red Curry with Tofu
  1. Heat some coconut oil in a pan and add the curry paste. Leave it cooking for 1-2 minutes and then add 2 tablespoons of coconut milk. Keep cooking until it starts bubbling and the oil separated from the paste.
  2. Add the rest of the coconut milk, water or stock, soy sauce or tamari (gluten-free), brown sugar, lime leaves and fresh veggies of your choice. For this recipe we use carrots, bell red pepper and zucchini.
  3. To prepare the tofu, cut it into cubes or triangles. We normally pan fry the tofu separately adding some soy sauce to give the tofu some extra flavour but if you want to save time you can cook it directly with the rest of the vegetables inside the curry too.
  4. Cook until the vegetables are done. We like to cook them partially, so they still have a bit of a crunch.

Nutrition Information

Calories 595kcal (30%) Carbohydrates 13g (4%) Protein 16g (32%) Fat 57g (88%) Saturated Fat 45g (225%) Sodium 541mg (23%) Potassium 462mg (10%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 2953IU (59%) Vitamin C 4mg (4%) Calcium 226mg (23%) Iron 9mg (50%)

Nutrition Facts

Serving: 2 people

Amount Per Serving

Calories 595

% Daily Value*

Calories 595kcal 30%
Carbohydrates 13g 4%
Protein 16g 32%
Fat 57g 88%
Saturated Fat 45g 225%
Sodium 541mg 23%
Potassium 462mg 10%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 2953IU 59%
Vitamin C 4mg 4%
Calcium 226mg 23%
Iron 9mg 50%

* Percent Daily Values are based on a 2,000 calorie diet.