Thai red curry paste does add a little heat, but you can adjust the spice level by using less paste or choosing a milder brand. If you love spice, add extra chili flakes or fresh chopped chilies.

Can I make this dish without coconut milk?

Yes! If you prefer a lighter option, use cashew cream, a blend of almond milk and coconut cream, or even a bit of vegetable broth with a splash of non-dairy milk for a different take on creaminess.

What vegetables can I add to this curry?

This dish is super flexible. Try adding spinach, green beans, zucchini, or mushrooms for extra texture and nutrition.

Tofu Coconut Curry

Name: Tofu Coconut Curry
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Asian
Ingredients: 1 tablespoon vegetable oil; 1 pack (350 grams) extra firm tofu, drained and cut into 1/2 inch thick strips; 3 tablespoons Thai red curry paste; 1 (400 ml) can of coconut milk, regular or lite; 1 tablespoon soy sauce (or fish sauce); 1/2 tablespoon fresh lime juice, to taste; 1 red bell pepper, thinly sliced; 2 tablespoon fresh cilantro, finely chopped

Description

This quick and easy Tofu Coconut Curry features a velvety coconut base infused with aromatic spices, tender tofu that soaks up the bold flavors of the sauce, and fresh herbs with a squeeze of lime that brightens every bite. It's nourishing, satisfying, and so delicious. Plus, it's ready in just 20 minutes, making this a perfect one pot meal for busy weeknights or whenever you are craving a bowl of comfort.

Ingredients

Scale

1 tablespoon vegetable oil
1 pack (350 grams) extra firm tofu, drained and cut into 1/2 inch thick strips
3 tablespoons Thai red curry paste
1 (400 ml) can of coconut milk, regular or lite
1 tablespoon soy sauce (or fish sauce)
1/2 tablespoon fresh lime juice, to taste
1 red bell pepper, thinly sliced
2 tablespoon fresh cilantro, finely chopped

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Instructions

Heat oil in a large skillet until the hot oil sizzles, about 2 minutes. Add tofu and sauté until browned on all sides, about 5-7 minutes.
Add red curry paste and mix well until evenly combined.
Add coconut milk, soy sauce and lime juice. Stir well until smooth and bring it to a boil.
Reduce heat to low and add bell pepper. Cook for another 2 minutes until tender.
Sprinkle with cilantro and serve warm with rice.

Notes

How to store: To store leftover Tofu Coconut Curry, allow the dish to cool to room temperature before transferring it to an airtight container. It will keep well in the refrigerator for 4-5 days.

How to reheat: Warm the curry gently in a saucepan over medium heat, adding a splash of water or broth if needed. Alternatively, microwave it in a bowl, stirring occasionally until heated through.

How to freeze: You can freeze this curry but note that the texture of the tofu may change. Let it cool completely, then transfer it to an airtight container or freezer-safe bag. It will keep for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Stew
Method: Stovetop
Cuisine: Asian