On my travels through bustling street markets in Thailand, I discovered a dish that forever changed my appreciation for vegan cooking: Thai Red Curry with Tofu. Each spoonful delivered a vibrant blend of spicy, creamy, and aromatic notes, as silky tofu mingled with bamboo shoots, crunchy bell peppers, and fragrant basil. Inspired by this authentic Thai experience, I perfected my own recipe—capturing the harmonious balance of spice, sweetness, and creaminess typical of Thai cuisine. Today, I’m excited to share my easy-to-make, restaurant-quality Thai Red Curry Tofu recipe. Whether you’re vegan, craving authentic Thai flavors, or seeking a quick yet flavorful meal, this colorful curry promises to become a beloved staple in your kitchen.
- Why You’ll Love This Thai Red Curry Tofu
- Thai Red Curry: A Flavorful Tradition
- Ingredients You’ll Need
- Equipment Needed
- Step-by-Step Instructions
- 1. Prepare & Brown Tofu (8 minutes)
- 2. Cook Aromatics & Curry Paste (2 minutes)
- 3. Simmer Curry (10 minutes)
- 4. Season & Return Tofu (2 minutes)
- 5. Finish with Basil (1 minute)
- 6. Serve Hot
- Nutrition Facts (per serving)
- Tips for the Best Thai Red Curry
- Flavor Variations
- Make-Ahead & Storage
- Frequently Asked Questions
- Conclusion
Why You’ll Love This Thai Red Curry Tofu
- Creamy & Spicy: Coconut milk and red curry paste combine for rich, silky sauce with authentic heat.
- Plant-Based Protein: Firm tofu provides satisfying protein, absorbing delicious curry flavors.
- Quick & Easy: Ready in under 30 minutes, ideal for busy weeknights.
- Customizable: Easily adjust spice, veggies, or protein additions to your taste.
- Nutritious & Vegan: Dairy-free, gluten-free, and packed with vitamins and healthy fats.
Thai Red Curry: A Flavorful Tradition
Thai red curry (Gaeng Daeng) originated from Thailand’s central plains region. Featuring red chilies, lemongrass, galangal, and aromatic spices, it exemplifies the vibrant flavors central to Thai cuisine. Traditionally served with jasmine rice, it balances spicy heat with cooling coconut milk, creating a satisfying meal beloved worldwide.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Firm tofu, pressed & cubed | 14 oz (400 g) |
| Thai red curry paste | 3 tablespoons |
| Coconut milk (full-fat, canned) | 1 can (14 oz / 400 ml) |
| Vegetable broth | ½ cup |
| Bamboo shoots, sliced | ½ cup |
| Red bell pepper, thinly sliced | 1 medium |
| Green beans, trimmed | 1 cup |
| Garlic cloves, minced | 3 |
| Fresh ginger, grated | 1 tablespoon |
| Soy sauce or tamari | 1½ tablespoons |
| Brown sugar or coconut sugar | 1 tablespoon |
| Kaffir lime leaves (optional) | 2-3 leaves |
| Thai basil or regular basil, chopped | ½ cup, loosely packed |
| Fresh lime juice | 1 tablespoon (to taste) |
| Vegetable oil | 2 tablespoons |
For Serving:
- Cooked jasmine rice or brown rice
- Lime wedges
- Crushed peanuts (optional)
Equipment Needed
| Equipment | Purpose |
|---|---|
| Large skillet or wok | For cooking curry evenly |
| Cutting board & chef’s knife | To prep vegetables and tofu |
| Measuring cups and spoons | For precise seasoning |
| Wooden spoon or spatula | To stir curry gently |
Step-by-Step Instructions
1. Prepare & Brown Tofu (8 minutes)
- Press excess moisture from tofu by wrapping it in a towel and applying gentle pressure.
- Heat 1 tablespoon oil in skillet; add tofu cubes and cook until lightly golden on all sides, about 6–8 minutes. Set aside.
2. Cook Aromatics & Curry Paste (2 minutes)
- In same skillet, add remaining 1 tablespoon oil; sauté garlic and ginger for 1 minute until fragrant.
- Add red curry paste; cook another minute, stirring constantly to release aroma.
3. Simmer Curry (10 minutes)
- Pour in coconut milk and vegetable broth; whisk gently until smooth and combined.
- Add bamboo shoots, bell peppers, green beans, and kaffir lime leaves (if using). Simmer on medium-low heat for 5–7 minutes until vegetables become tender-crisp.
4. Season & Return Tofu (2 minutes)
- Add cooked tofu back into the curry; gently stir.
- Season with soy sauce, sugar, and lime juice; simmer gently 1–2 minutes to meld flavors.
- Taste and adjust seasoning as needed.
5. Finish with Basil (1 minute)
- Turn off heat; stir in chopped Thai basil leaves to enhance fragrance.
6. Serve Hot
- Serve immediately over jasmine rice, garnished with lime wedges, additional basil, and crushed peanuts if desired.
(Total cooking time: approximately 25–30 minutes)
Nutrition Facts (per serving)
(Serves 4)
| Nutrient | Amount |
|---|---|
| Calories | 390 kcal |
| Total Fat | 26g |
| – Saturated Fat | 15g |
| Sodium | 580mg |
| Carbohydrates | 22g |
| – Dietary Fiber | 4g |
| – Sugars | 7g |
| Protein | 17g |
| Vitamin A | 60% DV |
| Vitamin C | 80% DV |
| Iron | 25% DV |
| Calcium | 20% DV |
Nutrition Insight: Rich in healthy fats and plant-based protein, this curry is nourishing and deeply satisfying.
Tips for the Best Thai Red Curry
- Quality Coconut Milk: Use full-fat coconut milk for creamy texture.
- Adjust Spice: Add more or less curry paste to match your preferred spice level.
- Tofu Texture: Press and fry tofu cubes first for best texture and flavor absorption.
- Fresh Herbs: Thai basil adds authentic flavor; regular basil is a good substitute.
Flavor Variations
- Vegetable Swap: Substitute or add zucchini, eggplant, mushrooms, or snap peas.
- Protein Swap: Replace tofu with chickpeas, tempeh, shrimp, or chicken if desired.
- Spicier Curry: Add fresh Thai bird’s eye chilies for extra heat.
- Pineapple Twist: Add pineapple chunks for sweet contrast.
Make-Ahead & Storage
- Make-Ahead: Curry flavors intensify overnight; great for meal prepping.
- Refrigerate: Store in airtight container up to 4 days. Reheat gently on stove.
- Freeze: Freeze cooled curry for up to 2 months; thaw overnight and reheat slowly.
Frequently Asked Questions
Q1: How spicy is Thai red curry?
A1: Medium heat; adjust curry paste amount to your preference.
Q2: Is Thai red curry vegan?
A2: This recipe is vegan-friendly, but check curry paste ingredients for shrimp paste if strict vegan.
Q3: Can I use low-fat coconut milk?
A3: Yes, but sauce may be thinner; for creamy consistency, use full-fat.
Q4: What pairs best with this curry?
A4: Serve with jasmine rice, brown rice, quinoa, or noodles.
Conclusion
This easy yet authentic Thai Red Curry Tofu recipe offers vibrant colors, bold flavors, and nourishing ingredients—perfect for busy weeknights or special meals. Ready to enjoy the spicy-sweet comfort of Thai cuisine at home? Visit BlessedDish.com for more inspired global recipes. If you loved this Thai curry, please leave a ★★★★★ review below, share your creation on Instagram using #BlessedDish, and subscribe for weekly culinary inspiration delivered straight to your inbox.
Enjoy your delicious Thai adventure—ขอให้เจริญอาหาร! (Bon appétit!)
