Thai Red Curry With Vegetables and Tofu
A fragrant Thai red curry with tofu, bell pepper, green beans and bamboo shoots simmered in creamy coconut milk with red curry paste and lime. Ready in 35 minutes.
By Tasty Nest Recipes Editorial TeamPublished
35 min total About 6 cupsEasy
Photo: tacowitte · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
Thai red curry is rich, creamy and gently spicy, and with a good store-bought curry paste it comes together in about 35 minutes. The trick is to 'fry' the paste in the thick coconut cream first, which releases its aromas.
Tofu and a mix of crisp vegetables make this version vegetarian, while fish sauce (or soy sauce), palm sugar and lime balance the salty, sweet and sour flavours. Serve with jasmine rice.
Equipment you'll need
- Large deep skillet or wok
Tips for success
- Curry pastes vary in heat and salt; start with less and add more to taste.
- Do not boil hard after adding the coconut milk, or it may split.
- Use soy sauce instead of fish sauce and check your curry paste label for a fully vegan curry.
Substitutions and variations
- Swap the tofu for sliced chicken thighs or shrimp (cook until 165°F / 74°C or opaque).
- Use any vegetables: eggplant, snap peas, broccoli or sweet potato.
- Use regular basil and a little mint if you cannot find Thai basil.
Storage and reheating
To store: Refrigerate for up to 4 days. Freeze for up to 2 months; the vegetables soften after thawing.
To reheat: Reheat gently in a saucepan over medium-low heat until hot, without boiling.
Recipe
Thai Red Curry With Vegetables and Tofu
A fragrant Thai red curry with tofu, bell pepper, green beans and bamboo shoots simmered in creamy coconut milk with red curry paste and lime. Ready in 35 minutes.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Yield
- About 6 cups
- Level
- Easy
Ingredients
Tick off ingredients as you gather them.
Instructions
Step 1: Fry the curry paste
Spoon the thick cream from the top of the coconut milk can into the skillet with the oil. Heat over medium-high heat until it bubbles, then add the curry paste and fry, stirring, for 2 minutes until fragrant.
Step 2: Add the vegetables
Add the bell pepper, green beans and zucchini and stir to coat in the paste for 1 minute.
Step 3: Simmer
Pour in the remaining coconut milk and the broth. Add the tofu and bamboo shoots and simmer for 8 to 10 minutes until the vegetables are just tender.
Step 4: Season
Stir in the fish sauce, sugar and lime juice. Taste and adjust for salt, sweetness, sourness and heat.
Step 5: Finish
Remove from the heat and stir in the Thai basil. Serve over jasmine rice, topped with sliced chilli.
Cuisine: Thai · Course: Dinner
Estimated nutrition per serving
- Calories
- 380
- Protein
- 12 g
- Fat
- 28 g
- Carbs
- 20 g
- Fibre
- 5 g
- Sugars
- 9 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/thai-red-curry
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