This fragrant Thai red curry with tofu is bursting with flavor and far better than takeout. Loaded with crisp vegetables, tender marinated tofu, and a creamy coconut curry base, it’s a simple, customizable dinner that pairs perfectly with rice, quinoa, cauliflower rice, or naan.
Making Thai at home is quick and rewarding. This vegan red curry comes together in about 30 minutes once the tofu is pressed and the vegetables are prepped. Because you control the ingredients, you can easily tailor the spice level and swap or add vegetables to suit your taste.
One of the best things about this curry is how it improves after a day or two in the fridge, making it an excellent option for meal prep. Cook a pot of rice or a batch of quinoa and you’ll have flavorful lunches or dinners ready all week.
Why you’ll love this Thai red curry
- Full of flavor: Rich coconut milk, lime, and red curry paste create a balanced, aromatic sauce.
- Fast and easy: Minimal chopping and straightforward steps mean dinner in under 30 minutes.
- Flexible: Swap tofu for chickpeas, add your favorite vegetables, or adjust heat to your liking.
- Great for leftovers: The flavors deepen after resting, so it stores and reheats well.
Notes on ingredients
Below is an overview of the main components you’ll need. Refer to the recipe card later for exact measurements and a printable ingredient list.
Tofu marinade
- Firm or extra-firm tofu – Press for at least 30 minutes. For chewier texture, freeze and thaw before pressing.
- Coconut milk – A little added to the marinade enhances richness.
- Red curry paste – Choose a vegan brand if needed; some pastes contain shrimp paste.
- Salt, pepper, and cornstarch – Cornstarch helps crisp the tofu when cooked.
- Coconut oil – For frying the tofu.
For the curry
- Coconut oil and red curry paste – Frying the paste briefly boosts its aroma.
- Aromatics: Onion and garlic form the savory base.
- Vegetables: Broccoli, red and green bell peppers, and carrots (or any mix you like).
- Seasonings: Sea salt, black pepper, a touch of coconut sugar (or raw sugar), and light soy sauce or tamari.
- Coconut milk and lime juice – For a creamy, tangy finish.
- Thai basil: Adds a fresh, peppery note; regular basil or cilantro are fine substitutes.
- Sambal oelek or sriracha – Optional, for extra heat.
About red curry paste
Red curry paste typically includes red chilies, lemongrass, galangal, garlic, shallot, coriander, and other aromatics. Some commercial pastes include shrimp paste, so check labels if you need a vegan option.
How to make vegan Thai red curry with tofu
As the curry simmers, your kitchen will fill with an irresistible aroma. The process is straightforward: marinate and crisp the tofu, sauté aromatics and vegetables, then finish with coconut milk, lime, and herbs.
Make the tofu
- Prepare: After pressing, cut or tear tofu into cubes.
- Marinate: Whisk coconut milk and red curry paste, then mix in salt, pepper, and cornstarch. Toss the tofu to coat and let it sit at least 15 minutes.
- Cook: Heat coconut oil in a skillet over medium-high heat and fry tofu until golden and crisp on all sides. Remove and set aside.
Assemble and cook the curry
- Fry the paste and aromatics: Add more coconut oil to the pan, stir in the red curry paste for about a minute, then add chopped onion and cook until translucent. Stir in garlic briefly.
- Sauté the vegetables: Add broccoli, bell peppers, and carrots. Season with sea salt, black pepper, coconut sugar, and soy sauce or liquid aminos. Reduce to medium heat and cook until the carrots are tender-crisp, about 10–15 minutes.
- Finish: Pour in coconut milk, return the crispy tofu to the pan, and simmer for about 5 minutes. Squeeze lime juice over the curry and remove from heat. Stir in Thai basil and optional sambal or sriracha to taste.
- Serve: Spoon over rice, quinoa, or cauliflower rice, or enjoy with naan and extra lime wedges.
Tips for success
- Save prep time: Buy pre-chopped vegetables from the salad bar if available.
- Use full-fat coconut milk: For the creamiest, richest sauce, full-fat coconut milk is recommended; shake the can before opening to recombine solids and liquid.
- Adjust quantities: Use roughly 3½ cups of chopped vegetables or any mix you prefer.
- Taste as you go: Brands of red curry paste vary in intensity—add more paste, sugar, or soy sauce as needed to balance heat and flavor.
How to store and reheat leftovers
- Refrigerate: Store in an airtight container for 3–4 days. Reheat on the stovetop or in the microwave until warmed through.
- Freeze: Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
If you try this Thai red curry with tofu, snap a photo and share it on social media—tag your post with #jessicainthekitchen if you like—and please consider leaving a comment or rating the recipe. Enjoy!
Thai Red Curry with Tofu
Ingredients
Tofu Marinade
- 1 (16-ounce) block firm or extra-firm tofu, pressed about 30 minutes
- 3 tablespoons coconut milk
- 1 teaspoon red curry paste (vegan if required)
- Salt and pepper, to taste
- 2 teaspoons cornstarch
- 1 tablespoon coconut oil
Thai Red Curry
- 2 tablespoons coconut oil
- 2 tablespoons red curry paste
- 1 small red onion, chopped
- 4 cloves garlic, minced
- 1 head broccoli, chopped
- 1 medium red bell pepper, sliced
- 1 medium green bell pepper, sliced
- 3 carrots, cut into strips
- 3/4 teaspoon sea salt (or to taste)
- 1/2 teaspoon ground black pepper
- 1 tablespoon coconut sugar or raw sugar
- 1 tablespoon light soy sauce, or liquid aminos or tamari
- 1 (14 oz / 383 g) can coconut milk (full-fat or lite)
- Juice of 1 lime
- 1 bunch Thai basil, chopped (optional)
- 1/2 tablespoon sambal oelek or sriracha (optional)
Instructions
Tofu Marinade
- Cut pressed tofu into cubes or tear into pieces for added texture.
- Combine coconut milk and red curry paste, then stir in salt, pepper, and cornstarch. Toss tofu in the mixture and marinate at least 15 minutes.
- Heat 1 tablespoon coconut oil in a pan over medium-high heat. Fry tofu until golden and crispy on all sides. Remove and set aside.
Thai Red Curry
- In the same pan over medium heat, add the remaining coconut oil.
- Add the red curry paste and fry for about 1 minute until fragrant. Add chopped onion and cook until translucent, about 8 minutes. Stir in garlic.
- Add broccoli, bell peppers, and carrots. Season with salt, pepper, coconut sugar, and soy sauce. Reduce heat to medium and cook until vegetables are tender-crisp, about 10–15 minutes.
- Pour in the coconut milk, return the tofu to the pan, and simmer for 5 minutes. Squeeze lime over the curry, stir, and remove from heat.
- Stir in Thai basil and sambal or sriracha if using. Serve with rice, quinoa, cauliflower rice, or naan and enjoy.
Notes
Storage: Refrigerate in an airtight container for 3–4 days. Reheat on the stovetop or in the microwave.
Freezing: Freeze for up to 3 months in an airtight container. Thaw overnight in the refrigerator before reheating.
Prep time does not include tofu pressing time. If you don’t have Thai basil, substitute with regular basil, cilantro, or leave it out.