Thai Red Curry Vegetables with Tofu and Basil

Why You’ll Love This Recipe

• Balanced and bright: creamy coconut, savory curry, and a pop of lime.
• Weeknight-friendly: one pot for the curry, plus a quick pot of rice.
• Flexible protein: choose tofu or tempeh, both delicious and satisfying.
• Veggie-forward: cauliflower, carrots, and bell pepper stay tender-crisp.

Grocery List

• Produce: 1 small yellow onion, garlic, fresh ginger, 1 small head cauliflower, 2 carrots, 1 large red bell pepper, 1–2 limes, 1 bunch Thai basil or sweet basil
• Dairy: None
• Pantry: Jasmine rice, Thai red curry paste, full-fat coconut milk, low-sodium vegetable broth, low-sodium soy sauce or tamari, brown or coconut sugar, cornstarch, neutral oil, kosher salt

Full Ingredients

For the Jasmine Rice

• 1 1/2 cups jasmine rice
• 2 cups water
• Pinch kosher salt

For the Protein (Tofu or Tempeh)

• 14 oz extra-firm tofu, drained, pressed 10 minutes, and cut into 3/4-inch cubes (or 8 oz tempeh, sliced into 1/2-inch half-moons)
• 1 tbsp low-sodium soy sauce or tamari
• 1 tbsp cornstarch
• 1 tbsp neutral oil (avocado, canola, or grapeseed)

For the Curry

• 1 tbsp neutral oil
• 1 small yellow onion, diced (about 1 cup)
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 3 tbsp Thai red curry paste
• 1 can (13.5–14 oz) full-fat coconut milk, well shaken
• 1 1/2 cups low-sodium vegetable broth
• 4 cups cauliflower florets (about 12 oz)
• 2 medium carrots, thinly sliced on the bias
• 1 large red bell pepper, seeded and thinly sliced
• 1 tbsp brown sugar or coconut sugar
• 1 tbsp low-sodium soy sauce or tamari
• Kosher salt, to taste

To Finish & Serve

• 2 tbsp fresh lime juice (about 1 lime), plus extra lime wedges
• 1 cup loosely packed Thai basil or sweet basil leaves, torn if large, plus extra for garnish
• Cooked jasmine rice (from above)
• Optional: thinly sliced red chili for heat

Step-by-Step Instructions

Step 1: Make the rice

Rinse the jasmine rice under cool water until it runs mostly clear. Combine rice, water, and a pinch of salt in a small saucepan. Bring to a boil over high heat, then immediately reduce to low, cover, and simmer for 12 minutes. Remove from the heat and let stand, covered, for 10 minutes. Fluff with a fork right before serving.

Step 2: Prep the protein

For tofu: Press for 10 minutes to remove excess moisture, then cut into 3/4-inch cubes. Toss with 1 tablespoon soy sauce or tamari, then sprinkle on the cornstarch and toss again until evenly coated.

For tempeh: Slice into 1/2-inch half-moons. Optional but helpful: steam over simmering water for 10 minutes to mellow any bitterness; pat dry.

Step 3: Sear the tofu or tempeh

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until shimmering. Add the tofu or tempeh in a single layer and cook, turning occasionally, until golden on most sides, 6–8 minutes. Transfer to a plate; keep warm.

Step 4: Build the curry base

In a wide pot or Dutch oven, heat the remaining 1 tablespoon oil over medium heat. Add the diced onion and cook until starting to soften, about 2 minutes. Stir in the garlic and ginger and cook until fragrant, 30 seconds. Add the red curry paste and cook, stirring, for 1 minute to bloom the spices.

Step 5: Simmer the sturdy vegetables

Add the cauliflower and carrots to the pot and toss to coat in the curry paste. Pour in the coconut milk and vegetable broth, then add the brown sugar and 1 tablespoon soy sauce or tamari. Bring to a gentle boil over medium-high heat, then reduce to a lively simmer over medium heat. Cook, uncovered, until the cauliflower is just tender and the sauce looks glossy, 8–10 minutes, stirring occasionally.

Step 6: Finish with peppers, protein, and herbs

Add the red bell pepper and the seared tofu or tempeh to the pot. Simmer until the peppers are crisp-tender and the protein is heated through, 3–4 minutes. Stir in the lime juice and the basil leaves just before turning off the heat. Taste and add a pinch of salt if needed.

Step 7: Adjust and serve

If you prefer more heat or deeper color, stir in up to 1 more tablespoon curry paste and simmer 1 minute. If the sauce is too thick, add a splash of broth; if too thin, simmer 2–3 minutes to reduce. Spoon the curry over fluffed jasmine rice. Garnish with extra basil and lime wedges, and add sliced red chili if you like it spicy.

Pro Tips

• Bloom the curry paste in oil for a minute; it unlocks the paste’s aromatics and gives the sauce a restaurant-quality depth.
• Shake the coconut milk can well before opening; if separated, whisk smooth in the can first for the silkiest sauce.
• Pressing tofu and tossing with cornstarch creates crispy edges that hold up in the sauce.
• Different curry pastes vary in heat and salt. Start with 3 tablespoons and adjust to taste at the end.
• Cut vegetables into similar bite-size pieces so they cook evenly and stay tender-crisp.

Variations

• Baked Crispy Tofu: Toss cubed tofu with 1 tbsp oil, 1 tbsp soy sauce, and 1 tbsp cornstarch; bake at 425°F (220°C) on a lined sheet until crisp, 20–25 minutes, flipping once.
• Veg Boost: Add green beans or snap peas in the last 3–4 minutes of simmering; stir in a handful of baby spinach off heat to wilt.
• Chickpea Swap: Replace tofu/tempeh with 1 can (15 oz) chickpeas, drained and rinsed; add with the bell pepper.

Storage & Make-Ahead

Refrigerate curry (without basil and lime) up to 4 days in an airtight container; add fresh basil and a squeeze of lime after reheating to brighten the flavors. Reheat gently on the stovetop over medium-low, adding a splash of broth or water to loosen. Rice keeps well for 4 days refrigerated; reheat covered with a teaspoon of water. The curry (without tofu/tempeh) freezes up to 2 months; thaw overnight and reheat, then add freshly seared tofu/tempeh, basil, and lime.

Nutrition (per serving)

Approximate values with tofu and rice: 610 calories; 18 g protein; 78 g carbohydrates; 24 g fat; 7 g fiber; 910 mg sodium.