Thai Red Curry with Tofu and Vegetables

Why You’ll Love This Recipe

• Creamy, cozy, and bright: a balanced mix of spicy, savory, and citrusy notes.
• Weeknight-friendly: on the table in about 40 minutes with simple steps.
• Flexible: use your favorite vegetables and adjust the heat to taste.
• Great leftovers: the flavors deepen and reheat beautifully.

Grocery List

• Produce: Red bell pepper, zucchini, broccoli, carrots, snap peas, garlic, ginger, lime, Thai basil (or sweet basil), optional red chile and scallions
• Dairy: None
• Pantry: Extra-firm tofu, Thai red curry paste, full-fat coconut milk, low-sodium vegetable broth, soy sauce or tamari, brown or coconut sugar, neutral oil, jasmine or brown rice, kosher salt

Full Ingredients

Tofu & Curry Base

• 14 oz extra-firm tofu, pressed 10–15 minutes and cut into 1-inch cubes
• 2 tbsp neutral oil (such as avocado, canola, or grapeseed), divided
• 3 tbsp Thai red curry paste (use 2 tbsp for mild, 3 tbsp for medium)
• 1 can (13.5 oz) full-fat coconut milk, well shaken
• 1 cup low-sodium vegetable broth
• 1 tbsp brown sugar or coconut sugar, packed
• 1 1/2 tbsp low-sodium soy sauce or tamari
• 1/2 tsp kosher salt, plus more to taste

Vegetables

• 1 red bell pepper, seeded and thinly sliced
• 1 small zucchini, halved lengthwise and sliced 1/4 inch thick
• 1 cup small broccoli florets
• 1/2 cup carrot, thinly sliced on the bias
• 1/2 cup snap peas, strings removed

Aromatics & Finishing

• 2 garlic cloves, minced
• 1 tbsp fresh ginger, finely grated
• 1 tbsp fresh lime juice, plus lime wedges for serving
• 1 loosely packed cup fresh Thai basil leaves (or sweet basil if needed)
• Optional: thinly sliced red chile and sliced scallions for garnish

To Serve (Rice)

• Jasmine rice: 1 1/2 cups uncooked + 2 1/4 cups water + 1/2 tsp salt
• OR Brown rice: 1 1/4 cups uncooked + 2 1/2 cups water + 1/2 tsp salt

Step-by-Step Instructions

Step 1: Start the rice

Rinse your chosen rice until the water runs mostly clear. For jasmine rice, combine 1 1/2 cups rice with 2 1/4 cups water and 1/2 teaspoon salt in a saucepan. Bring to a boil, cover, reduce to low, and cook 12–15 minutes; turn off heat and rest 5 minutes, then fluff. For brown rice, combine 1 1/4 cups rice with 2 1/2 cups water and 1/2 teaspoon salt; bring to a boil, cover, reduce to low, and cook 35–40 minutes; rest 10 minutes.

Step 2: Press and cube the tofu

Wrap the tofu in a clean kitchen towel and press under a skillet or weight for 10–15 minutes to remove excess moisture. Unwrap, pat very dry, and cut into 1-inch cubes. Season lightly with 1/4 teaspoon kosher salt to encourage browning.

Step 3: Prep the vegetables and aromatics

Slice the bell pepper, zucchini, carrots, and snap peas, and cut the broccoli into small bite-size florets so they cook evenly. Mince the garlic and grate the ginger. Tear or roughly chop the basil leaves.

Step 4: Sear the tofu until golden

Heat 1 tablespoon oil in a large, heavy skillet or Dutch oven over medium-high heat until shimmering. Add tofu in a single layer and cook undisturbed for 3–4 minutes per side until golden on at least two sides (6–8 minutes total). Transfer to a plate and keep warm.

Step 5: Bloom curry paste and build the sauce

Lower the heat to medium. Add the remaining 1 tablespoon oil. Sauté garlic and ginger for 30 seconds until fragrant. Stir in the red curry paste and cook 60–90 seconds, stirring, to bloom the spices in the oil. Whisk in the coconut milk, vegetable broth, sugar, soy/tamari, and 1/4 teaspoon kosher salt. Bring to a gentle simmer over medium heat; avoid a hard boil to keep the coconut milk silky.

Step 6: Simmer vegetables to crisp-tender

Add broccoli and carrots; simmer for 3 minutes. Add bell pepper, zucchini, and snap peas; simmer 3–4 minutes more, until the vegetables are crisp-tender and vibrant. Return the tofu and simmer 2 minutes to warm through and absorb flavor.

Step 7: Finish, balance, and serve

Stir in the lime juice and most of the basil. Taste and balance: add a pinch of salt if needed, a splash more lime for brightness, or a pinch of sugar for roundness. Ladle the curry over warm rice. Garnish with remaining basil, and add red chile slices or scallions if you like. Serve with lime wedges.

Pro Tips

• Pressing and thoroughly drying tofu is key to a golden, lightly crisp sear.
• Bloom the curry paste in oil before adding liquids to fully release its aroma.
• Stagger the vegetables by firmness so everything lands at crisp-tender at the same time.
• Keep the curry at a gentle simmer. A vigorous boil can cause coconut milk to split.
• Balance to taste at the end: lime for acidity, sugar for sweetness, soy/tamari for saltiness.

Variations

• Baked tofu: Toss tofu with 1 tbsp oil and 1/2 tsp soy/tamari; bake at 425°F (220°C) for 20–25 minutes, flipping once, then add to the curry.
• Hearty veggie swap: Use diced butternut or kabocha squash (2 cups). Simmer 10–12 minutes in the sauce before adding quick-cooking veg.
• Pineapple red curry: Add 1 cup pineapple chunks and 1 small tomato (wedges) in the last 3–4 minutes for a sweet-tangy twist.

Storage & Make-Ahead

Refrigerate cooled curry in an airtight container for up to 4 days. Reheat gently over medium-low heat, adding a splash of water if needed; avoid boiling. Freeze for up to 2 months (the vegetables soften slightly after thawing). Thaw overnight in the fridge and reheat gently. Cook rice fresh for best texture, or refrigerate cooked rice up to 4 days and re-steam with a tablespoon of water.

Make-ahead: Press and cube tofu up to 24 hours in advance; chop vegetables up to 1 day ahead. Shake the coconut milk and measure seasonings so cooking is fast when you’re ready.

Nutrition (per serving)

Approximate for 1/4 of the curry with 3/4 cup cooked jasmine rice: 530 calories; 58g carbohydrates; 16g protein; 28g fat (17g saturated); 7g fiber; 8g sugars; 820mg sodium. Values will vary with specific brands and rice type.