If you’re looking for a delicious, aromatic, and satisfying meal, this Thai Red Curry with Tofu recipe is a perfect choice. Combining creamy coconut milk, vibrant Thai red curry paste, and a medley of fresh vegetables, this dish is both flavorful and nourishing. The tofu soaks up the fragrant sauce, creating a satisfying plant-based meal that’s ideal for cozy nights or family dinners. Whether you’re a fan of bold Thai flavors or simply want to try something new, this dish is sure to impress. Plus, it’s naturally gluten-free and can easily be customized to suit your spice tolerance.
This recipe is versatile, allowing you to cook it in a slow cooker for a hands-off approach or on the stove top for a quick, fuss-free dinner. The result is a rich and hearty curry that pairs beautifully with jasmine rice, fresh coriander, and a squeeze of lime. Whether you’re meal prepping for the week or serving up something special, this Thai Red Curry Tofu will bring the taste of Southeast Asia to your table with ease.
Thai Red Curry Tofu Recipe
Prep Time: 15 minutes
Cook Time (Stove Top): ~30 minutes
Cook Time (Slow Cooker): 4–6 hours on low
Serves: 4–6
Ingredients
2 blocks firm tofu (400 g each), pressed and cut into 2.5 cm cubes
2 cans coconut milk (400 ml each)
3–4 tablespoons Thai red curry paste (45–60 g)
1 red bell pepper, sliced
1 onion, sliced
2 cups bamboo shoots, drained (240 g)
2 tablespoons fish sauce (30 ml)
2 tablespoons brown sugar (30 g)
4 kaffir lime leaves (or zest of 1 lime)
1 cup Thai basil leaves (25 g)
2 tablespoons vegetable oil (30 ml)
2 tablespoons cornstarch (optional, for thickening, 16 g)
Juice of 1 lime** (30 ml)
For Serving
Jasmine rice
Fresh coriander
Lime wedges
Chopped peanuts
Stove Top Method
1. Prepare the Tofu: Heat 1 tablespoon of vegetable oil in a large pan or wok over medium heat. Add the tofu cubes and fry until golden on all sides. Remove and set aside.
2. Make the Curry Base: In the same pan, add the remaining 1 tablespoon of vegetable oil. Stir in the red curry paste and cook for 1–2 minutes until fragrant.
3. Add Coconut Milk: Gradually stir in the coconut milk, whisking to combine with the curry paste.
4. Add Vegetables: Add the red bell pepper, onion, bamboo shoots, kaffir lime leaves (or lime zest), fish sauce, and brown sugar. Simmer for 10 minutes until the vegetables are tender.
5. Combine Tofu: Return the tofu to the pan and simmer for another 5 minutes to absorb the flavours.
6. Thicken the Sauce (Optional): If a thicker sauce is desired, dissolve the cornstarch in a small amount of cold water, then stir it into the curry. Simmer for 2–3 minutes until thickened.
7. Add Lime Juice and Basil: Stir in the lime juice and Thai basil leaves just before serving.
8. Serve: Serve over jasmine rice, garnished with fresh coriander, lime wedges, and chopped peanuts.
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Slow Cooker Method
1. Prepare the Tofu: Heat 1 tablespoon of vegetable oil in a frying pan over medium heat. Add the tofu cubes and fry until golden on all sides. Remove and set aside.
2. Make the Curry Base: In the same pan, stir in the red curry paste and cook for 1–2 minutes until fragrant. Gradually add a small amount of coconut milk to deglaze the pan, then transfer the mixture to the slow cooker.
3. Assemble in Slow Cooker: Add the remaining coconut milk, red bell pepper, onion, bamboo shoots, kaffir lime leaves (or lime zest), fish sauce, and brown sugar to the slow cooker. Stir to combine.
4. Add Tofu: Place the fried tofu cubes on top of the mixture.
5. Cook: Cover and cook on low for 4–6 hours, or until the vegetables are tender and the flavours are well combined.
6. Add Lime Juice and Basil: About 15 minutes before serving, stir in the lime juice and Thai basil leaves. If you prefer a thicker sauce, stir in the cornstarch dissolved in cold water and cook uncovered for the remaining time.
7. Serve: Serve over jasmine rice, garnished with fresh coriander, lime wedges, and chopped peanuts.
Cooking Tips
Press tofu thoroughly to achieve better texture
Don’t skip browning the tofu – it helps it hold its shape
Use full-fat coconut milk for richer curry
Add vegetables in the last 1-2 hours if you prefer them firmer
Store leftovers in an airtight container for up to 3 days
Variations
Add vegetables like carrots, mushrooms, or snap peas
Increase or decrease curry paste according to spice preference
Substitute light coconut milk for a lighter version
Use soy sauce instead of fish sauce for a vegetarian version
Nutritional Notes
High in protein from tofu
Rich in healthy fats from coconut milk
Good source of vitamins from vegetables
Can be made gluten-free (check curry paste ingredients)
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