Main image of Coconut & Tofu Thai Red Curry

Coconut & Tofu Thai Red Curry

40 min



Loaded with veggies, tofu and potatoes, this creamy and spicy curry is hearty and filling.



40 min


10 min


30 min


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  • ½ Tbsp (7 mL)
    vegetable oil
  • 12.3 oz (350 g)
    extra firm tofu, pressed, cut into 1 cm cubes
  • 1 tsp (5 mL)
    vegetable oil
  • 4
    shallots, minced
  • 2
    cloves garlic, crushed
  • 3
    potatoes, cut into 1 cm cubes
  • 3 Tbsp (45 mL)
    Thai red curry paste
  • 1 cup (240 mL)
  • 2
    red bell peppers, chopped
  • ½
    head broccoli, broken into bite-sized pieces
  • 1⅔ cups (399 mL)
    canned full-fat coconut milk
  • 1 Tbsp (15 mL)
  • 1 tsp (5 mL)
    sambal oelek
  • ⅓ cup (46 g)
    roasted cashews, chopped (optional)

Serves well with

  • cooked rice
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  1. To a large pan on high heat, add the oil. When hot, add the tofu. Stir only every 1 - 2 minutes, so that the tofu cooks evenly on all sides, but over-stirring can cause it to crumble. When golden on all sides, remove from the heat, about 8 - 10 minutes.
  2. In a large pot on high heat, add the oil and sauté the shallots for about 5 minutes, or until translucent and lightly golden. Add splashes of water as needed to de-glaze the pan.
  3. Add the garlic and stir for another 2 minutes.
  4. Add the potatoes, curry paste, and stir for 1 - 2 minutes to allow the curry paste to toast lightly.
  5. Then add the water to the pot, bring to a boil then reduce to a simmer with a lid partially covered. Simmer for about 7 minutes.
  6. Add the remaining ingredients and cook for 8 - 10 minutes, until fragrant and the veggies are cooked to desired tenderness.
  7. Serve with rice, and top with the crispy tofu. Add cashews for crunch or other desired garnish, and enjoy!


  • Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 2 months.

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains 0%
Proteins 16%

extra firm tofu

roasted cashews

Fruits & Veggies 84%


clove garlic


red bell pepper

head broccoli


extra firm tofu


vegetable oil

vegetable oil

canned full-fat coconut milk

roasted cashews

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Purva - April 17, 2021, 10:41 p.m.

Such a yummy curry! swapped potato for cubed butternut squash I had on hand and it was great. Really easy to make :)

PUL Team - April 19, 2021, 3:06 a.m.

A delicious sub, Purva! Thank you for sharing :)

Lelia - April 7, 2021, 10:42 a.m.

Is Thai red curry paste really spicy? Actually, I have never tried it and I do not even know if I will be able to find some... I know it is one of the main ingredients but do you think the recipe will still be good with curry powder, garlic, cayenne pepper and cumin instead?
Thank you very much!
(Please forgive my language mistakes, English is not my first language)

PUL Team - April 8, 2021, 6:32 a.m.

Hey Lelia! Thanks for the question 🙂 Thai curry paste generally isn't overly spicy but it does have a kick to it! You might have some luck finding it or another curry paste in the international aisle of your grocery store or at international grocery stores if there's some nearby where you live. Making it at home following a recipe from online is another idea maybe? The recipe could still be good without it, you may just want to taste test as you go when adding the spices and adjust as needed! Let us know how it goes if you experiment with it 🤩

Blake - March 22, 2021, 9:12 a.m.

Very easy to make. Great after work recipe. After I cooked the tofu, I then sauteed it with some more of the sambal. Definitely could use whatever veggies you happen to have!

PUL Team - March 31, 2021, 5:54 a.m.

Oo can't go wrong with extra sambal! Thank you for sharing, Blake 🤗