Main image of Coconut & Tofu Thai Red Curry

Coconut & Tofu Thai Red Curry

40 min

Meal

Freezer-friendly
This creamy Thai curry is on regular rotation in our home. It's loaded with veggies, tofu, and potatoes, making it hearty and filling.

Servings

Total

40 min

Prep

10 min

Cook

30 min

Contains

Soy symbol

soy

Treenut symbol

tree nut

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Gluten symbol

gluten

Free from

Peanut symbol

peanut

Sesame symbol

sesame

Ingredients

  • ½ Tbsp (7 mL)
    vegetable oil
  • 3
    medium shallots, minced
  • 2
    cloves garlic, crushed
  • 2
    medium potatoes, cut into 1 cm cubes
  • 3 Tbsp (45 mL)
    Thai red curry paste
  • 1¼ cups (300 mL)
    water
  • 1 cup (200 g)
    uncooked basmati rice
  • 12.3 oz (350 g)
    pre-seasoned tofu strips*
  • 2
    red bell peppers, chopped
  • 1
    small broccoli, cut into bite-sized pieces
  • 1⅔ cups (399 mL)
    canned full-fat coconut milk
  • 1 Tbsp (15 mL)
    sodium-reduced soy sauce, plus more to taste
  • 1 tsp (5 mL)
    sambal oelek, plus more to taste
  • ⅓ cup (46 g)
    roasted cashews, chopped

Optional garnish

  • fresh cilantro
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Directions

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  1. 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.
  2. Add the garlic and stir for another 2 minutes.
  3. Add the potatoes and curry paste, and stir for 1 - 2 minutes to allow the curry paste to toast lightly.
  4. Then add the water to the pot. Bring to a boil, then reduce to a simmer with a lid covered. Simmer for about 15 minutes.
  5. Meanwhile, cook the rice according to package directions.
  6. Add the remaining ingredients and cook for about 6 - 8 minutes, or until the veggies are cooked to desired tenderness.
  7. Serve with the rice, and top with cashews for crunch. Enjoy!

Notes

  • * Pre-seasoned tofu strips can often be found alongside regular tofu at your local grocery store, and can come in a variety of flavours. If your local store doesn't carry pre-seasoned tofu, simply fry some regular extra firm tofu as follows: to a non-stick large pan on high heat, add ½ Tbsp (7 mL) vegetable oil. When hot, add the tofu that's been cut into 1cm cubes. Stir only every 1 - 2 minutes, so that the tofu cooks evenly on all sides, but over-stirring can cause it to crumble. Season with salt and pepper if desired. When golden on all sides, remove from the heat, about 8 - 10 minutes.

Storage

  • Store the curry in an airtight container in the fridge for up to 3 days, or in the freezer for up to 2 months.
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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 26%

• uncooked basmati rice

Proteins 15%

• pre-seasoned tofu strips

• roasted cashews

Fruits & Veggies 59%

• medium shallot

• clove garlic

• medium potato

• red bell pepper

• small broccoli

Calcium

• pre-seasoned tofu strips

Fat

• 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

Rate this post

Becky - Nov. 29, 2021, 5:27 p.m.

Extremely flavorful! Loved it!

Reply
Sarah - Nov. 23, 2021, 8:29 a.m.

This is delicious! Didn't have tofu and capsicum on hand so I just used carrot and some extra broccoli... so good!

Reply
Eric W - Nov. 22, 2021, 2:59 a.m.

I just made this for dinner. We found it to be hot but not very flavorful. Perhaps this was due to the curry paste I used? It also needed some sweetness and perhaps a little acid. I'll give it another try, wish some adjustments,

PUL Team - Nov. 22, 2021, 8:43 p.m.

Hi there, Eric, thanks for sharing the honest feedback with us! It's really helpful to support our growth. The curry paste used can indeed impact the flavour for this one. If it helps, we used the Koh Thai red curry paste which we find flavourful. The addition of some lemon juice, sugar, or coconut milk to taste may also help if you're planning to give the recipe another try. Do let us know how it goes if so 🤗

Eric W - Nov. 26, 2021, 8:40 p.m.

I'm sure you're right. I'll try that brand and I'll be sure to taste test it throughout to keep the flavors on track. I have a hankering to make this work as a regular meal in our home.

(And thanks for your quick reply and your desire for honest feedback! I love your videos and plan on cooking more dishes based on them. Keep'em coming!)

Reply
Meow Meow - Nov. 15, 2021, 10:36 p.m.

OMG delishous!! New fav recipe Thank you!!!

Reply
Sonali - Oct. 26, 2021, 6:43 p.m.

Wow, this was so tasty and hearty. I happened to make this on a rainy day, totally hit the spot. Loved it exactly as written

Reply
Tatiana - Oct. 2, 2021, 6:21 p.m.

PUL Team, thank you a lot for your wonderful website, channel and the delicious recipes! I tried a bunch of curry, soup and noodle dishes and all of them are simple, fast and mouth-watering! Can't thank you enough, definitely going to experiment with other recipes.

PUL Team - Oct. 2, 2021, 10:58 p.m.

Oh, Tatiana, thank YOU for the glowing review and for being here. It means so much 🥰

Reply
Jeralyn - July 24, 2021, 6:23 p.m.

This is my most-made recipe ever! I make this a minimum of once a week! Ha! I can’t recommend this one enough - reheats fabulously for meal prep and the flavors are to live for! 20/10!

PUL Team - July 25, 2021, 11:56 p.m.

Aw you're too kind, Jeralyn! So happy you're enjoying this one 🤗

Reply
Kelly - July 22, 2021, 7:18 p.m.

This is one of my absolute favorite curry recipes. I make it frequently. This recipe is really nice and versatile, too, adding whatever vegetables you happen to have on hand. I can never find seasoned tofu strips so I always just bake some tofu beforehand to add in. Only hint I have here is to make sure your potatoes are soft before adding the remaining veggies. Sometimes my potatoes don't cook very fast and if I add the remaining vegetables too soon they end up turning to mush by the time the potatoes are finally soft.

PUL Team - July 23, 2021, 2:52 a.m.

We appreciate the tip and review, Kelly, it means so much 🙂💖

Reply
Brooke - July 16, 2021, 4:33 a.m.

Absolutely love this! Super easy and super tasty! This was the first recipe I tried from PUL and it got me hooked. Very excited to try more! :)

PUL Team - July 18, 2021, 2:17 a.m.

Ooo so glad that the recipe welcomed you to the PUL family, Brooke! Thank you 🤗

Reply
Jordan - July 10, 2021, 8:01 a.m.

Absolutely love this recipe! We have been making it regularly for around a year now and it's still just as warming, hearty and delicious every time. I usually add in whatever other veggies I also have in the fridge to bulk it out and create leftovers.
Love from Australia!

PUL Team - July 15, 2021, 5:38 a.m.

Hey there, Jordan, so thrilled you're enjoying the curry! A lovely idea to add leftovers as well. Hugs to Australia 🤗

Reply
Kate - July 9, 2021, 12:27 a.m.

This curry is really tasty and so filling. I even used this recipe as a blueprint to make a green curry that I really like also. I add baby corn to this, specifically pickled baby corn which might seem weird, but the brine gives the curry a little zing and just brightens the whole thing up a little bit. Yum!

PUL Team - July 12, 2021, 7:48 a.m.

Baby corn is an awesome idea, Kate! Thank you for the review and for sharing this with us 🥰

Reply
Violet - June 8, 2021, 2:55 p.m.

Hi, I already made this once, and it was so delicious!! I was wondering if it would work as well if i added red lentils, for some extra protein? If so, should I add it when i add water? Anyway, thank you so much for your recipes, they are extra delicious and easy!
Much love :)

PUL Team - June 9, 2021, 5:46 a.m.

Hey Violet, that's a lovely idea! If the red lentils were uncooked, usually around 3 cups of water is needed per cup of dry lentils. To give you more control over the lentils, it may be easier to add pre-cooked lentils, such as canned lentils or lentils prepared in a separate pot, and add them closer to the end. Let us know how it goes if you give it a try 😃

Reply
Alica - June 1, 2021, 8:25 a.m.

Hello, do you happen to have a go-to Thai curry brand? (red, yellow or green?) I cannot seem to find any vegan ones... (even less one without garlic or onion, but that is another issue).
Really want to try this one without having to go over the hassle of making the paste from scratch.
Sending love from Japan <3 !

PUL Team - June 5, 2021, 6:31 p.m.

Hey Alica! Wonderful question. Our go-to brands are usually Koh Thai and/or Suree. After having just reviewed the ingredient list, they both contain garlic and shallots. You may have better luck with international grocery stores or looking in international aisles of the grocery store! Lots of love from us as well! ✨

Reply
Amanda - May 31, 2021, 3:37 a.m.

Can you sub shallots for red onions in this recipe? It’s the only onion I have on hand 😅

Emma - June 2, 2021, 5:25 a.m.

I did and it tasted just as good! I used an organic red onion and the end result was so tasty.

PUL Team - June 2, 2021, 3:32 p.m.

Thank you for the question, Amanda, and for sharing your experience, Emma! Indeed, feel free to use whatever onions are accessible to you 🤗

Reply
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 :)

Reply
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 🤩

Reply
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 🤗

Reply