Coconut & Tofu Thai Red Curry
40 min
Meal
Freezer-friendly
Servings
Total
40 minPrep
10 minCook
30 minContains
soy
tree nut
Swap out
gluten
Free from
peanut
sesame
Ingredients
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½ Tbsp (7 mL)vegetable oil
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3medium shallots, minced
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2cloves garlic, crushed
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2medium potatoes, cut into 1 cm cubes
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3 Tbsp (45 mL)Thai red curry paste
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1¼ cups (300 mL)water
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1 cup (200 g)uncooked basmati rice
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12.3 oz (350 g)pre-seasoned tofu strips*
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2red bell peppers, chopped
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1small broccoli, cut into bite-sized pieces
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1⅔ cups (399 mL)canned full-fat coconut milk
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-
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⅓ cup (46 g)roasted cashews, chopped
Optional garnish
-
fresh cilantro
Directions
- 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.
- Add the garlic and stir for another 2 minutes.
- Add the potatoes and curry paste, and stir for 1 - 2 minutes to allow the curry paste to toast lightly.
- 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.
- Meanwhile, cook the rice according to package directions.
- Add the remaining ingredients and cook for about 6 - 8 minutes, or until the veggies are cooked to desired tenderness.
- 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.
Let us know what you think
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 & Starches 44%
• medium potato
• uncooked basmati rice
Proteins 15%
• pre-seasoned tofu strips
• roasted cashews
Fruits & Veggies 41%
• medium shallot
• clove garlic
• 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.
Watch it step-by-step!
Discussion & Rating
Just divine!! Thank you so si much for all your amazing recipes and content!!
I just made this for lunch and it’s delicious! It tastes so exotic for a recipe that uses easy to find ingredients from a conventional North American grocery store. Thank you again for what you guys do!
I love this recipe. Its easy to make for the whole family :) We enjoy the Thai Curry once a week and we wont stop, because it‘s amazing. Thanks Pick Up limes 💚
Delicious. We made this as our intro Plant-Based Diet meal for us and our family who we are visiting; they loved it and we loved it! We are making it again tonight :) The website is easy to navigate and I like how interactive the website is. I find most recipe sites exhausting and lengthy, PUL is succinct and well thought out, I appreciate the nutritional values, as well as the ability to modify the serving size. Thank you two!
Too good!
Wow your website looks amazing!! :D
Super easy and yummy!
I’ll be leaving a few comments this week as all my meal planning comes from PUL! Yay!
This recipe was delightful. Love the incorporation of more than a few different veggies, particularly the broccoli and bell pepper… great choices! This dish was creamy, filling, and savory! We have a family of 7, including 5 children under 12, so I wasn’t sure if I should double the recipe as I usually do. However, I followed the directions and this made more than enough when served over rice and with a side of sliced avocado. I’ll save to make again :)
Just discovered PUL and this was the first recipe I decided to try. So flavorful and scrumptious! I will definitely be making this again! A note about the website: I REALLY appreciate the features like being able to cross out ingredients/instructions - so helpful!
Love it. I made several days worth of serving, so I could enjoy it for a longer amount of time!
I understand why this curry is a staple at your house. A new favourite here (just like the fajitas) :)
This is amazing! Divinely creamy, comforting perfection! Came together quickly and is super filling. I used sweet potatoes (the slender organic ones) and threw in some tatsoi as well as the broccoli. Will definitely be making it again.
It seems to me that this is an amazing website!
Hi! Can I swap the red bell pepper for green bell pepper? That's all I have available rn :)
Extremely flavorful! Loved it!
This is delicious! Didn't have tofu and capsicum on hand so I just used carrot and some extra broccoli... so good!
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,
OMG delishous!! New fav recipe Thank you!!!
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
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.
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!
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.
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! :)
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!
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!
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 :)
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 !
Can you sub shallots for red onions in this recipe? It’s the only onion I have on hand 😅
Such a yummy curry! swapped potato for cubed butternut squash I had on hand and it was great. Really easy to make :)
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)
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!