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Coconut & Tofu Thai Red Curry
40 min
Main
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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¾ cup (180 mL)water
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1 cup (200 g)uncooked basmati rice
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12 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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3 Tbsp (26 g)roasted unsalted cashews, chopped
Directions
- In a large pot on high heat, add the oil and sauté the shallots for about 5 minutes, or until lightly golden. Add splashes of water as needed to de-glaze the pan.
- Add the garlic and cook for another 2 minutes.
- Add the potatoes and curry paste, and cook for 1 - 2 minutes.
- Then add the water to the pot. Bring to a boil, then reduce to a simmer, and cover with a lid. Simmer for 15 minutes.
- Meanwhile, cook the rice according to package directions.
- Add the remaining ingredients to the pot and cook for about 6 - 8 minutes, or until the veggies are cooked to desired tenderness. Add more water if a thinner consistency is desired.
- 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.
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 47%
• medium potato
• uncooked basmati rice
Proteins 13%
• pre-seasoned tofu strips
• roasted unsalted cashews
Fruits & Veggies 40%
• medium shallot
• clove garlic
• red bell pepper
• small broccoli
Calcium
• pre-seasoned tofu strips
Fat
• vegetable oil
• canned full-fat coconut milk
• roasted unsalted 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
This is not something I would’ve picked myself, but the nourish function suggested it and my god it’s delicious! I did let the veggies simmer a little longer in the last step but it was great ❤️❤️
Super tasty, every time!
This is super tasty and makes a lot! Cooking takes a while so you can chop the veggies as you go. I let it cook for 12 mins after adding the veg rather than 6 as I wanted the veg slightly softer and added some spinach for extra greens. All very yummy
Super tasty and hearty meal, for me it was just the right amount of spice. Perfect for a cold evening!
The bomb! Best meal I’ve ever made🥰
And also the soy sauce is missing in the directions.
A great meal, as always! I really enjoy cooking your accessible recipes for my family, very tasty, nourishing and budget friendly.
One comment, I think you left out the addition of the coconut milk in the directions section...
this was incredible!!!💕
i’ve been meal planning with the nourish function and all the recipes i’ve done so far are delicious :)
Really good!
I made your curry today and it was just delicious! Now I Look forward to trying out the other great looking recipes! Vielen Dank! Anni from Germany
Delicious and easy! Added cashews.
The dish tasted watered down, I think bc of the water added. I re-did the dish with no additional water, just the coconut milk and red curry paste, and it was much more flavorful and creamy. I left it as is. I would recommend for those trying this recipe, add the coconut milk and paste first then have a taste. You can adjust as you please either by adding more coconut milk or adding some water.
This recipe is so so so delicious and easy to make, literally got done in 30 mins.
I didn’t use the exact ingredients mentioned as I’m not vegan nor do I get the ingredients like Thai curry paste easily in India. So I swapped a few things such as the tofu for paneer (cottage cheese cubes) and Thai curry paste for some tomato paste and added a few spices of my own to give it a kick. Such a creamy and flavourful dish. Pick up limes never disappoints with their recipes. You guys are seriously the best ❤️
So so good! Had so many veggies to use up and this was perfect. Used the whole jar of Thai Kitchen's red curry paste (I think it's more like 4-5 Tbs) because what do you do with the little bit left anyway, and it was perfect. Can't wait for the leftovers tomorrow 🤩
Love the texture but flavour way too bland for me. Added the finished dish to a Thai soup made with fresh ginger, lemongrass, tumeric and green chiles. Much improved
LOVED this recipe omg!!! i subbed eggplant and mushroom instead of the broccoli and added some water chestnuts at the end - such wonderful flavor :))
Delicious! Easy and sooooo much better and healthier than Take-Out!
This was the first Pick Up Limes recipe I ever made and it's still one that I come back to! It's nourishing and colorful and scrumptious! I highly recommend it.
We made this recipe and are delighted! So easy and delicious!! Thank you for sharing
A super tasty dish. I had a jar or red Thai curry paste I didn't know what to do with and I stumbled upon this recipe. So full of flavor and color! Love it 😀
So delicious! I thought we’d made this before but it was new to us. This was very easy to prepare. No substitutions this time, but we’re thinking of throwing in some frozen peas or mushrooms next time. Thank you!
This is a perfect weekday recipe! Very quick and easy to make. I swapped the shallots for onions and used red lentils instead of tofu, and it turned out super tasty.
Delicious! We used onions and switched green beans for the broccoli. People just love this dish - A real comfort food during these chilly winter evenings. Thank you!
Super creamy,love the coconut flavour
Really yummy! Perfect for a quick weeknight dinner!
Hi there!
I've wanted to try this recipe out for a while now, but I don’t have access to any pre-seasoned tofu at my local grocery store – just regular tofu. Could someone from the PUL team recommend me a spice mix to season my tofu with that’ll compliment the rest of this dish?
Thanks! :)
Quick and easy to prepare. Tasty and comforting to eat. Enjoyed it.
The best thai curry I've ever eaten! 😻 Thank you so much for the gorgeous recipe!
Yall this recipe is SO easy it took me 30 minutes and I used different veggies but I feel like I'm eating at my favorite Thai restaurant 😍 Used zucchini, broccoli and yellow paper with baby spinach, it tastes brilliant!! Thanks for an amazing find
Simple recipe to follow, can’t really go wrong even if you don’t have the exact ingredients 😁.
Today my dad came back from our kitchen garden with potatoes, broccoli and red pepper! It was destiny!
Delicious curry, even if it’s august and 30 degree outside curry is always a good idea!
is their an alternative for the potatoes ? I am not a huge fan of those :) (for example sweet potatoes or something else ? ) thank you !
Oh my goodness, so tasty. I have made my fair share of "healthy" curries and they never satisfy the craving but wow this one was perfect. My first recipe from you and most definitely not my last! Thank you!
A yummy and healthy dinner. When tasting it didn't had salt at all so I had to add some on the plate. Also, when cooking steps 1-3 a very good pan is needed. Mine wasn't as good and it started to burn a bit. So I had to add a lot of extra oil to prevent burning further. All in all, the meal had a lot of veggies and filled us a lot which is good. But for standing in the kitchen one hour I wished that the flavors were more intensive :)
Another GREAT recipe, thanks for sharing! I'm looking forwards to even more freezer freindy dinner recipes :-D
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!