Thai Red Coconut Curry with Tofu and Vegetables

Name: Thai Red Coconut Curry with Tofu and Vegetables
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai-inspired
Ingredients: 200 g firm tofu, pressed and cubed; 1 tbsp neutral oil; 2 tbsp Thai red curry paste, or to taste; 400 ml canned coconut milk; 150 ml vegetable stock or water; 1 whole carrot, sliced; 1 whole red bell pepper, sliced; 200 g broccoli florets; 100 g sliced napa cabbage; 1 tbsp soy sauce; 1 tsp coconut sugar or brown sugar; 1 tbsp lime juice; 1 tbsp lemongrass, finely minced, optional; 2 tbsp chopped cilantro

Coconut red curry with tofu, broccoli, carrots, bell pepper and a bright lime finish.

By Hez ArslanUpdated October 2, 2026

Total 40 minMakes 4 servings

Jump to Recipe

This Thai-inspired red curry combines tofu, vegetables and coconut milk in a fragrant curry sauce. The source combines the paste with soy, lemon juice and lemongrass, but does not specify the vegetable quantity or coconut-milk can size. This version measures the vegetables, uses lime for a brighter finish and simmers broccoli and carrots just until tender. Curry-paste heat varies by brand, so begin with less and add more to taste. Serve with rice, and check the paste label if you need a vegetarian or vegan product because ingredients differ. Pat tofu dry. Heat oil in a deep skillet and brown tofu on several sides, 5 to 7 minutes. Transfer to a plate. Add curry paste to skillet and cook 30 seconds until fragrant. Stir in coconut milk and stock until smooth.

Thai Red Coconut Curry with Tofu and Vegetables

How to tell when it is ready

Vegetables are tender but retain some bite; tofu is hot throughout.

Tips

Check the curry paste label if avoiding fish products.
Press tofu so it browns instead of steams.
Add vegetables in order of firmness.
Stir lime juice in after cooking.

Troubleshooting

If the mixture is too thick, add liquid a little at a time.
If browning too quickly, lower the heat and cover loosely.

Substitutions

Use a similar neutral cooking oil.
Choose a suitable dairy-free alternative where practical.

Variations

Adjust the seasoning to taste.
Add a suitable seasonal ingredient without changing the cooking cues.

Serving suggestions

Serve over jasmine rice.
Add cucumber salad.
Offer lime wedges.
Top with extra cilantro.

Make ahead

Prepare suitable components ahead and store them safely. Refrigerate up to 3 days; reheat gently until steaming.

Storage

Refrigerate up to 3 days; reheat gently until steaming.

Food safety

Check curry paste ingredients if avoiding fish or shrimp products. Refrigerate leftovers within 2 hours and use within 3 days; reheat until steaming hot.

Frequently asked questions

Can I make this ahead?

Prepare suitable components ahead, chill them promptly and finish the dish shortly before serving.

How should I store thai red curry with vegetables and tofu?

Refrigerate up to 3 days; reheat gently until steaming.

Serve over jasmine rice. Refrigerate up to 3 days; reheat gently until steaming.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Thai Red Coconut Curry with Tofu and Vegetables