This is a variation of our easy coconut curry base recipe. This tofu Thai curry recipe is a quick and nutritious weeknight dinner. Tofu is an easy-to-cook plant-based protein that takes on the flavor of the curry. Paired with colorful veggies, this recipe is nutritionally balanced and full of flavor!
Three Must-Know Cooking Skills:
For recipe success, learn how to:
Culinary Tips for Making the Best Tofu Curry Recipe
Beware the spice level of the curry paste! Different brands vary greatly in heat level. You could taste the paste on its own, but that might light your mouth on fire! Start with less, then add more to your taste. You can mix in extra after all the coconut milk is added – just whisk well.
Canned coconut milk naturally separates and hardens in your pantry. Shake well before using.
For this recipe, don’t worry about being exactly precise with the veggie measurements. Just note that the more veggies you add, the less soupy the curry will be.
Slice veggies into similarly-sized pieces for even cooking.
Adding veggies in order from hardest to softest ensures even cooking and a crisp-tender texture.
Rather than adding the lime juice and basil to the entire dish, you can also serve them on the side as optional garnishes.
- Tofu: substitute tempeh, chickpeas, or chicken. If using chicken, slice thinly for best texture.
- Full-Fat Coconut Milk: use the canned variety – not the kind sold as a drink. You can substitute light coconut milk, but the curry won’t be as creamy.
- Thai Curry Paste: use red, green, yellow, or panang; just remember to be careful with the spice level!
- Low-Sodium Vegetable Broth: use homemade or store-bought vegetable or chicken broth. You can substitute water in a pinch, but it’s not preferred.
- Brown Sugar: substitute sugar in the raw for the most similar flavor. White sugar and coconut sugar can work too.
- Fish Sauce: substitute low-sodium tamari, liquid aminos, or soy sauce for a vegan Thai coconut curry.
- Vegetables: use any combination of hard, medium, and/or soft vegetables. Adjust cook time so that all vegetables come out crisp-tender.
- Thai Basil Leaves: substitute Italian basil or cilantro, but note that cilantro will add a different flavor.
- Lime: substitute bottled lime juice or lemon.
- Cashews: substitute chopped peanuts or toasted sesame seeds.
Thai Tofu Curry Recipe Variations
Add or remove ingredients based on what you have on hand and what your body is craving. When it comes to making the best tofu curry recipe, the sky’s the limit!
Want to make this recipe to your taste? Use our coconut curry base recipe as a guide, then have fun adjusting ingredients to make it your own!
Use these kitchen tools for recipe success!
- 3-4 Quart Sauce Pan
- Cutting Board
- Chef’s Knife
- Liquid Measuring Cup
- Dry Measuring Cups & Spoons
- Mixing Spoon
Is this a Healthy Tofu Thai Curry?
Yes! Filled with herbs and spices from the curry paste, tofu, and colorful veggies, this vegetarian thai curry recipe is a delicious and nutritious main dish.
Thai Curry Paste
Thai curry paste contains chili peppers, garlic, galangal (or ginger), lemongrass, herbs, and spices. All of these flavorful ingredients are rich in vitamins, minerals, and phytonutrients that promote health and fight disease. Lemongrass even has antimicrobial properties!
Tofu is a great source of plant-based protein. Including protein in your curry creates a more filling meal. Protein has many functions in the body including helping to build and repair body tissues and assisting in cellular processes, like energy metabolism.
Vegetables of all colors provide health benefits. Carrots are rich in beta carotene, which supports healthy cells and immune health. Spinach contains calcium and iron, and red bell peppers are high in vitamin C. Together, all of these and other nutrients promote a healthy body and mind!
Curry Serving Suggestions
Storage Tips for Leftover Tofu Curry
Cool curry completely, then store in an airtight container in the refrigerator for up to 1 week.
To reheat, transfer to a microwave-safe dish and heat through in the microwave.
Looking for more easy weeknight dinner recipes?
Try out these delicious recipes!
Tofu Thai Curry
- 12-14 ounces extra firm tofu
- 1, 14- ounce can full-fat coconut milk, divided
- 2-3 Tablespoons Thai red curry paste*
- 1 cup low-sodium vegetable broth
- 1 Tablespoon brown sugar
- 1 Tablespoon fish sauce (sub tamari or soy sauce)
- ½ cup halved baby carrots
- ½ cup sliced red bell pepper
- 2 cups baby spinach
- ¼ cup roughly torn Thai basil leaves
- 1 medium lime (~2 Tablespoons juice)
- ¼ cup lightly salted, roasted, chopped cashews (optional garnish)
- Remove tofu from its package and drain. Place tofu block on a folded dish cloth or several paper towels. Place another towel or paper towels on top of tofu, followed by a cutting board, pan, or plate. Place a large can or other heavy object on top to weigh down the tofu. Let sit for ~30 minutes, then dice into ¾” cubes.
- In a 3-4 quart saucepan, bring ½ cup coconut milk to a boil. Add curry paste and stir. Continue cooking over medium high heat, stirring until thick and bubbling. The coconut oil may start to separate from the paste.
- Add the remaining coconut milk, broth, sugar, and fish sauce. Stir to combine and bring to a simmer.
- Add the tofu and carrots, and continue to simmer. As the carrots soften, add the bell pepper, cook for a few more minutes, then add the baby spinach. Continue to cook until all vegetables are crisp tender and tofu is warmed through, ~8-10 total minutes.
- Turn off heat, stir in the Thai basil and lime juice. Serve over with your favorite whole grain (such as brown rice or quinoa) and top with cashews. Enjoy!