Quick Thai Red Curry with Tofu

If you’re craving a cozy, spicy, and easy-to-make dish, this Quick Thai Red Curry with Tofu 🍛is your go-to! It’s packed with bold flavors, creamy coconut milk, and a good kick of spice that warms you up inside. The best part? You can have this yummy curry on the table in under 30 minutes. Yep, it’s that quick!

When I first whipped this up, I was in the mood for something comforting but didn’t want to spend hours in the kitchen. And bam—this Vegetarian Thai Red Curry came to the rescue! It’s super versatile, too. You can add whatever veggies you like and adjust the heat level to suit your taste. 🌶️

This Quick Thai Red Curry with Tofu checks all the right boxes! It’s a perfect option if you’re looking for something vegan and dairy-free, thanks to the creamy coconut milk base that keeps things delicious without any animal products. Plus, it’s easily gluten-free—just swap in gluten-free soy sauce or coconut aminos, and you’re good to go! Whether you’re avoiding dairy or gluten, or simply craving a comforting vegan meal, this curry is a total win. 😊🌱

Serve it up with some steamy jasmine rice or noodles, and you’ve got yourself a hearty meal that’s perfect for a quick dinner or a chill weekend lunch. Seriously, give it a try, and thank me later!

Quick Thai Red Curry with Tofu 🍛

This Quick Thai Red Curry with Tofu is your new favorite cozy, healthy meal! It’s vegan, dairy-free, and easily gluten-free, with a creamy coconut milk base and a spicy kick. Plus, it’s ready in just 30 minutes, making it perfect for a busy day when you want something tasty and light but don’t have hours to spend in the kitchen. 🌶️🥥

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Prep Time:10 minutes mins

Cook Time:20 minutes mins

Course: Dinner

Cuisine: Thailand

Servings: 4

Calories: 280kcal

Cost: $3 per serving

Ingredients

• 1 Tablespoon  Olive Oil
• 1 Medium Onion, Sliced
• 2 Cloves Garlic, Minced
• 1 Teaspoon Minced Ginger
• 2 Tablespoons Thai Red Curry Paste
• 1 Can (14 oz) Coconut Milk
• 1 Cup Vegetable Broth
• 1 Cup Diced Tofu (Firm)
• 1 Cup Sliced Red Bell Pepper
• 1 Cup Sliced Zucchini
• 1 Tablespoon Soy Sauce (or Coconut Aminos for Gluten-Free) (or Coconut Aminos for Gluten-Free)
• 1 Teaspoon Sugar (optional for balance) (optional for balance)
• 1 Lime, Juiced
• Fresh Basil Leaves
• Sliced Red Chili (optional for extra heat) (optional for extra heat)
• Cooked Jasmine Rice (for serving) (for serving)

Instructions

• 1. Cook the Aromatics:

  Heat the Olive Oil in a large pan over medium heat.

  Toss in the Sliced Onion, and sauté it until it’s soft and slightly golden.

  Add the Minced Garlic and Ginger, and keep cooking for another minute until it smells amazing! 😍
• 2. Add the Curry Paste:

  Stir in the Thai Red Curry Paste and cook for a minute or two, letting it mix with the onions and get all fragrant.

  This step is key to building that rich curry flavor!
• 3. Pour in the Coconut Milk & Broth:

  Now, add the Coconut Milk and Vegetable Broth to the pan.

  Give it a good stir to mix everything together. Bring it to a gentle simmer.
• 4. Add the Tofu & Veggies:

  Toss in the Diced Tofu, Red Bell Pepper, and Zucchini.

  Let everything simmer together for about 10 minutes until the veggies are tender, but still a little crisp.

  Don’t let them get too soft—nobody likes mushy veggies! 😆
• 5. Season the Curry:

  Stir in the Soy Sauce (or Coconut Aminos) and a squeeze of Lime Juice for some tang.

  Taste it and, if you like it a little sweeter, add a pinch of sugar.
• 6. Serve and Garnish:

  Ladle the curry over a bowl of Jasmine Rice, and sprinkle it with Fresh Basil Leaves and a few Sliced Red Chili if you’re feeling spicy! 🌶️

  It’s the little touches that make every bowl special.

Notes

Tips for Success:

• Adjust the Spice: If you’re into spicy, feel free to add extra red chili or chili flakes. If not, start small and build up the heat.
• Swap the Tofu: Not a tofu fan? No worries! You can easily replace it with chickpeas, tempeh, or even some grilled veggies.
• Balance the Flavors: Taste as you go. If it feels too spicy, add a little more coconut milk to mellow it out!

Conclusion 🍛

This Quick Thai Red Curry with Tofu is a cozy, comforting, and flavorful dinner that’s perfect when you need something quick and satisfying. With creamy coconut milk, tender tofu, and a spicy kick, it’s a go-to recipe that fits into vegan, dairy-free, and gluten-free diets. Want more Thai-inspired goodness?

Check out our Thai Fresh Spring Rolls with Spicy Peanut & Tamarind Sauce from “5 Fun & Flavorful Thai Recipes You Can Make Anytime – From Appetizer to Dessert!” for a great appetizer, or explore Gluten-Free Thai Mango Sticky Rice for a sweet finish!

And if you’re in the mood to switch up your meals, don’t miss Pesto Pasta Salad from “5 Easy Italian Recipes You Can Make Anytime – From Breakfast to Dessert!” for a fresh Italian twist or our Chicken Chow Mein with Black Bean Sauce from “5 Must-Try Chinese Recipes to Wow Your Taste Buds – From Breakfast to Dessert!” for a classic Chinese lunch. With these easy, flavorful recipes, you’ll always have a variety of dishes to choose from! 😊

FAQs

1. Can I make this curry spicier?
   Absolutely! Just add more red curry paste or extra sliced red chilies to give it that fiery kick. 🌶️
2. Can I use a different protein instead of tofu?
   Yep! You can swap tofu with chickpeas, tempeh, or even add more veggies for a hearty option.
3. Is this curry gluten-free?
   Yes, it can be! Just use gluten-free soy sauce or coconut aminos to keep it gluten-free.

If you have more questions or need other tasty ideas, feel free to explore more recipes from “5 Easy Italian Recipes You Can Make Anytime – From Breakfast to Dessert!”, “5 Must-Try Chinese Recipes to Wow Your Taste Buds – From Breakfast to Dessert!”, and “5 Fun & Flavorful Thai Recipes You Can Make Anytime – From Appetizer to Dessert!” 😊