Go Back
A white bowl of Thai red curry with tofu, featuring a creamy coconut milk-based sauce with chunks of tofu, red bell peppers, and zucchini, topped with thinly sliced red chilies.

Quick Thai Red Curry with Tofu šŸ›

This Quick Thai Red Curry with Tofu is your new favorite cozy, healthy meal! Itā€™s vegan, dairy-free, and easily gluten-free, with a creamy coconut milk base and a spicy kick. Plus, itā€™s ready in just 30 minutes, making it perfect for a busy day when you want something tasty and light but donā€™t have hours to spend in the kitchen. šŸŒ¶ļøšŸ„„
Print Recipe Pin Recipe
Prep Time:10 minutes
Cook Time:20 minutes
Course: Dinner
Cuisine: Thailand
Servings: 4
Calories: 280kcal
Cost: $3 per serving

Ingredients

  • 1 TablespoonĀ  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 theĀ Olive OilĀ in a large pan over medium heat.
    Toss in theĀ Sliced Onion, and sautĆ© it until itā€™s soft and slightly golden.
    Add theĀ Minced GarlicĀ andĀ Ginger, and keep cooking for another minute until it smells amazing! šŸ˜
  • 2. Add the Curry Paste:
    Stir in theĀ Thai Red Curry PasteĀ 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 theĀ Coconut MilkĀ andĀ Vegetable BrothĀ 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 theĀ Diced Tofu,Ā Red Bell Pepper, andĀ Zucchini.
    Let everything simmer together for about 10 minutes until the veggies are tender, but still a little crisp.
    Donā€™t let them get too softā€”nobody likes mushy veggies! šŸ˜†
  • 5. Season the Curry:
    Stir in theĀ Soy SauceĀ (or Coconut Aminos) and a squeeze ofĀ Lime JuiceĀ 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 ofĀ Jasmine Rice, and sprinkle it withĀ Fresh Basil LeavesĀ and a fewĀ Sliced Red ChiliĀ if youā€™re feeling spicy! šŸŒ¶ļø
    Itā€™s the little touches that make every bowl special.

Notes

Tips for Success:

  • Adjust the Spice: If youā€™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!
QR Code linking back to recipe