Thai Red Curry With Tofu & Vegetables


Vegetarian curryI’ve made red curry a few times using online recipes, and the result has either been a curry that is either too bland (not enough spices) or too spicy (too much curry paste).  I found this one on —originally a red chicken curry recipe—and modified it to make it vegetarian with the exception of a few dashes of fish sauce (blame that on my Vietnamese taste buds).  I also changed the recipe based on recommendations of other site users and replaced some of the ingredients with vegetables that I enjoy.

This is my best attempt at red curry to date! Here it is for your enjoyment and experimentation.

Thai Red Curry With Tofu & Vegetables
Servings: 8

What you need:

Grapeseed or olive oil (for sauteing)

1 package of organic firm tofu (cubed)

3 carrots (sliced)

2 potatoes (cubed)

3 cups of green beans (cutin half)

1 cup of broccoli florets

1/2 yellow onion (sliced)

3 garlic cloves (minced)

1/2 teaspoon of ginger (minced)

1 tablespoon of chopped cilantro

{for curry sauce}

4 tablespoons of red curry paste

2 tablespoons of fish sauce

1 tablespoon of peanut butter

1 lime

2 cans of coconut milk (14 ounces/can)

1 tablespoon of cornstarch

Salt and pepper


  1. Heat 3 tablespoons of oil in a large skillet over medium-high heat.  Toss in the cubes of tofu. Fry all sides of the tofu.  Set aside. (If you need a more detailed and expert description of frying tofu, check out this page.)
  2. Heat 2 tablespoons of oil in skillet.  Sauté minced ginger for one minute and then add in minced garlic for another minute.  Add potatoes and carrots.  Stir as needed and cook until soft (~10-15 minutes).
  3. In another skillet (yes, I had to use another one because mine isn’t big enough to cook all of the vegetables at once), heat two tablespoons of oil.  Saute onion for 1 minute.  Add green beans and broccoli.  Saute for about 5 minutes.  When done, mix this together with the potatoes & tofu into one large skillet.
  4. In a large bowl, add a small amount of coconut milk and stir in corn starch until dissolved.  Add in all of the curry sauce ingredients and mix thoroughly with a whisk.
  5. Pour curry sauce mixture into skillet with vegetables.  Bring to a boil, then simmer over medium heat for 1 minutes. Add salt and pepper as needed. Turn off heat and add in cilantro & fried tofu before serving.
  6. Serve with white or brown rice.

Note: This was not quite spicy enough for my husband, so I scooped about 1/3 of the dish aside and mixed another 2 tablespoons of curry paste to add an extra kick.  I like the tinge of red on his version better but can’t handle the extra spice! 

Vegetarian cury 2