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Spice up your weeknight dinner rotation with this vegetarian coconut curry! It’s got all the cozy, rich flavors of authentic Thai curry (plus the bonus of being super easy to make). With our foolproof step-by-step instructions, you’ll be trading in takeout for this homemade version in no time.
save this recipe!Your New Go-To Dinner
When I was in Thailand, I learned to cook authentic curry from scratch in Chiang Mai. It was love at first taste (then a bit of a struggle when I tried to recreate the magnificently aromatic flavors back home!).
But hey, I eventually discovered that using store-bought curry paste is totally not cheating—and just as delicious! This Thai vegetarian coconut curry with tofu is so versatile that you can use whatever you happen to have in your fridge, and it’s ridiculously quick to whip up on weeknights.
Reader rating
“So good!! I made this tonight after having a fantastic vegetarian coconut curry at a Thai restaurant this weekend – and this was every bit as good! Delish!!” —Jamie
Recipe Tips
Paste Matters: Use a good-quality Thai curry paste for the best flavor. If you’re unsure of the spice level, start with a milder version and adjust to taste.
Adjust The Consistency: If you prefer a thicker curry, let it simmer a bit longer to reduce and thicken the sauce. Add more coconut milk or vegetable broth for a thinner curry.
Protein Mix-Up: If you’re not a fan of tofu, try cooked chickpeas, cauliflower florets, tempeh, or seitan!
Great For Meal Prep
This curry holds up well for meal prepping! Portion it into four containers and serve with rice. You can also do a dump-and-bake version with my Thai noodle casserole!
Thai Coconut Curry With Tofu (30 Minute Recipe)
Ingredients
Curry
- 1 Tbsp coconut oil, 15 mL, or any high heat oil
- 2 Tbsp chopped shallots
- 1 Tbsp freshly grated ginger
- 2 Tbsp Thai red curry paste
- 2 14-oz cans full-fat coconut milk, 414 mL each
- 1 tsp vegetable bouillon, the equivalent of 1 cup, no water added
- 2 Tbsp soy sauce, 30 mL, or tamari for GF option
- 2 Tbsp honey, 30 mL, or sugar for vegan option
- 1 Tbsp chili garlic sauce, 30 mL
Fillings
- rice noodles (4 oz) or rice (1 cup dry)
- 1 14-oz block firm tofu, 400 g
- 1 Tbsp coconut oil, 15 mL, or regular high heat oil
- 1 cup thinly sliced carrot, 50 g
- 1 cup thinly sliced red cabbage, 50 g
- 1 cup snap peas, 50 g
Instructions
- Flavor Base: Heat 1 Tbsp coconut oil in a medium saucepan over medium/high heat. Add 2 Tbsp chopped shallots and 1 Tbsp freshly grated ginger, cooking for a few minutes until shallots are translucent. Add 2 Tbsp Thai red curry paste and cook a few minutes more until fragrant.
- Simmer: Add 2 14-oz cans full-fat coconut milk, 1 tsp vegetable bouillon, 2 Tbsp soy sauce, 2 Tbsp honey, and 1 Tbsp chili garlic sauce. Reduce heat to medium, cover, and let simmer while you prepare the rest.
- Starch: Prepare rice noodles (4 oz) or rice (1 cup dry) according to the package instructions.
- Tofu: Drain and pat 1 14-oz block firm tofu as dry as possible with paper towels. Cut into bite-sized cubes. Heat 1 Tbsp coconut oil in a large saucepan or wok over medium/high heat, then add the tofu. Cook until sides are slightly browned, then add a few spoonfuls of your curry soup. Cook for a minute or two until the curry has evaporated, then remove the tofu from the pan.
- Veggies: Add 1 cup thinly sliced carrot, 1 cup thinly sliced red cabbage, and 1 cup snap peas to the pan the tofu was just in, and stir fry over medium/high heat until colors are vibrant, about 3 minutes.
- Serve: To the large saucepan or wok, combine the curry soup, tofu, and vegetables, or assemble in individual serving bowls. Serve with cooked rice noodles or rice.
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Great reipes.
Happy to hear you like them!
Delicious! All 3 of my kids LOVE this recipe! We substituted some of the veggies, added broccoli. You can use whatever you have in the fridge.
YAY! Thanks for the veggie tip, that’ll be super helpful for people! 😀
Thank for taking the time creating delicious recipes! I have tried 2 so far, both were amazing.
So happy to hear it, Jacqueline! 😀
My husband worked for years as a pastry chef and is generally very skilled in the kitchen, so I’m always looking for recipes that get his stamp of approval while being easy enough for me to enjoy making… and THIS is his new favorite thing I’ve ever made. I’m not kidding, I’ve made it twice so far and he has already told friends and family how delicious this curry is — we both agree it tastes restaurant quality!! It’s SO easy & versatile too!! This will become a family staple in our house for sure. Thank you for sharing!!!
YAY! This makes me so happy to hear, Madeline! 😀 Enjoy!
I am a recently “converted” vegan and have not yet tried this recipe but am longing to do so. I’ll comment directly after I’ve partaken in what sounds like my long-time curry dream. On another note, I have printed out all of your air fryer recipes and will be embarking on that lovely journey as well. Your entire web site is magnificent! Thanks so much…
So happy to hear it, Marlene! Can’t wait to hear how this recipe goes, it’s one of my favs! 😀
Delicious!!!!! This is one of the best curries I’ve made!
WoW! This was the jam😍. Didn’t have snap peas so used zucchini and only had one can of coconut so used a little extra water, but it turned out perfect! Thank you- I will for sure make again!
So happy to hear it, CharLotte! Thanks for letting us know how those substitutions went!
Looks amazing! What curry paste (brand) do you use?
I like Thai Kitchen! 😀
I am making it tonight, this will be my 3rd time, I enjoy it so much and I like how I can make it to my liking. Thank you for this recipe.
Hi
Where do I get OR how can we make the Curry paste?
Thanks
You can usually find it in the international section of most grocery stores!